Eliminating sheep fattening is different from the actual process of fattening. Typically, sheep that are not being fattened are older, have lower meat yields, and their meat quality tends to be inferior. The main goal of fattening is to increase fat deposition between muscles and under the skin, which enhances meat tenderness, improves flavor, and boosts economic value. So, how can you effectively fatten your breeding sheep?
Before starting the fattening process, it's essential to conduct a thorough health check on both cull and breeding sheep. Sick animals should be treated before they are put on a feeding program. Sheep that are too old, unwell, or difficult to feed should not be selected for fattening, as this could lead to wasted feed and poor results.
It’s recommended to castrate rams about 10 days before starting the fattening process, while ewes should begin fattening immediately after lambing. This helps optimize their growth and fat accumulation.
When it comes to nutrition, the focus should be on energy-rich feeds to promote fat deposition. Other nutrients are mainly used for maintaining basic life functions and restoring muscle and organ health. Therefore, in addition to an approximately 10% increase in caloric intake, other nutrients should be less than those required by lambs or young sheep.
Grazing in areas with abundant grass and water, free from weeds, can be beneficial, but it’s hard to achieve full fattening through grazing alone. It’s usually better to graze for 1 to 2 months, followed by at least one month of house-feeding with high-concentrate diets. This approach significantly improves mutton quality. If no pasture is available, supplementary feeding is necessary. In such cases, each sheep should receive about 0.75 kg of a mix containing corn, wheat bran, and a small amount of soybean meal daily. When pasture is plentiful, the supplement can be reduced accordingly.
It’s important not to extend the fattening period unnecessarily, as the sheep’s ability to deposit fat is limited. Once they reach their optimal weight, they won’t gain more. The typical fattening period lasts 2 to 3 months. In the final stages, farmers often monitor weight gain or use visual and tactile assessments to determine if the sheep are sufficiently fat.
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