Fattening sheep is a different process from simply eliminating them. Sheep that are not being fattened are usually older, have lower meat yields, and their meat quality tends to be less desirable. The goal of fattening is to increase the fat content between muscles and under the skin, which improves the texture, flavor, and overall economic value of the meat. So, how should you properly fatten your breeding sheep?
Before starting the fattening process, it's essential to conduct a thorough health check on all the sheep. Only healthy animals should be selected for fattening. Sick sheep need to be treated first, and those that are too old or difficult to feed should be excluded. This helps avoid wasting feed and ensures better results.
It’s also important to time the fattening correctly. Rams should be castrated about 10 days before starting the fattening period, while ewes should begin fattening immediately after lambing. This helps optimize their growth and fat deposition.
When it comes to nutrition, the feeding strategy during fattening should focus on energy-rich feeds. Since the main goal is to increase fat, the diet needs to be high in calories but lower in other nutrients compared to what lambs or young sheep require. Grazing on nutrient-dense pastures with plenty of weeds can help, but it may not be enough on its own. A combination of grazing for 1–2 months followed by at least one month of confined feeding with high-concentrate rations is often more effective.
If pasture is limited, supplementary feeding becomes crucial. When sheep have access to roughage, they can be given 0.75 kg of a mix of corn, wheat bran, and a small amount of soybean meal daily. If pasture is abundant, the supplement can be reduced accordingly.
It's important not to extend the fattening period unnecessarily. Breeding sheep have limited fat-depositing capacity, and once they reach their optimal condition, they won't gain much weight. A typical fattening period lasts 2 to 3 months. In the final stages, farmers often monitor weight gain or use visual and tactile methods to assess the degree of fattening. This helps ensure the sheep reach the desired market weight without overfeeding.
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