Fattening sheep is a critical aspect of livestock management, and it requires adherence to several key principles to ensure optimal growth, health, and economic returns. First, the **fattening group principle** emphasizes grouping lambs based on age, sex, weight, and health status. Non-breeding males and females, as well as weak or thin animals, are ideal candidates for fattening. Before entering the fattening phase, these animals should be castrated, dewormed, and treated for external parasites. Proper grouping ensures stable behavior, better growth, and efficient feeding. Young lambs, especially those between 1 to 8 months old, grow faster and have a better fattening effect. Weaned lambs are particularly suitable for producing high-quality fat lambs. Therefore, after weaning, lambs should be sorted by sex and weight to form finishing groups, while older sheep are grouped by age and size to tailor feed formulations accordingly.
Next, the **prominent benefit principle** highlights that economic efficiency, not just daily weight gain, should guide fattening decisions. While maximizing weight gain might seem beneficial, it may not always yield the best profit, especially under house-feeding conditions where high-concentration diets can be costly. The focus should be on achieving the highest economic return by adjusting feed composition, quantity, and supplementation based on the sheep’s growth stage and actual performance. This approach ensures that resources are used efficiently and profits are maximized.
The **feeding and fattening principle** involves transitioning from grazing to feeding when environmental conditions are unfavorable, such as during cold weather or when pastures are frozen. High-quality dry grass, silage, and concentrated feeds like corn, sorghum, and soybean meal should be provided, along with juicy feeds like carrots and pumpkins to improve palatability. Feeding in warm shelters helps boost growth and meat quality.
The **principle of timely slaughter** advises against over-fattening. Sheep should be slaughtered at an optimal weight and time, rather than waiting for maximum weight, which can lead to inefficiencies and reduced profitability. A typical fattening period lasts 60–70 days, with adjustments based on weight gain and market conditions. Exceeding 90 days is generally not economically viable.
Lastly, the **principle of scale determination** stresses the importance of matching the flock size with market demand, available feed, and financial capacity. Large-scale operations must consider consumer purchasing power, feed prices (such as corn and soybeans), and forage availability to avoid losses due to overstocking or poor planning.
In addition to these principles, several operational considerations are essential. Regular and balanced feeding is crucial—feeds should be fresh, clean, and free from mold or spoilage. Monitoring the sheep’s health through observation of eating habits, rumination, and behavior helps detect illness early. Regular weighing allows for tracking progress and adjusting feed rations effectively. Maintaining clean and dry housing, ensuring proper ventilation, and implementing disease prevention measures, including disinfection, vaccinations, and parasite control, are also vital for successful sheep fattening.
By following these guidelines, farmers can achieve healthier flocks, better meat quality, and greater profitability in their sheep fattening operations.
Liu Zhongyu 1 Wang Weiping 2 Yin Huailei 1
1. Jiaozhou Bureau of Animal Husbandry 266300
2. Pingdu City North Sports Supervision Station 266700
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