What should farmers pay attention to when shearing sheep?

1. Sheep should fast for 12-24 hours before shearing, that is, do not eat or drink before shearing, and shear on an empty stomach. Sheep soaked by rain should be shorn after the wool dries. Wet wool is difficult to shear, and the shorn wool is hard to store.

2. The shears should be kept close to the skin, and the wool should be cut off evenly in one pass, with the stubble left low. If the stubble is too high, do not shear again, so as to avoid causing second-cut wool and affecting the use of the wool.

3. During shearing, be careful not to let manure, soil, weeds, and the like mix into the wool. The fleece should be kept intact to facilitate wool grading and classification.

4. Shearing movements should be quick, and the time should not be dragged out too long. Turn the sheep gently to avoid causing rumen bloat and intestinal torsion and causing unnecessary losses.

5. Prevent cuts to the skin as much as possible. The prepuce and scrotum of breeding rams and the udder of ewes, among other areas, have soft skin, so special care must be taken to prevent cuts. Once cut, disinfect promptly, apply medicine, or perform surgical suturing to avoid maggot infestation and festering.

6. After shearing, do not immediately graze on lush grassland. Because the sheep have already fasted for more than ten hours before shearing, grazing may easily lead to overeating, often causing digestive tract diseases. Within one week after shearing, do not graze far from the fold, in case of sudden weather changes and inability to drive them back to the pen in time, causing colds. At the same time, do not graze under strong sunlight, so as to avoid burning the skin.