What are the points to note for grazing and raising meat sheep in summer?
Every summer, the grass grows lush, fresh and juicy, and the vast number of farmers can feed meat sheep by grazing, which can not only save manpower and feed but is also a great opportunity to fatten them, laying the foundation for full fat and breeding in autumn and winter. But summer weather is hot and humid, with many flies and horseflies, which very easily causes heatstroke in sheep or triggers other diseases. So what should be noted for grazing and raising meat sheep in the hot summer?
1. Shearing wool
If fine-wool meat sheep or fine-wool improved sheep are raised in summer, the sheep will grow very thick wool, which affects the sheep's heat dissipation. In the high-temperature summer season, it will raise the body temperature of the meat sheep, which is very unfavorable for the summer growth of meat sheep. Therefore, after the onset of summer, the meat sheep should be sheared in time to create a good heat-dissipation environment for them. When shearing, be meticulous and thorough, keeping the remaining stubble as short as possible; this not only gives good heat-dissipation conditions but also increases wool yield. Be careful when shearing to prevent bruising or puncturing the sheep's skin. Once a wound appears, disinfect it promptly with iodine tincture.
2. Deworming
For adult sheep or postpartum ewes, before mid-May, deworming drugs can be used to eliminate internal and external parasites. For lambs born in early spring, in places where fascioliasis is prevalent, chlorhydroiodoquinoline sodium injection can be given by intramuscular injection for deworming.
3. Choice of grazing land
Grazing should be chosen in places with convenient access to drinking water, excellent grass quality, and far from crops. The keeper should, according to the surrounding grass growth, divide the grazing land into several small grazing areas for rotational grazing. This benefits grass growth and the hygiene of the grazing environment.
4. Choice of grazing time
Summer weather is hot, so morning grazing should start early and return early; generally, grazing can begin once the dew has just dried. Before going out to graze, feed a small amount of hay to prevent the sheep from eating poisonous grass indiscriminately out of hunger during grazing. At noon, when it is too hot, just let the flock rest in a cool, ventilated place. Give the sheep plenty of water. In the afternoon, the flock can be brought back at around 7 p.m. After returning, wait until the sheep have cooled down for a while before putting them into the pen. Adult ewes and rams should be grazed in separate groups and separate places, and weak, sick, and late-pregnancy ewes should not graze with the large flock. When grazing, the sheep can be made to walk against the wind to reduce harassment by flies and horseflies. In clear, crisp weather, choose to graze in dry places; in thunderstorm weather, never drive the sheep on steep slopes when there is lightning and thunder, to prevent the sheep from being startled and falling and getting injured.
5. Timely salt supplementation
In summer, meat sheep sweat more, so salt should be added to the sheep in time; the salt is best added to the drinking water, so that the salt can be supplemented evenly and sufficiently.
All right, the above are the key points to note for grazing and raising meat sheep in the hot summer brought to you by the Tuliu.com editor. Adapt to local conditions, graze scientifically, give excellent sheep excellent grazing, and fatten them quickly. See you next time