Detailed Explanation of Key Technical Points for Lambing Assistance in Spring

Every year in February and March, it is the peak season for ewes giving birth. To assist ewes during lambing, four key points must be mastered:

First, pre-lambing preparation. At this time the weather is turning warm but still cold, so a lambing room must be prepared before the ewe gives birth, keeping the temperature above 5°C, and disinfecting with 2%-4% Lysol solution or 15%-20% wood ash water. The floor of the lambing room should be covered with dry grass or sand to keep it dry. At the same time, some disinfectants (such as alcohol, iodine tincture, etc.) and other tools should be properly prepared.

Second, normal delivery. When the ewe goes into labor, the lamb first shows its two front hooves and its head and mouth along with the amniotic membrane. After the amniotic fluid breaks, the lamb can be delivered smoothly within 10-30 minutes. If the ewe is unable to deliver due to the large size of the fetus, grasp the two front limbs with your hands and gently pull downward as the ewe strains. After the lamb is delivered, apply iodine tincture to the umbilical cord stump on the lamb's body to prevent omphalitis. After delivery is complete, help the lamb nurse colostrum as early as possible.

Third, assisted delivery. When the fetal position is abnormal, raise the ewe's hindquarters, push the exposed part of the fetus back, insert your hand into the birth canal, correct the fetal position, use your hand to stretch the ewe's vagina wider, pull out the two front limbs of the fetus and then push them back in, repeating 3-4 times until delivery can be achieved.

Fourth, first aid for frozen-stiff lambs. For a frozen-stiff lamb, immediately move it to a warm room, place it in 38°C water and gradually raise the water temperature to 40°C (with the head exposed), and after a 20-30 minute warm water bath, perform artificial respiration; it can generally be revived.