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The advantages of lamb fattening: First, the production cycle is short, the growth rate is fast, and the feed remuneration is high, which facilitates the organization of specialized and intensive production. The second is that the lamb meat is fresh and juicy, with a lot of lean meat, less fat, light taste, delicious taste, easy digestion and absorption, and deep consumer acceptance. Third, lambs slaughtered between the ages of 6 and 9 months can be stripped of high-quality fur. Fourth, the slaughter and utilization of lambs in the same year can increase the herd slaughter rate, meat production rate and commodity rate, and it is also beneficial to reduce grass pressure during the winter and spring and to avoid the loss of winter or spring dropping or death.
Lamb fattening production should pay attention to the problems: First, the use of heterosis, choose early maturation, multiple high-yield ewes production of lamb for fattening. The second is to produce early spring lambs or winter lambs as much as possible, which is conducive to prolonging the growth period of lambs before they enter the winter and increase the weight of lambs. The third is to strengthen the feeding and management of the ewes and lambs during lactation so that the lambs can grow well during the lactation period so as to implement early weaning (3 months of age weaning) and lay the foundation for later fattening.
What is a lamb fattening?
Lamb fattening is to use the characteristics of fast growth and development of lambs, adopt appropriate feeding and management techniques, and slaughter and market when the weight reaches a certain requirement. Because different breeds are suitable for slaughtering and using different time and weight, lamb fattening is also called fat lamb production or lamb meat production.