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Rich County 4-H

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Title: Weber County 4-H Author: Laptop Last modified by: Darrell Rothlisberger Created Date: 2/14/2001 4:00:03 PM Document presentation format: On-screen Show – PowerPoint PPT presentation

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Title: Rich County 4-H


1
Rich County 4-H
  • Show Lamb Selection

2
Darrell Rothlisberger
  • Rich County Extension Agent

3
Parts of the Sheep
4
Selection Criteria
  • Muscle
  • Frame
  • Structural Correctness
  • Style and Balance

5
MUSCLE
6
Indicators of Muscle
  • Top
  • Leg
  • Front view
  • Rear view
  • Bone

7
From the top
  • Wide across top
  • Long loin
  • Thick meaty loin
  • Butterfly feel along spine

8
Feeling the top
  • Put fingers together and feel across spine
  • Check the width of loin
  • Check the length of loin

9
Front
  • Wide based
  • Clean brisket
  • Large bone
  • Bulging forearm
  • Slight prominent shoulder
  • Dont get too big a shoulder as this will make
    the lamb look rough

10
From the rear
  • The widest portion should be the center or stifle
  • Wide based
  • Inside leg muscle
  • Wedge made

stifle
wide base
11
From the side
  • Level top
  • The hindsaddle should be longer that the front
    part of the back
  • Long loin

You want a long topped lamb but it must be
strong topped as well
12
Bone
  • A large bone is an indicator of muscle.

13
FRAME
14
Frame
  • Long bodied
  • Tall

15
STRUCTURAL CORRECTNESS
16
Structure
  • Neck extend out of top of shoulders
  • Top line should be long, level and straight
  • Pasterns should be strong

17
Structure
  • Walk with feet wide apart
  • Walk with long smooth strides
  • Stay away from weak topped, open shouldered,
    lambs with steep rumps

18
STYLE AND BALANCE
19
Style and Balance
  • Trim extended neck
  • Trim clean chest
  • Long top line
  • Level hindsaddle
  • Trim middle
  • Tight wrinkle free hide

20
Look for potential
  • Select a Lamb that has..
  • Large frame
  • Long body
  • Long neck
  • Clean chest floor
  • Muscle indicators
  • Long, thick loin
  • Long, level hindsaddle

21
FEEDING AND NUTRITION
Know your lamb and its genetics to best utilize
your feeding program
22
Feed trough options
  • There are several ways to feed lambs that can
    aide in the development of leg and loin muscle

Note Never feed on the ground, place feeders at
least shoulder height
23
Feeding
  • Always feed clean feed
  • Feed in a clean trough
  • Feed at the same time each day

24
Nutrition
  • Five Basic parts
  • Water
  • Protein
  • Carbohydrates and Fats (energy)
  • Minerals
  • Vitamins

25
Water
Clean and Fresh
The most important nutrient
26
Protein
  • When in the growing stages - protein levels need
    to be higher
  • When in the finishing stages - protein needs to
    be lower
  • Provide material to build tissue
  • Wool, hooves, skin, muscle, internal organs

27
Protein
  • Feed your lamb the Protein level that is
    recommended for the growth stage they are in.
  • These levels are only suggestions and may need
    adjusting depending on your lambs needs and
    requirements

Growing Finishing
16 to 20 14 to 16
28
Carbohydrates and Fats (Energy)
  • Important for body maintenance, growth, movement
    and heat production
  • Efficient use of Energy depends on levels of
    protein
  • High Energy requirements need high Protein
    levels. (growing lambs)
  • Note
  • Most commercially prepared show lamb feeds will
    be balanced with regards to protein and energy
    levels

29
Vitamins and Minerals
  • Lambs require little amounts of vitamins, but are
    still important
  • Vitamins A and B complex are important for good
    health
  • Salt, Calcium and Phosphorus are important
  • Have free choice salt and mineral available at
    all times

30
CARE FOR YOUR NEW LAMB
31
Pen Preparation
  • Be sure there are no sharp objects that can
    injure your lamb
  • Keep pen clean and free of trash
  • Provide good shade and protection from the
    weather
  • Provide adequate exercise space

32
Pen - shade
  • Trees can provide very good shade
  • Man made shades can be very beneficial
  • Air circulation is very important

33
Starting on feed
  • Allow lambs to get used to their new surroundings
  • Feed some good quality grass, or alfalfa hay at
    first
  • Dont start on grain right away if they havent
    been on creep feed or grain before

34
Feed
  • Start very slowly
  • This allows the digestive system to get used to
    the concentrated feed
  • ¼ to ½ pound per day at the beginning
  • Build up to 3 of the lambs body weight
  • Allow 15 minutes for lambs to finish their grain

35
Success in Feeding
  • Hand feeding is the best
  • Look over your lamb twice a day
  • Note how they are eating
  • Monitor weight gains
  • Monitor fat
  • Exercise

36
EXERCISE
37
Exercise
  • Will not necessarily develop muscle
  • Muscle is genetic
  • It will maintain and promote condition of muscle
  • Stimulate appetite
  • Help with even finish or fat cover

38
Jumps
  • Jumps can aide in developing firm legs and loin
  • Jumps can be
  • Hurdles
  • Barrels
  • Railroad ties
  • Pipes or boards

39
When to exercise
  • Only when it is cool
  • Early morning or late evening
  • Start slowly and build to a full exercise program
  • Large pen space may let lambs get by with less
    exercise
  • Walking a lamb doesnt give them proper exercise
    but is better than nothing.

40
Running
  • Running without hurdles can help firm and harden
    finish during the last 4 to 6 weeks.
  • Getting lambs too hot can be bad for finish

41
HEALTH
42
Basic Health
  • Considerations
  • Enterotoxemia (overeating disease)
  • Internal Parasites (worms)
  • Soremouth
  • Tetnus
  • Ringworm
  • Prolapse
  • Polyarthritis (stiff lamb disease)

43
Equipment
  • Rake
  • Shovel
  • Trimming stand
  • Clippers
  • Wool card
  • Rope halter
  • Hand Shears
  • Portable feed and water troughs
  • Lamb blankets or socks

44
Papers and Regulations
  • Be sure to get a proper bill of sale from the
    seller
  • Brand inspection papers are not required on Lambs
  • If purchasing from out of state be sure to follow
    the requirements mandated by law by the Utah
    Department of Agriculture. For more information
    call the state vet at 801. 538.7100 See
    Darrell for details

45
WHERE ARE THEY?
46
Finding them
  • There are various places to purchase show lambs.
  • Ask Darrell and he can let you know of breeders
    both locally and out of state, as well as lamb
    sales in the area or region.

47
Lamb information resources
  • Internet
  • www.clublambpage.com
  • Search Engine keywords like
  • show lamb, club lamb, junior market lamb
  • Magazines
  • Purple Circle
  • The National Livestock Exhibitor
  • Pacific Showcase

48
Rich County Junior Livestock Schools and
Skillathon
  • June 14-17, 2005
  • Rich County Fairgrounds
  • Demonstrations
  • Lectures by experts
  • Hands on instruction
  • Showmanship
  • Fitting
  • Feeding

49
Rebel Jackpot
  • June 18, 2005
  • Rich County Fairgrounds
  • Swine 800 AM
  • Steers 1000 AM
  • Lambs 200 PM
  • Pigs and Lambs 10
  • Steers 25

50
THANK YOU FOR COMING
Good Luck and have a great year ! !
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