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Developmental Stages of Lambs

Developmental Stages of Lambs. Dr. Dan Morrical Iowa State University. Development Stages of Lamb Digestive System. Birth - 3 weeks pre-ruminant 3-8 weeks - psuedo ruminant 8 weeks & on - ruminant. Birth: Solely dependent on milk. Composition of ewes milk: 18.2% dry matter

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Developmental Stages of Lambs

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  1. Developmental Stages of Lambs • Dr. Dan Morrical • Iowa State University

  2. Development Stages of Lamb Digestive System • Birth - 3 weeks pre-ruminant • 3-8 weeks - psuedo ruminant • 8 weeks & on - ruminant

  3. Birth: Solely dependent on milk • Composition of ewes milk: • 18.2% dry matter • 5-7% fat • 24.7% crude protein • 26.4% lactose • 7.5 mg/lb Vit E • 11 IU /lb Vit E

  4. Milk Yield and Composition Impact Lamb Performance • •Higher milk fat leads to increase energy intake • •ISU creep trials: 16, 21 & 26% CP • No variation in performance • •Megalac increases milk fat

  5. Creep Diets • Palatable • -Corn • -Soybean meal • -Molasses • Roughage is of minimal value • Lambs get adequate roughage intake from ewe diets

  6. Creep Diets • •Easily digestible • •15-20% crude protein • •Added fat

  7. Creep Ration Corn 1470 SBM 49% 370 Molasses 100 Limestone 40 TM salt 10 Ammonium sulfate 10 CTC 50 grams Selenium .2 grams Vitamin A 1,000,000 IU Vitamin D 100,000 IU Vitamin E 35,000 IU Zinc 136 grams Crude protein 16.7% TDN 83.4% Calcium .84% Phosphorous .38%

  8. Ration Physical Characterics • Very young lambs Meal form • 3-8 weeks Medium grind • 8-12 weeks Coarse grind • >12 weeks Whole grains

  9. Nutrient Requirements • Factors : • Sex • Lean Growth Potential • Weight

  10. Composition of Gain • Rams Lambs Superior • Wethers Intermediate • Ewe Lambs Poorest

  11. Mature Size • Lambs are market ready at 65% of average mature weight of ewes of parent breeds. • 220 lb. sire + 180 lb. dam = 400 ÷ 2 = 200. • 200 x .65% = 130.

  12. % Protein Concentration of Lamb Rations ADG Lamb Wt..50.60.70.80 40 15.9 17.0 18.6 20.4 55 13.4 14.7 15.8 16.9 70 12.8 13.9 14.7 15.5 85 12.0 12.7 13.4 14.3 100 11.4 11.9 12.6 13.3 115 10.8 11.4 11.9 12.5

  13. Protein Quantity and Quality • Very young lambs - • solely dependent on feed protein • for quality and quantity • Ruminant • -Protein quality depends on • Feed origin • Bacterial origin

  14. Ruminant - Protein Quantity • •Intake • •Microbial yield • -impacted by energy intake • -rumen ammonia level • -liquid dilution rate

  15. Rumen Bacteria • Cellulolytic - Fiber digesters • Amylolytic - Starch digesters • Proteolytic - Bacterial protein digesters

  16. Lamb Intake • Controlled by: • Fill • Energy • Low concentrate diets -- fill • High concentrate diets -- energy

  17. Specific Nutrients Vit E. 30,000 IU/ton Se .3 ppm Ca .48 P .24 Salt .5-1.0%

  18. What Type of Ration • 1. Targeted marketing date. • 2. Relative costs of nutrients. • 3. Compositional goal. • 4. Facility size. • 5. Feed processing equipment & storage. • 6. Feeding system.

  19. Simplest System • Whole corn: Pelleted Protein Supplement. • Advantages: • -Superior feed efficiency • -Self fed • -Low processing costs • -Low cost diet • -Acidosis risk

  20. Simplest System...continued • Disadvantages: • -Sorting • -Slower gains • -Quality of protein supplement • -Cash expense for protein

  21. High Hay Rations • Advantages: • -Minimal cash outlay • -Value added to hay crop • -Improved composition • Disadvantages: • -Lower ADG • -More facilities, bunks and pens • -Hay waste

  22. Weaned Lamb Performance on Grass • Factors - Forage Species • Grass vs. legumes • -Age of lamb • -Health of lambs • -Condition of lambs

  23. Lamb Gains on Straight Grass • .20 - .25 pounds per day • .35 - .50 w/pound supplementation • Conversion 1:10 t0 1:5

  24. Escape Protein for Pasture Lambs • Sources: • •Blood Meal • •Fish Meal • •Corn Gluten Meal

  25. Nursing Lamb Performance on Grass • Milk Production is Key • 1. Rotational grazing • a. high quality and quantity of forage • b. reduced competition between ewe & offspring • 2. Creep Feeding • a. improved growth • b. allows coccidia control • c. increases cost of production

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