Fat lamb breeding method

Abstract

The invention mainly relates to the technical field of breeding, and discloses a fat lamb breeding method. The method comprises the steps of parent lamb hybridization, material addition before ablactation, an earlier fattening stage, a medium fattening stage and a later fattening stage. The method is simple, convenient to implement, short in breeding time and capable of achieving slaughtering 15-20 days ahead of schedule, the breeding period is shortened, the smell of mutton is light, mutton is tender and contains little fat which is only 14.2%, the selling price of fat lamb is obviously increased, and the economic income is increased by 17.3%; the fat lamb is obtained by hybridization of dorper sheep and boer goat, the litter size is large, growth is rapid, the adaptability is high, mutton is tender, breeding is facilitated, and manpower and material resources are saved; before ablactation, creep feed is added, the ewe lactation yield is decreased, nutritional deficiency is caused, ablactation of lamb is performed 5-10 days ahead of schedule, formation of branched fatty acid inside the lamb can be reduced, and the smell of mutton is diluted.

Description

technical field [0001] The invention mainly relates to the field of breeding technology, in particular to a method for breeding fat lambs. Background technique [0002] The meat of mutton is tender and tender, with less fat and cholesterol content than pork. It can not only protect against wind and cold, but also nourish the body. All deficiencies such as sore knees, sallow complexion, qi and blood deficiency, physical weakness after illness or postpartum have therapeutic and tonic effects, and are most suitable for eating in winter, so they are called winter tonics; Jie sheep, sick sheep and eliminated sheep have low yield, slow turnover, long cycle, rough meat, high fat content, and strong smell, while lambs grow fast, speeding up the turnover of sheep flocks, and the selling price of meat is high, generally higher than that of adult mutton 30~50%, the meat is tender, rich in lean meat, low in fat, and light in smell, and is becoming more and more popular. However, there are...

AI Technical Summary

Problems solved by technology

[0002] The meat of mutton is tender and tender, with less fat and cholesterol content than pork. It can not only protect against wind and cold, but also nourish the body. All deficiencies such as sore knees, sallow complexion, qi and blood deficiency, physical weakness after illness or postpartum have therapeutic and tonic effects, and are most suitable for eating in winter, so they are called winter tonics; Jie sheep, sick sheep and eliminated sheep have low yield,