46 terms

ANFS111 Sheep


Terms in this set (...)

mature female over a year old
Ewe lamb
immature female under a year old
newborn under a year old
Ram Lamb
immature male under a year old
mature male over a year old
castrated male
naturally hornless
remnants of horns
dual purpose breed of sheep known for both ewe traits and ram traits
Ewe traits
traits that make a ewe a good mother; reproductive efficiency, fecundity, milk, mothering instinct
Ram (sire traits)
usually terminal type traits; growth rate, carcass quality and quantity
increase plane of nutrition just prior to and into the breeding season
a small pen used during lambing so that a ewe can identify her lambs
a bacterial disease that affects rapidly growing lambs. Lambs are vaccinated to prevent the disease. Considered a "core vaccine" for sheep. Commonly referred to as an overeating disease.
remove from the flock
to give fluid by the mouth
milk produced the first few days of lactation- very high in antibiotics
process by which a lamb is foster-raised by another ewe
Lamb (meat)
meat from sheep under a year of age. It is more tender and has a milder flavor than mutton
Meat from an "old" sheep, over a year of age. Has a tougher texture, stronger flavor, and is greasier than lamb
Drenching bag
used to give sheep any type of liquid medicine. Set up like a backpack so you can easily administer to large numbers
Drenching syringe
used for giving liquid or paste medication
Pill forceps
used for administering pills
Foot shears or hoof trimmers
used to trim feet
Hand shears
used to trim wool, usually for show
Mineral oil
a lubricant to treat gastric ulcers
used for castrating and docking
Electric docker
used to dock tails; cuts and cauterizes at the same time
used for castrating and docking
Electric sheers
used to shear sheep
Lamb puller
used to pull lambs during difficult deliveries
Marking harness
used during the breeding season to tell when the ram has bred a ewe and helps to predict due dates
Skeletal correctness
legs should be straight, strong, and set wide apart on the corners of the body: pasterns should be strong and straight, yet still cushion and flex at the walk; feet should be straight and sound with weight distributed equally on all toes. A long sloping shoulder, a level topline out through the dock and rump, and correct positioning of the feet and legs are essential to allow freedom of movement
emphasis placed on size and scale varies with breed
boldly sprung in the upper rib and deep ribbed; stand wide and have ample width through the chest floor. Important for reproduction/ability to carry lambs
Body composition
heavily muscled with minimal fat; long, thick, and meaty through the loin, rump, and leg legions; loin should be deep as well as wide; trim in the breast, middle, and flank
Head, neck, and shoulders
well-muscled shoulders which blend in smoothly with the neck; strong masculine head; must be able to see; sound mouth/teeth
not very important in selecting rams to produce lamb (meat) but would be very important if the main product was wool. Staple length and crimp (tightness of the wave of the fleece) is evaluated. The tighter the crimp (more waves per inch) the finer and more valuable the wool
Cause of foot rot
interaction between two types of bacteria that grow in locations of the foot.
Diagnosis of foot rot
lameness in one or more feet at the same time, moist reddened area between toes, eventually leading to the separation of the horny tissue of the hoof. There is a foul odor
Transmission of foot rot
transmitted from infected sheep to moist soil to non-infected sheep and commonly introduced to a flock through purchased sheep
Prevention of foot rot
Never buy infected sheep
Avoid using facilities where infected sheep have been
Clean and disinfect vehicles used to transport sheep
Assume all new additions are infected and trim and treat feet
Keep feet trimmed
Treatment of foot rot
Vaccines can reduce spread but best when combined with other treatments
Trim feet
Foot baths of zinc sulfate, copper sulfate, or formalin
Topical medication