Category: Feeding

Late Gestation Management Considerations

Ewes are bred, the holidays are just around the corner, and for all of us with winter lambing flocks, lambing season is almost here. Over the last year, we have invested in high quality genetics to move our flocks forward and now it’s important that we make sure our next

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Alternative Feeds: Is Variety the Spice of Life?

When it comes to sheep feed…it depends. With staggering increases in feed costs due to inflation, supply chain disruptions, impacts of international conflicts affecting energy, grain and fertilizer production along with regional weather events, now might be a good time to investigate alternative feeds. Alternative feeds are those that are

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Small Farm Hay Considerations

For a small producer, identifying a hay farmer that suits your needs each and every year can be an invaluable asset to your farm. Building and nurturing that relationship may mean you have access to hay during unforeseen events, such as drought or shortage. Creating that relationship gives you an

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Managing Feed Costs in a Time of Expensive Inputs

As we enter the fall and look ahead to winter feeding months, hay prices continue to climb. With feed accounting for more than 50% of production costs, managing these expenses is critical to remaining profitable in current times. Two strategies for decreasing feed costs are: 1) extending the grazing season

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Prolapses in Sheep

There are three structures that can prolapse and be visible under a ewe’s tail: vagina, uterus and rectum. Vaginal and uterine prolapses can affect ewes around lambing and will be discussed here. Vaginal Prolapse A vaginal prolapse occurs when a ewe’s vagina protrudes out of her vulva. Most prolapses occur

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Weaning Management

Weaning can be a stressful time for both ewes and lambs. Since a lamb’s immune system is not fully developed, weaning stress can negatively affect both a lamb’s health and its growth rate. Weaning lambs while ewes are still producing a lot of milk increases the risk of mastitis. There

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