Great Lakes Dairy Sheep Symposium - the Department of Animal ...

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cleanings per week went way down. Other problems we would like to address would be lambs taking straws out of the buckets, rendering the nipples useless, and lambs nursing each other. 26
REARING LAMBS AT 3-CORNER FIELD FARM Karen Weinberg 3-Corner Field Farm Shushan, New York, USA I. Preparation of Ewes (prior to lambing) A. Free-choice selenium/vitamin E/salt B. C,D&T booster C. Coccidiostat II. At Lambing A. Open area for lambing (with access to outdoors) B. Traditional jugs (for ensuring colostrum intake) C. Grafting (goal of 2 lambs/ewe) III. 24-Hours Post Lambing A. BO-SE B. Dock C. Tag D. Lambing order ID with dam IV. Lamb Creep in Barn (within 2 weeks of lambing) A. Day – pasture with Dams Night – access to inside creep area with food & water B. Quality hay C. Lamb pellets with transition to whole corn & soybeans D. Water with coccidiostat V. Weaning A. Weaning strategies: 30-Day Milk once-a-day 45-Day B. Worm, vaccinate, coccidiostat C. Back on pasture as soon as possible D. Supplement with whole, dry corn on pasture VI. Post-Weaning Strategies A. Ram lambs and ewe lambs separated at 3 months of age B. Worm only as needed C. 1/2 pound whole, dry corn on pasture D. Intensively grazed – moved every other day (125-150/group) 27
Page 1 and 2: Proceedings of the 11 th Annual GRE
Page 3 and 4: Table of Contents Program of Events
Page 5 and 6: Program of Events Thursday, Novembe
Page 7 and 8: Speakers at the symposium site in B
Page 9 and 10: Gold: Sponsors Babcock Institute fo
Page 11 and 12: “YOU WANT TO MILK WHAT?” IMPORT
Page 13 and 14: already have their milking faciliti
Page 15 and 16: efficient or just selling milk (or
Page 17 and 18: production doubles. However, there
Page 19 and 20: Total production (pounds) Percentag
Page 21 and 22: Milk production (pounds) Average mi
Page 23 and 24: Percentage of ewes in each system 1
Page 25 and 26: 5. Ice Cream and Butter: • raw mi
Page 27 and 28: 3. Fresh Cheeses made from pasteuri
Page 29 and 30: The Vermont Cheese Council (www.vtc
Page 31 and 32: 1 x Brine Tank (10’ long x 3 ft.
Page 33 and 34: LAMB REARING STRATEGIES: FARMER PAN
Page 35: BONNIEVIEW FARM’S LAMB REARING ST
Page 39 and 40: PROFITABILITY OF SMALL RUMINANT FAR
Page 41 and 42: Table I. General Farm Description L
Page 43 and 44: Table 4. Business Balance Sheet Ass
Page 45 and 46: Table 5. Income Statement Income Av
Page 47 and 48: Lifestyle is a definite reason for
Page 49 and 50: Grossman et al., 1999). Animals wit
Page 51 and 52: Physiological Factors Affecting Lac
Page 53 and 54: Recently, it has been hypothesized
Page 55 and 56: (co)variate in the genetic model us
Page 57 and 58: show that milk production increases
Page 59 and 60: Figure 6 - Lactation curves of ewes
Page 61 and 62: milk yield (g/d) 3000 2500 2000 150
Page 63 and 64: a genetic potential to produce more
Page 65 and 66: when compared with the control grou
Page 67 and 68: probability (%) 70 60 50 40 30 20 1
Page 69 and 70: considered “healthy” if every S
Page 71 and 72: Finally, udder health has to be con
Page 73 and 74: De Maria Ghionna C., Dell’Aquila.
Page 75 and 76: Manalu, W., Sumaryadi, M.Y., Sudjat
Page 77 and 78: Rupp R., Boichard D., Barbat A., As
Page 79 and 80: Introduction MILK FAT SYNTHESIS AND
Page 81 and 82: The variety of fatty acids allows t
Page 83 and 84: Germany); we have shown previously
Page 85 and 86: Manipulating Milk Fatty Acid Compos
Page 87 and 88:
increase in rumen output of vacceni
Page 89 and 90:
Luna et al., 2005; Nudda et al., 20
Page 91 and 92:
Cabiddu, A., M. Decandia, M. Addis,
Page 93 and 94:
MANAGING YOUR OWN RETAIL SHOP: MARK
Page 95 and 96:
The Reality our feta demonstrates t
Page 97 and 98:
Meat and meat dishes: 1. Legs: whol
Page 99 and 100:
5. We have daily visits from chefs
Page 101 and 102:
HOW TO GRAZE DAIRY SHEEP AND SUPPLE
Page 103 and 104:
significantly increase milk product
Page 105 and 106:
All parameters are significantly di
Page 107 and 108:
Table 6 - Dry matter intake and mil
Page 109 and 110:
animals can reduce intake, as they
Page 111 and 112:
Milk fat and protein concentrations
Page 113 and 114:
fat concentration can be used as a
Page 115 and 116:
(1998), working with adult Sarda ew
Page 117 and 118:
equirements. The relationship found
Page 119 and 120:
that there have not been enough stu
Page 121 and 122:
Grazing methods Grazing methods are
Page 123 and 124:
How should the number of paddocks b
Page 125 and 126:
Table 16 - Description of four past
Page 127 and 128:
a) concentrates supplied during mil
Page 129 and 130:
References Arnold G.W., and Dudzins
Page 131 and 132:
supplemented with corn grain. Optio
Page 133 and 134:
succeeding add on pastures smaller
Page 135 and 136:
diverse forage have much to do with
Page 137 and 138:
dairy farming. In fact, Vermont agr
Page 139 and 140:
thermized (holding at a temperature
Page 141 and 142:
speaking, the risks associated with
Page 143 and 144:
FARMER PANEL ON LABOR HOW TO ATTRAC
Page 145 and 146:
• Animal Health Products • Spec
Page 147 and 148:
Cultivating Healthy Communities UVM
Page 149 and 150:
139
Page 151 and 152:
Hudson Valley Camemberts Pure Sheep
Page 153 and 154:
Premier Dairy Service, LLC Argyle,
Page 155 and 156:
www.vermontagriculture.com 145
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