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project - Innovative project

Preparation for lambing to fight lamb mortality
Preparation for lambing to fight lamb mortality

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Completed | 2011 European Union
Completed | 2011 European Union
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Objectives

The number of lambs reared per ewe is still one of the most important single factors affecting the productivity of sheep flocks. Some loss of lambs is unavoidable; however, an improvement in lamb numbers reared of as little as 1% can make a significant difference to the profitability of any sheep enterprise.

The Lamb Losses Project by HCC produced the brochure “Making Every Lamb Count” which provides technical information on the main causes of lamb losses and recommendations that can help to reduce these.

Objectives

NA

Activities

HCC offered sheep farmers an opportunity to participate in a national project to monitor lamb Losses over 2011. The project aimed to identify the main causes of lamb losses. The project collected information from 70 farms so that a baseline could be established across Wales. Participating farmers provided basic information at key times i.e. scanning and lambing, and then records were kept of any post-lambing losses. Recording was made as easy as possible and simple forms/notebooks were provided to help with this. Following the completion of the project in 2011 the brochure “Making Every Lamb Count” was produced giving technical advice on how losses can be reduced.

Additional information

For more detailed information see brochure page 13

Project details
Main funding source
Rural development 2007-2013

Project keyword

Resources

Currently showing page content in native language where available

1 Practice Abstracts

The number of lambs reared per ewe is still one of the most important single factors affecting the productivity of sheep flocks. Some loss of lambs is unavoidable; however, an improvement in lamb numbers reared of as little as 1% can make a significant difference to the profitability of any sheep enterprise.

Preparation for lambing is key to optimising lamb survival, particularly if lambing indoors. Newborn lambs are vulnerable and some tasks can help to improve the potential for lambs to survive:
• Ensure that there is enough skilled labour at lambing
• Ensure lambing sheds are clean, well ventilated and drained
• Set aside “hospital” facilities and areas (indoors or outdoors) where sick lambs or aborted ewes can be isolated and dealt with in a biosecure manner
• Check that lambing equipment is clean and accessible. Lubricants, markers/tags, iodine, colostrums* or colostrums replacer, thermometers, glucose and electrolyte solutions are all useful items to have in place before lambing
• Plan well ahead – a compacted lambing period will reduce risk of disease. Whilst tiring, a busy week or two is more efficient and effective than being tired for 6-12 weeks

*Colostrum: Getting an adequate supply of good quality colostrum is key to preventing hypothermia and disease. Colostrum contains protective antibodies which can only be absorbed through the gut wall during the first six hours of life. Lambs should receive around 250ml colostrum per kg body weight during the first 24 hours.
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The number of lambs reared per ewe is still one of the most important single factors affecting the productivity of sheep flocks. Some loss of lambs is unavoidable; however, an improvement in lamb numbers reared of as little as 1% can make a significant difference to the profitability of any sheep enterprise.

Preparation for lambing is key to optimising lamb survival, particularly if lambing indoors. Newborn lambs are vulnerable and some tasks can help to improve the potential for lambs to survive:
• Ensure that there is enough skilled labour at lambing
• Ensure lambing sheds are clean, well ventilated and drained
• Set aside “hospital” facilities and areas (indoors or outdoors) where sick lambs or aborted ewes can be isolated and dealt with in a biosecure manner
• Check that lambing equipment is clean and accessible. Lubricants, markers/tags, iodine, colostrums* or colostrums replacer, thermometers, glucose and electrolyte solutions are all useful items to have in place before lambing
• Plan well ahead – a compacted lambing period will reduce risk of disease. Whilst tiring, a busy week or two is more efficient and effective than being tired for 6-12 weeks

*Colostrum: Getting an adequate supply of good quality colostrum is key to preventing hypothermia and disease. Colostrum contains protective antibodies which can only be absorbed through the gut wall during the first six hours of life. Lambs should receive around 250ml colostrum per kg body weight during the first 24 hours.
View detail page
Currently showing page content in native language where available

Contacts

Project coordinator

  • Hybu Cig Cymru / Meat Promotion Wales

    Project coordinator