Questions and Answers
What is a sign of a sick lamb?
Which breed type is known for its wool production?
What percentage of lambs can be marketed as fat lambs at about 5-7 months of age?
What is the primary reason for the efficiency of meat production in sheep?
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What percentage of the gross return in fine wool breeds is responsible for lamb production?
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What is the normal range for a ruminant's temperature?
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Which compartment of the ruminant stomach is the largest?
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What is the primary component that affects marbling scores in meat quality grading?
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Which of the following is NOT a maturity grade for lamb?
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Which nutrient is NOT one of the six basic nutrients found in all feeds?
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Twinning frequency in sheep is around 10-20%.
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Sheep are primarily raised for their wool production.
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Hair breeds of sheep are known for their heat tolerance.
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Meat type breeds of sheep include Dorset, Columbia, and Merino.
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Fat lambs typically weigh around 50-60 lbs at marketing condition.
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Study Notes
Health
- Temperature of sheep: 102-104 degrees Fahrenheit, with lambs at 102.5-104 degrees Fahrenheit
- Heart rate of sheep: 60-120 beats per minute
- Respiratory rate of sheep: 12-20 breaths per minute
Nutrition
- Sheep require six basic nutrients: protein, carbohydrates, lipids, minerals, vitamins, and water
Digestive System
Ruminant Defined
- A ruminant is an animal with four distinct compartments in its stomach that swallows food unchewed, regurgitates it, chews it thoroughly, and reswallows it
- Examples of ruminants include cattle, sheep, and goats
Four Compartments of the Ruminant
- Reticulum: honeycomb-shaped compartment, 5% of capacity
- Rumen: paunch-shaped compartment, 80% of capacity
- Omasum: manyplies-shaped compartment, 7% of capacity
- Abomasum: true stomach-shaped compartment, 8% of capacity
Meat
- Grades for lamb: Prime, Choice, Select, and Commercial
- Three maturity grades: Lamb (less than 1 year old), Yearling mutton, and Mutton
- Quality grades reflect differences in eating quality of meat based on marbling scores and maturity scores
- Most lambs are grade Choice
- Wholesale cuts are larger cuts of meat that are shipped to grocery stores and meat markets, e.g., fore quarter or chuck containing roasts, stew meat, etc.
Wool
- Growth of wool, hair, and mohair occurs in the root bulb of a follicle in the outer layers of the skin
Signs of a Sick Lamb
- Bloating
- Lethargic behavior
- Loss of appetite
- Quick breathing
- Diarrhea
- Cold mouth
- Pale gums
- Gasping
- Coughing
- Swelling or redness of the navel
Predominant Breeds
Meat Type Breeds
- Dorset
- Suffolk
- Hampshire
Wool Breeds
- Columbia
- Corriedale
- Merino
Hair Breeds
- Barbados Blackbelly
- St. Croix
- Katahdin
Production
- Meat production in sheep is more efficient due to twinning, with a frequency of 40-60%
- Many lambs (30-40%) can be marketed as fat lambs at 5-7 months of age
- Fat lambs average 100-130 lbs at marketing condition or finish
- Wool production and value is another asset characteristic only of sheep, representing less than 20% of the gross return
- Lamb is responsible for 80% or more of the gross return in fine wool breeds
Health
- Temperature of sheep: 102-104 degrees Fahrenheit, with lambs at 102.5-104 degrees Fahrenheit
- Heart rate of sheep: 60-120 beats per minute
- Respiratory rate of sheep: 12-20 breaths per minute
Nutrition
- Sheep require six basic nutrients: protein, carbohydrates, lipids, minerals, vitamins, and water
Digestive System
Ruminant Defined
- A ruminant is an animal with four distinct compartments in its stomach that swallows food unchewed, regurgitates it, chews it thoroughly, and reswallows it
- Examples of ruminants include cattle, sheep, and goats
Four Compartments of the Ruminant
- Reticulum: honeycomb-shaped compartment, 5% of capacity
- Rumen: paunch-shaped compartment, 80% of capacity
- Omasum: manyplies-shaped compartment, 7% of capacity
- Abomasum: true stomach-shaped compartment, 8% of capacity
Meat
- Grades for lamb: Prime, Choice, Select, and Commercial
- Three maturity grades: Lamb (less than 1 year old), Yearling mutton, and Mutton
- Quality grades reflect differences in eating quality of meat based on marbling scores and maturity scores
- Most lambs are grade Choice
- Wholesale cuts are larger cuts of meat that are shipped to grocery stores and meat markets, e.g., fore quarter or chuck containing roasts, stew meat, etc.
Wool
- Growth of wool, hair, and mohair occurs in the root bulb of a follicle in the outer layers of the skin
Signs of a Sick Lamb
- Bloating
- Lethargic behavior
- Loss of appetite
- Quick breathing
- Diarrhea
- Cold mouth
- Pale gums
- Gasping
- Coughing
- Swelling or redness of the navel
Predominant Breeds
Meat Type Breeds
- Dorset
- Suffolk
- Hampshire
Wool Breeds
- Columbia
- Corriedale
- Merino
Hair Breeds
- Barbados Blackbelly
- St. Croix
- Katahdin
Production
- Meat production in sheep is more efficient due to twinning, with a frequency of 40-60%
- Many lambs (30-40%) can be marketed as fat lambs at 5-7 months of age
- Fat lambs average 100-130 lbs at marketing condition or finish
- Wool production and value is another asset characteristic only of sheep, representing less than 20% of the gross return
- Lamb is responsible for 80% or more of the gross return in fine wool breeds
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Description
This quiz covers the health and nutrition of ruminant animals, including their temperature, heart rate, and respiratory rate, as well as the six basic nutrients they need.
