Feeding Strategies. for. Premium BC Lamb

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1 Feeding Strategies for Premium BC Lamb Dale. F. Engstrom, M.Sc., P.Ag.

2 Has Been District Ag Sheep Farmer Livestock Specialist Corporate Farm Manager Ruminant Nutritionist Trade Director People Manager Project Manager Production, Processing and Value Added Sectors

3 Today Semi Retired Sheep Nutrition Consultant Small Time Grass Farmer

4 Thank You! B.C. Association of Abattoirs A great initiative!

5 Outline: 1. Defining premium lamb 2. Grain Feeding BMPs 3. Grass Finishing BMPs 4. Pitfalls to Avoid 5. Natural Production Systems 6. Final Questions and Comments

6 Defining Premium Lamb - different perspectives Producer Packer Consumer Consumer perception is your reality! Deal with it! - Dr. Bob Church, Distinguished Scientist

7 Defining Premium Lamb BCQMIS Lamb Scoring Guide ( Great Tool!) Age max one permanent tooth, about 1 year old Muscling M1 to M5 (light to heavy) Fat Cover F1 to F5 (similar to Body Condition Scoring in live) The Target has been established how do you hit it every time?

8 Flavor Plays a big role in consumer acceptance, especially for those trying lamb for the first time. Stronger mutton flavor with age under 1 year is OK Flavor is: Objective most flavor producing compounds can be measured or scored and Subjective individual palate sensitivity to mutton flavor and others

9 Dietary Factors that Influence Meat Flavor in Ruminants 1. Grain feeding small grains produce mildest, - corn, a bit stronger, yellow fat - Corn vs Barley Fed Beef 3 taste panels - be wary of weed seeds in screenings (e.g. mustard) 2. Legume grains peas, beans and lentils one report of off flavor when peas only grain used 3. Grass forages noticeable difference from grain fed some prefer 4. Legume forages strongest flavor imparted Meet your consumer preferences and be consistent in production system

10 Basic Ruminant Nutrition Really feeding the bugs, the microbes in the rumen, who are then feeding the sheep bacteria - 10 to 50 Billion per millilitre (cc) protozoa - 1 Million yeasts - variable fungi - variable

11 Basic Ruminant Nutrition 80 to 100% of nutrients consumed by the sheep, are cycled through the microbes first. NH3 Feed Nutrients Organic Acids Microbial Digestion Microbial Protein Energy Source

12 Basic Ruminant Nutrition Different microbial species specialize in digesting different nutrients: Fiber Digesters - dominant when forage is feed Rumen ph 6 to 7 Starch Digesters dominant when grain is fed rumen ph 5.5 to 6 ph can fall below 5.5 when too much grain is fed without allowing the microbes time to adapt. Serious consequences.

13 Grain Feeding Systems Rations with over 70% of the dry matter is grain Rapid growth rates 0.5 to 1 pound per day Tender, mild flavored meat Early to Market System or just Finishing Period

14 Early to Market System (lambs to market by 4 to 5 months of age) Start with Creep Feeding at early age ( 4 days) Offering palatable, high quality grain mix to nursing lambs Allows lambs to adjust or get on feed more quickly after weaning

15 Creep Feeding - Thumb Rules Creep area is safe, bright and comfortable Creep or Starter Ration is VERY PALATABLE Ration is balanced - high energy - 18% protein - Ca : P - vitamins and trace minerals spaghetti pellets

16 Growing Phase weaned lambs 8-10 weeks old Lambs about 40 to 80 pounds in weight rumen, muscle and frame development 70 to 100% of dry matter is grain and supplements 14 to 16% crude protein sufficient lower may stunt growth Grain level needs to be consistent - self feeder never empty! * Use Terminal Sire breeds to get the best muscle scores possible.

17 * Use Terminal Sire breeds to get the best muscle scores possible. Lakeland Carcass Sire Project Alberta Agriculture and Rural Development

18 Grain Feeding - USE WHOLE GRAINS Cheaper for you, healthier for the sheep Tait & Bryant 1973 (UBC) Whole Barley + Supplement Rolled Barley + Supplement ADG (lb) FCR Ground then Pelleted Just one example of research in this area.

19 Finishing Phase or Fattening About 80 to 115 pound or target weight for breed type To get the desired fat cover for the carcass F2 or F3 High energy, protein 12 to 13%, to encourage finishing before carcass get too heavy Again, use Whole grains and limit roughage intake No weight limit in Scoring Guide? Know what your abattoir partner or your consumer, wants for the most marketable weight

20 Finishing Lambs Know when to quit! FCR = 4 : 1 Feed efficiency drops off drastically once lambs have reached the desirable fat grade FCR 10 : 1? Fat is expensive! To create To trim off To dispose

21 These carcasses all came from Finished Lambs What happened to create #3 and #4??? #3 #4 Genetics and Environment (feeding) Lakeland Carcass Sire Project Alberta Agriculture and Rural Development

22 Finishing Lambs Know when to quit! 2 tools Use Body Condition Scoring Scoring Guide F3 - the tips of the processes are rounded, and processes can be detected as slight bumps along the spine. Body Condition Scoring BCS 3 - Spinous processes smoother and less prominent, some pressure required to feel between them Use a Scale

23 Finishing after a Period of Time on Pasture Adjustment to Grain required to allow the bacterial population in the rumen to adapt to starch as the primary energy source, even if creep ration used earlier in the life of the lamb Fiber digesters are a different group of microbes than starch digesters and users. Failure to allow the microbe population to adapt (change) results in too much lactic acid production relative to utilization, and the condition known as lactic acidosis, acidosis or grain overload

24 Adjusting the Rumen Microbes from Forage to Grain (Starch) Day Grain (pounds/head) Roughage 1 to Free Choice 4 to Free Choice 7 to Free Choice 10 to Limit Feed 13 to Limit Feed (20%) 16 to Limit Feed (10 to 20%)* An art and a science! Read the bunks read the lambs! * Lambs over 4 to 5 months of age, off grass should have minimum of 10% roughage.

25 Grain Choices Barley and Corn most economical feed grains Oats lower in energy, about 80% the value of barley Wheat can be used up to 50% of grain portion of diet Peas, Beans, Lentils up to 33% of grain portion of the diet * Distillers Dried Grains up to 33% of grain portion of the diet * Peas have been reported to create off flavor when fed as only energy source i.e. 100% of grain portion.

26 Pasture Finishing Systems More natural ; perhaps some health benefits due to CLA and Omega Acids Some consumers prefer the flavor and the story Good Pasture Management is Key to getting acceptable gains and finish Graze at vegetative or immature stage (no blooms no heads) Some form of MIG management intensive grazing (short duration, high intensity, long rest)

27 Pasture Finishing Systems (cont d) Legumes highly nutritious Grasses require N fertilization but can work well Don t forget salt and mineral supplementation

28 Pasture Finishing Systems (cont d) Consider grain mix supplementation when pasture dries out or becomes too mature Feed 1 to 2 pounds per head per day - trough in pen or pasture

29 Pasture Finishing Systems (cont d) Self Limit Feed 1 to 2 pounds per day consider 3IN1 Feeder Technology Can also be used as a creep feeder to limit grain to only the lambs

30 Pasture Finishing Systems (cont d) Good Pasture Management is a learned skill, very location specific Improves the soil Improves Wildlife Habitat & Biodiversity Captures Carbon!! Retains water More Profitable & Sustainable Avoid these two extremes and you will have taken the first step

31 Sounds Easy what can possibly go wrong?

32 Nutritional Disorders nutrient deficiency or impaired production/absorption Polio on high grain rations; thiamin destruction or interaction with S, use buffers when necessary Blindness Vitamin A deficiency Broken bones Calcium, phosphorus, Vit D deficiency Bloat grain ground to fine, too much high quality legume (leaves) Grain Overload acidosis, grain management and use of buffers when necessary Urinary calculi usually Ca:P ratio, ammonium chloride will help prevent Grass Tetany Calcium or Magnesium deficiency, Potassium excess GOOD NEWS ALL PREVENTABLE WITH A SOUND NUTRITION PROGRAM

33 Management Disorders ( manager disorders) Mud reduced gains; food safety factor (contamination of carcass during slaughter) for your packer-parnter Options or Solutions are site specific Heat Stress summer slump Options shade, shear, good air flow in buildings

34 Shade many site specific options Air Air Air

35 July and August Maybe NOT a good time to put lambs on Feed. Wait until September, when kids go to school, lambs go to feed pens.

36 Infectious Diseases & Parasites As a responsible food producer, establish a relationship with a Veterinarian

37 Natural Production Systems Appears to be a growing market for natural and organic, especially in the BC market & West Coast-U.S. Organic meats production system well defined & audited Natural Not well defined CFIA regulates labels check with them before investing in promo materials. Usually grown without antibiotics or Hormonal Growth Promotants Usually, but not always, grass fed Sick animals are treated appropriately and removed from the natural system See for example on how to do it

38 Value Chains - final comments Value Chains are hard work, to set up and maintain..but can be well worth the effort Require significant investment $$$ and time not easy! Key to Success Customer Focus Top of The Chain perception is your reality Information sharing up and down the chain = BC Premium Lamb Fair distribution of the costs and benefits in long term

39 Conclusion: You have the target (quality criteria) You have the market access (through packer-partners) You have or can get the tools (knowledge) To produce Premium BC Lamb!

40 Thanks again to BC Association of Abattoirs. Questions or Comments? Dale. F. Engstrom, M.Sc., P.Ag.

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42 3.3 Growing and Finishing Lambs Grain Finishing - Thumb Rules 3. Know when to quit! Use a scale and condition scoring to determine when lambs should be shipped

43 3.3 Growing and Finishing Lambs Grain Finishing - Thumb Rules 3. Know when to quit! Understand the Lamb Grading System

44 3.3 Growing and Finishing Lambs The Rewards!

45 Canadian Sheep and Lamb Food Safe Farm Practices Program (voluntary but recommended) Barbara Caswell National On-Farm Food Safety Coordinator Canadian Sheep Federation Or visit our website:

46 Weaning Best Management Practices (BMP s) Age 3 weeks or older (likely 6 10weeks) Lambs are consuming.5 lb of dry feed (creep) Minimize changes - keep same creep ration for 1 2 weeks - remove ewes not lambs - keep same lamb groups Good quality, fresh water available Ewes out of sight and earshot

47 Food Safety Principles Proper Sanitation throughout the supply chain including the farm Avoid contaminants heavy metals, broken needles Responsible drug use Label Dosage and Withdrawal times strictly observed Veterinary Relationship