FOOD ANIMAL MANAGEMENT

1
FOOD ANIMAL MANAGEMENT

• Introduction to Environmental and Agricultural
  Science

2
BEEF CATTLEOrigin and History

• Domesticated cattle are descended from one of two
  wild species Bos taurus and Bos indicus.
• They were domesticated for meat, milk and draft.
• Draft for work
• Owning cattle was a symbol of wealth in the early
  times.
• Came to the New World with the early settlers,
  who were more interested in animals that could do
  heavy work rather than meat production.
• As demand for beef increased, cattle industry
  developed on the frontier, where grass and large
  open spaces required for cattle were abundant.
• Great cattle drives originated in these areas.
• Today the beef cattle industry is concentrated in
  the Midwest and South, where plenty of feed is
  available and where production of other crops is
  not as profitable.

3
BEEF CATTLEEconomic Importance

• The beef cattle industry is the 1 red-meat
  production industry in the US.
• Americans eat about 96 lbs per person per year.
• Annual sales of approximately 40 billion in
  cattle and calves.
• There are 101.6 million head of cattle and calves
  in the US.
• Leading states in sales of beef TX, NE, KS, CO,
  IA, CA.
• Cattle convert inedible grasses into food for
  people.
• Cattle manure provides fertilizer for crops.
• Meat by-products are made into many non-food
  products that we use everyday.

4
BEEF CATTLEBeef Operations

• General types of beef-cattle operations
• Cow-Calf operations
• Produce feeder calves for slaughter-cattle
  producers (feedlots).
• Located mostly in Great Plains Western States.
• Calves are usually born in the spring, stay with
  their mothers during the summer, are weaned in
  the fall and then sold to the feedlots.
• Most cow-calf producers use purebred bulls and
  grade cows.

5
BEEF CATTLEBeef Operations

• General types of beef-cattle operations
• Feedlots
• Buy calves from cow-calf operations and feed them
  until they reach slaughter weight.
• Concentrated in the Midwest where there is an
  abundance of corn and other feed grains.
• Purebred breeders only cattle of a single, pure
  breed are raised.
• Geared to produce purebred bulls for cow-calf
  operations and animals to be sold to other
  purebred operations.
• Bull male uncastrated beef or dairy animal

6
DAIRY CATTLEOrigin and History

• Mammals animals that produce milk.
• Milk white or yellowish liquid secreted by the
  mammary glands of animals for the purpose of
  feeding young.
• Cows, buffalo, goats, ewes, and mares have been
  and are currently being used for milk production
  in various parts of the world.
• Columbus brought dairy cows to the New World on
  his second voyage in 1493.
• Cattle also came to the New World with the
  Jamestown colonists in 1611.
• Dairying became an important agriculture industry
  in the US in the late 1800s.

7
DAIRY CATTLEEconomic Importance

• Milk production is the second most important
  animal enterprise in the US.
• Average American uses slightly more than 580 lbs
  of milk and dairy products a year.
• About 9.2 million cows in the US producing about
  157 million lbs of milk annually.
• Average production is nearly 17,000 lbs of milk
  per cow per year.
• Veal meat from young calves.
• Beef meat from cattle.

8
DAIRY CATTLEDairy Operations

• Two types of Dairy-Cattle Operations
• Class refers to the intended use for the milk
  that is produced.
• Class A
• Milk is produced under very strict standards.
• Milk is intended for consumption as fluid milk.
• Fluid milk includes whole milk, reduced-fat milk
  and cream.
• Class B
• Milk can be produced under less strict standards.
• Milk is intended to be used to make butter,
  cheese, ice cream, nonfat dry milk and other
  manufactured dairy products.

9
SWINEOrigin and History

• Swine were domesticated in China during the
  Neolithic Age.
• First written record 4900BC and mention of swine
  in the Bible as early as 1500BC.
• Domestic swine originated from two wild stocks
  European wild boar, Sus scrofa and East Indian
  pig, Sus vittatus.
• Swine came to the New World in 1493 with
  Columbus.
• Pork meat from swine
• Lard rendered pork fat
• Render cook and press oil from
• Presently, center of swine production is in the
  Corn Belt.

10
SWINEEconomic Importance

• 2 red-meat industry in the US.
• Over 13 billion in sales each year.
• About 62 million hogs in the US, ranks 3rd in the
  world in production.
• About 780 million head in the world today.
• Average American consumes 62 lbs of pork per
  person annually.
• Modern pigs are much leaner and more trim
  compared to the hogs from 20-50 years ago.
• Most efficient converters of feed into meat among
  red meat animals.
• About 3½ lbs feed to 1 lb of gain (actually less
  now).
• Leading states in Swine Production IA, IL, MN,
  NE, IN

11
SWINESwine Operations

• Three types of swine operations
• Feeder-pig producers
• Produce feeder pigs with large herds of sows that
  produce 2 to 2½ litters of piglets a year.
• Sow female that has had a litter of pigs
• Piglet newborn animal of either sex
• Piglets are sold to other producers who feed them
  until they reach market weight.
• Usually use crossbred sows and purebred boars
• Boar uncastrated male animal

12
SWINESwine Operations

• Three types of swine operations
• Market-hog producers
• Purchase pigs at 5-8 weeks of age.
• Feed pigs until they reach market weight of about
  240-260 lbs.
• Marketed and sent to slaughter plants for
  processing.
• Purebred Producers
• Produce high quality boars for feeder-pig
  operations and purebred stock for other purebred
  farms.

13
SHEEPOrigin and History

• Domestication of sheep occurred before recorded
  history.
• Ancient historical texts mention sheep and
  shepherds.
• Shepherds those who take care of sheep
• Wool modified hair with superior insulating
  qualities
• One of the most important fibers known to humans
• Columbus brought sheep to the New World in 1493.
• Lamb newborn animal of either sex, as well as
  meat from sheep under 1 year of age
• Mutton meat from sheep over 1 year of age

14
SHEEPEconomic Importance

• Relatively unimportant when compared to dairy,
  beef and swine.
• Americans eat about 1.7 lbs of lamb and mutton
  per person each year.
• Each person also uses 0.8 lbs of wool each year.
• Approximately 7.8 million sheep in the US.
• Sales total nearly 490 million each year.
• Sale of wool adds 70 million each year.
• Sheep have the ability to survive in areas of
  limited feed and harsh climates.

15
SHEEPSheep Operations

• Two basic types of operations
• Farm flocks
• Flock group of sheep
• Generally small and often part of a diversified
  operation.
• May raise purebred or grade sheep.
• Flocks average less than 150 animals.
• Responsible for about 1/3 of sheep and wool
  produced in the US.
• Range operations
• Many flocks contain 1,000-1,500 head.
• Nearly 100 grade sheep.
• Concentrated in twelve western states.

16
GOATSOrigin and History

• Domestication probably took place in western Asia
  during the Neolithic Age between 7000-3000BC.
• Mention of use of mohair from goats is made in
  the Bible.
• Mohair hair from angora goats, used to make
  shiny, heavy, wooly fabric
• Imported to the US from Switzerland for milk
  production during the Colonial period.
• Nearly 95 of all mohair-producing goats are
  located in Texas.
• Milk or dairy-type goats can be found all over
  the US, although they are more concentrated on
  the East and West Coasts.

17
GOATSEconomic Importance

• Relatively low economic importance in the US.
• Dairy goats are raised in small number by
  suburban people and small farmers to produce milk
  and meat for their families.
• Few large herds of milk goats.
• Difficult to find processors to bottle goats
  milk.
• US produces nearly 60 of all the mohair in the
  world.
• Goats provide little competition for food with
  cattle and sheep, they prefer to eat twigs and
  leaves from woody plants, rather than grass.

18
BEEF CATTLETypes and Breeds

• There were basically 3 breeds of beef cattle in
  the US until about 40 years ago Hereford,
  Angus, Shorthorn.
• Many commercial herds are of crossbred, or mixed
  breeds.

19
Angus

• Origin Scotland
• Moderate in Size
• Solid Black or Red
• Early Maturity
• One of most dominant breeds
• Consistently produce carcasses of high quality
• Only breed selected solely for beef production

20
Red Angus

• Origin Scotland
• Evolved from Black Angus, result of a recessive
  red gene
• Polled, Red in color
• Early Maturity
• Calving Ease
• Good Milking Ability
• Consistently produce carcasses of high quality

21
Charolais

• Origin France
• Horned, pink skin
• White to creamy, to light tan in color
• Large Size
• Superior Growth Ability
• Efficient Feedlot Gains

22
Hereford

• Origin England
• Horned, Thick coat of hair, red with white
  markings
• White face, underline, flank, crest, switch,
  breast and below knees and hocks
• High yield of beef
• Produce efficiently

23
Polled Hereford

• Origin Iowa
• Mutation that appeared in horned Hereford Breed
• Red with white markings, same as Hereford Breed,
  but no horns

24
Shorthorn

• Origin England
• Red, white or any combination or red and white
• Short and Refined
• In-curving horns
• Females calve unassisted 98 of the time

25
Brahman

• Origin India
• Droopy ears, long face, hump over shoulders,
  loose skin under throat and along dewlap
• Gray, red, brown, black, white, spotted
• Good for crossbreeding
• Intelligent, longevity
• Bad temperament

26
Brangus

• Origin Oklahoma
• 3/8 Brahman 5/8 Angus
• Polled and Black

27
Gelbvieh

• Origin Germany
• One of oldest German Breeds
• Horned, solid golden red to rust in color
• Large, long bodied
• Well muscled
• High quality carcass
• Superior growth

28
Limousin

• Origin France
• Wheat to rust in color
• Beef lower in fat, cholesterol and calories than
  average choice beef
• Aggressive in behavior
• Superior Growth
• Produced Efficiently

29
Texas Longhorn

• Origin United States
• Various Colors and Patterns
• Long head, small ears, long legs
• Reproductive Efficiency
• Disease and Parasite Resistance
• Lean Meat

30
Simmental

• Origin Switzerland
• Red (Red to yellow) White Spotted, some solid
  colored
• Dual Purpose Breed
• Meat and Milk Production

31
Maine-Anjou

• Origin France
• Dark red with white underline, some small white
  patches on body, dark roans
• Dual Purpose Breed
• Beef and Milk Production

32
Chianina

• Origin Italy
• Largest Breed of Cattle in World
• Porcelain White Hair, black switch, dark skin
• Horns, narrow head
• Large frame, tall
• High rate of gain 4-5 lbs/day

33
Beefalo

• Cross between Bison (buffalo) and cattle
• 3/8 Bison and 5/8 bovine
• Purpose of cross was to blend the outstanding
  qualities
• Superior hardiness, foraging ability, calving
  ease, meat quality, fertility, milking ability,
  and ease of handling

34
DAIRY CATTLETypes and Breeds

• More than 90 of all dairy cattle in the US are
  Holsteins.
• Highest average producers of milk of any breed in
  the country.
• Breed has made the most genetic improvement in
  recent years.
• Second most popular breed of dairy cattle is the
  Jersey.
• Smallest of the dairy breeds.
• Rank 1 in butterfat production.
• Butterfat fat in milk
• Milk is also high in protein.
• Guernsey cattle are also a popular breed in the
  US.
• Known for yellow color of milk.
• Ayrshire and Brown Swiss round out the top 5
  breeds of dairy cattle in the US.

35
Holstein

• Origin Holland
• Average Weight
• Bulls 2,200 lbs
• Cows 1,500 lbs
• Black and White, occasionally red
• Medium horns, curve inward, forward
• Largest of Dairy Breeds
• Cows Quiet, Bulls mean
• Large Feed Capacity

36
Ayrshire

• Origin Scotland
• Average Weight
• Bulls 1,850 lbs
• Cows 1,200 lbs
• Mahogany, cherry red and White Spotted
• Medium horns, curve up
• Vigorous and Strong
• Excellent Grazing Ability

37
Brown Swiss

• Origin Switzerland
• Average Weight
• Bulls 2,000 lbs
• Cows 1,500 lbs
• Solid Brown, nose tongue are black
• Quiet, docile temperament
• High heat tolerance
• Mature Slowly

38
Guernsey

• Origin Guernsey Island
• Average Weight
• Bulls 1,800 lbs
• Cows 1,100 lbs
• Light Red and White
• Early Maturing
• Gentle behavior
• Milk is golden in color

39
Jersey

• Origin Jersey Island
• Average Weight
• Bulls 1,600 lbs
• Cows 1,000 lbs
• Smallest of Dairy Breeds
• Fawn colored
• Use feed efficiently
• Highest Milkfat

40
Milking Shorthorn

• Origin England
• Red, white or any combination or red and white
• More angular and less fleshy than Shorthorn
• Dual Purpose Breed, Meat and Milk Production

41
SWINETypes and Breeds

• Two types of swine predominated in the US until
  recently.
• Lard Type
• Decreased demand for lard and demand for lean
  pork has put the lard type hog out of existence.
• Meat Type
• Popular breeds of swine include Duroc,
  Hampshire, Chester White, Poland China, Landrace,
  Yorkshire

42
Landrace

• Origin Denmark
• White in color
• Long Bodied
• Ears lop forward and down
• Strong mothering ability
• Large litter size

43
Berkshire

• Origin England
• Medium in size
• Acceptable Carcass
• Black w/ 6 white pts
• Head slightly dished
• Erect Ears

44
Chester White

• Origin Pennsylvania
• White in color
• Ears droop forward
• Strong mothering ability

45
Duroc

• Origin Eastern United States
• Red in color, light to dark cherry red
• Ears droop forward
• Good mothering ability
• Good growth rate and feed conversion
• Popular in United States

46
Hampshire

• Origin England
• Black with white belt encircling forepart of body
• Erect Ears
• Good foraging ability
• Muscular and lean carcass
• Popular breed in crossbreeding programs

47
Poland China

• Origin Ohio
• Black w/ 6 white pts
• Forward drooping ears
• Larger breed of hogs
• Low backfat
• Large loin eyes
• Popular in crossbreeding programs

48
Spotted Breed

• Origin Indiana
• Black and White
• Similar to Poland China
• Forward drooping ears
• Large frame
• Efficient gains
• Good Muscling

49
Yorkshire

• Origin England
• White in color
• Occasionally has freckles
• Erect Ears
• Face slightly dished
• High feed efficiency
• Large litters
• Rapid growth
• Good mothering ability
• Long carcass
• Often used in crossbreeding programs

50
Pietrain

• Origin Belgium
• Medium in size
• White with black spots
• Erect ears
• Shorter and Stockier
• Bulging hams, very muscular
• High quality lean meat

51
Vietnamese Potbelly

• Origin Vietnam
• Solid black, white or spotted
• Dwarf swine breed
• Full grown weight 70-200 lbs
• Full grown at 5 years of age
• Average 3 ft long, 15 inches high
• Mostly used as pets

52
SHEEPTypes and Breeds

• Five basic classifications of sheep according to
  wool types
• Fine Wool
• Very fine texture, long staple length, wavy
  texture, very dense, used to make fine-quality
  garments
• Produce 20 lbs of wool per year
• Fine Wool Breeds American Merino, Delaine
  Merino, Debouillet and Rambouillet
• Medium Wool
• Developed for meat
• Popular Breeds Suffolk, Shropshire, Dorset,
  Hampshire and Southdown

53
SHEEPTypes and Breeds

• Long Wool
• Larger than most other breeds
• Wool is long and coarse in texture
• Popular Breeds Leicester, Lincoln, Romney and
  Cotswold
• Crossbred Wool
• Result from crossing fine-wool breeds with
  long-wool breeds
• Developed to combine good quality wool with good
  quality meat
• Popular Breeds Corriedale, Columbia, Panama and
  Targhee
• Fur Sheep
• Only one breed Karakul
• Grown for the pelts of its lambs which are taken
  to make expensive Persian lamb coats

54
Rambouillet

• Origin France
• Most popular of fine wool breeds
• White in color
• Large, angular, blocky body type
• Horned Polled Rams
• Ewes are Polled
• Fleece grows 3.5 inches/year

55
Cheviot

• Origin England and Scotland
• Small in size, blocky body type
• Alert Appearance
• White face legs
• Black nostrils
• Polled
• Fleece grows 4-5 inches/year

56
Dorset

• Origin England
• Medium in size, blocky body type
• Ears, nose, face and legs are white
• Polled and Horned
• Medium-coarse fleece (7-8 pounds)
• Muscular Carcass
• Ewes will breed out of season

57
Finnsheep

• Origin Finland
• Small in size
• Ears, nose, face and legs are white
• Medium-coarse wool (9-10 pounds)
• Polled, some rams Horned
• High Lambing Rate

58
Hampshire

• Origin England
• Large in size, blocky body type
• Face, legs, ears and nose are black
• Polled
• Medium maturity rate
• Good Milker
• Medium-fine fleece (7-8 pounds)
• Popular in the US

59
Shropshire

• Origin England
• Smaller in size, blocky body type
• Polled
• Face Legs are dark colored
• Heavy face covering of wool
• Ewesgood mothers

60
Suffolk

• Origin England
• Large in size, blocky, muscular body type
• Face, ears legs are black
• Polled
• No wool on head or legs
• Lean, muscular carcass
• Lamb Crop 150

61
GOATSTypes and Breeds

• Two types of goats in the US
• Hair producing
• Angora is the only hair-producing goat.
• Produces 6-7 lbs of mohair per year.
• Mohair ranges in length from 6-12 inches.
• Best adapted to dry climate and moderate
  temperatures.
• Also used for meat and to help control weeds and
  brush.
• Chevon meat from goats
• Milk producing (Dairy goats)
• Found in every state in the US.
• Normal production 3-4 quarts per goat per day
  during a 10 month lactation.
• Lactation period time during which the animal
  produces milk
• Common Breeds Nubian, Alpine, Saanen and
  Toggenburg

62
Angora

• Origin Turkey
• Hair Producing Goat
• Horned, occasionally polled
• Long, thin, drooping ears
• Mature males, 125-175 lbs
• Mature females, 80-90 lbs
• Average mohair production is 6-7 lbs per head per
  year
• 60 of the world production of mohair is from
  Texas

63
Boer

• Origin South Africa
• Meat Type Goat
• White in color with a red head and a white blaze
• Horned, occasionally polled
• Mature Males 240-380 lbs
• Mature Females 200-265 lbs
• 200 Kidding Rate

64
Pygmy

• Origin Africa
• Mature Pygmy Goats are 16-23 inches at the
  withers
• Legs and head are relatively short compared to
  the body length
• Can be any color
• Female goats should NOT have a beard, male goats
  should

65
Saanan

• Origin Switzerland
• White or light cream in color
• Short hair and fringe over the spine and thighs
• Erect ears
• Males have a tuft of hair over the forehead
• Polled, occasionally have horns
• Males females are bearded
• Mature males 185 lbs plus
• Mature females 135 lbs plus
• Average milk production 1,800-2,000 lbs per year

66
Alpine

• Origin France
• Pure white to black, many color variations
• Erect ears
• Short haired
• No dewlap
• May or may not be bearded
• Polled or horned
• Mature males,170-180 lbs
• Mature females,125-135 lbs
• Average milk production 1,500-1,600 lbs per
  year
  
  

67
Nubian

• Origin Africa
• Any color or combination of colors
• Short hair
• Long drooping ears
• No fringe of long hair along spine
• Most polled, some horned
• Females are beardless
• Mature males 175-180 lbs
• Mature females 130-135 lbs
• Average milk production 1,300-1,500 lbs per year

68
BEEF CATTLEApproved Practices

• Select breeds and cattle according to intended
  use, area of country and personal preference.
• Buy cattle only from reputable breeders.
• Select purebred cattle according to physical
  appearance, pedigree and available records.
• Isolate new animals from the herd for at least 30
  days.
• Provide enough human contact so that cattle can
  be handled when necessary.
• Break calves to lead ASAP, if they are to be
  exhibited at fairs or shows.
• Use a veterinarian for serious health problems.
• Vaccinate to prevent diseases.

69
BEEF CATTLEApproved Practices

• Castrate, dehorn and identify calves at an early
  age.
• Breed heifers to calve at 2 years of age.
• Implant steers and heifers with approved growth
  hormones.
• Implant place a substance under the skin to be
  released slowly over a long period of time
• Steer male castrated beef or dairy animal
• Wean calves at 205 days of age and at 450-500
  lbs.
• When pasture breeding, allow one mature bull for
  every 25-30 head of cows.
• When pen mating, allow one mature bull for every
  30-50 head of cows.

70
BEEF CATTLEApproved Practices

• Implement time breeding so all calves are born in
  a 30-60 day period.
• Provide clean stalls or pastures for calving.
• Group cattle being fed according to size and sex.
• Provide shelter from inclement weather.
• Provide clean, fresh water at all times.
• Feed slaughter cattle to reach market weight at
  15 to 24 months of age.
• Have proper facilities and equipment for the type
  of operation.
• Maintain complete and accurate records.

71
DAIRY CATTLEApproved Practices Raising Calves

• Make sure newborn calf gets colostrum in the
  first 36 hours of life.
• Colostrum milk produced short time after
  calving. Contains antibodies that protect the
  newborn animal from diseases until they can build
  up their own natural defenses.
• Feed milk or milk replacer at 8-10 of the calfs
  weight daily until calf is 4 weeks old.
• Milk replacer dry dairy or vegetable products
  that are mixed with warm water and fed to young
  calves in place of milk.
• Start feeding calves starter, a grain mixture,
  free choice at about 10 days.
• Free choice making feed available at all times.
• Wean calves from milk when they are eating 1½ lbs
  of calf starter per day.
• Wean to remove and keep away from

72
DAIRY CATTLEApproved Practices Raising Calves

• Feed calves green, leafy hay and water free
  choice 2 to 9 months of age and up to 4 lbs of
  grain a day.
• The bulk of the ration should be forages fed free
  choice after 9 months of age.
• Remove horns at an early age, preferably as soon
  as the horns develop.
• Remove extra teats at an early age.
• Identify calves with ear tags or tattoos as soon
  as possible after birth.
• Prevent calves from sucking each other.
• Keep hooves properly trimmed.
• Vaccinate for calfhood disease at the recommended
  times.
• Maintain the calf in clean and sanitary
  conditions.
• Breed heifers to calve at 20 to 24 months of age.
• Heifer a female that has not given birth to a
  calf
• To Calve means to give birth
• Maintain heifers and calves in uniform groups
  according to size and weight.

73
DAIRY CATTLEApproved Practices Dairy Cows

• Rebreed cows 45 to 60 days after calving, cows
  should be bred to calve once every 12 months.
• Cow female of the cattle family that has calved
• Observe cows for evidence of heat period twice
  daily.
• Check cows to determine whether they are
  pregnant. Should be done 45 to 60 days after
  breeding them.
• Provide a dry period of about 60 days before
  calving to allow the cow to rebuild her body.
• Dry period refers to the time when a cow is not
  producing milk
• Feed cows according to their levels of production
  and stages of pregnancy.

74
DAIRY CATTLEApproved Practices Dairy Cows

• Maintain complete health, breeding and production
  records for every cow in the herd.
• Contact a veterinarian anytime you are unsure of
  how to treat a dairy-herd problem.
• Milk dairy cows at regular intervals each day.
  Two milkings each day approximately 12 hours
  apart, three milkings each day approximately 8
  hours apart.
• Maintain a regular routine in handling dairy
  cattle in order to maintain maximum production.
• Cull unprofitable dairy cows.
• Cull remove from the herd
• Properly maintain dairy housing and milking
  equipment.

75
SWINEApproved Practices

• Buy pigs from reputable producers.
• Observe new pigs for signs of disease and
  parasites.
• Group pigs according to size and in groups no
  larger than 20-25 head.
• Feed a complete and balanced ration based on age
  and weight of the animals.
• Provide unlimited access to fresh water.
• Keep facilities and equipment clean and sanitary.
• Clean and disinfect facilities and equipment
  after each group of animals leaves and before the
  next group arrives.
• Select replacement gilts at an early age and
  raise separately from market hogs.
• Gilts female that has not had a litter of pigs

76
SWINEApproved Practices

• Breed gilts at 8 months of age or at 250-300 lbs
  so they farrow at approximately 1 year of age.
• Farrow to give birth
• Put bred gilts or sows in farrowing facilities or
  farrowing crates 3 days before they are due.
• Farrowing crates specially made cages or pens
  for swine to give birth in
• Perform the following when pigs are born
• Clip needle teeth
• Clip or tie navel cord, spray with iodine
• Dock tails remove all but 1 inch of the tail
• Weigh all pigs in the litter
• Ear notch system of permanently marking animals
  by cutting notches in their ears at specific
  locations.

77
SWINEApproved Practices

• Provide creep feed by the time baby pigs are 1
  week old.
• Creep feed feed provided especially for young
  animals to supplement milk from their mothers
• Castrate males at an early age.
• Wean pigs at 4-6 weeks of age.
• Rebreed sows on the first heat period after
  weaning pigs (occurs about 3 days after weaning).
• Limit feed to sows to prevent obesity.
• Provide protection from heat and cold.
• Swine have no sweat glands, must keep them cool
  in hot weather.

78
SHEEPApproved Practices

• Select lambs that are large and growthy for their
  age.
• Select purebred stock based on physical
  appearance and pedigree.
• Select breeding stock with a history of multiple
  births.
• Provide shelter from severe weather conditions.
• Provide good-quality forages and unlimited fresh,
  clean water.
• Vaccinate for diseases.
• Treat for internal and external parasites.

79
SHEEPApproved Practices

• Breed ewes to lamb at no more than 2 years of
  age.
• Ewe female animal
• Use marking harnesses on rams to tell when ewes
  have been bred.
• Ram male uncastrated animal
• Wether male castrated animal
• Use an identification system.
• Do not disturb ewes when lambing.
• Lambing to give birth
• Shear ewes at least 1 month before lambing.
• Shearing process of removing wool from sheep

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SHEEPApproved Practices

• Provide clean, warm, dry stalls for lambing.
• Make sure ewes accept their new lambs.
• Dock lambs tails at 7-10 days of age.
• Castrate lambs to be marketed.
• Keep hooves properly trimmed.
• Cull ewes that do not lamb or those that have
  health problems.
• Maintain a complete and accurate record-keeping
  system.

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GOATSApproved Practices

• Select goats according to intended use.
• Use physical appearance, pedigree and records as
  a basis of selection.
• Purchase replacement animals from reputable
  breeders.
• Provide additional feed for hair goats on the
  range in winter.
• Feed dairy goats supplemental grains based on
  milk production.
• Breed goats in the fall to have kids in the
  spring.
• Kids - newborn goats of either sex

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GOATSApproved Practices

• Breed female goats the first time at 10-18 months
  of age.
• Doe/Nanny - female goat
• Use 1 buck for every 20-50 does.
• Buck/Billy - male goat
• Shear or clip hair goats twice each year.
• Maintain clean and sanitary conditions for milk
  production.
• Castrate males at an early age that will not be
  used for breeding.
• Milk dairy goats twice a day.
• Dehorn dairy-type goats at an early age.
• Maintain complete and accurate records.