FATTENING STOCK

New Zealand Herald, Volume LXIX, Issue 21347, 23 November 1932, Page 5

FATTENING STOCK

PROBLEMS TO BE FACED

ASSISTANCE OF SCIENCE

by h.b.t,

The science of fattening livestock has been brought almost to perfection in Great Britain and on parts of the Continent, where these animals are hand-fed in stalls throughout practically the wholo process. The problems of capacity, maintenance ration and additional food for production in relation to the weight of each type of animal has been closely studied by the Animal Nutrition Institute at Cambridge, and English farmers who are abreast of the times are now able to calculate exactly what rations to feed to their stock in order to secure a desired daily gain in weight.

In New Zealand the business of fattening livestock is rather more haphazard, owing to the fact that our stock is usually fattened on natural grazing. This need not mean, however, that we cannot apply scientific knowledge to ensure quicker and more profitable results, for much has been learned regarding the stage of "growth at which pasture grasses are most nourishing and, hence, most fattening, and also regarding the periods of - growth and ages at which stock fatten with the least amount of food. Results of Studies

As an example of the intensive study of livestock fattening which has been undertaken during the past ten years at Cambridge University Farm, a largo line of lambs has been dealt with each year with the object of securing information regarding the rate and manner of growth from birth to slaughter. For each animal the rate of growth has been obtained by measurements and weights taken weekly. These data have been supplemented by carcase measurements in detail, including the separate weighing of all the important joints and other parts. The comprehensive information thus collected has been analysed and many conclusions have been drawn which have a bearing on important practical problems. It has given a clear indication as to the best age at which to kill lamb. Apparently with the lamb, as no doubt with other livestock also, there is a period of growth followed by a period of laying on fat and flesh. During the growing period any extra food which the lamb might receive would have the primary effect of making its frame bigger and not of increasing it s condition appreciably. When the period of growth has temporarily ceased the lamb consolidates its gains, as it were, and lays on meat and fat rapidly. This is the period when most rapid and economical fattening can be effected. From the butcher's standpoint, there is an ideal age at which to kill lambs in order to secure the most valuable and perfectlyfattened joints, and in a breed of the Down type this has "been found to -be at six months of age.

Control of Pastures From about three months to six months of age, a lamb eats more and more grass and is correspondingly less dependent on its mother's milk. If, during this period, the pasture can be maintained in its most nourishing stage, i.e., with the grass short and growing strongly, every lamb can be readily fattened. This necessitates either a lambing date which is earlier than is general in New Zealand, or, better still, a control of the pastures with cattle or mower which will give the lambs the desired typo of pasture at the beginning of summer.

To be profitable, lambs must be got away fat off the mother at about six mouths of age, otherwise a second period of growth sets in, "when fattening is difficult, if not impossible. Even on feed such as rape, it is difficult to get them away before another fattening period sets in, after about three months' growing. Missing the fattening or consolidating period explains why some lambs on exactly the same feed and treatment which was successful with earlier drafts, fail to fatten on rape.

Alternate Development It lias not been proved yet, but is almost certain, that young sheep continue these alternate cycles of growing and then laying on flesh' and condition until they reach maturity. Further study would be of immense benefit to the fattener, who would then be in a position to know when to concentrate on fattening with the least, expenditure of time and food. With older stock, such as five-year ewes, there is also an ideal time at winch to concentrate on fattening. When the ewe has performed her duty in producing three to four lambs, Nature takes steps to dispose of her as quickly and painlessly as possible. She puts on fat rapidly, whereby the activity of all the organs is weakened. This is followed by failing teeth and a rapid decline to death. If the attempt at fattening is taken when Nature is encouunging the generous lay-ing-on of fat, both internal and external, the process of getting her fit butcher is an easy and profitable one. With the wethers the position is so™* 3" what different. Once they have reached maturity at, say, four tooth, they can be fattened readily at any time. Ihe leason for this is that emasculation prevents them from reaching the stage when they can reproduce themselves, lhis is Natui e s objective with all animal Me, and she k ee ps on building these wethers up in both size and condition in a vain attempt at securing reproduction.