There is a skill in adding salt to the sheep.

Salt is an indispensable substance for the growth and development of livestock. Salt helps to maintain the osmotic pressure of body fluids and helps to transport nutrients and excrete waste. Sodium and chlorine in salt are not only indispensable ingredients in blood, but also components of gastric acid in gastric juice, which contribute to the digestion and utilization of protein, so sheep must be fed with salt frequently.

One is to mix salt into the concentrate and feed it rationally every day. Breeder rams are fed 8 grams per day and adult ewes are fed 3 grams per day.

Second, dissolve the salt in the water in the trough for the sheep to drink; or put the salt into the bamboo tube and add a small amount of water to make the salt water permeate outside the bamboo tube to form a salt frost and let the sheep lick; you can also put the salt block in the trough and let the sheep lick freely.

Third, regularly stir-fry salt to feed sheep, feeding amount and times according to season, climate, forage quality and sheep size, fat and thin. The method is to first stir-fry the yellow with salt (the adult sheep are tender and the lambs are charred), shovel it up and turn it into water, then put the chopped grass (wheat straw, mung bean pod shell or other hay) into the pan, sprinkle with salt water and stir-fry it well. Let the salt frost on the grass. After the salt grass is fried, take it to the grazing land, wait for the sheep to be half full, pour the salt grass on the grass and divide it into small piles to feed. Eat salt every 7-10 days in spring and autumn, 6-10 grams per sheep (half of lambs), 10-15 grams of salt every semimonthly in winter, and 10-15 grams of salt every 7 days in summer.