Technical essentials of lamb delivery in spring

February to March every year is the peak lambing season for sheep. There are four essentials for delivering ewes:

First, prenatal preparation. At this time, the weather is warm and cold, ewes should prepare the delivery room before lambing, keep the temperature above 5 ℃, and disinfect it with 2% Murray, 4% laisu water or 15% Murray 20% plant ash water. Cover the floor of the delivery room with hay or sand to keep it dry. At the same time, some disinfectants (such as alcohol, iodine tincture, etc.) and other tools should be prepared appropriately.

Second, natural labor. When the ewe gives birth, the lamb first exposes two front hooves and head and mouth along with the amniotic membrane, and the lamb can be born smoothly after 10 minutes of fetal water rupture. If the ewe is unable to produce because of the fetus, it is necessary to hold the two forelegs with hands and gently pull it out with the responsibility of the ewe. When the lamb is born, wipe the umbilical cord head of the lamb with iodine to prevent omphalitis. At the end of delivery, help the lamb to eat colostrum as early as possible.

Third, midwifery. In case of abnormal fetal position, the rear body of the ewe should be raised, the exposed part of the fetus should be sent back, the hand into the birth canal, the fetal position should be corrected, the vagina of the ewe should be enlarged by hand, the two forelimbs of the fetus should be pulled out and sent in, and the fetus can be produced after repeated 3 times for 4 times.

Fourth, the first aid of frozen lambs. Frozen lambs should be immediately transferred to the greenhouse, put in 38 ℃ water and gradually raise the water temperature to 40 ℃ (exposing the head), after 20 ℃ 30 minutes of warm water bath, and then artificial respiration, generally can be saved.