Podcast Summary: The Championdrive Podcast | Lambing Round Table with Brian Riley, Mike Stitzline & Nicole Allen

Introduction

In the November 28, 2024 episode of The Championdrive Podcast, hosted by Kaitlyn Sister Urban and Steva Robinson, listeners are treated to an in-depth Lambing Round Table discussion featuring industry experts Brian Riley from Wisconsin, Mike Stitzline from Ohio, and Nicole Allen from Oklahoma and Iowa. Building on the success of their previous management roundtable, this episode delves into the nuances of lambing, offering valuable insights for both seasoned breeders and those new to the industry.

Pre-Lambing Management

The discussion begins with an overview of pre-lambing feeding strategies. Brian Riley shares his approach to feeding ewes based on yearly variations in pasture quality:

“We’ll start them on a grain mix of corn and soy hulls about a month before they’re due. It’s simple and effective.” – Brian Riley [06:12]

Kaitlyn echoes a similar strategy, emphasizing the importance of sorting ewes by body condition to ensure optimal nutrition:

“We sort them into groups based on body condition and adjust their feed accordingly to maintain a good body condition score.” – Kaitlyn Sister Urban [08:18]

Nicole Allen adds regional nuances, highlighting differences between Oklahoma and Iowa:

“In Oklahoma, we use a pelletized feed, whereas in Iowa, my parents grind and mix their own feed, tailoring it to their specific needs.” – Nicole Allen [10:07]

Feeding During and After Lambing

Post-lambing feeding practices are critical for ewe health and lamb growth. Nicole outlines a gradual increase in feed:

“After lambing, we start with a quarter to half a pound of pelleted feed for about 24 to 48 hours, then increase to a pound per ewe per feeding.” – Nicole Allen [22:28]

Brian emphasizes the role of genetics in lamb size and feeding intensity:

“Genetics primarily determine lamb size, but we ensure ewe lambs receive more grain to support their growth.” – Brian Riley [14:59]

Mike adds practical tips for maintaining gut health during feed transitions:

“We provide baking soda and lime to help manage gut acidity when we increase grain intake.” – Mike Stitzline [26:47]

Barn Management

Maintaining clean and well-ventilated barns is essential for preventing respiratory issues like barn cough. The panel discusses various barn setups and cleaning routines:

“We clean our barns every three weeks and use an advanced ventilation system with temperature sensors to ensure fresh air circulation.” – Brian Riley [32:46]

Nicole contrasts this with southern practices, where weather allows more frequent cleaning:

“In Oklahoma, we can clean our barns more often due to milder winters, which helps keep ammonia levels down.” – Nicole Allen [31:02]

For smaller breeders without sophisticated systems, Brian advises:

“Keep barns dry and use cross ventilation by opening doors on opposite ends when temperatures permit.” – Brian Riley [38:24]

Grafting Lambs

Grafting is a technique used to ensure all lambs receive adequate care, especially when dealing with multiple births or bottle lambs. Nicole shares her method:

“I clean the older lamb thoroughly, remove all odors, and use baking soda and warm salt water to encourage the ewe to accept the new lamb.” – Nicole Allen [94:22]

Brian emphasizes patience and proper handling:

“Stay patient and use snares or twine to support the lamb’s head, ensuring the ewe can pull the lamb without injury.” – Brian Riley [69:18]

Handling Bottle Lambs

When grafting isn't successful, breeders must manage bottle lambs effectively. Mike discusses his approach:

“We supplement bottle lambs manually rather than using milk machines, focusing on fostering the ewe’s natural feeding behaviors.” – Mike Stitzline [103:27]

Brian shares his experience with milk machines and their challenges:

“Our milk machine babies thrive initially but struggle post-weaning, prompting us to consider a more manual supplementation approach.” – Brian Riley [104:05]

Tagging and Identification

Effective tagging systems are vital for tracking and managing lambs. The panel outlines their tagging protocols:

“We use double-tagging with flock tags and Scrapie tags, color-coded by sire, and record all data in Farmworks software.” – Brian Riley [88:42]

Kaitlyn emphasizes color-coding for easy identification:

“Each sire has a specific color, and we maintain separate number series to prevent overlap, simplifying lamb identification.” – Kaitlyn Sister Urban [90:30]

Dealing with Barn Cough

Barn cough remains a persistent issue, linked to poor air quality and high humidity. The experts offer their strategies:

“Maintaining excellent ventilation and keeping barns dry are the best defenses against barn cough.” – Brian Riley [80:14]

Nicole discusses treatment options:

“For raspy lambs, we use dexamethasone and sulfa antibiotics, focusing on early detection and maintaining airflow to prevent exacerbation.” – Nicole Allen [77:06]

Advice for New Lambing Breeders

Towards the end of the episode, the guests share their top advice for newcomers:

“Have a support network of experienced breeders and practice patience. Keeping the ewes dry and well-fed is fundamental.” – Brian Riley [109:19]

“Learn to listen to the ewes and understand their behaviors. Utilizing cameras can help monitor lambing without constant presence.” – Kaitlyn Sister Urban [51:24]

Lambing Challenges and Experiences

The conversation also touches on memorable lambing incidents, offering both cautionary tales and lighter moments:

“One of the craziest lambs I’ve seen had two heads and four legs, making it incredibly challenging to deliver.” – Kaitlyn Sister Urban [114:09]

“We once had a Cyclops lamb that became a bit of a farm legend before we had to humanely manage its condition.” – Mike Stitzline [116:12]

Conclusion

The episode wraps up with a reiteration of the importance of community, patience, and adaptability in successful lambing management. The hosts thank their guests for their invaluable contributions and encourage listeners to reach out with further questions.

“Trial and error is how you learn, and having a group of supportive breeders makes all the difference.” – Mike Stitzline [116:55]

Listeners are left with a wealth of practical knowledge and strategies to enhance their lambing practices, ensuring healthier ewes and thriving lambs.

Notable Quotes:

• Brian Riley [06:12]: “We’ll start them on a grain mix of corn and soy hulls about a month before they’re due. It’s simple and effective.”
• Nicole Allen [22:28]: “After lambing, we start with a quarter to half a pound of pelleted feed for about 24 to 48 hours, then increase to a pound per ewe per feeding.”
• Mike Stitzline [26:47]: “We provide baking soda and lime to help manage gut acidity when we increase grain intake.”
• Brian Riley [32:46]: “We clean our barns every three weeks and use an advanced ventilation system with temperature sensors to ensure fresh air circulation.”
• Brian Riley [38:24]: “Keep barns dry and use cross ventilation by opening doors on opposite ends when temperatures permit.”
• Nicole Allen [94:22]: “I clean the older lamb thoroughly, remove all odors, and use baking soda and warm salt water to encourage the ewe to accept the new lamb.”
• Brian Riley [69:18]: “Stay patient and use snares or twine to support the lamb’s head, ensuring the ewe can pull the lamb without injury.”
• Brian Riley [80:14]: “Maintaining excellent ventilation and keeping barns dry are the best defenses against barn cough.”
• Brian Riley [109:19]: “Have a support network of experienced breeders and practice patience. Keeping the ewes dry and well-fed is fundamental.”

This comprehensive roundtable provides actionable advice and shares real-world experiences, making it an essential listen for anyone involved in the show lamb industry.