Clostridial vaccination

Sudden changes in the acidity of the diet of young sheep brought about by a switch to a high-concentrate diet or moving from grazing to indoor finishing, for example, can lead to an increase in clostridial diseases, with Braxy the main culprit. Sudden changes in temperature can also trigger the same disease. Pasteurellosis risk factors can also be increased with stress from changes in nutrition, as well as marked changes in management.

For this reason, clostridial disease vaccination should ideally be administered in store lamb finishing enterprises. The vaccine should be administered ahead of the risk period. There are pros and cons on administering a single course or the optimum primary course followed by the booster shot four to six weeks later.

Teagasc research is that lambs weighing less than 35kg that are still growing should receive a diet containing 14% crude protein

A single vaccine will provide limited cover for up to six weeks, with animals susceptible thereafter. However, one course may suit short-term finishing, with some farmers opting for this route due to the cost of a second treatment. The full vaccination course will provide the highest level of cover, with protection for up to 12 months. This should be the chosen route where lambs are carried over the winter and finished next spring.

Finishing diets

Recent management notes detailed information on finishing lambs indoors or on high-concentrate diets at grass. There have been a few follow-on questions regarding ration formulation and in particular what protein level is best advised in the diet for finishing lambs. The advice stemming from Teagasc research is that lambs weighing less than 35kg that are still growing should receive a diet containing 14% crude protein. Small and light lambs weighing less than 25kg have more growing to do and are likely to benefit from a diet containing 15% to 16% crude protein. Well-grown lambs entering the finishing phase that only require being brought up to slaughter condition will not benefit from a crude protein content in the finishing diet above 11% to 12%.

Liver fluke

The greatest risk at this stage of the year is acute live fluke, caused by the ingestion and presence of high volumes of early immature and immature parasites. Product selection is critical, as many products contain an active ingredient that kills only mature fluke parasites, as shown in Table 1. At this stage of the year, products should be selected that treat at least immature liver fluke. While products containing triclabendazole provide the complete treatment, producers should be aware that there are reported issues with resistance in some areas. If flocking ewes during the breeding season, try to keep disruption and stress to a minimum.

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