The culling sheep and old and remnant sheep used for fattening are all adult sheep. Such sheep are generally older, have lower meat yield and have poor meat quality. After fattening, the amount of fat between the muscles increases, the amount of subcutaneous fat increases, the meat becomes tender, the flavor is also improved, and the economic value is greatly improved. Adult goats have ceased to grow and develop. To increase their fat deposition requires a large amount of energy, and other nutrients are only used to maintain life activities and to restore the needs of muscles and other tissues and organs in the best condition. Therefore, their nutritional needs are slightly lower than lambs except for heat. When fats are grown for adult sheep of general breeds, the amount of heat energy required to achieve the same weight gain is slightly higher than that of meat breeds, which should increase by about 10%. During the fattening process of sheep, the quality of meat changes. With the improvement of the moisture content, the moisture in the lamb is relatively reduced, the fat content is increased, the heat produced increases, and the protein content is relatively decreased. A comparative study of the changes in meat and fat content at different fattening stages of adult sheep demonstrated that the weight gain of adult sheep is almost entirely fat. Prior to fattening, comprehensive health checks should be performed on the sheep. All sick sheep should be cured after fattening, and diseased sheep that cannot be treated should not be fattened. Sheep that are old and have difficulty eating do not need to be fattened. Otherwise, forage feed will be wasted and the expected effect will not be achieved. Ramping the rams should be cast off about 10 days before fattening. Ewes can be bred to make them pregnant and to be fattened immediately after lambing. Adult sheep fattening period should not be too long, because the body's ability to deposit fat is limited, and when it is full, it will not increase again. Therefore, the fattening period is appropriate for 2-3 months, but at the same time, it is necessary to flexibly control the fattening time according to the fat condition of the finishing sheep. In the grassy period, where there are grass slopes, the poorly-worn adult sheep can be bred and raised first. Using grass to reclaim the sheep and then fattening can save feed and reduce costs. During the fattening period, the rations should also be promptly adjusted according to the degree of glutinous growth, extended the fattening period or ended the fattening ahead of schedule. Usually weighing methods can be used to check the sheep's weight gain rate, or use the appearance method, touch method to determine the degree of their manure. The sheep can be grazing and fattening where wild grasses are abundant, where the terrain is flat, and where water is available. However, it is difficult for sheep to be slaughtered in a short period of time by grazing alone, and it is difficult to reach fullness. It is generally advisable to grazing for 1-2 months. In the later period, there should be no less than 1 month of feeding and fattening period. The use of high-concentrate diets can help to improve the quality of mutton. If there is a shortage of concentrate in this area, it can be grazing (or feeding grass) for about 4 months, then feeding for fattening for 1 month, and at the same time restricting its exercise, it can be fattened and slaughtered in a short period of time. When adult sheep are grazing and fattening, if they are in spring and there is a lack of forage, attention should be paid to feeding. In the case of free access to roughage, each sheep was fed a daily supplement of 0.75 kg of corn, wheat bran, and a small amount of soybean cake. When the pasture was abundant, the amount of supplement could be appropriately reduced.
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