the future of the suffolk breed IN THE CLUB LAMB INDUSTRY
• Balance and attractive design -proportional, correct angles in structure, strong top, good underline with adequate depth of flank, neck that ties in correctly at the top of the shoulder. • Good body shape – expanded rib cage or good center body width, base of forerib needs to be level or elevated above the belly/flank (short bladed in appearance). • Correct leg structure, adequate bone, and sound/functional movement – adequate bone is very important today when competing with other breeds. • Muscularity – wide expressive rack, wide flat loin, good depth of twist and muscle shape to leg when viewed from behind. Finding the genetics needed to make changes or improve a flock can be challenging. There are breeders across the United States that are currently working to produce Suffolk sheep that meet the goals of their operation, and for some, that includes raising high quality club lambs. The Suffolk breed has a great history and a bright future. I look forward to watching the changes ahead. About the author: Marvin Ensor is a graduate of Texas Tech University where he earned Bachelor and Master’s degrees in Agricultural Education. Marvin served 37 years in the Texas AgriLife Extension system until his retirement in 2017. Marvin has judged market lambs, market goats, and breeding sheep at many of the state fairs and major livestock shows across the nation over the past twenty-eight years. Some of the major shows include NAILE, National Western, AKSARBEN, Arizona National, Houston, San Antonio, Fort Worth, and San Angelo. He currently serves on the Executive Committee for the Texas Sheep and Goat Validation Program. He has served as a show superintendent at San Antonio and Houston Livestock Shows and has officiated at various judging contests, including NAILE and the San Antonio Livestock Show.
When this change occurred, there were a limited number of Suffolk flocks in the club lamb industry that had the genetics available to address the changing trend. Many producers began to incorporate Hampshire and other breeds into their club lamb operations. Over the past 20 to 30 years, the club lamb industry has been dominated by Hampshire and Hampshire crosses in the black-faced medium wool classes. Current trends include a preference by many for the white featured lambs (light colored faces and white leg wool). The current emphasis on leg wool has put pressure on breeders in the club lamb industry to prioritize this trait in their breeding program. I mention these current trends to set the stage for addressing the question many Suffolk producers have on how to produce a competitive club lamb in today’s show ring. I think it’s obvious that several changes must occur before the Suffolk breed can consistently compete within the medium wool classes that include Hampshires and Hampshire cross lambs. But I believe there are real opportunities in states that offer Suffolk classes in the market lamb shows. In these shows, classification standards and competent classifiers are needed to help assure fair competition for those interested in exhibiting or producing Suffolk club lambs. Today’s breed champions presented during the grand drive at the major shows have some common traits that are prioritized within every breed today. Suffolk club lamb breeders can target these traits in their breeding program to improve their genetics and show ring success. In my opinion, the following traits are priorities:
The Suffolk breed dominated much of the club lamb industry in the 1980s and early 1990s. The breed offered excellent carcass traits and had a great touch and handling quality. The upfronted and elevated structure provided the appearance that judges appreciated in the show ring. During that time period, we witnessed show ring trends that negatively impacted many flocks in the club lamb industry. The winning lambs were often refined in their structure and tubular in their appearance. As club lamb producers focused on the traits needed to compete in the market shows, we began to see problems such as inadequate rib and loin width, poor leg structure, inadequate bone, and other concerns. Many club lamb flocks were difficult to keep healthy and productive. The club lamb industry began to move toward a stouter structured lamb with good width and soundness of structure. There was a willingness to give up some of the positive traits the Suffolk breed had brought to the ring to make a change. MARVIN ENSOR, REGIONAL PROGRAM LEADER FOR AGRICULTURE -EMERITUS, TEXAS A&M AGRILIFE EXTENSION SERVICE
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