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Sheep (pl.: sheep) or domestic sheep (Ovis aries) are a domesticated, ruminant mammal typically kept as livestock. Although the term sheep can apply to other species in the genus Ovis, in everyday usage it almost always refers to domesticated sheep. Like all ruminants, sheep are members of the order Artiodactyla, the even-toed ungulates ...
For example, buffalo milk is used to make mozzarella in Italy and gulab jamun dessert in India, [71] while sheep milk is used to make blue Roquefort cheese in France. [72] Beef is a food source high in zinc, selenium, phosphorus, iron, and B vitamins. [73] Bison meat is lower in fat and cholesterol than beef, but has a higher protein content. [74]
[2] [3] The word "ruminant" comes from the Latin ruminare, which means "to chew over again". The roughly 200 species of ruminants include both domestic and wild species. [4] Ruminating mammals include cattle, all domesticated and wild bovines, goats, sheep, giraffes, deer, gazelles, and antelopes. [5]
“I have double-deck small ruminant trailers, and I can fit 100 sheep and goats in each one, and I have trucks,” she said. ... “The roads are small, (a) ton of tree cover, it’s like one way ...
Ovis is a genus of mammals, part of the Caprinae subfamily of the ruminant family Bovidae. [1] Its seven highly sociable species are known as sheep or ovines. Domestic sheep are members of the genus, and are thought to be descended from the wild mouflon of central and southwest Asia.
Bovidae is a family of hoofed ruminant mammals in the order Artiodactyla. A member of this family is called a bovid. A member of this family is called a bovid. They are widespread throughout Africa, Asia, Europe, and North America, and are found in a variety of biomes, most typically forest, savanna, shrubland, and grassland.
The subfamily Caprinae, [1] also sometimes referred to as the tribe Caprini, [2] is part of the ruminant family Bovidae, [3] and consists of mostly medium-sized bovids. A member of this subfamily is called a caprine. [4] Prominent members include sheep and goats, with some other members referred to as goat antelopes.
Silage is fodder made from green foliage crops which have been preserved by fermentation to the point of souring. It is fed to cattle, sheep and other ruminants. [1] The fermentation and storage process is called ensilage, ensiling, or silaging. The exact methods vary, depending on available technology, local tradition and prevailing climate.