Page 20 - Green knowledge 2024

Photo: Erling Fløistad
The protein gains from sheep farming
As sheep farming operates today, we get back roughly the same amount of edible protein in
meat and by-products as we supply to the animals through the diet. However, researchers
believe this can be improved.
Ruminants grazing in mountain or forest areas have
access to vast areas and a huge feed supply, as
approximately 45 % of the land area is suitable for
grazing. This free-range grazing accounts for around
60 % of the sheep’s feed intake, allowing them to
convert grass and herbs into high-quality edible pro-
tein for humans.
However, concentrate mixtures used in the diet of
sheep also contain grains and other crops that are
edible for humans. The reason for this is economic
viability. Additionally, milk replacers are used as
supplements to lambs. Understanding the protein
balance and the role of ruminants is crucial in dis-
cussions on how to manage our resources for sus-
tainable food production.
To ensure a net contribution of sheep to the supply
of human edible protein, the use of concentrate mix-
tures must be reduced, with greater emphasis on
optimizing forage utilization. According to Dr Stein-
shamn, better use of cultivated pastures and
improved forage feeding during the indoor feeding
season are key to reducing reliance on concentrates.
This requires a focus on high-quality pastures, better
winter feed, and breeding animals that better can
utilize forage and available grazing area. Addition-
ally, ensuring that ewes have a manageable number
of lambs they can nurse themselves would reduce the
need for milk replacers.
Norwegian sheep farming can play an important role
in food production by utilising land areas that cannot
be cultivated for human food. Moreover, grazing
contributes positively to ecosystems and cultural
landscapes. With minor adjustments, sheep farming
can further enhance its contribution to sustainable
food production in Norway.
Purpose: Funding: Collaboration: Contact: The Amazing Grazing project aims to improve sustainability in the production of meat and wool
from sheep grazing in Norwegian outfield pastures.
Research funds for agriculture and the food industry
Consumption Research Norway (SIFO) and the Norwegian Centre for Organic Agriculture (NORSØK)
Research Professor Håvard Steinshamn, Division of Food Production and Society.
Email: havard.steinshamn@nibio.no | Phone: +47 906 82 643
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