Chicken Feed

[North Briton 31]

in the olden days we used to have things called libraries,,,I borrowed lots of books on poultry nutrition, and made notes,,,,I then put them into a readable form for a chicken mag

 

Chicken Feed

 

Everybody knows how to feed chickens, layers pellets and mixed grain is good enough for most people. In this as in all things there are relative comparisons of good, better and best.

 

Mixed grain and layers pellets may be enough for average chickens on a free range that can supply them with all the rest of the nutrients they need for health, but it certainly is not enough for birds in confinement. Everybody reading this is a member of the ‘Chicken’ Club and did not get this far without knowing the needs of poultry - sufficient for the year on year production and feeding of their birds.

 

In this article we will look at basic needs and see how we can improve on these to move up the good, better and best nutrient chain.

 

Energy is the most important single factor required in poultry feeds. Carbohydrates, fats and proteins are the three recognised sources of energy. Carbohydrates and fats are the primary sources. Protein is primarily a source of amino acids for building body tissue with its secondary function as energy. Corn, milo and wheat are the major sources of energy for poultry feed, oats and barley are medium to low energy. Energy not required for maintenance is used for growth and fattening. Maintenance requirements must first be met before growth or reproduction needs are supported. One use of high fibre, low protein, low energy rations is to reduce cannibalism in confined birds. Oats are excellent in reducing feather picking and cannibalism. The high fibre content of whole oats is an effective substitute for the lack of grass fibre in confinement. Corn lays down fat in the visceral cavity. Oats, wheat and barley lay down fat under the skin.

 

Carbohydrates are the major source of energy. Starches are the most common digestible polysaccharides in plants, it is present in the cells of grains, fruits and tubers, the three polysaccharides are starch, cellulose and glycogen. Glycogen is the only one of these of importance in poultry. ‘Animal starch’ is a storage carbohydrate found in small amounts in the liver and muscle cells, it regulates blood glucose levels and is a source of energy for the muscles, starch is converted into glycogen in the body. Cellulose is not an available form of carbohydrate for poultry. Chickens do not produce enzymes which can digest cellulose. The gizzard grinds the particles of feed resulting in a well developed digestive tract. Cellulose helps control movement of food through the intestinal tract, aiding absorption. Ninety five percent of crude fibre is cellulose.

 

Protein is so important that no life can exist without it. It constitutes nearly half the body weight. Amino acids are the fundamental structural units of protein. Natural feeds contain many different types, each contain a different balance of amino acids, therefore different proteins are needed to balance each other, for example grains and peas each contain the essential amino acids that are missing in the other, the two of them together make a fully balanced protein. Animal proteins are generally more complete in amino acids than are vegetable proteins. A small amount of animal protein in the feed mix is better than just mixed grain. Young stock and breeding birds require more protein, vitamins and minerals than mature stock. The body cannot store amino acids, they must be fed daily as required. Amino acids also form hormones and enzymes.

 

A chicken will eat until their energy requirements are met. If a low protein, high energy ration is fed (corn) they will stop eating before consuming enough protein. If a higher protein, low energy ration is fed (oats) they will eat plenty of protein by the time they have eaten enough calories. Chickens require less energy and more protein as the environmental temperature increases, so in summer they want less total feed but higher protein and in winter more feed with lower protein. In cold climates, rations may be as low as twelve percent protein and up to eighteen percent in warm climates. Protein levels of over twenty percent become toxic to chickens.

 

By monitoring body flesh and fat, carbohydrate and protein levels can be regulated. If birds are thin breasted they need more protein, so increase peas and meat. If excess carbohydrate is fed it will be stored as fat, so feed more oats and less corn and wheat. Some example mixes would be:-

 

Protein percentages

Oats Wheat Corn Peas Dried Meat Approx %

11% 9% 8% 25% 50% protein

4 parts 4 parts 1 part 1 part ½ part = 13%

3 3 1 1 1 = 16%

3 2 1 1 1 = 17%

2 2 1 1 1 = 18%

 

In the next Year Book we will look at the vitamins and minerals needed for better health and finally consider the various ways of introducing the trace elements found on free range, that are essential to best condition.

 

Our goal being the highest level of extreme health and vigour that it is possible to achieve.

Chicken Feed II

Vitamins

The best source of vitamins for poultry is fresh green growing grass, provided the soil is well supplied with nutrients, the grass will contain most of the vitamins the chicken needs. However, here we are considering birds kept in confinement who must have all their needs supplied to them from an outside source.

Vitamins are organic compounds that are required in minute quantities for the life processes of growth, maintenance and reproduction. With the exception of vitamin C poultry require all known vitamins (chickens synthesize Vitamin C in their own gut).

If this breeding ration fed to the hens contains sufficient nutrition the newly hatched chick will have enough vitamins to last it for several days.

Vitamins fall broadly into two categories of fat soluble (A, D, E and K) and water soluble (B complex). The fat soluble can be stored in the body of the chicken; the water soluble must be supplied on a regular basis with the feed as most of them cannot be stored for very long if at all.

Water Soluble

Vitamin B1 (Thiamine) requirements are 2 mg per kg. Deficient chicks can develop nervous disorders and have a poor appetite. Natural whole grains have an ample supply.

Riboflavin has a yellow colour. It is very important in poultry nutrition. Deficiency results in retarded growth, curled toes, leg paralysis, poor hatchability and high mortality. Body stores last for fourteen days. Yeasts, milk and liver meal are the best sources.

Vitamin B12 (cobalamin) has a red colour and is found in animal tissues. It is a thermal factor and helps adjust to temperature changes and has a growth promoting effect. Deficiency symptoms are anaemia, poor growth and hatchability, poor feathering and fatty livers. Requirements are 12 mg per ton of feed. Animal manure (cows) is a good natural source used in the litter.

Niacin natural feedstuffs are low in this but many proteins contain tryptophan which can be converted. Deficiency symptoms are slow growth, inflamed mouth, ragged feathers, scaly skin and enlarged hocks. Natural sources are yeast, fish meal and bran.

Pantothenic Acid has an anti-dermatitis factor. It is widely distributed in cereals, animal and vegetable proteins. Deficiency reduces egg production, hatchability and liveability. Another thermo factor. Natural sources are yeast, molasses and grains.

Biotin is involved in the metabolism of fats, carbohydrates and proteins. Natural feed stuffs contain adequate amounts. Eggs and yeast are good sources. Deficiency symptoms are perosis (slipped tendon), poor growth and dermatitis around the beak and feet.

Folic Acid an anti-anaemic factor, it is involved in enzyme structures. Natural sources are yeast, liver and most animal proteins. Deficiency results in a reduced red blood cell maturity leading to anaemia.

Pyridoxine (B6) is a co-enzyme in the metabolism. Deficiency results in nervous disorder and death. Natural sources are yeast grains and animal proteins.

Choline another anti-perosis factor (slipped tendon), it has an important role in egg production and growth. Natural sources are animal proteins and soya meal. Requirements are 15% of the ration.

Intosol is essential for the survival and growth of cells. Natural sources are animal proteins and yeast. Deficiency is rare.

 

Fat Soluble

Vitamin A is very important for various bodily functions. It is necessary for the health and proper functioning of the skin and lining of the digestive, reproductive and respiratory tracts. Natural sources are liver oils, yellow corn and greens. Deficiency leads to poor egg production, poor feathering, scaly legs and a generally lowered disease resistance.

Vitamin D plays an important role in bone formation and the metabolism of calcium and phosphorus. It heals and prevents rickets as it controls the absorption of calcium. Natural sources are fish oils and sunshine. Deficiency results in rickets, soft bones, soft shelled eggs or eggs with calcium spots.

Vitamin E is the fertility vitamin, a bio-chemical antioxidant, prevents other substances such as vitamins and fats from being oxidized, it stabilises fats. Natural sources are wheat germ, most oil glands of plants and seeds. Deficiency results in enlarged hocks, crazy chicken disease (encephalomalicia) and infertility.

Vitamin K is required to maintain normal blood clotting tissue. Chickens do not have blood platelets and need Vitamin K produced prothrombim and calcium for blood clotting. Natural sources are alfalfa, fish meal, cauliflower and fresh greens. Deficiency results in prolonged blood clotting and intramuscular bleeding.

In the spring and summer months the simplest method is to supply fresh short grass clippings on a daily basis but for the rest of the year this easy source is not available. Grass in autumn and winter is of poor nutritional value and we must resort to supplements. The easiest method is to use vitamin pre-mixers though many of these contain synthetic vitamins which are a very poor substitute for the real thing. Fish oils and dried brewers yeast are excellent natural supplements as is a varied diet consisting of as many different natural ingredients as possible.

 

North Briton