POULTRY NOTES

Dominion, Volume 32, Issue 94, 14 January 1939, Page 8 (Supplement)

POULTRY NOTES

Feeding For Egg-Production

DRY AND WET MASH RATIONS

(By

New Laid.)

A high yelid of first-quality eggs can only be assured by breeding from suitable birds, systematic culling, a comfortable, healthy environment, and correct feeding. The food that a laying fowl eats has several important functions to fulfil—firstly, it is the crude material from which the body forms new cell tissue and body fluids to replace those used up during the daily routine of life. Secondly, it supplies the energy by which the body performs work and keeps its temperature uniform. Lastly, it forms raw material from which the bird manufactures eggs.

Discussing, for the benefit of newcomers to the industry, the feeding of fowls for egg-production, . Mr. 11. 1 1 . Clinton, chief of the Poultry Division of the Victorian Department of Agriculture, gives the following advice: —‘‘Many different rations have been suggested for the feeding of poultry throughout the world, and special claims have been made that one particular ration is better than another, but it has been shown in feeding experiments and on commercial poultry farms that fowls will lay well when fed on many different kinds of foods. From the viewpoint of economy, however, which must be observed on every poultry farm, if success is to be assured, it is essential that the ration should consist of a suitable variety of foods of good quality, properly balanced, and that the cost be reduced as much as possible. It is necessary to feed a variety of foods in order to increase palatability and to maintain bodily health. If palatability is increased the consumption of food is increased, and this, therefore, increases the production of eggs, for it is only the food left after the maintenance demand is satisfied that is available for this purpose. It has been found that some foods contain certain essential constituents necessary for the maintenance of health, while they are deficient in other foods. This may be provided for by a combination of foods properly chosen. A ration that is properly balanced is one that furnishes the necessary constituents in such amounts and proportions as are necessary to maintain the bird in good health and for high egg production. It should contain sufficient digestible complete proteins (for repair of bodily tissue, etc.), and digestible energy-producing substances (such as starch, fat, sugar) in the right proportions. It should contain the vitamins, and the right kind of mineral matter in adequate amounts, and be free from injurious substances, such as poisons, specially cumulative poisons, disease germs or anything that produces mechanical injury.

The foods fed to poultry consist chiefly of cereals, cereal by-products, green foods, and by-products of plant and animal origin. A very high percentage of protein is contained in meat meal and dried butter-milk,- etc., while such foods as cereals are much lower in protein but contain a high percentage of starch. Mash And Grain Rations.

The following rations, suitable for egg production, are suggested: Bran, 301 b.; wheat-pollard, 501 b.; maize meal, oatpollard, or barley meal, 101 b.; meat meal or dried buttermilk, 101 b. (or 51b. of meat meal, and 51b. of dried buttermilk) : total, 1001 b. These foods are mixed together and fed as dry mash in hoppers kept continually before the birds. In the dry mash system of feeding, chaffed green food is fed separately. This formula can also be used as a wet mash, which may be mixed as follows : The bran and meat meal are mixed together; then moistened with the liquid to be used, dried off with pollard and other fine meals, and approximately 25 per cent, of chaffed green food is then added, the whole being formed into a nice crumbly mash. This is fed regularly each morning in clean troughs. Some chaffed green food may also be fed separately. If cooked meat, such as bullocks’ heads, livers, etc., be used in place of meat meal or dried buttermilk, the mash should be mixed with the soup. A little less than one-third of an ounce of the cooked meat should be allowed a bird a day, or approximately 2oz. a week.

The grain ration is fed in the litter in the evening in the following proportions, and this can be used for either the wet or dry mash system: Wheat, 601 b.; oats or barley. 201 b.; piaize, 201 b.; total, 1001 b. Table salt may be added to either the wet or dry mash in the proportion of 41b. to 11b. for every 1001 b. of mash, weighed dry. This amount should not be exceeded, and care should be taken to allow for any salt that is present in other of the ration. The kind of fine salt sold for stock purposes is cheaper than the household variety. The salt should he thoroughly mixed through the dry mash, and for the wet mash it should be properly dissolved in the liquid or soup with which the mnwh is to be made, to ensure an even distribution.

The question is frequently raised whether the dry mash or wet mash system is the better for e?T production. Each syotcm has proved highly satisfactory in official esrg-laying competitions .and on commercial poultry farms. Some of the larger farms, however, feed wet mash .when fresh meat. rFc.. can be nurehnsed in a large way. There is doubt that a good wet mash, well mixed, is very palatable. On the other hand, the dry mash system saves nn enormous amount of labour, and it a very sininle and clean method of fcofli"-. Sometimes both srsfems are used together, under certain circumstances, as a chance of food or . in order to increase the amount of food eaten.

An Important Neres-ity. The value of fresh, succulent green foot! for poultry can hardly be exaggerated; it is, indeed, a most important necessity on every poultry farm, and a continuous and varied supply must be provided if good health of the birds is to be maintained. This may be supplied at midday or after the grain ration at night. A regular, plentiful supply of fresh greens is the comihon method of supplying vitamin to poultry. Not less than 5 to 6 lb., of' chaffed green food should be provided for every l()t) adult birds daily. Green food should be fed only when young, as fibre is practically indigestible to poultry. The kinds of green foods that may be given are many and some of the best are:—Harley, oats, maize, silver beet, rape, mustard, lucerne, berseem, lettuce, millet, grass, chon moellier, cabbage and cauliflower leaves. Minced raw onions are also most suitable for poultry, when available at a reasonable price, and are greatly relished by the birds. Approximately 3oz. can be fed to each adult bird twice a week.

Granulated charcoal and shell grit should always be available, and a liberal supply of pure cool drinking water should be kept constantly before the birds. Strict cleanliness in the use of food and water vessels is ew-cntial in order to keep birds in perfect health. The amount of food that should be supplied to a bird daily (approximately 20z.) has to be determined by experience, as no hard and fast rule can be laid down. For egg-production it is best to give the birds as much as they will comforlably eat without waste. The amount varies according to the time of the year, and more food is eaten during the period of high egg production than during the period of low production. The public demand is for good flavoured eggs with a richly coloured yolk. If the fowls used consist chiefly of when!, oats, barley, and milk products, the yolk will he of a pale yellowish or whitish colour, whereas if foods such as green foods, yellow maize, etc., arc fed in addition, lhe yolk wi’l be of a rich yellow or orange. It should be observed that some kinds of. green foods, such in rape, when fed in excess, give rise Io yolks of an undesirable olive tint. In addition to the foods previously mentioned, other suitable foods may be included in a ration, in addition or ns a substitute for one or portion of the other

ingredients, when they can be, purchased at a reasonable price. In special cases it may be necessary to advise the addition of certain specific foods or n mineral mixture. All food should be of the highest quality.

Potatoes In The Layers’ Mash. In some localities there will be available just now, and in the immediate future supplies of .potatoes which are not suitable for the general market and can be psed as food for poultry. According to the Scientific Poultry Breeders’ Association potatoes' can be used in the layers mash up to, say, 25 per cent., with bran, pollard, maize meal, together with 10 per cent, of meat and bone or fish meal. A fair percentage of yellow maize should be included in the grain ration fed with such a mash for the purpose of providing vitn ; aiin A and preventing complaints of pale yolks. There is no need to worry about the starch content of potatoes. Everyone knows it is high, but starch is an essential factor and the birds will not sufier as the result of the inclusion of potatoes in the mash. The tubers should be washed to remove surplus soil and boiled in their skins. It would be an advantage to add one per cent, common salt to mashes containing potatoes.

Faulty Egg-Shells. A fairly high proportion of thin-shell-ed eggs are produced on most farms at this time of the year. The cause in some cases may be the lack or unsuitability of the grit supply but in a great many instances the trouble arises from a kind of exhaustion following on long continuous laying Many hens have been laying since as pullets they comenced 9 or 10 or even 12 months ago and it is no’uncommon experiece that the shell secretions become weakened towards the end of the long laying season. Various remedies have been suggested, but the cure mostly lies in a spell from laying, after which the shells tend to again become normal. EGG-LAYING CONTESTS Massey College Results Following are the results for the fortyfirst week of the egg laying contest being conducted at Massey College:— SINGLE PENS. Section B.—Mrs. R. Willers, 8.0. 5), 251 x; W. A. Larsen, A.O. (6), 239; L. Mason, R.1.R., No. 2 (3), 238; K. Mullins, It. Lit. (1), 212; L. Mason, R.1.R., No. 1 (0), 203; S. T. Bason, Lang., No. 1 (0), 19"; E. H. Berger, 8.0. (8), 184; S. T. Bason, Lang., No. 3 (6), 183; S. Wilkinson. R.I.R. (0), 175 d; Mrs. M. M. Chapman, W.W. (3), 173; S. T. Bason, Lang., No. 2 (2), 163; J. D. Rowlands, R.I.R. (5) 154; T. Dowthwaite, 8.0. (2), 133. Section A.—F. S. Allen, W.L., No. 4 (7) 249 x; F. S. Allen, W.L., No. 3 (6), 244; J. A. Annan, W.L. (3), 242; Ancona Stud P.F., W.L. (6), 234; A. G. Jlumby, W.L., No. 2 (5), 232; A. G. Mumby, W.L., No. 3 (5), 223; Mrs M. M. Chapman, W.L., No. 1 (5), 222; A. G. Mumby, W.L., No. 1 (2), 211; W. F. Stent, W.L., No. 2 (5), 209; T. E. Ker, W.L., No. 2 (5), 204; P. Mummery, Min. (6), 204; F. IS. Allen, W.L., No. 1 (5), 202 x; F. S. Allen, W.L., No. 2 (6) 199; F. Ecob. W.L., No. 1 (5), 192; F. Ecob, W.L., No. 4 (5), 190; A. A. Hoare. W.L., No. 2 (5), 184; Mrs. M. M. Chapman. W.L., No. 2 (O), 176; A. G. Mumby, W.L., No. 4 (0), 175; A. A. Hoare, W.L., No. 1 (6). 171; F. Ecob, W.L., No. 2 (0), 1(10; F. Ecob, W.L., No. 3 (5), 158; W. F. Stent, W.L., No. 3 ,(5), 157: H. Polson, W.L. (0), 144; T. E. Ker, W.L., No. 1 (3), liar; W. F. Stent, W.L., No. 1 (6), 114. TEAM RESULTS. Section D.—W. A. Larsen, A. 0.: 237, 227, 255. 219, 216, 246 (20), 1400. E. W. Stephenson. A. 0.: 185, 205, 203, 176, 185, 203 X (16), 1157. G. A. Edge, R.1.R.: 194,.115d, 219, 244, 197. 156<1 (17), 1125. L. G. Hooper, B.O.: 170, 179 x, 136, 224, 211, 186 (18). 1115. Miss E. T. Somer, R.1.R.: 144 x, 157, 205, 204, 169 x, 173 (25), 1052. Section C. J. Wilson. W.L.: 218, 215, 232, 242, 212, 232 (27), 1351. F. S. Allen, W.L.: 233, 201 x, 236, 236 x, 205, 196 (25), 1307. J. Mold. W.L.: 193, 225, 221 x, 211, 218, 213 (30), 1281. Cotswold P.F., W.L.: 159 d, 164 r, 230, 220, 226, 246 (29), 1245. F. Ecob. W.L.: 253, 161 r, 202, 219, 213, IS9 (26), 1237. 11. A. Lucas. W.L.: 253, 218, 220, 208 r, 161, 145(1 (21), 1205. Taranaki Society’s Results

Following are the results for the 42nd week, ended January 11, of the Taranaki Egg-Laying Competition Society’s eleventh competition :— White Leghorns.—Cotswold Poultry Farm. No. 1 4-109 No. 2 2-120, No. 3 5-152; Mrs. J. Tippett, No. 1 4-200. No. 2 *-207, No. 3 5-200: Mrs. A. W. Revell, No. 1 6-218. No. 2 5.174, No. 3 5-143: C. Hansen, No. 1 5-181, No. 2 2-100, No. 3 5-205; Sunny River Poultry Farm, No. 1 2-171), No. 2 5-147, No. 3 5-151: A. A. Hoare. No. 1 5-214. No. 2 4-137, No. 3 5-131 ; ,T. T. Hazelwood. No. 1 2- No. 2 0-133, No. 3 *-204. No. 4 5-104, No. 5 0-51, No. 6 7.272; F. S. Allen. No. 1 4-155. No. 2 5-108, No. 3 5-232: Mrs. D. Gotten. No. 1 7-111), No. 2 5-188, No. 3 4-117; Russell Harrison, No. 1 5-170, No. 2 4-IS3: S. R. J. Moore. No. 1 5-100, No. 2 3-207; R. M. Smith. No. 1 5.207. No. 2 0-109- Mrs. J. Philip. 5-1R0 : Whenuapai Poultry Farm. 0-170- Miss E. Ladd, 4-148: J. Hurley, 5128: Mrs. R. R. Cannon. 3-186: Millar Bros., 3- O. Clark. 5-190: D. M. Peek. 4-177. Brown Leghorns.—W. E. Bublitz. No. 1 4- ,No. 2 0-188, No. 3 5-153. Black Minorcas.—Miss D. Swadling, M. 0-137. Ancon'is. —Mrs. J. McNeil. 4-105. T.anvslinns.—S. T. Bason. No. 1 6-259. No. 2 -'-221'. No. 3 4-202. Black Orpingtons. — Normnn Ross. No. 1 4-°OO No. 2 B. 0-178. No. 3 *-23: Thos. DowHiwaite. 5-105: Stan Cloke, 5-147: Mrt. A. Pat f ersoi>. 5-214 • Miss E. I.add. 5-102: C. Conseus. B. 0-188. A”str-ilorns.—Mrs. H. Moreland. No. 1, M. 0-22." No. 2 0-180. No. 3 5-1'0: W. A. T. No. 1 5-185. No. 2 3-1 «4. No. 3 4-104: J. TT. Hurdle. No. 1 7-240. No. 2 6-207. No. 3 5-on?: S, R. J. Moore. B 0-171. Rhode Island R Ms.—J. H. Sutton. No. 1 0-i«1. No. 2 5-1.78. No. 3 0-151: Mrs. B. Hl-'-nmn. No. 1 5-24.7. No. 2 0.134. No. 3 7-16”; Goo. A. Edge. No. 1 1-173. No. 2 M. "-OS. No. 3. B, 0-153: .1. Rusflen Salt, 2-1 J 6. Light Sussex.—H. Kirkwood. No. 1 5-197. No. 2 3-119. No. 3 3-164. DUCKS. Klm'.-i Camnhell.—C. Consent. No. 1 6220 v., p p-213 No. .3 6-210. WbPe Campbell.—Mrs. E. Kelly. No 1 621« No. 2 4.150 No. 3 6-2-77. F"wn and White Tnflrtn Rmin”r — Mrs. A. W. Revell. No. 1 7-21 S. No. 2 7-274. No. ,3 0-67: Mrs. E. Kelly. 101. THREE-BIRD TEAMS: LIGHT BREEDS.

1 2 Total Wooklv to 3 '1'1. date Cotswold P.F.. W.T 4 *) a 11 3S1 M-s. .1. Tippett. AV.L. .. 4 0 . * 0 GIG Mrs. A. AV. Revell. AV.L. 0 . > 1G • > ,) 12 , r -1.1 Funny River P.F.. AV.L. o 5 , i 12 477 A. A. Iloare. W.L. o 4 o 14 1S2 J. T. Hazelwood, No. 1 AV L 1) 0 0 O 155 J. T. Hazelwood, No. 2 AV.L ! > 0 7 12 517 F. S. A11"1> W.L 4 5 14 5S5 Mrs. D. CoHell. W.L. . 4 -. 4 13 11 s W. E. Bublitz.. B.I 4 6 15 ISO HEAVY BREEDS. S. T. Bason. Lan er 6 5 4 15 RS2 Norman Ross. B.O. 4 0 0 4 401 Mrs. IT. Moreland. Aus. 0 6 AV. A. Larson, Au« 5 3 4 12 533 J. II. Hurdle, Aus 7 B ; > IS G55 J. If. Sutton, R.I.R. ... 0 5 0 5 493 Mrs. B. Hickman. R.I.R. 0 10 Hon. A. Fdgo, R.T.R. ... 1 0 b 1 394 II. Kirkwood. L.S •' 3 3 11 ISO DECKS. Couseiis, K.C 6 0 (> 12 r>43 .Mrs. E. Kelly, W.C. ... C> 4 6 IB 077 Mrs A. W. Revell. ER7 7 0 14 559 •Underweight eggs. .M.—Moulting. B. —Broody.