THE POULTRY WORLD

Hawera Star, Volume LI, 13 September 1930, Page 11

THE POULTRY WORLD

WHEY PASTE_FOR FOWLS INTERESTING EXPERIMENT

(By Tight Feather.) It has keen nong recognised that protein food must be fed to the laying hens if a prolific supply of eggs is to be maintained. Harking back possibly twenty-two or twenty-three years protein in a concentrated form has been added to the mash. The writer lias experimented with various forms of

protein matter, from the days when blood meal was considered "it’' and at a later stage with both meat, and

meat and bone meal mixtures, also proto nuts. Pie has even sweated while doing hard manual labour with a green bone cutting mill —invariably returning to the concentrated protein food. Anything which is calculated to increase the egg supply, without weakening the physique of Lhe layer is welcomed by most pouicrymen. To scientific research the New Zealand farming community owes much. The day of haphazard guess work and "any old thing will do,” is past. When the Federation of Taranaki Cooperative Dairy Factories, established its scientific department, and appointed a research chemist, there were not wanting farmers who honestly doubted the wisdom of departing, from the rule of thumb. However, those who are in a position to judge, and who are open to conviction, are now prepared to ad-j mit that science has proved its value to the dairy industry. Science has also played its part in the poultry industry with trap nesting, single pen testing, housing conditions, incubation, brooding and last but not least, the science of feeding; the one part is not of much service without the other. Recently the New Zealand Sugar of Milk and Casein Company, through the Federation’s research chemist, submitted to the writer a sample of whey paste made from evaporated cheese factory whey, with the request that he distri-j bute samples among practical poultry-j men with a view to trying it out for egg production. Realising that lhe “Hawera Star" has been a factor in its advocacy of the scientific aid to the dairying industry, the writer, in conjunction with Mr. I*. O. Veale, has arranged for a three months’ trial of the feeding of whey paste to poultry, with a view to determining the food value of this new by-product of the dairy industry.

The Massey college authorities have for wme time past been experimenting with whev paste in the .feeding of its calves and the results; to date have quite justified the experiment. It therefore appeared likely that similar results might occur with poultry, especially in view of the fact that such claims are made on behalf of it hv the manufacturers.

To this end it has been arranged between the* writer and Mr. Veale in his private capacity to carry out the test on the poultry plant of Max G. L. Gaylard, situated in Grant V.C. Street, Hawera. For the purpose, of the l test Mr Gay lard has placed a* number of this seasons pullets at our disposal. In

order to ensure as far *as possible* rise accuracy of the test ‘‘Tight Feather” was requested to {select and proportion the two pens of pullets which will I e tested for the period. On Wednesday last. in the presence of Mr. Veale, Mr. Gay lard submitted a

number of White Leghorns from which to select the test teams, the birds all being herded together in cue pen, with wq* indication being given as to which, may have been the* better layer to date. Finally, nine; pullets were allotted to each pen, the whole* of which have been egg producers since the autumn period. These birds have, according to the writer’s judgment, been gradled as- near even as indications would allow, having regard for size, weight, lightness of feather, texture of comb and general type. In tin? course of selection all birds were handled. A,s regards the housing, the pens are both alike—and the* teams will have identically the same treatment and the same system of feeding, with the exception that, one pen will have an addition of whey paste to its food, add e,d at the* commencement in the proportion of approximately half an ounce of whey paste to each, fowl, the* paste being dissolved in water and mixed with the mash. Mr. Gaylard’s standing as secretary of the Taranaki Egg-Laying Competition Society is such as to ensure an impartial trial of the innovation, the progress or which from time to time will lie reported in this column. In the meantime any poultry keeper who* may wish to* experiment with the paste on his own plant may communicate with “Tight Feather” at the “Star” office, when arrangements can be made to furnish him with a supply of the material.

The following is the analysis of "whey paste” made from evaporated cheese factory whey: •Moisture 30. S per cent. Proteins 18.5 per cent. Pat (butterfat) 1.4 tier cent. Milk sugar 34.0 per pent. Milk salts minerals 12.8 per cent. Lactic acid, etc. 2.5 per cent. Total 100.0 per cent. It is claimed that whey paste will keep almost indefinitely;