POULTRY NOTES

Otago Daily Times, Issue 21978, 13 June 1933, Page 3

POULTRY NOTES

By Terroe

Fanciers and Utility Breeders of Poultry are cordially invited to contribute to this column. “ Terror ” will endeavour to make this department as interesting and informative as possible. Contributions and questions for answering should be addressed to “Terror,” Otago Daily Times, and received not later than Thursday of each week.

NOTICES TO CORRESPONDENTS “Caversham” asks how to prevent his fowls laying soft-shelled eggs. See that they have a plentiful supply of oyster shell of medium size, flint grit, and charcoal always before them. Keep the birds in a lean, hard condition, always active and scratching for their corn, which should be buried in the scratching litter. Give a little iron tonic in the drinking water at regular intervals. It is also a good plan to soak the grain occasionally in a lime and water solution for about 20 minutes before feeding. “ W. T. G.” writes asking the quantity of food to give fowls daily? A fowl in full lay will eat five ounces of food daily, and some good layers will eat even more. The proper amount to feed respectively of mash and grain is 3oz of mash and 2oz of grain per hen per day. Watcn how the birds devour their mash and if any left over remove it. If all is eaten up freedily try giving a little more. In eeding the grain serve it in litter so that they have to -work for it. “ New Chum,” Oamaru, —When fowls start the objectionable practice of eating droppings it can be concluded that there is a deficiency in their food —presumably, of lime or green food —but sometimes the appearance of undigested food attracts them, and if one fowl is passing bloodstained droppings it may attract the rest of the fowls. A good way to stop the practice is to place wire netting between the perch and the dropping board. The droppings pass through the meshes in the netting and the birds cannot reach them. Give the fowls plenty of oyster shell grit and green food, and clear the droppings away regularly, daily if possible.

Mashes Wet and Dry It has been pointed out that it is all very well in writing for the novice to say “ Give them wet mash,” or perhaps “ dry mash,” as the case may be, overlooking the fact that the beginner has the most hazy ideas of what these mashes are. When a poultry keeper knows the difference between these mashes he has left the beginners far behind.

What Is a Wet Ma»h? To begin with, it is not “ wet ” as given to laying fowls. The component parts of a wet mash are of endless variety, but the word • " mash ” means a mixture of various meals, such asbrany pollard, etc., and meat meal, fish meal, dried blood, and, or, perhaps, kitchen refuse. Some of these meals are mixed with_ warm or cold water and then dried off with other meal until the whole is a crumbly mass that will adhere when pressed into a ball, but will break up into several pieces when dropped on to the ground or into a trough. The difference between wet mash and dry mash is that in wet mash some of the meals are moistened with water or some other liquid, whilst in dry mash no liquid of any kind is used. The veteran poultry keeper knows the importance of properly mixing wet mash. The beginner does not and probably thinks the veteran too fastidious. Should the food be mixed into a sloppy condition some of it adheres to the birds’ wattles, or it may be adhere to the neck feathers, or it may adhere and dry over the nostrils. Another bird, if the stuff is on the feathers, pecks at it, and probably pulls the feathers out; and very soon they are pulling .feathers out for sheer delight, and the beginner writes to know how to stop feather-eating. '■ This, it may be explained, is not the only cause of feather eating, but it is one of them. Improperly-mixed food reduces egg-produc-tion, because the birds can only obtain such small particles that they are tired before they are filled. Anyone who has tackled a “milky rice” with a fork will have some idea of what the “’twixt the soup and the savoury ” state of the web, sloppy mash is to the birds. When the mash is properly mixed the bird can bold a. fair portion of food until it is swallowed, and it is altogether much more enjoyable. How to Use Scraps

Can you use house scraps in a wet mash? Most certainly. Perhaps a sample wet mash will illustrate the matter. Take, say, anything from one to four measures (measures are usually most handy) of home scraps, cooked potatoes, peelings, or even grown vegetable trimminings. These and warm liquor may be poured over one measure of fish meal (if you can get it), or meat meal. Perhaps some day odd bits of meat, lights, bits of sausage, etc., may be available, when they may take the place _of fish or meat meal. Now, dry off with two measures of pollard, and if you have not used too much liquor you will have an excellent wet mateh. If still too wet, add more pollard. Coccidiosit —A Great Discovery

Subsequent to writing on the subject of the disease in poultry (coccidiosis) two weeks ago, I found amongst my papers an article by Mr W. R. Kerr, M.R.C.Y.S., DV.S.M., veterinary lecturer at the Harper Adams College, which, as Goccidiosis is actually known to be in evidence in New Zealand, as elsewhere, is well worth while reproducing.. Mr Kerr’s remarks and the discussion at the college conference follow:-;-Coccidiosis, as a disease of poultry, is becoming a menace to the industry, a disease which may cause serious losses in chicken rearing. Second only in importance to 8.W.U., though it is not so readily disseminated, there is not the same possibility of elimination as in the latter disease. The 1 seriousness of the problem has to be realised, and reasonable means of control and treatment instituted to safeguard poultry husbandry. This is primarily a disease affecting the young poultry and is caused by a small parasite, Eimerea (Coccidium). It is observed in all species of the domestic fowl, pheasants, and grouse. Usually in each a different name is given, but according to Hutyra and Mank it is_ probably only a different variety of Einiena Avium. The droppings of affected birds may contain millions of “oocysts,” as the parasite is named at this stage. The transmission of the disease is chiefly by water and foodstuff contaminated by the droppings, whilst other means of spreading are by workers’ boots, adult carriers, contaminated range, and also the eggshell is stated to be a source of infection. The parasite is very resistant, and can live in the soil of a hen run for at least a period of 12 months. The oocyst, which is vqry minute, is approximately l-700in in size, and resembles a miniature egg in that it preserves a resistant shell containing a_ fluid, the white, in which floats a part similar to the yolk. In the presence of moisture and warmth an important phase takes place at this stage, before it can become infective to chicks, and that is, the yolk part bas to develop or sporulnte into four small elements. This takes at least 48 hours. The sporulated occyst is swallowed by susceptible birds, and on reaching the intestine is acted upon by the digestive juices, which set free the elements, now eight in number. These attack the cells lining the walls of the intestines ami then grow and multiply. and by doing so destroy these walls. Tliis method of multiplication is known as a sexual, but later male and female forms appear and another division takes place that of the fertilised female—the oocyst—which is passed out in the droppings. ' This process causes severe damage and inflammation to the bowel wall, projincing the various symptoms observed. These appear six days after exposure to infection. (1) Acute, characterised by a violent and uncontrollable diarrhoea, which may or may not contain blood, increased, thirst, listlessness, and death occurring at or about the second day. Sometihies there may be sudden deaths due to hromorrhage and shock. In less acute cases of diarrhoea is not so violent, and in such cases the birds usually waste away, showing signs of paralysis and !a chalky diarrhoea. In chronic cnees the appetite remains good, but the chicks are stunted and unthrifty. The susceptible age is from 10 days to four months, but most common at three to four weeks. Outbreaks amongst aoluit fowl are not often encountered, but when this doee occur it is usually about the period of five months. On examining the carcass, the blind gut is usually found to be enlarged, and in acute cases contains blood or bloodstained

material. The walls may show red spots and ulcers. In chronic cases a cyclinder of cheesy matter is present, ulcers, and sometimes perforation of the bowel walls. Often no changes are observed with the naked eye, and only a microscope will reveal the presence of the oocysts. The appearance of diarrhoea in chicks more than 14 days’ old, and the presence of blood, should be regarded as highly suspicious for coccidiosis. Work on the control and treatment of this was carried out at this college during the season of 1930, and some of the results are included in this paper. Coccidiosis as a problem can be tackled by two methods:—(l) Sanitary. (2) Treatment. The phase in the life cycle, where 48 hours are required for the speculation of the oocylst, and the fact that moisture is essential, forms the important basis of our control measures, because the unsporulated oocyst, if swallowed, will not produce coccidiosis. The . statement of Johnson is supported, that the severity of the disease depends to a certain extent upon the number of sporulated oocysts present. This fact is of utmost importance, as reduction in the number acts as a control measure, and this can be accomplished by: (1) Removal of the droppings at least every second day by strict cleansing. (2) Moving of floorless pens in the same period. (3) The use of wire flooring, and so allowing the droppings to pass through. The latter is very valuable where it can be utilised, as undoubtedly a great amount of possible infection is removed.

The oocyst has two enemies—heat and drought. Heating at 80 degrees centigrade kills. Therefore, the use of boiling water and sunshine is to be commended in the control of this disease. In view of the advice to disinfect utensils, soil, and floors, and the statement of certain workers that the oocyst was resistant to chemical disinfectants, experiments were set up to determine thenvalue and efficiency. A definite quantity of oocysts from fresh droppings, after having been' centrifugalised and washed, were put into separate dishes and covered to a depth of quarter inch in the disinfectants to be tested. These included Jeyes fluid, free iodine, corrosive sublimate, potassium permanganate, and carbolic acid. The dilutions were those advised, but in all cases a much greater strength was employed than used in practice, as example, 1-20 Jeyes fluid. These are therefore applied under more suitable conditions than would be found in the poultry house. In all cases, sporulatious took place in these fluids, in 3-4 days, and certain of these when fed to chickens produced coccidiosis.

Results at the moment show that the only method of control which can be advised with confidence is that of mechanical cleansinir. and that disinfection by chemical means effects no control whatever; indeed, in many cases it seems to assist t the sporulation, of the oocysts than to destroy them. Attempts were made to combine treatment with reasonable sanitary measures. The method used was to test the usual drugs or combination of drugs generally advised in treatment, against controls of untreated birds. During the s experiments it was evident that in some cases artificial infection had been too severe, as the subjects succumbed, and in some cases the controls fared better than the treated birds. It is realised that drugs used for this purpose are limited in their action, and that results hitherto have been poor and inconclusive. lybst of them are supplied to the affected birds through the drinking water, and when such bodies as mercuric perchloride, potassium permanganate, hydrochloric acid, carbolic acid, free iodine, etc., are used they enter into organic combination with the ingesta and mucous of the crop and gizzard, and are, therefore, inert bodies on reaching the intestine and caeca. Others have no direct action on the parasite, but depend on symptomatic treatment, such agents as astringents, for example. Certain results' have been claimed; for the use of dried milk and similar products, which affect a change of the pH in the intestine. The oocyst is impervious, but digestive experiments here show that the element forms are easily destroyed by certain chemicals. To achieve this, it is essential for the agent to be in a free state at the lower portion of the intestines.

The possibility of iodine in this connection seemed impressive, and experiments were carried out* to find the most convenient form in which it could be effectively administered. It was decided to use the power of casein, to absorb iodine for this purpose. Casein in milk can absorb large doses of iodine by the application of heat, and it was found by experiment that this combination did not affect the hydrolysis of protein and its ultimate absorption as amino acids, and also that iodine was set free to combine with other organic matter to, be passed out in the excreta.

This preparation seemed to fulfil the desired conditions, and its use was extended to field work. The combination is as follows:—lodine solution: lodine crystals one part, potassium iodide two parts, water 50 parts. To a quart of fresh or separated milk add 3oz of the iodine solution, and heat until it becomes white. This is the stock solution, and one pint should be added to every gallon of drinking water used. Tile chemical nature of the complex formed is popularly ascribed to the formation of colloidal iodine. Excellent results have been obtained from the use of this treatment on poultry farms in the three countries, and also outside. According to the reports received from 30 outbreaks recorded, this method of treatment, in conjunction with sanitary measures, exerts an immediate effect on the death rate and the future condition of the birds. Mr Barron, at the conclusion of Mr Kerr’s address, rose and said: “This is astounding. We have had many scientists on this platform, but for the first time we have had one to give ns sound, practical advice. The institute has justified its existence. We are advancing.

Mr Kerr’s feat is really wonderful. It is sound and practical. He has not spoken about cycles and histories, but has told us how to go on. I thank him greatly. He deserves all our thanks for his most practical work.”

Reilly’s report.—We had a small yarding of poultry, and very good prices were secured for all lines, particularly for cockerels. Eggs; Heavy supplies of fresh eggs continue to arrive. Sales being restricted, prices have been reduced to Is 7d for fresh first grade, and pullets Is 4d. Preserved eggs remain steady at Is 2d to Is 4d. Hens —15 at 6s, 12 os lOd,

12 5s 4d, 12 ss, 30 4s lOd, 16 4s Bd, 12 4s 4d, 7 3s Bd, 5 3s; cockerels—lß at 10s, 12 9s lOd, 12 9s Bd. 13 9s, 12 7s 6d. 12 7s, 2 4s Bd, 2 3s 2d, 2 3s, 2 2s 8d; ducks — 6 at 6s 6d, 17 5s 4d; pullets—3 at 8s 0d; bantams —5 at Is Bd, 9 at Is (all at per pair); turkeys—3 at lOd per lb.