Originally Posted by duluthralphie
I could not get the rest to copy but:
Low pH of the fermented feeds may have also accounted for lower weight recorded in the birds fed with them as against those fed with the commercial feed. This agrees in part with observations of Akoma et al. (1999). McDonald et al. (1987) reported that poultry feeds should have a pH range of 5.8-7.0. It is suggested that calcium carbonate be added to feeds immediately after fermentation prior to drying to arrest such a situation (Akoma
Do not tell me low PH is contributing to the green meat, then say fermented feed helps that when the pH is lower than commercial feeds..
Part of my disbelieve in fermented feed is the lack of science and math needed to become a follower of this Voodoo sciences. Try to keep the lies straight when dealing with fermented feeds.
actually I was talking about the AVC LOL ... but some consider that Voodoo too
I have to agree that few studies have been done on either... and the ones that have been done seem to have flaws, on both sides of the issues.
we all have to do what works for us.
ETA list of human studies on fermentation
Alais, C. and G. Linden (1991). Food Biochemistry. New York, Ellis Horwood Ltd., 222 pp.
Amoa, B. and H. G. Muller (1976). "Studies on kenkey with particular reference to calcium and phytic acid." Cereal Chem 53: 365.
Anderson, J. W., D. A. Deakins, T. L. Floore, B. M. Smith and S. E. Whitis (1990). "Dietary fiber and coronary heart disease." CRC Crit. Rev. Food Sci. Nutr. 29: 95.
Betschart, A. A. (1982). "World food and nutrition problems." Cereal Food World 27: 562.
Borgstrom, G. (1968). Principals of Food Science, Vol. 2. Food Microbiology and Biochemistry. New York, Macmillan.
Bowers, J. (1992). Food Theory and Applications. New York, Macmillan Publishing Co., 777 pp.
Bushuk, W. and E. N. Larter (1980). "Triticale: production, chemistry and technology." Adv. Cereal Sci. and Technol. 3: 115.
Cahvan, U. D., J. K. Chavan and S. S. Kadam (1988). "Effect of fermentation on soluble proteins and in vitro protein digestibility of sorghum, green gram and sorghum-green gram blends." J. Food Sci. 53: 1574.
Campbell-Platt, G. (1994). "Fermented foods- a world perspective." Food Research International 27: 253.
Chaven, J. K. and S. S. Kadam (1989). "Nutritional improvement of cereals by fermentation." CRC Critical Reviews in Food Science and Technology 28(5): 349.
Cheeke, P. R. (1976). "Nutritional and physiological properties of saponins." Nutr. Rep. Intern. 13: 315.
Chompreeda, P. T. and M. L. Fields (1984). "Effect of heat and fermentation on amino acids, flatus producing compounds, lipid oxidation and trypsininhibitor in blends of soybean and corn meal." J. Food Sci. 49: 563.
Chompreeda, P. T. and M. L. Fields (1981). "Effects of heat and fermentation on the extractability of minerals from soybean meal and corn meal blends." J. Food Sci. 49: 566.
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Eliasson, A.-C. and K. Larsson (1993). Cereals in Breadmaking. New York, Marcel Dekker, Inc., 376 pp.
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Izquerdo-Pulido, M. I., T. A. Haard, J. Hung and N. F. Haard (1994). "Oryzacystatin and other protease inhibitors in rice grain: Potential use in preventing proteolysis in surimi and other fish products." J. Agric. Food Chem. 42: 616.
Ko, S.D. (1985). "Growth and toxin production of Pseudomonas cocovenenans, the so-called "Bongkrek Bacteria." Asian Food J. 1:78.
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Miller, D. D., Ed. (1996). Minerals. Food Chemistry. New York, Marcel Dekker, Inc., pp. 617- 650.
Morrison, W. R. (1978). "Cereal lipids." Adv. Cereal Sci. Technol. 2: 221.
Morrison, W. R., T. P. Milligan and M. N. Azudin (1984). "A relationship between the amylose and lipid contents of starches from diploid cereals." J. Cereal Sci. 2: 257.
Nakazato, M., S. Morozumi, K. Saito, K. Fujiinuma, T. Nishimi and N. Kasai (1990). "Interconversion of aflatoxin B1 and aflatoxicol by several fungi." Applied Environmental Microbiology 56: 1465.
Newman, R.K. and D.S. Sands (1984). "Nutritive value of corn fermented with lysine excreting Lactobacillus." Nutr. Rep. Int. 30: 1287.
Nout, M. J. R. (1994). "Fermented foods and food safety." Food Research International 27: 291.
Pariza, M. W., Ed. (1996). Toxic substances. Food Chemistry. New York, Marcel Dekker, pp. 825-840.
Perten, H. (1983). "Practical experiencein processing and use of millet and sorghum in Senegal and Sudan." Cereal Foods world 28: 680.
Phillips, R. D. (1997). "Nutritional quality of cereals and legume storage proteins." Food Technology 51(5): 62.
Pomeranz, Y. and D. B. Bechtel (1978). Structure of cereal grains as related to end-use properties. Postharvest Biology and Biotechnology. H. O. Hultin and M. Milner, eds. Westport, CN, Food and Nutrition Press, Inc., pp. 244-266.
Pomeranz, Y. and O. K. Chung (1978). "Interactions of lipids with protein and carbohydrates in breadmaking." J. Am. Oil Chem. Soc. 55: 285.
Raven, P. H., R. F. Evert and S. Eichorn (1986). Biology of Plants. New York, Worth Publ., Inc.
Reddy, N. R. and M. D. Pierson (1994). "Reduction in antinutritional and toxic components in plant foods by fermentation." Food Research International 27: 281.
Reddy, N. R., M. D. Pierson, S. K. Sathe and D. K. Salunkhe (1989). Phytates in Cereals and Legumes. Boca Raton, FL, CRC Press.
Rozsa, T. A., Ed. (1976). Rye milling. Rye: Production, Chemistry and Technology. St. Paul, MN, American Association of Cereal Chemists.
Salunkhe, D. K., J. K. Chavan and S. S. Kadam (1990). Dietary Tannins: Consequences and Remedies. Boca Raton, FL, CRC Press.
Shellenberger, J. A. (1980). "Advances in milling technology." Adv. Cereal Sci. and Technol. 3: 227.
Shewry, P. R. and B. J. Mifflin (1985). "Seed storage proteins of economically important cereals." Adv. Cereal Sci. Technol. 7: 1.
Shiraiwa, M., K. Shigemitsu, M. Shimoyamada, K. Harada and K. Okubo (1991). "Composition and structure of group A saponin in soybean seed." Agric. Biol. Chem. 55: 315.
Simoons, F. J. (1982). Coeliac Disease as a Geographic Problem. Food Nutrition and evolution.
Steinkraus, K. H. (1994). "Nutritional significance of fermented foods." Food Research International 27: 259.
Steinkraus, K. H., Ed. (1995). Handbook of Indigenous Fermented Foods. New York, Marcel Dekker, Inc., 776 pp.
Torre, M. and A. R. Rodriquez (1991). "Effects of dietary fiber and phytic acid on mineral availability." CRC Crit. Rev. Food Sci. Nutr. 30: 1.
Tucker, G.A. and L.F.J. Woods (1995). Enzymes in Food Processing Chapman and Hall, New York, 319 pp.
Wang, H. L., J. B. Vespa and C. W. Hesseltine (1972). "Release of bound trypsin inhibitors in soybeans by Rhizopus oigosporus." J. Nutr. 102: 1495.
Wang, Y. D. and M. L. Fields (1978). "Feasibility of home fermentation to improve the amino acid balance of corn meal." J. Food Sci. 43: 1104.
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Edited by Molpet - 5/22/16 at 1:53pm