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Yep...that's what has been tossed around and we are still learning since the inception of that thread...always questing for confirmation of what actually happens to the grains upon fermentation. If you have any information you could share it would be a real bonus!

That's what the studies say....other studies also describe increased absorption and utilization of minerals and vitamins through the fermenting, which could explain the increase in good feathering, thicker egg shells, larger yolks, etc. we are seeing with the use of the fermentation of feeds.

I'm not sure if it raises protein content as that would be impossible, wouldn't it, to produce proteins out of thin air? I'm thinking it merely converts the carbs in the grains to amino acids that are called "perfect" proteins and are more usable by the bird. Although, those feeding spent...

You are correct and I am not...proteins are amino acids and lipids are fats, although proteins are not often excreted in the urine unless there is a problem with the kidneys, from what I've studied. That often happens when I try to remember anatomy and physiology from many moons ago!

It sure is. I'm always curious as to why folks feel the protein percentages in layer rations is too low when it will fuel commercial layers to lay eggs for 2 yrs straight...believe me, if the commercial growers could get more eggs by adding more protein, they most certainly would. My...

It sure would be interesting to put those findings to a simple test in one's own flocks. Anyone prepared to feed chicks 70% protein out there or even feed adult chickens 40% proteins for a prescribed time to see how they fare on such levels? When I find studies that seem to make sense and...

And still very applicable...I think it needs a revival! I see a lot of people out there increasing proteins in the feed with some disastrous results, both short term and long term. Particularly if this is done with grains, which are not a protein that is best utilized by a chicken unless...