100 Broilers and Fermented Feed Project

[Beekissed]

I'm just really starting to hatch the birds from my eggs, and I am ensuring all of my breeding birds get FF. It's only my layers on dry, and I hate feeding them dry - because they complain.. They know the difference, but it freezes so darn fast I can't do it unless we have warm(ish) weather. All my pens have heated dishes for the FF.

I only got one hatch out before the fire last year when they were on FF, and I had 100% hatch. Not one single loss. 75% were girls too.

That's what the other lady said! Most of hers were girls from over 100 eggs hatched I think she only had a small percentage of males! I've had similar results in meat rabbits, chickens and in sheep that were given ACV in their water on a continual basis but many breeders will laugh outright when you report those averages and say if that were true all the hatcheries would be using that method. All I can think when they say these things is maybe the hatcheries are run by people just like....you? People who are so small minded they won't even experiment to see if it bears out.

All but one of the chicks I've hatched under broodies in the past several years have been females.

 

[foreverlearning]

Quote:
I think the #1 reason why hatcheries won't try FF is because it would cost more money to hire another person to care for the feed. Also, not many things called fermented get approved. The mainstream poultry businesses of all kinds are "stuck in a grove", they know how to reduce their loss and increase their sales at a point where they are happy. Granted they would only benefit from making a change but many years of research tells them to stay the same until the public cries out no more.

 

[kuntrygirl]

I can chicken, you might want to read this thread:
https://www.backyardchickens.com/t/550886/canning-chicken-meat

The most important thing is if you leave the fat in you need a little extra head space to prevent the fat from getting under the seal. I pressure cook my bird carcases for 10 min at 10# so they fall off the bone and I get every scrap of meat then I hot pack can with the broth from cooking at 50 min for 15#. You have to have a pressure canner because the acid level is low. If you cold pack it will take longer (90min). Botulism presents in a really rancid smell and a bubbled top. Very easy to spot!

The 12/12 feeding schedule suggests that you start it at 3 weeks to allow their body to catch up. Everyone has different setups and feed so there is no guaranteed way to know what yours can handle. You take very good care of your animals and you know when there is something wrong so trust your gut.

The weight charts are for very limited circumstances, as long as yours are healthy you are good. It's like those weight charts they have for kids at doctor's offices, one size does not fit all. Unless you copy their exact pattern you will not get the same results as they did, and even if you did your birds are still individuals.

Breath, relax, you can do this!

Not only the weight charts for kids but for adults. A few years ago when I was addicted to running every day, I dropped down to a size 4 but I weighed 165 lbs (top heavy and toned from lifting weights). I"m 5'7". The charts said that I was overweight and my frame was LARGE. I'm not sure what country considers a size 4 to be LARGE but I was FAR from large. A few more lbs loss would have probably put me at the size 2 mark and that wasn't happening.

SO I totally understand about the charts.

 

[Beekissed]

I think the #1 reason why hatcheries won't try FF is because it would cost more money to hire another person to care for the feed. Also, not many things called fermented get approved. The mainstream poultry businesses of all kinds are "stuck in a grove", they know how to reduce their loss and increase their sales at a point where they are happy. Granted they would only benefit from making a change but many years of research tells them to stay the same until the public cries out no more.

But they wouldn't have to try FF...they could get the same results by adding ACV to the watering system. Some commercial dairies in other countries are doing this very thing to prevent mastitis and cut down on using drugs with amazing results. They sell commercial grade ACV in 50 gal. drums for use in agriculture and livestock. I'm wondering if these same dairies are seeing an increase in female offspring?

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[Arielle]

Arielle, thanks for the info. I"m thinking about canning meat but I don't want to kill myself by eating some type of killer bacteria because I didn't do it right.

THats the point of canning under pressure!! lol Follow procedures and you will be fine. My mom and I canned at lot back in the day-- no boulism , honest. Follow the safety rules.

Many people do a water bath canning, and THAT is the dangerous one for meats. Just not appropriate for meats and for most vegies for that matter.

Maybe get comfortable with canning tomoatoes in the water bath-- they are very acidic and are safe to can in a water bath, no pressure required.

 

[Arielle]

Quote: THis would certainly be a big plus-- the females are the money makers after all. THe 3 times a day milking has put a demand on the udders never seen before and the girls are not holding up as well a s they need to. I can't help wondering when the rolling herd average will be maxxed out and at what price.

Silage should also produce the same effect-- for the cows that is, or the horses. Maybe the chickens would like it too.

10ml per cow is a very low dose-- wonder what the concentration is??

 

[foreverlearning]

Quote:
Except GMO tomatoes. They were created to reduce acid levels so more people would buy them.

 

[foreverlearning]

Quote:
I wish our country would take note of what other countries consider eatable. Some of the "food" sold in stores here were banned by other countries because of health problems they created.

 

[Beekissed]

I know and it's a sadness because this country will gobble it up like it's good nutrition for their kids....all propaganda started early on in our schools and the food pyramid per USDA.

 

[Arielle]

Quote:
Except GMO tomatoes. They were created to reduce acid levels so more people would buy them.
THe canning information I have doesn't separate GMO and non-GMO; the acid maybe be less but still enough. In a discussion on yelow v. red. v. orange tomatos, the acid levels were reporrted as having the same amt of acid. Just tasted like it was less. IDK.

I would expect comapnies like Ball to be " on the ball" in their canning books.