? about chickens & oats

[dchickenman]

Thanks everyone! Lots of great info

 

[Chris09]

Just for the record no grain will build body heat.
It may help hold in body heat by adding extra fat to a bird but will not create heat by its self..

Here is something on oats--

Oats—
This cereal is generally regarded as a perfect
poultry food in all countries where it is grown to "perfection.
Its value, however, depends upon the quality
of the grain and the percentage of kernel to husk. The
'ration of fats and starches to the protein content make
the oat what is called a " balanced " food. Oats have
a much higher fat content than wheat, rye, or barley,
and compared with these is lower in starches, sugar, etc.
(carbohydrates). It has a good protein content, and
is therefore a good flesh former and egg. producer. The
ash content, although better than that of wheat, rye,
or barley, is still low, and must be balanced with green
fodders. The oat kernel is enveloped in a tough, fibrous
coat which is indigestible. Some poor samples are
absolutely bad for fowls, and may cause crop impaction.
The variety known as the " skinless " oat has a base grain like wheat but as a rule very small.
It makes an admirable food for poultry, but is not generally grown
on account of the habit of the grain in shaking out. When
the experimentalist brings out an improved variety it
will be one of the best of poultry foods.
Sometimes when the ordinary oat is harvested over ripe, the grains shake out these
" shelled " oats are excellent for poultry and growing chickens ; they can
often be purchased at oat-milling factories.
Hulled oats are ordinary oats which have had the
husk and germ removed by milling they are then made
into rolled oats, oatmeal or other modem oat products.
Hulled bats are generally expensive, but are none the
less most valuable for poultry, and, unlike whole oats,
they are all food. Their defect, however, is in the lack
of the germ and its valuable nucleic acid content.
Oats vary in many ways, and there are numerous
varieties and sub-varieties, some more suitable for poultry
than others. A very stout milling oat with fine husk
is to be desired. Ground very finely oats may be largely used in
compounding the morning mash, especially for growing
stock; the oat is a good muscle former, and with skim
milk builds up a fine frame. For fattening chickens'
and ducklings, very finely ground oats 7 parts and 1
part barley meal mixed with milk may be highly recommended.
Many feed oats as the sole grain, and the fowls very
soon become accustomed to it. For higher egg production
wheat is better, but by all means use a good
proportion of oats in some form.



Chris

 

[WoodlandWoman]

There are a lot of ways to feed oats, too. You can soak it overnight and feed it. You can soak it overnight, drain well and let it sprout just until the root starts to come out. You can let it sprout farther. You can grow it as grass. Basically, you can use it in all these ways that wheat is used. Sprouting improves the nutritional content of grains, too. So, for people that have a supply of oat grains that their chickens don't want to eat, maybe you could try feeding it in a different way to use it up.

 

[Organics North]

Thank you Chris,
Informative and educational as always.

For me organic oats are my cheapest feed ingredient. I run about 20% oats in my mix.
Like, woodlandwoman, I feel sprouted grains are great too!
ON

 

[Bear Foot Farm]

every morning he ate a bowl as his breakfast

The hull on oats is indigestible.
If he was eating whole oats, he's not too bright
There are LOTS of grains that are more nutritious​

 

[dchickenman]

Quite an education on oats. Thanks so much to you all

 

[nikischicks]

I fed mine dry and wet, they like them both ways. regular ol quaker oats.

 

[nikischicks]

How long does it take oats to sour?

 

[Chris09]

Quote:
You will know when it is "sour" it will smell...
The temp. will affect it a lot.. The warmer it is out the quicker it will sour.


Chris

 

[Pine Grove]

Quote:
They will sour in a couple of days, I don't start feeding them untill they have soaked for about a week..The more sour, The better they are