FERMENTED FEEDS...anyone using them?

[LindaB220]

Some of my favorite research about the nutrition boosting power of fermentation comes out of Africa (where fermentation is very popular & traditional). Here is another ... CHEMICAL AND NUTRIENT ANALYSIS OF RAW AND FERMENTED SEEDS OF Cassia tora ... http://www.cenresinpub.org/pubJune2013Ed/JPSI/Page 125-138_2168_.pdf

I've quoted the abstract of that study below ...............................................

ABSTRACT
The quantitative analysis of nutritional values, mineral content and anti-nutritional factors of raw and fermented seeds of Cassia tora was determined by using standard procedures. The seed was found to be a good source of carbohydrates (33.47% and 21.80%), for both raw and fermented seeds respectively, crude protein content was found to to be 13.79% and 17.21% for raw and fermented seeds respectively, and crude fats (16.085 and 18.36%) for raw and fermented seeds respectively. It also contains substantial quantities of copper, iron, sodium, zinc, magnesium, and calcium. The results showed a significant increase of 70.36%, 24.80%, 14.68% and 51.67%, in ash, crude protein, crude fats and crude fibre respectively, in the fermented seeds. The results also indicated a decrease in the anti-nutritional factors saponins decreased by about 7.41% with the effects of boiling and fermentation could improve some nutritional values and enhance the reduction of anti-nutritional factors.

I was going to read all 14 pages of this, but too much for me. I'll stick with your Abstract.

 

[RoseMarie1]

If it has a alcohol smell you can add a little AVC to it....I have found stirring it everyday helps .... I did throw one of my first batches out bc of the smell but haven't had a prob since ..,.

thank you! yeah I stir mine well everyday to before or after I get my feeding out for the day. I think they have changed Wares MIllings feed though because mine has changed smells and it's more gummy than before. Don't know WHAT they did but it's gummy now and I've noticed it for the last 4 times I've bought the feed. Was thinking about trying something else to see which would be best but just don't like Purina stuff.

 

[LeslieDJoyce]

Again from Africa ... here is a study of ogi (a popular & traditional Nigerian fermented cereal gruel) ... It speaks specifically to the reduction of nasty "moulds" and the increases in yeasts & LABs. http://www.sciencepub.net/report/report0304/02_5339report0304_8_17.pdf

NOTE: There are plenty of studies like this that track the levels of "moulds" during the fermentation process.

Here is the abstract ...

Abstract: Fermentation dynamics including growth kinetics and physico-chemical changes during fermentation of ogi was studied. The population of filamentous moulds declined significantly (P < 0.05) during fermentation from 6.8 log10 cfu/g at 0 h to 3.7log10 cfu/g at 12 h of steeping; thereafter no mould population was observed again throughout the fermentation period. The moulds isolated were Aspergillus niger, Aspergillus flavus, Rhizopus nigricans, Fussarium subglutinans and Penicilium citrinum. Continuous increase in yeast population was observed throughout the fermentation period. Similarly, LAB population increased significantly (P>0.05) from 4.65 log10 cfu/g at 0h of soaking to 7.0 log10 cfu/g at 48h soaking. The yeasts isolated during the fermentation period include Saccharomyces cerevisiae, Rhodotorula graminis, C. krusei, C. tropicalis, Geotrichum candidum and Geotrichum fermentum. The LAB isolates were identified as Lactobacillus fermentum, Lactobacillus plantarum and Lactobacillus brevis. The temperature of fermenting maize remained relatively constant between 28°C to 30°C throughout the fermentation. The pH decreased and acidity increased during fermentation. Reducing sugar increased gradually throughout the steeping period. During the souring stage however, there was a progressive decrease in the level of reducing sugar with the length of the souring period.

The claim that fermentation causes toxins such as aspergillus and penicillium to grow really does seem to be a deliberate lie.

 

[LeslieDJoyce]

I was going to read all 14 pages of this, but too much for me. I'll stick with your Abstract.

If you think reading it is tedious, think about the process of writing it.

I'm just glad they always include an abstract right at the top of these research reports. That and a conclusion.

(I keep having to look up what they mean by "ash" in these studies (minerals). For some reason my brain really snags on that.

)

 

[LindaB220]

If you think reading it is tedious, think about the process of writing it.

I'm just glad they always include an abstract right at the top of these research reports. That and a conclusion.

(I keep having to look up what they mean by "ash" in these studies (minerals). For some reason my brain really snags on that.

)

The reading wasn't so tedious, it's just I couldn't understand what they were saying.

 

[birdlady79]

thank you! yeah I stir mine well everyday to before or after I get my feeding out for the day. I think they have changed Wares MIllings feed though because mine has changed smells and it's more gummy than before. Don't know WHAT they did but it's gummy now and I've noticed it for the last 4 times I've bought the feed. Was thinking about trying something else to see which would be best but just don't like Purina stuff.

I'm feeding Ware Millings too and mine stinks!!! The chickens like it, but I was feeding Nutrena and it didn't smell... I like the higher protein in WM but texture has been an issue for me as well.... Are you feeding chick starter?

 

[chickengirl1193]

Im wondering if this was covered or not but I remember a conversation on how vitamins and mineral supplements arent as potent when they are added prior to fermentation, is it possible the vitamins and minerals added to the feed at the mill arent as viable after fermentation and a supplement is necessary in the waterers or feed post fermentation?
In my extremely small study group, the chicken that produced eggs with 100% hatch rate is the only chicken that is 100% free ranging because she can get out of my run and back in as much as she pleases. So im wondering if she got complete vitamins and minerals from free ranging and the other hens may need more (ive been free ranging more with the nicer weather)

 

[ChickenCanoe]

IMHO, minerals are minerals and won't be affected by fermentation. Vitamins, on the other hand, are either water soluble or fat soluble. Fermentation, moisture or temperature can affect those.

 

[kpgoldstar]

I have all purpose flock feed is that ok? Or can I use chick crumble? My chicks range from a week old to 10 weeks old.

I used chick starter crumbles until I got my first egg then switched to layer. I only have 4 hens.

 

[LeslieDJoyce]

Im wondering if this was covered or not but I remember a conversation on how vitamins and mineral supplements arent as potent when they are added prior to fermentation, is it possible the vitamins and minerals added to the feed at the mill arent as viable after fermentation and a supplement is necessary in the waterers or feed post fermentation?
In my extremely small study group, the chicken that produced eggs with 100% hatch rate is the only chicken that is 100% free ranging because she can get out of my run and back in as much as she pleases. So im wondering if she got complete vitamins and minerals from free ranging and the other hens may need more (ive been free ranging more with the nicer weather)

Water soluble vitamin supplements dissipate in water ... when wet. So ... if you are adding vitamin mixes to your own feed, it is best to do that just prior to serving rather than before fermentation.

But also consider some research ... Studies show the fermentation process is said to make more of the nutrients in feeds more bio available ... things like niacin, which is a water soluble vitamin found in cereal grains, has been shown to increase during fermentation.

It's an interesting question because vitamins are usually added to poultry feeds at the feed mill.

Yes ... one of the benefits of good forage is potentially better access to more vitamins and minerals and living foods. In the Feeding Poultry book, I read how mineral levels will impact fertility and hatch-ability. Access to animal proteins is beneficial not just because of the amino acids, but because of the vitamins and mineral density.

So often in the Feeding Poultry book the source of needed nutrients was found in access to the outdoors -- fresh air, sunshine, living green feeds -- and animal proteins.

A substitute to green forage is alfalfa pellets ... Deep Litter can provide a lot of nutritious bugs and other organisms.

The quality of the soil determines the nutrition of the forage/crop grown in that soil.