Fermenting Feed for Meat Birds

[Miss Lydia]

This may have already been answered but can i use spent oats etc from home brew to feed to my birds?

I have heard of others feeding them.

 

[LilyD]

Isn't part of the problem with beans something about an incomplete protein? I'm not entirely sure what that means. Some people call it an "anti-nutrient." Do they have thiaminase in them? Is there something you can put with them to knock out that affect?

Yes I did hear that but also heard that when you sprout or ferment the grains that it changes those proteins and makes them edible by the chickens, I know that the great northerns were a hit, as were the pintos but my chickens will pick out lima beans and toss them on the floor. Sounds kind of like us doesn't it hehe. I am not adding them to the feed all the time just more on the side and every once and a while for something different for them so they don't get bored with what they are eating.

 

[Miss Lydia]

Yes I did hear that but also heard that when you sprout or ferment the grains that it changes those proteins and makes them edible by the chickens, I know that the great northerns were a hit, as were the pintos but my chickens will pick out lima beans and toss them on the floor. Sounds kind of like us doesn't it hehe. I am not adding them to the feed all the time just more on the side and every once and a while for something different for them so they don't get bored with what they are eating.

Hey I like Lima beans.

I put dried peas in my ff the little green ones. i haven't tried any others but they all like the green split peas.

 

[LilyD]

I can't find the article on here but here is one talking specifically about fermenting soy and how it removes the trypsin inhibitors from the beans.

http://www.fitday.com/fitness-artic...t-non-fermented-vs-fermented-soy-protein.html

 

[LilyD]

Hey I like Lima beans.

I put dried peas in my ff the little green ones. i haven't tried any others but they all like the green split peas.

Another one that my chickens really like and that I have found in a lot of chicken feeds is lentils they are fed dry so I don't think they fit under the trypsin inhibitor category. I have also fed mung and adzuki beans that I sprouted and they love those as well.

 

[camilleathome]

Yes I did hear that but also heard that when you sprout or ferment the grains that it changes those proteins and makes them edible by the chickens, I know that the great northerns were a hit, as were the pintos but my chickens will pick out lima beans and toss them on the floor. Sounds kind of like us doesn't it hehe. I am not adding them to the feed all the time just more on the side and every once and a while for something different for them so they don't get bored with what they are eating.

Lima beans create If i remember correctly cyanide therefore are NOT safe to feed in a raw or sprouted form. I know this as I sprouted for my cockatiels back when I had a flock

 

[Miss Lydia]

Lima beans create If i remember correctly cyanide therefore are NOT safe to feed in a raw or sprouted form. I know this as I sprouted for my cockatiels back when I had a flock

Thats good to know thank you for the info. I have only just started sprouting and so far only BOSS, look forward to trying wheat if our feed store ever gets any in.

 

[LilyD]

I just checked on it not sure if chickens are maybe more susceptible to the cyanide but they also say that cyanide is present in apples, peaches, barley and flax which are foods that I know are naturally occurring in chicken treats and feeds.

I found this excerpt from the safer foods website:

"
[FONT=Arial, sans-serif]Lima beans[/FONT]

[FONT=Arial, sans-serif]Lima beans can have dangerous levels of cyanide. However, the lima bean varieties that we can buy at the grocery have been specially selected for low-cyanide, so even improper cooking won’t result in poisoning.
It’s a different story in less developed areas where warm, humid conditions encourage the growth of seed-eating pests and where man- made pest-control chemicals are not used. There the local varieties of lima beans can contain twenty to thirty times higher concentrations of cyanogens . . .[/FONT]
[FONT=Arial, sans-serif]Cyanide from Apples, Peaches and Almonds[/FONT]

[FONT=Arial, sans-serif]Apple pips contain enough cyanide-forming chemicals to poison an occasional child. This seems to be a very rare occurrence. Stalks of maize and sorghum can contain high doses of cyanide, but this is mainly a problem for farmers feeding their cattle on residues left over after seed harvest. A sorghum-based pancake syrup produced in some country areas will be safe because the cyanide is lost during the lengthy boiling process.
On the other hand, there are genuinely hazardous cyanide levels in the kernels of apricots and peaches. Wise cooks are careful to pit these fruits before making jam. Some recipes, however, seem to call for intentional addition of tiny amounts of almond kernels. (I’m genetically a non-taster of cyanide, so cannot comment on any possible difference this makes to the final jam. No one with my genes would have survived under the Borgias.)[/FONT]"

 

[Kassaundra]

I just checked on it not sure if chickens are maybe more susceptible to the cyanide but they also say that cyanide is present in apples, peaches, barley and flax which are foods that I know are naturally occurring in chicken treats and feeds.

I found this excerpt from the safer foods website:

"
[FONT=Arial, sans-serif]Lima beans[/FONT]

[FONT=Arial, sans-serif]Lima beans can have dangerous levels of cyanide. However, the lima bean varieties that we can buy at the grocery have been specially selected for low-cyanide, so even improper cooking won’t result in poisoning.
It’s a different story in less developed areas where warm, humid conditions encourage the growth of seed-eating pests and where man- made pest-control chemicals are not used. There the local varieties of lima beans can contain twenty to thirty times higher concentrations of cyanogens . . .[/FONT]
[FONT=Arial, sans-serif]Cyanide from Apples, Peaches and Almonds[/FONT]

[FONT=Arial, sans-serif]Apple pips contain enough cyanide-forming chemicals to poison an occasional child. This seems to be a very rare occurrence. Stalks of maize and sorghum can contain high doses of cyanide, but this is mainly a problem for farmers feeding their cattle on residues left over after seed harvest. A sorghum-based pancake syrup produced in some country areas will be safe because the cyanide is lost during the lengthy boiling process.
On the other hand, there are genuinely hazardous cyanide levels in the kernels of apricots and peaches. Wise cooks are careful to pit these fruits before making jam. Some recipes, however, seem to call for intentional addition of tiny amounts of almond kernels. (I’m genetically a non-taster of cyanide, so cannot comment on any possible difference this makes to the final jam. No one with my genes would have survived under the Borgias.)[/FONT]"

Interesting, how does a person know if they can't taste cyanide, or even what cyanide tastes like??

 

[LilyD]

From what they were saying they did a nutrient study on the lima beans and were able to find that those in the US had less cyanide than say soybeans in other countries. I think the cyanide in the fruits are only in the pits so as long as you pit the fruit you are safe.