First Run of Cornish Cross Meat Birds and Super Excited!

[JRNash]

Dr.Seuss I'm NOT..lol no green chickens!!

 

[JRNash]

my scx

 

[JRNash]

"Love Is In The Air"

 

[JRNash]

9 days out on my next batch hatch!!!

 

[JRNash]

Granted the scx are not bred with an emphasis on egg production, they will give many "dual purpose" breeds a run for their money though.

 

[duluthralphie]

actually I was talking about the AVC LOL ... but some consider that Voodoo too
I have to agree that few studies have been done on either... and the ones that have been done seem to have flaws, on both sides of the issues.
we all have to do what works for us.

ETA list of human studies on fermentation

Alais, C. and G. Linden (1991). Food Biochemistry. New York, Ellis Horwood Ltd., 222 pp.

Amoa, B. and H. G. Muller (1976). "Studies on kenkey with particular reference to calcium and phytic acid." Cereal Chem 53: 365.

Anderson, J. W., D. A. Deakins, T. L. Floore, B. M. Smith and S. E. Whitis (1990). "Dietary fiber and coronary heart disease." CRC Crit. Rev. Food Sci. Nutr. 29: 95.
Betschart, A. A. (1982). "World food and nutrition problems." Cereal Food World 27: 562.
Borgstrom, G. (1968). Principals of Food Science, Vol. 2. Food Microbiology and Biochemistry. New York, Macmillan.
Bowers, J. (1992). Food Theory and Applications. New York, Macmillan Publishing Co., 777 pp.
Bushuk, W. and E. N. Larter (1980). "Triticale: production, chemistry and technology." Adv. Cereal Sci. and Technol. 3: 115.
Cahvan, U. D., J. K. Chavan and S. S. Kadam (1988). "Effect of fermentation on soluble proteins and in vitro protein digestibility of sorghum, green gram and sorghum-green gram blends." J. Food Sci. 53: 1574.
Campbell-Platt, G. (1994). "Fermented foods- a world perspective." Food Research International 27: 253.
Chaven, J. K. and S. S. Kadam (1989). "Nutritional improvement of cereals by fermentation." CRC Critical Reviews in Food Science and Technology 28(5): 349.
Cheeke, P. R. (1976). "Nutritional and physiological properties of saponins." Nutr. Rep. Intern. 13: 315.
Chompreeda, P. T. and M. L. Fields (1984). "Effect of heat and fermentation on amino acids, flatus producing compounds, lipid oxidation and trypsininhibitor in blends of soybean and corn meal." J. Food Sci. 49: 563.
Chompreeda, P. T. and M. L. Fields (1981). "Effects of heat and fermentation on the extractability of minerals from soybean meal and corn meal blends." J. Food Sci. 49: 566.
Cook, P. E. (1994). "Fermented foods as biotechnological resources." Food Research International 27: 309.
El-Tinay, A. H., A. M. Abdel-Gadir and M. El-Hidai (1979). "Sorghum fermented kisra bread. I. Nutritive value of kisra." J. Sci. Food Agric. 30: 859.
Eliasson, A.-C. and K. Larsson (1993). Cereals in Breadmaking. New York, Marcel Dekker, Inc., 376 pp.
Feldman, M. and E. R. Sears (1981). "The wild gene resources of wheat." Scientific American: 98.
Fox, P.F. and D.M. Mulvihill (1982) In Advances in Cereal Science and Technology, Vol.5, Y. Pomeranz, ed., AACC, St. Paul, MN, Chapter 3.
Furon, R. (1958). Manuel de Prehistorie Generale. Paris, Payor.
Haard, N. F. and G. Chism, Eds. (1996). Characteristics of edible plant tissues. Food Chemistry. New York, Marcel Dekker, Inc., pp.943-1011.
Hamad, A. M. and M. L. Fields (1979). "Evaluation of the protein quality and available lysine of germinated and fermented cereal." J. Food Sci. 44: 456.
Hoseney, R. C., K. F. Finney, Y. Pomeranz and M. D. Shogren (1971). "Functional (breadmaking) and biochemical properties of wheat flour components. VIII." Cereal Chem. 48: 191.
Izquerdo-Pulido, M. I., T. A. Haard, J. Hung and N. F. Haard (1994). "Oryzacystatin and other protease inhibitors in rice grain: Potential use in preventing proteolysis in surimi and other fish products." J. Agric. Food Chem. 42: 616.
Ko, S.D. (1985). "Growth and toxin production of Pseudomonas cocovenenans, the so-called "Bongkrek Bacteria." Asian Food J. 1:78.
MacRitchie, F. (1992). "Physicochemical properties of wheat proteins in relation to functionality." Adv. Protein Chem. 36: 2.
McGee, H. (1984). On Food and Cooking. New York, Charles Scribner's Sons, 684 pp.Meikle, S.M. and D.H. Scarisbrick (1994). "Cereal breeding and varietal testing." British Food Journal. 96: 11.
Miller, D. D., Ed. (1996). Minerals. Food Chemistry. New York, Marcel Dekker, Inc., pp. 617- 650.
Morrison, W. R. (1978). "Cereal lipids." Adv. Cereal Sci. Technol. 2: 221.
Morrison, W. R., T. P. Milligan and M. N. Azudin (1984). "A relationship between the amylose and lipid contents of starches from diploid cereals." J. Cereal Sci. 2: 257.
Nakazato, M., S. Morozumi, K. Saito, K. Fujiinuma, T. Nishimi and N. Kasai (1990). "Interconversion of aflatoxin B1 and aflatoxicol by several fungi." Applied Environmental Microbiology 56: 1465.
Newman, R.K. and D.S. Sands (1984). "Nutritive value of corn fermented with lysine excreting Lactobacillus." Nutr. Rep. Int. 30: 1287.
Nout, M. J. R. (1994). "Fermented foods and food safety." Food Research International 27: 291.
Pariza, M. W., Ed. (1996). Toxic substances. Food Chemistry. New York, Marcel Dekker, pp. 825-840.
Perten, H. (1983). "Practical experiencein processing and use of millet and sorghum in Senegal and Sudan." Cereal Foods world 28: 680.
Phillips, R. D. (1997). "Nutritional quality of cereals and legume storage proteins." Food Technology 51(5): 62.
Pomeranz, Y. and D. B. Bechtel (1978). Structure of cereal grains as related to end-use properties. Postharvest Biology and Biotechnology. H. O. Hultin and M. Milner, eds. Westport, CN, Food and Nutrition Press, Inc., pp. 244-266.
Pomeranz, Y. and O. K. Chung (1978). "Interactions of lipids with protein and carbohydrates in breadmaking." J. Am. Oil Chem. Soc. 55: 285.
Raven, P. H., R. F. Evert and S. Eichorn (1986). Biology of Plants. New York, Worth Publ., Inc.
Reddy, N. R. and M. D. Pierson (1994). "Reduction in antinutritional and toxic components in plant foods by fermentation." Food Research International 27: 281.
Reddy, N. R., M. D. Pierson, S. K. Sathe and D. K. Salunkhe (1989). Phytates in Cereals and Legumes. Boca Raton, FL, CRC Press.
Rozsa, T. A., Ed. (1976). Rye milling. Rye: Production, Chemistry and Technology. St. Paul, MN, American Association of Cereal Chemists.
Salunkhe, D. K., J. K. Chavan and S. S. Kadam (1990). Dietary Tannins: Consequences and Remedies. Boca Raton, FL, CRC Press.
Shellenberger, J. A. (1980). "Advances in milling technology." Adv. Cereal Sci. and Technol. 3: 227.
Shewry, P. R. and B. J. Mifflin (1985). "Seed storage proteins of economically important cereals." Adv. Cereal Sci. Technol. 7: 1.
Shiraiwa, M., K. Shigemitsu, M. Shimoyamada, K. Harada and K. Okubo (1991). "Composition and structure of group A saponin in soybean seed." Agric. Biol. Chem. 55: 315.
Simoons, F. J. (1982). Coeliac Disease as a Geographic Problem. Food Nutrition and evolution.
Steinkraus, K. H. (1994). "Nutritional significance of fermented foods." Food Research International 27: 259.
Steinkraus, K. H., Ed. (1995). Handbook of Indigenous Fermented Foods. New York, Marcel Dekker, Inc., 776 pp.
Torre, M. and A. R. Rodriquez (1991). "Effects of dietary fiber and phytic acid on mineral availability." CRC Crit. Rev. Food Sci. Nutr. 30: 1.
Tucker, G.A. and L.F.J. Woods (1995). Enzymes in Food Processing Chapman and Hall, New York, 319 pp.
Wang, H. L., J. B. Vespa and C. W. Hesseltine (1972). "Release of bound trypsin inhibitors in soybeans by Rhizopus oigosporus." J. Nutr. 102: 1495.
Wang, Y. D. and M. L. Fields (1978). "Feasibility of home fermentation to improve the amino acid balance of corn meal." J. Food Sci. 43: 1104.
Wiesner, H., W. Seilmeier and H.-D. Belitz (1980). "Vergleichende Untersuchungen uber partielle Aminosauresequenzen von Prolaminen und Glutelinen verschriedener Getreidearten." Z. Lebensm. Unters. Forsch. 170: 17.
Wood, B. J. B. (1994). "Technology transfer and indigenous fermented foods." Food Research International 27: 269.
Woods, P. J., J. Weisz and W. Mahn (1991). “Molecular characteristics of cereal ß-glucans . II. Size exclusion chromatography for comparison of molecular weights.” Cereal Chem. 68: 530.

Chickens are not humans. Waste of time and money to ferment...Period.

 

[cyborg]

Come on Ralph, tell us how you really feel.

 

[duluthralphie]

Come on Ralph, tell us how you really feel.

I hate to hurt peoples feelings or I would.....


It should be noted, I have already said there is a study that shows it helps parasite and bacterial diseases to feed fermented feed. I just think it should be used like ACV, A steady diet of nothing but fermented feed or ACV is not healthy, It would be like us consuming nothing but Fermented Hops. We might not get worms, but that's about the only good thing about it...


BTW I am not going to look up that long list of "studies' but if you have one where the humans ate nothing but fermented foods I might look at it.


I cannot believe I have been drug into this discussion. It is as I said when I posted the first time, for those feeding fermented feed their is no reasoning with them, it is like arguing religion, only fools argue religion. And here I am arguing it..... Not pretty what that says about me.... I am done.,..really

 

[Molpet]

Chickens are not humans. Waste of time and money to ferment...Period.

I agree that chickens are not humans. I agree that it takes 10-15 extra minutes of time. I have cut my food bill by about half so not sure how it wastes money...

. But I was brave enough to try it and it works for me and my birds... I have been using it since october and the birds are in great shape and smell better....time will tell if there are any ill effects... they do free range and get the scrapes that would have went into the compost pile so it is not all they eat.

Tried it with the dogs food and he liked it at first but as time went on not so much..... the cat refused to try it... kinda like Ralphie LOL
Everyone should do what works for them, what works for others may not be your cup of tea... Just do not think it is fair to discourage people from trying something that may help them... without ever trying it. .

Amen

 

[duluthralphie]

It makes great sense, fermenting feed to remove nutrients, volume by eliminating starches and sugars would save you money. 15 minutes a day 365 days a year is over 91 hours a year. Even if you were bright enough to get a minimum wage job that is over $680 a year....

So I guess I can't figure out anyway it is a money loser, or a cult like belief in it.