I'll try to help some.
Here is some information I found for you. The information I posted is from a old book titled "Poultry Food and Feeding"
Wheat -
I have always regarded wheat as the best
staple grain food for poultry. In many countries maize
(corn), rye, oats, and barley are chiefly used, as they
are often cheaper than wheat. The value of wheat,
however, is now more generally recognized, and, where
egg production is the main object, it is undoubtedly of
first importance.
There are two main classes of wheat : the hard wheats
with high nitrogen content, and the soft, starchy grains,
generally a third lower in nitrogen. This point has not
been discussed in any book on stock feeding which I
have seen, and yet it is of manifest importance. A
hard wheat with a gluten content of from 12 to 16%
is a better flesh former and egg producer than is a soft,
starchy wheat averaging from 8 to 10% and in many
cases as low as 7% gluten.
When wheat and its mill products, such as bran,
pollard, and wheatmeal, form the main food of poultry,
it is important to know its chemical composition. Tables
such as are usually published can only serve as a very
general guide ; what is required is accurate information
as to local conditions and foods.
Wheat is low in fat, compared with some other grains
and seeds, and it is necessary to make up this deficiency.
It is within the experience of most feeders that when
laying fowls have been fed for a long period on an exclusive
diet of wheat and its mill products, great benefit
results, together with increased egg production, on
a change to, or large addition to the food of, maize,
which has a high fat content. This change is due to the
more natural and more complete metabolism, owing to
the restoration of the " fat " balance."'
The carbohydrate content of wheat varies in proportion
to the percentage of starch in the grainsoft wheats have
a higher starch content than have the hard varieties.
A rough-and-ready method of testing a wheat kernel
is by biting or cutting it in half. If the grain is starchy
the interior of the kernel will be soft, white and floury,
while if of high gluten content the fracture will be short
and the outer layers greyish crystalline, and the flour
area comparatively small.
The fiber content of wheat is low, and, as regards
poultry feeding, may be treated as of comparatively
little importance compared with such grains as barley
and oats. The water content varies according to climate,
and may in a dry climate average 10%, and in a moist
climate up to 15 %, or more.
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 " oats has a base grain
like wheatbut 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.
Hulled oats are ordinary oats which have had the
husk and germ removed by millingthey 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.
Maize or Corn -
Maize is largely used in America, where it is termed
" corn," and is also used in Europe, South Africa, and
Australia as a poultry food. During the last thirty
years the use of maize for poultry or other stock has
been freely condemned. Like other grains, maize varies
in its composition, and may be rich in protein or rich
in starch, according to variety and where grown. It is
rich in oil, some samples showing up to 8% of " fat"
content. Its ash (mineral) content is very low.
The ill effects, in pig breeding, attending the long
continued use of maize alone is well known. This,
however, with all stock, can be made good by the free
use of clovers and lucerne (alfalfa).
Maize, perhaps more than any other grain, is prone to
deteriorate, and is very subject to the attacks of weevils.
As a sole poultry fattening food maize is objectionable.
Its use results in the production of much fat, but
of a yellow, oily nature, not desirable in a high-class
specimen, and, moreover, of no economic value, as it
largely disappears from the tissues in cooking and leaves
the flesh dark in appearance.
Peas -
There are several varieties of the common
feeding pea, and, in addition, the garden varieties, which
are heavy croppers, are desirable as poultry food.
I have always been a strong believer in peas as poultry
food, and there are many others who also appreciate
the value of this legume. The protein content is remarkably
high (22 to 24%), and this points to a good flesh
former and egg producer. The value of peas in bacon producing
pigs is well known ; it is of all foods the one
which gives the necessary meat in what too often is
" too fat " bacon.
With fowls, the high protein content
enables us to keep the fowls going in cases where other
foods would lead to too much fat production and consequent
diminution in the egg supply.
They may, however, be regarded as a concentrated
protein food, and are better fed, in due proportion,
with other grains, or as pea meal mixed with
the mash. Fowls will soon become accustomed to whole
peas, and will eat them readily, but they seem to dislike
crushed peas. Peas have a better mineral
percentage than wheat, oats, and barley, but still there
is a shortage which must be made up.
Sunflower seed -
Sunflower seed contains.14% of protein, 32% of oil,
3% of mineral salts, but also 28 to 30% of crude indigestible fiber.
Sunflower seed can often be obtained at fair prices,
and may be used with advantage, especially during the
molting period.
Flax seed or linseed -
Linseed is still richer in protein (24%),
and the oil (36 %) is evidence of its heat producing powers.
The mineral content is fair. In both the protein and
the fat (oils, etc.) there are principles which act most
favorably. upon stock, to which a judicious amount is
fed. The value of linseed as an addition to poultry
foods is not generally known to breeders, although
fanciers use it in preparing their stock for exhibition.
Equal amounts of protein and fats might be given from
other sources, but the effects of linseed feeding would
not be produced.
As a preparation for, and also for use during and for
a time after, the molting season, linseed is invaluable.
Rape seed -
Like other seed of the brassica family,
is not used as poultry food, although there is no reason
why, if obtainable, it should not be used in moderation.
It may be ground and added to the mash, but in small
quantity. The mineral content is fairly good. The
protein is present to the extent of nearly 20%, and its
oily nature (45 %) stamps it as one of the richest oil bearing
seeds.
Chris
