Thanks!
I came across another interesting study comparing oats to corn. This one was an extensive 1969 Danish study. Oats came in "surprisingly" just behind corn in producing total carcass weights and ahead of wheat, sorghum, and barley. In taste tests, oat-fed birds were equal to corn in white meat and ranked slightly higher for dark meat. In this study, all broilers got a 50% corn-based ration and then each different grain tested made up the rest.
To me, this study like most shows the importance of balancing grains. And that the two most extremely different cereal grains, corn and oats, work wonderfully together.
What I do not understand in any of these studies involving oats or barley is that the presence and role of anti-nutritional factors isn't mentioned. Commonly you read that those grains should be limited to 15% of a ration, without added enzymes or soaking/fermentation, to avoid causing loose droppings. But in these academic studies where those grains are ground up and used, there is no mention of that factor. Maybe the warning assumes whole grain feeding, though there is no statement that whole grain creates worse effects. Or maybe academics simply ignore the droppings issue. I find it very puzzling. I ferment my oats so I suppose my interest in that issue is academic. Same for wheat though—you read not to exceed 30% wheat because of similar factors, but these studies commonly seem to ignore that limit and don't mention it. Maybe I am missing the fine print somewhere about added enzymes.
PDF attached. I had to paste the article into Word, so I didn't get all the tables, but did get what I thought were the most important ones, and then had to convert it to a pdf to attach it here. The link to the article is in the pdf.
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