How am I doing?? and whats causing this

[Angelicisi]

It can be the chicks too. On occassion the chick itself has an issue absorbing proper nutes. Even tho you've supplied them. I saw fermented feed. That's awesome.

If the majority looks like they're thriving I would not adjust anything too drastically, maybe a couple just weren't going to make it? But... If they're dropping like flies past the 3-4 week mark I would look for a cause.

 

[ChickenJerk]

Sorry but I didn't notice that you were feeding them "fermented feed". That may very well be what is wrong with them.
I would suggest that you stop that practice.

 

[donrae]

Sorry but I didn't notice that you were feeding them "fermented feed". That may very well be what is wrong with them.
I would suggest that you stop that practice.

Why? Please provide info to support your advice.

 

[enel 1]

Why? Please provide info to support your advice. 

yeah, why???

 

[enel 1]

There is a thread on here about that very subject

 

[ChickenJerk]

There is none and that is the point. There is nothing scientific to support the value of "fermented feed".
Fermented seems to be just an inoffensive name for sour.

I have asked poultry nutritionists (PHD and DVM type) about this practice and I assure you that they are astounded at the idea that anyone would do this to chickens.

They have cited fears about leeching of nutrients, potential introduction of harmful yeasts and acids into the initial parts of the digestive system (especially the crop) and providing an environment conducive to growth of harmful pathogens. Those pathogens of concern include these that I found cited in Wikipedia-

Some examples of facultatively anaerobic bacteria are Staphylococcus spp., Escherichia coli, Shewanella oneidensis, and Listeria spp. Certain eukaryotes are also facultative anaerobes, including fungi such as yeasts. . .

Staph, e. coli, listeria - scares me ! !

 

[Angelicisi]

I have amazing results on fermented feed vs dry bagged. I have done experiments with both on same batches, I have used it with layers, meat birds and trying a rabbit breeder on a great Fermented feed. On FF I get better overall health, BETTER nutrient absorption, clean digestion, solid very low oder poos, beautiful feathers-faster on chicks, quick molts, bright orange yolked-firm shelled eggs...I have NEVER had a bad experience with FF. The CX batch I just processed was fully free ranged and fed FF from day one. They taste amazing to me (i am a bit biased lol but my customers also love them.) yogurts are fermented, sourdough breads, cheeses...so many things that are so very beneficial. I'm sorry the name sounds bad to you but you need to do more research. Look at actual results & facts & studies, not what a friend thinks about what he doesn't know.

There is none and that is the point. There is nothing scientific to support the value of "fermented feed". Fermented seems to be just an inoffensive name for sour. I have asked poultry nutritionists (PHD and DVM type) about this practice and I assure you that they are astounded at the idea that anyone would do this to chickens. They have cited fears about leeching of nutrients, potential introduction of harmful yeasts and acids into the initial parts of the digestive system (especially the crop) and providing an environment conducive to growth of harmful pathogens. Those pathogens of concern include these that I found cited in Wikipedia- Some examples of facultatively anaerobic bacteria are Staphylococcus spp. , Escherichia coli , Shewanella oneidensis , and Listeria spp. Certain eukaryotes are also facultative anaerobes, including fungi such as yeasts . . . Staph, e. coli, listeria - scares me ! !

 

[enel 1]

Agreed!!!!

 

[ChickenJerk]

you need to do more research. Look at actual results & facts & studies, not what a friend thinks about what he doesn't know.

Thank you for taking the time to relate your, and others, anecdotal experiences.

There are a number of scientific studies on this subject. I have found that they are difficult to access even in the abstract form. I understand that the highly educated, experienced, regarded and very well paid professional nutritionists I have asked about this subject have access to these studies. They do not seem to dispute the laboratory scale science but they do have issues with the practical application. They know of no instance where large scale implementation of this practice has been implemented,

If this practice was so beneficial and at such a small cost I suspect that the billions of commercial chickens raised in the US alone would be fed in some like manner. But alas - none are. All the great improvements in your birds that you have related would be of immense value to the poultry industry for just adding water and a little yeast or bacteria to the feed. Wonder why they haven't adopted the practice. Or why in third world places poultry production has not included these miraculous and inexpensive husbandry techniques?

BTW - I drink Scotch and have NEVER had Ebola Hemorrhagic fever. There you have it - proof positive. Scotch prevents Ebola.

 

[Angelicisi]