Okay - Need some info for me the Noobie on Layer food!

[write2caroline]

I see that besides the protein - the lysine does play a roll and I would never have known to compare it. I was thinking more crude fat would be a factor but I see that part is similar.

Thanks, I think I am going to check out the labels better at my feed store and not just buy what they recommend without being an informed buyer. My feed store lady who is really nice just said everyone around here seems to prefer the FRM layer crumbles but she also mentioned a lot of people also not getting many eggs who had spring chicks so maybe it is that they are not getting what they need from the FRM and I think I will definately make a change.

Caroline
Jax FL

 

[Chris09]

Quote:
Any time....

If you go to http://en.wikipedia.org/wiki/Lysine there is some good information there and down at Properties it says "L-Lysine is a necessary building block for all protein in the body. L-Lysine plays a major role in calcium absorption; building muscle protein; recovering from surgery or sports injuries; and the body's production of hormones, enzymes, and antibodies"

Here is the one for Methionine-
http://en.wikipedia.org/wiki/Methionine

Chris

 

[newchickmom09]

Great info Chris09!

I was wondering something along these lines since my chickens are comming to 19 weeks old.

 

[write2caroline]

I remember some professor I had in College once talking about the miracle of an egg and that their is exactly enough lysine in each egg to make good use of the protein in the yolk....He was talking about how some people only eat the whites to lower colesteral. It was his myth buster fact of the day and I never forgot it and I always eat my egg whites and the yolks!!!!!

Thanks again
Caroline
Jacksonville FL

 

[Chris09]

Quote:
I found this today

WHITE (ALBUMEN)-
there are two layers: thin and thick albumen
mostly made of water, high quality protein and some minerals
represents 2/3 of the egg's weight (without shell)
when a fresh egg is broken, the thick albumen stands up firmly around the yolk

YOLK-
the egg's major source of vitamins and minerals, including protein and essential fatty acids
represents 1/3 of the egg's weight (without shell)
yolk colour ranges from light yellow to deep orange, depending on the hen's food

http://www.goldeneggs.com.au/nutrition/what_is_an_egg.html

Chris