CindyinSD
All will be well, and that will be well is well.
No, she said later that she meant poop.
I read recently that layers need a lower protein feed in cold weather because (according to the article) they need to eat more to keep warm and they end up getting too much protein when what they need is extra carbs and fat, for the calories to create heat. This extra protein results in larger eggs with thinner shells. Alas, I am old and cannot remember where I found that. I do know this would make sense if it was humans.
They need a certain number of grams of protein rather than X percentage in their food. If they’re eating significantly more food, they’ll get more protein than they need. That was the writer’s argument, fwiw, but it made sense to me.
As for commercial feeds, I’m concerned that a bag of feed which I have to pour out into a bin right away just to make sure it isn’t moldy might not be that good even if it isn’t past-dates. I’m experimenting with mixing my own right now. It’s definitely more work but grain sometimes lasts thousands of years and will still sprout whereas once it’s ground it begins to turn rancid almost immediately. (I keep my whole-grain flour in the freezer.) Unfortunately it’s not cheaper and is definitely more work but since I have the time, I enjoy monkeying around with it.
I read recently that layers need a lower protein feed in cold weather because (according to the article) they need to eat more to keep warm and they end up getting too much protein when what they need is extra carbs and fat, for the calories to create heat. This extra protein results in larger eggs with thinner shells. Alas, I am old and cannot remember where I found that. I do know this would make sense if it was humans.
They need a certain number of grams of protein rather than X percentage in their food. If they’re eating significantly more food, they’ll get more protein than they need. That was the writer’s argument, fwiw, but it made sense to me.
As for commercial feeds, I’m concerned that a bag of feed which I have to pour out into a bin right away just to make sure it isn’t moldy might not be that good even if it isn’t past-dates. I’m experimenting with mixing my own right now. It’s definitely more work but grain sometimes lasts thousands of years and will still sprout whereas once it’s ground it begins to turn rancid almost immediately. (I keep my whole-grain flour in the freezer.) Unfortunately it’s not cheaper and is definitely more work but since I have the time, I enjoy monkeying around with it.
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