PRINCIPLES OF FEEDING POULTRY 



powerful grinding organism (the gizzard) and can utilize 

 most hard grains very efficiently. Their digestive organs 

 need some hard grains to keep them in the best of condi- 

 tion. Roughage and fiber are not utilized nearly as effi- 

 ciently by poultry as by most livestock for which reason 

 sprouting, soaking and steaming of grains and roughages 

 may be especially advantageous for poultry. Fermenting 

 is not considered advantageous in poultry feeding as it 

 shows no marked advantage over soaking or sprouting 

 and may furnish ideal conditions for the growth of un- 

 desirable and harmful organisms in the feed. The sprout- 

 ing of grains, especially of oats, and to a less extent of 

 barley, is carried on extensively to supply palatable green 

 matter for fowls. Some poultrymen soak all oats and 

 barley before feeding but the usual method is to feed all of 

 these grains without soaking or sprouting. Exceptionally 

 hard grains, such as the ordinary field or pea bean used 

 for human consumption, should be soaked before feed- 

 ing. 



The steaming of clover and alfalfa hay renders these 

 substances much more palatable for fowls but if these 

 feeds are used in a finely ground form it does not pay 

 to steam them. In general it probably pays to steam, 

 sprout or soak grains or feeds of which the palatability 

 for fowls is materially improved. Chickens to be fat- 

 tened for a brief period can be fed to advantage entirely on 

 very finely ground grains on which they will make greater 

 gains than from feed which is more coarsely ground or 

 that is in a whole or cracked condition. Cooking usually 



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