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POULTRY CULTURE 



TABLE III. COMPOSITION AND VALUES OF OATS AND OAT 

 PRODUCTS 



and has a less pleasing flavor. The generally poor quality of oats 

 offered for stock food tends to diminish their use as food for poultry. 



Oatmeal. Oatmeal was long considered the best of foods for 

 chicks. This idea of its quality was based on tradition rather than 

 on results. It was common, years ago, for poultry growers to buy 

 the pinhead oatmeal prepared for human food, paying for it three or 

 four times the price of corn products, which, with a little modi- 

 fication, could be made equal in nutrient values (if that were neces- 

 sary) and which are much preferred by the poultry. Of late years 

 the use of oat products for young chickens is less common, and 

 rolled oats is generally used instead of oatmeal. At the usual 

 prices they are not economical foods. 



Oat bran and oat feed. As Table III shows, oat bran and 

 oat feed contain very large percentages of fiber. They are rarely 

 offered for sale as straight products, but appear in combination 

 with ingredients which supplement their deficiencies. 



Oat middlings. Oat middlings is a high-quality product, but is 

 not extensively manufactured and is not much used for poultry. 



Sprouted oats. Oats sprouted until the blades are from four to 

 six inches long are much relished by poultry, but it is usually more 

 economical to provide a green food which does not require so 

 much care in preparation. 



Barley. By analysis barley appears almost identical with wheat 

 in feeding value. Its nutritive ratio is slightly narrower and by 

 so much nearer to that of average good rations. As usually sold, 

 with the hull on, it is eaten by poultry less readily than wheat, 



