POULTRY FOODS 



191 



more satisfactory 'than mixtures of by-products, because all nutri- 

 ents are present in natural proportions. The chief fault in mix- 

 tures containing oats is the presence of the loose, broken hulls, 

 which, apparently, irritate the digestive organs much more than 

 when swallowed on the whole oat. On this account these mixtures 

 are particularly injurious to young poultry, and when fed to them 

 should be sifted before wetting. They are also liable to heating in 

 warm weather. 



Table VII. Composition and Values of Buckwheat and 

 Buckwheat Products 



Buckwheat. As a food for poultry, buckwheat appears much 

 oftener in grain mixtures than alone. Its analysis compares quite 

 closely with that of wheat, except as to fiber and ash. It is a large 

 seed, angular, with hard hull, and poultry are quite indifferent to 

 it in the whole form. 



Buckwheat groats, buckwheat bran, and buckwheat middlings. 

 Buckwheat groats is hulled or crushed buckwheat. Buckwheat bran 

 is sometimes used in place of wheat bran and is very satisfactory. 

 Buckwheat middlings is also used occasionally in mashes. None 

 of the buckwheat products, however, are extensively used for poul- 

 try in this country. In Europe their use is more common, as the 

 preference there for white fat in poultry makes corn an objection- 

 able food. 



Rice. Rice and rice products are little used as poultry food 

 except in countries where rice is the staple food for human beings. 

 In this country the quantities available at prices which warrant 

 feeding to poultry are too limited to admit of their general use. 

 Broken rice is often used in chick-feed mixtures. Occasionally a 

 poultryman secures a lot of broken or slightly damaged rice, or of 



