White Bluffs spokesman. [volume] (White Bluffs, Wash.) 1907-1938, 1923-03-09
OATS AS POULTRY
RATION and HOW
TO SPR0uT Them
Oats Have Have Food Value
Proper Size Of Sprout-
ing Trays.
FEED OATS TERMINATED /"
Time Required for sproutins Depends
Upon Many Conditions-At.
tention Needed.
r. v. MITCHELL,
State College OF Washington.

state College OF washington.
Oats should be part Of the ration
Tor young as well as for old birds.
oats compare favorab4y with wheat IN
regard to per cent of protein; 1t Is
lower in carbohydrates than either
wheat or corn, but Is about two and
half times higher In fat than wheat
aud equals corn in this respect.
Oats are high in fiber. 9.6 per cent,
while corn is 90 per cent and wheat
l.S per cent. Oats are used as a feed
for egg production and for growing
birds to much greater extent here
in the northwest than is the practice
III other sections Of the United States.
One of the reasons for this is that
oats are home grown product RATHER
than one which must be imported.
Owing to the high percentage Of
fiber, dry oats are not readily rel
ished by birds; this being particularly
the case unless 1t is a very heavy
weight oats.
"Germlnated" Oats Best.
The oats should be fed as "germin-
ated" oats, or when the sprout is about
one-eighth to one-Quarter inches long.
These are fed In the litter as scratch
feed and are not considered green or
succulnt feed; but form part of the
scratch ration. When sprouted to this
extent the oats contain the maximum
TODD materials which are there, In an
easily assimilated form.
The length OF time necessary for
sprouting oats will depend on temper
allure, moisture, and method of han
ding. The oats used should be Of q
good grade and free from dirt. 1t
will require one pound of dry oats to
furnish sufficient amount of sprout-
ed oats for 16 to 20 birds. The oats
should be soaked in water for about
"a hours. In cold weather it Is a good
plan to use warm water. This will
cause the oats to sprout sooner. Then
empty the oats into the tray Of the
oat sprouter and allow the water to
drain out. Bank the oats up in one
end OF the tray in order that the
sprouting process will be hastened.
Before the tray is pushed into place
care must be taken to allow the wa
ter to drain out well, as the water
dripping fro none tray into the next
below, will cause oats to sour. The
oats should be left in this tray for
"a hours without stirring; usually
they will not need sprinkling during
this time. Then pull out the tray and
stir the oats thoroughly. sprinkle and
allow the water to drain off. then
put the tray back to place.
From now on stir the oats twice q
day. This will insure even sprouting.
The oats should be wet down once q
day. 1t is sometimes necessary to
sprinkle twice day-this is especially
advisable during cold or hot weather.
Oats handled according to these d.
rections will be free from molds. Re.
member that poor ventilation in
sprouter, irregular or uneven stirring
of the oats will furnish the proper
conditions for mold growth and un
even sprouting.
Don't Use Sour Water.
The water in which the oats were
soaked Is sour and should not come
In contact with oats in other trays;
this is also true when the oats are
sprinkled each day-the water should
be allowed to drip thoroughly before
the tray is put back to place.
The sprouter, used by the poultry
department for several years past, Il
similar to a case or cabinet with
drawers, one above another: except
there is couple Of inches space be
tween each tray, to permit fresh all
to circulate between the trays and
permit easy removal Of the trays. Tit
case or frame which holds the trays
Is made out Of 2x4's for the sides
boarded on the outside and with {
door at one end, the other end closed
The top is removable to allow mort
ventilation. The cleats for the draw
ers to slide ON are one inch by ont
niche pieces nailed othe inside o
the 2x4's which form the frame TO
the sides.
Have Plenty Of Room.
. When this is operated on q boar
floor 1t Is necessary to have spac'
as wide as the sprouter and twice 1T
, length blocked off on the floor by put
ting Pinch by 6-inch ON edge alonl
the sides and across the ends. Thel
covering the floor and 2x6's with {
heavy building paper and allowing {
2-inch opening at the lowest corner
for pipe to drain off the water. The
sprouter occupies one-half OF this
space and the other part serves as g
drainage place for the drip from the
trays when the oats are put In or are
sprinkled.