The Kevin review. [volume] (Kevin, Mont.) 1922-1929, 1924-07-03
Montana Grains THAT Prove
Best for Poultry Feeding

ten meal is high in protein and fat,
a highly concentrated food, and it
should comprise only a small portion
of the ration. 1t is not easily obtain
able in Montana.
Wheat-Wheat is only slightly less
digestible than corn as a poultry
feed. 1t is better balanced and us
ually is recognized as the most vaul-
able single grain for poultry. 1t is
slightly higher in protein than corn,
a little lower in carbohydrates and
much lower in fat. Wheat is easily
Obtainable in this state and should
have a prominent place in all poultry
rations. Frosted or shrunken wheat
contains a larger proportion of pro-
tein than plump wheat and is there
fore more valuable as a poultry feed.
Wheat middlings are high in car
bohydrates and fat but lower in pro-
tein than bran. Middlings should be
more finely ground than bran and
contains a larger proportion of the in
ner layers of the wheat kernel, ap-
preaching a 1ow-grade of flour in
quality and appearance. Middlings
should be used as one of the ingred-
tents of a mash.
Bran is made up essentially of the
outer coating of the wheat kernel.
1t is fairly high in protein but is high
iii fibre and relatively low in digest
Utility. 1t is valued somewhat as a
laxative. Too much bran should not
be used in the makeup of a ration.
Shorts are the poorer grade of
middlings, containing considerable
finely ground bran. The quality of
middlings, bran and shorts varies
considerably throughout the country.
Oats-Oats probably rank next to
wheat and cor as a food for poultry.
Whole oats are high in fibre, this be-
ing the chief objection to feeding
them in large quantities. They can,
however, be used p%rofitably in the
scratch ration if they are of good
quality.
Hulled oats and oatmeal are both
valuable as poultry feeds. Oatmeal
is high both in protein and in fat and
ranks with other grains in carbohy-
drate content. For poultry it supplies
more digestible nutrients than any
other grain. 1t is, however, usually
high in price.
Barley-Barley is a grain quite
easily obtained in this state and usu-
ally is not very high priced. 1t is
not so readily digested as either corn
or wheat. In some cases it is neces-
sary for the birds to learn to like
grain before they will eat it.
Ground barley is usefulin mash. Ex-
1eriments at the Montana Experiment
Station have shown that it can be
Drofitably used to replace corn in a
.fattening ration.
Rye-Rye is a common grain but
1oes not seem to be greatly relished
by poultry. 1t is fairly high in pro-
elm and carbohydrates but low in fat.
There has been some criticism of rye
when fed to poultry, owners claiming
hat it forms a poison causing death. )
There is no experimental research
hat proves this statement.
Peas-Peas, if cracked, may be
lsed successfully in the scratch ra-
ion. They are particularly high in {
but low in carbohydrates and
at. They have not been economic :
lily important on a large scale be- !
they are usually the by-pro- !
luct of the canning industry and !
therefore, limited in the amount i
valuable for animal feeding. /.
Spelts-Spelts, though raised quite :
in the state, are not recon- |
nended as a poultry feed. The ex- {
essive hull reduces the digestibility ]
o a large extent. Where large :
mounts are raised they may be used :
n the scratch ration, but should not '
make more than 10 per cent of the {
alton.
Millet-MiIlet may be used in the 6
cratch ration in small quantities and {
he supply varies to such an extent I.
IS to make it economically unim- !
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