SKIM MILK & BEEF SCRAP

Hawke's Bay Tribune, Volume XVII, 16 November 1927, Page 8

SKIM MILK & BEEF SCRAP

HAVE EQUAL VALUES FOR WINTER EGG PRODUCTION.

It is generally acknowledged by poultry-keepers that laying hens require a certain amount of their nrotein supplied from animal sources. Vegetable protein cannot entirely replace animal protein for egg production. The two most common sources are beef-scrap and skim milk; the former being a bv-product of the abattoir and sold on the market, and the latter a by-product of whole milk found on most dairy farms. With the object of comparing the results obtained in winter egg production from the use of skint-milk and beef scrap as a source of animal protein, an experiment has been conducted at the Dominion Experimental Station. Kapuskasing. Ontario for the last three years. The average figures over a three-year period show that there is no significant difference in the number of eggs laid, or in the cost per dozen between the two pens This fact would seem to indicate that farmers who have a supply of skimmilk would not benefit bv purchasing other animal feed for their poultry, while other poultry-keepers who may not have a supply of skim-milk may use the beef-scrap to good advantage. This test has covered a period) ot six months each year from Novem--Ito April 30. One hundred pullets were used. These were divided equally as to size and general development into two pens of fifty birds each. The ration given to each pen was the same, with the exception of the skim-milk and beef-scrap. The scratch ration consisted of two parts each of whole wheat and cracked com and one part each of whole oats and barley. The dry mash consisted of equal parts of bran, middlings, corn meal, ground oats and barley. The beef-scrap was fed from a hopper and the skint-milk from a drinking vessel. A supply of each was available to the respective pens at all times. Mineral matter and green feed were also supplied io each lot.