THE POULTRY YARD

Sun (Auckland), Volume II, Issue 424, 4 August 1928, Page 28

THE POULTRY YARD

(By

GEO. H. AMBLER.)

Animal Foods

r) the utility man this is the most important section of feeding-stuffs, and few egg-farmers would attempt their object without its aid. As applied to poultry-feeding there are four which are brought into general use, viz., fish meal, blood, meat meal, and green bone. Probably a good fish meal is the most popular of the family. Not only is fish meal as a food approved of by poultry-men, but it is extensively used in different parts of the world by cattlefeeders and stoek-raisers. Its pungent odour and its power of leaving flavours requires that it should be fed to all stock within decided limits. Used for fattening pigs and other stock, it is certainly a success, hut its inclusion in the diet should he discontinued for one month prior to the slaughter of the animal, or the probability is the meat will he flavoured to a very unpleasant extent. Fish may be appreciated as an article of diet, but coming second-hand through, say, bacon, it is not very palatable.

The manufacture of fish meal has been improved considerably In late years, and the pungent odour which made It so objectionable when first introduced to stock feeders has been considerably modified. The danger of flavouring the produce has been correspondingly reduced. The value of fish meal as a food is governed largely by the oil It contains. There is a lot of difference between animal and vegetable oils in respect to the degree of assimilation, and it is important that fish meal be as free as possible from fat. Whole meal is very high in oil and is positively dangerous as a poultry food, whilst the meal made from salted fish which may have become unfit for human food is equally objectionable for stock.

In choosing a fish meal, then, the user requires to exercise some care, and only the very best should be used. The quality is easily discernible, and is decided by colour, odour, and oil content. The latter may be discovered without analysis by enclosing the sample in a white paper, and while the best quality will show the presence of oil to some slight degree, the commoner meals will within a few hours soil the paper heavily with fat. A fatty fish meal, as I have said, should be at once discarded. The best brands are not now unpleasantly odoriferous, and a bright golden colour should help iu the selection.

laying hen was as much as was safe without running the risk of flavouring the egg. I have discovered in practice that this applies only where the common, cheap qualities are used. Apart from its rich albuminous character, fish meal has other acceptable features, insomuch as it contains valuable salts in an assimilable form, which not only serve to promote health, but assist considerably in encouraging productivity. These salts, too, help the breeder in securing a hatchahle egg and a rearable chick. BLOOD MEAL Blood meal is the richest of all animal foods accessible to poultrykeepers, and is probably the safest for general use. Manufacturers collect the fresh blood from the abattoirs, and this is dried or cooked, when it is then ground into a fine meal. It is practically odourless, and is relished by all classes of stock. It is also used in the manufacture of foods for the purpose of strengthening them. Blood meal shows an analysis of up to S 3 per cent, albuminoids, with only some 2 per cent, of fat, and is therefore a very stimulating article of diet for laying hens. It is, as a rule, in its pure form, more expensive than the other animal foods, but as it gives a much higher analysis it is more economical, since it is more effective, being in a higher degree assimilable, and S per cent, of blood meal will do the work of 10 per cent, of fish or meat meal. As with other foods, qua-

lity varies. A good blood meal should I be a rich brown iu colour, and should fall from the hand like very fine sand, leaving a rich brown dusty stain on the fingers. It should be odourless if properly cooked, and of uniform grade if properly milled. It is rendered less serviceable by overcooking, which is disclosed in some samples by the presence of what may be termed “clinkers,” which are hard, burnt pieces, the food value of which has been burnt out. If kept dry, blood meal will retain its freshness, and be* of good service for an indefinite period, and for the egg farmer I regard it, in a general sense, as the best and safest of all animal foods. MEAT MEAL Meat meal was, I think, first introduced for stock feeding by the manufacturers of meat essences, and represented the by-product of that industry. The standard of quality is more of less unstable, but a good brand will show over 70 per cent, albuminoids, with 10 per cent, to 12 per cent. fat. The carcases of cattle, horses, and sheep enter into the manufacture of meat essences or extracts of meat. Nothing but fresh, healthy meat is supposed to he used, from which bones, sinews, and fat have been removed. After the process of extraction, the residue is mixed with certain mineral salts, such as potassium chloride, sodium phosphate, and calcium salts, then thoroughly dried and ground into fine meal, which if kept dry will remain serviceable and wholesome for a long period. The adulteration of meat meal is not common, but there is sometimes brought into competition a meat meal! made from slaughterhouse refuse, defective tinned meats, and animal waste of all kinds, including the carcases of poisoned animals. The difference is shown by the analysis, the “carcase meal” showing a much lower protein or albuminoid content. It is also less appetising to stock, and, because of the heating and cooking process through which it has passed, it is lower in digestibility. Meat meal will serve as part of the diet of poultry in like measure to fish meal, the analysis of the better brands of both foods being similar. A popular animal food is what is termed “green bone meal.” which is made from fresh butcher’s bone offal reduced to a granulated machine. This, of course, has to be prepared and served fresh, because if prepared in reserve quantities it will not keep. Green bone may, of course, form by a small hand or power cutting be fed in small quantities with safety, but to provide it as the staple animal food is dangerous, because of its heavy oil content, which is apt to cause serious digestive trouble. There are other forms of animal food in the shape of bone meals, but in a general sense

these are unsuitable as an article of diet, because bones in a calcined form are not assimilable to any extent by the physical organisation. The only way to feed bone is through the soil as tillage, when it is absorbed by plant life, through which its influence is transferred to the animal in assimilable form. GENERAL NOTES The Auckland Poultry Club's annual show, which was held In the Scots Hall last week-end, was a great success and, with the exception of the Christchurch show, so far as quality of exhibits was concerned, was the event of the season. One could claim it as a meeting of champions, exhibits being entered from practically every part of t.he North Island. No doubt the club's attractive prize-list and the fact that the “John Jarvis” Honour Bowl (perpetual), the most coveted trophy in the Dominion, was being competed for this year at Auckland, was an Incentive to many leading exhibitors to compete. The club’s executive is to be congratulated on the excellent arrangements and management of the show, everything being carried out with clockwork precision. The principal winners at the show were:—Miss Ambler’s White Leghorn pullet, which was awarded the “John Jarvis” Honour Bowl for best bird in show, also club’s challenge cup for best in light, breeds other than game, trophy for best in fancy section, also special for best English Leghorn. Mr. W. Mason’s modern cock was awarded trophy for best opposite sexto winner of “Jarvis” Honour Bowl. Old English Game were strong classes, Mr. E. Power’s Duckwing cock being awarded special for best game bird. In the bantam section Mr. McLaren’s was awarded cup for best game bantam in show. Mr. I. Ball won the “Jas. Paseoe” Cup for best rosecomb bantam, also cup for best variety bantam. Mr. H. Winstone’s White Wyandotte had a good win in the utility section, winning cup, also special for best bird in utility section. Mr. Frethey, Hastings, was awarded cup for best Indian Runner, and Mr. Vic. Hanson Cup for best any other variety duck or drake. Mr. B. Duncan annexed the “Evans” Memorial trophy for best fantail pigeon. The Hutchinson Trophy went to the same exhibitor. Mr. Fullerton won the trophy for homing pigeons. At least three exhibitors at the Auckland show who won cups were unable to take them, as they were

not members of the specialist clubs offering the cups for competition, with the result the judges had to be called in to make fresh awards. We cannot understand fanciers not supporting the different specialist clubs which do so much for the different breeds. Most breeds to-day owe their present popularity to the efforts of the specialist clubs. HEN THRASHED We cull the following from the “Daily Mail’’:—“Walter Painter, of London Place, Walcot, Bath, was fined £2 and 21s costs at Bath, recently, for cruelty to a fowl. It was stated when one of his birds got out of its pen he chased it and hit it five times with a 'oeanstick until it dropped stunned. He then killed it with a knife, and it was eaten for dinner. Painter said he lost his temper.” PERSONAL NOTES Fanciers will regret to hear that Mr. J. Tindall, the well-known poultry judge, has been seriously 111 for some time and unable to fulfil any of his judging appointments. All will wish Mr. Tindall a return to his usual health. During the week I received a letter from Mr. Crossley, Grey Lynn, who is visiting England. Mr. Crossley gives an interesting description of his trip through Canada and America, also of his visit to Coney Island and the Niagara Falls, and sends his kindest regards to the members of the Auckland Poultry Club and best wishes for the success of the show. Miss Ambler, Glen Eden, who won the “John Jarvis” Honour Bowl at the Auckland Show, is credited with a unique performance, as she has now won the trophy two years in succession, winning it last year at Waiuku. No other exhibitor has been successful in winning the trophy more than once. CANARY NOTES The Auckland Canary and Cage Bird Club held its annual show in the Epiphany Hall on Saturday last. Entries were not quite as large as in previous years, but type and quality were well up to standard. A pleasing feature was the increased entry in the finch, mule and hybrid classes.

Mr. Hanson judged the Yorkshires, and Mr. J. N. Rider the Norwich and Finches, and the awards were well received Mr. R. Prentice had a fieldday, taking the following cups: Best in show, best unflighted bird in show, best Yorkshire, best unflighted Yorkshire, and cup for best cinnamonmarked Yorkshire. Two North Island championships were in competition in the Norwich section. Miss E. Thorne won that for yellows and Mr. H. Fielder the one for buffs. Mr. Fielder also won the cup for the best Norwich Plainhead aud the cup for the best Crest or Crest-bred. This success is pleasing to chronicle, as Mr. Fielder has the interest of the Norwich at heart and is always keen to improve the quality of local birds. Mr. Tom Graveson had a field day with his finches, mules and hybrids, taking all the principal specials. This fancier has done a whole lot to Improve this section of the club’s activities, and it is solely due to his efforts that entries were increased. We can only hope that this enthusiasm will continue and that fanciers will reach the same standard in benching their exhibits as Mr. Graveson now displays, for his birds are a credit to look at. A correspondent asks us if a crooked breast in a Minorca cockerel in the fancy classes is a disqualification in the show. Under the New Zealand Utility Standard a crooked breast-bone is a disqualification. So many good birds are shown with slightly crooked breasts that it is a difficult matter to put into effect the English standard, which deducts five points for a crooked breast as follows: Points Head 45 Colour (plumage 10, legs, eyes and beak 10) 20 Type 15 Stee 10 Condition 5 J Breast-bone 5 1 100 Personally we never pass a bird (other than game) in the fancy classes with a slightly crooked breast, as in 99 cases out of 100 it is due to early perching and not to any inherited weakness. Mr. Powell Owen, the well-known English Utility judge, does not condemn crooked breastbones in utility classes. rpuE war. c. page stud pens ana HATCHERY, 5 Sarawai St., Parnell, Auckland, Dominion Headquarters for the Guaranteed Best in SETTINGS and DAYODD CHICKS.