Laying Rations Based on Wheat, Oats and Fish Meal

• Published in: Poultry Science
• Main Authors: Smith, R. E., Chancey, H. W. R.
• Format: Text
• Language: English
• Published: Oxford University Press 1967
• Subjects: Articles; Newfoundland
• Online Access: http://ps.oxfordjournals.org/cgi/content/short/46/6/1438; https://doi.org/10.3382/ps.0461438

CORN and soybean meal, which are widely used in poultry rations, are very costly in Newfoundland because of transportation charges. A freight subsidy on wheat and coarse grains makes these grains less costly than corn to this area and fish meal, a locally produced feedstuff, is often a less expensive protein supplement than soybean meal. For these reasons two experiments were undertaken to determine the nutritive value and costs of laying rations based on wheat, oats and fish meal. The first experiment was designed to study the value of adding supplemental fish meal to an all-wheat diet. Levels ranging from 4.5% to 22.0% commercially prepared white fish meal were used. It was postulated that a combination of grains might provide a better amino acid pattern and thus require less protein supplement than a diet based on a single grain. Therefore in the following year a second experiment was conducted to . . .