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Jeff Mattocks
Email: jeff@fertrell.com
FERTRELL speaks for itself! Quality-minded
farmers agree Fertrell's products and
consulting services on poultry nutrition are
second to none. Small farmers are tops
on Fertrell's list, too.
Robert Plamondon
High-Tech Technical Writing
One of the clearest and most knowledgeable
farmer-writers writing. Experienced specialist
in pastured poultry.
Email: robert@plamondon.com
Website: http://www.plamondon.com
Please visit his website and FAQ
before emailing him with any questions,
per his request.
Donna Fezler
Poultry toxicologist
Jacksonville, Illinois
Email: gcr@rhealiving.com
Website: http://www.rhealiving.com
Please visit the website for an introduction
to common problems treatable by toxicology.
Donna treats poultry for toxins caused by
micro-organisms and numerous other things,
thus eliminating the cause rather than
allaying symptoms. "I haven't had a need
to use my microscope for worms or infection
in 3 years. I pay attention to toxins instead
of bugs, never use disinfectants around
the birds, and keep the immune systems intact."
Jo Robinson
Author of WHY GRASSFED IS BEST
In-depth nutritional knowledge, especially
relating to pastured, grass-fed poultry.
Email: jor@teleport.com
H.S. Wong
A great resource person for practical experience
in raising poultry in a natural way on a large
commercial scale, especially in Malaysia, his
home, and in the rest of Asia. Mr. Wong
is always extremely helpful regarding
manifestations of different poultry
health conditions.
"My intention is to raise healthy birds without
synthetic chemicals and without
damaging the environment."
Email: hs_wong33@yahoo.com
Websites (for a real treat!):
www.dqcleanchicken.com
www.sustainablelivingcentre.com
www.junglefowl.org
Jill Bowis
Friendly, extensive new and traditional knowledge
from Scotland; great on practical advice
Kintaline Farm, and
PoultryScotland
Email: home@poultryscotland.co.uk
Jim McLaughlin
SoCNY RC&D
(South Central New York Resource Conservation
& Development Project, Inc.)
99 N. Broad St.
Norwich, NY USA 13185
Tel: 607.334.3231 Ext. 4 (Fax) 607.334.4744
Email: jrmclaughlin@juno.com
Best source for sources of what you need;
Jim seems to know ALL the pertinent details!
Andy Lee
GOOD EARTH PUBLICATIONS
Pastured Poultry author and
universally-attested authority.
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Definitions
Types of Feed
Mash: a blend of several feed ingredients, ground to a small size but not to a powder
Pellets: small kernels of compressed mash, causing birds to eat the whole blend, not pick and choose
Crumbles: pellets broken up into smaller pieces
Starter: a blend of feed for chicks and growing birds, usually in the form of mash; approximately the same as "Grower"; can be replaced with "adult" food as soon as chicks go for it, somewhere between 4 and 8 weeks of age
Grower: approximately the same as "Starter"
Layer: feed blend for chickens that are laying eggs, having extra calcium and protein added
Broiler: feed blend for chickens that are growing as fast as possible, in order to be harvested for meat as early as possible
Scratch: whole grains fed separately to chickens, usually scattered on the ground or litter of the coop; usually a mixture of grains, such as wheat, rye, oats, etc. (corn/maize must be cracked before using as scratch grain)
Feed Ingredients
Concentrate: a blend of protein-rich foods, plus any other nutrients desired; usually fed together with a grain ration
Grit: angular, hard crushed rock, preferably from granite, used by the chickens in place of "teeth" --- seashells and bone CANNOT substitute for grit; for confinded birds, grit should be offered several times a month at least; it should be of the right size for the age of the bird (see Baby Chicks page); birds allowed to free range don't need to be offered grit -- they find their own ideal sizes and types to suit themselves
Corn: American term meaning maize corn, or "corn on the cob" (in England "corn" means what grain means in the US, that is, all food grains)
Grain: American term meaning any small, hard seeds, especially grass-family seeds (called corn in England); provides energy, B vitamins, phosphorus, and the whole grains are a fair source of protein, too
Bran: the outer coating of a kernel of grain; extremely high in silicon, which slows down its decomposing in the soil; cheap by-product of milling, often given away free by large mills
Germ: the embryo plant inside a kernel of grain; very nutritious and high in protein; wheat and rice germ (also called "rice polish") are a saleable by-product of milling
Middlings: an old milling term for the parts of the kernel that are milled off with the germ, and probably contain both the starch and bran (please email me if you have more specific information :-)
Calcium: provided by sea shells, crushed bone, and fresh or dried greens --- amounts need to be measured closely, if not free range; must be provided in higher quantities as soon as chickens begin to lay eggs
Protein: any food high in amino acids, used to build tissues; protein quality is determined by the "completeness" of the amino acid varieties in the food source; all meats, eggs of all kinds, milk, cheese, nuts, seed germs, and soy beans are high protein sources
Amino acid: a molecule that is one building block of protein; there are many different amino acids, most of which can be manufactured in the body; the few that cannot must be supplied by foods, and are called "Essential Amino Acids"; a food that supplies all 8 essential amino acids is called "complete"
Vitamins: an old, general term meaning "life-giving"; a chemical found in nature or made by man to imitate natural ones; new vitamins, and new uses for known vitamins, are always being discovered
Minerals: non-life-created chemicals found in nature; these and vitamins can be added to dietary regimens to improve health; sea water contains all the minerals of the earth, in their natural forms and safe amounts; "trace minerals" are those needed in relatively very tiny amounts, and can be highly toxic if these amounts are exceeded; "macro-minerals" are those needed in large amounts, such as calcium, phosphorous, and magnesium
Kelp: sea-weed, plants that grow in the sea; contains all the minerals of the earth; all kelp is edible, and can easily be dried and fed to chickens by clipping a sheaf of it to something in their area (also, this replaces any need to add salt to their rations)
Methods of Raising Poultry
Free range: ideally, not controlled by fences, able to get to fresh greens and insects; as commercially used, this term allows fences, with minimum amount of space per bird set by government agency definition
Pastured poultry: hens kept in movable, usually wheeled, pens, moved daily over fresh pasture, creating delicious meat and the very most nutritious eggs (and very fertile pastureland, too)
Organic: inspected by government agencies, organic food sources must not contain traces of harmful chemicals; the term as currently used does not insure that poultry has been raised in the best possible way, only that it has near zero harmful ingredients
Types of Chickens
Pullets: female chickens in their first year of lay, or prior to their first moult; female baby chicks
Hens: female chickens in their second year of lay, or after their first moult
Straight Run: a random mixture of male and female baby chicks, usually less expensive than only pullets
Cockerels: male baby chicks; male young domestic fowl
Rooster: adult male chicken, or adult male of other domestic or non-domestic fowl
Broilers: chickens raised to be eaten
Meat birds: old term for broilers
Layers: chickens raised to be egg-layers
Layer-Broiler: chickens raised to be both egg-layer and to be eaten
Bantam: a miniaturized chicken of any breed; most breeds have a regular-size and a bantam variety
Banty: same as Bantam
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