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Experiments to Determine the Palatability of Poultry Mashes
The Journal of tne
American Association of Instructors and Investigators In Poultry Husbandry Vol. Ill
New Brunswick, N. J„ December, i9l6
No. 3
CONTENTS.
EXPERIMENT'S TO DETERMINE THE PALATABILITY OF POULTRY MASHES. In the fall of 1914 a feeding test was outlined and put into operation in order to compare the relative merit or palatibility of two dry mashes which were used and recommended by the Poultry Department of the Massachusetts Agricultural College. After a few weks of preliminary feeding the results were so encouraging that an experiment was outlined the object of which was two-fold1— First, to test the palatability of certain dry mashes; second, to determine if possible the influence of different ingredients that are used in dry mashes. EQUIPMENT For this work five pens of twenty pullets each were used. Their quarters, which consisted of sections of a long house with concrete floors and with open fronts facing the south, were similar in construction. Four breeds were represented in this work, as follows: Two pens of WHITE WYANDOTTES and one pen each of BARRED PLYMOUTH ROCKS, RHODE ISLAND REDS and a LIGHT BRAHMA-BARRED ROCK cross. The pullets were all fairly well matured when the experiment started November 14, 1914, but only a few of them were laying at that time.
fore the pullets in each pen. These mashes were composed of the following ingredients with tabulated nutritive ratios, fibre and dry matter contents. TABLE 1. Mash Number 2. 5 lbs. wheat bran 5 " standard wheat middlings 5 " corn meal 5 " ground oats 5 " ground alfalfa 5 " beef scrap Nutritive ratio % Dry Matter % Fiber 1:2.63 88.5 9.4 Mash Number 3. 5 lbs. wheat bran 5 " standard wheat middlings 5 " corn meal *5 " ground oats 5 " gluten feed 5 " oil meal (o. p.) 5 " beef scrap Nutritive ratio % Dry Matter % Fiber 1:2.37 85.7 6. Mash Number 4. 5 lbs. wheat bran 7% " corn meal 7% " ground oats 5 " beef scrap Nutritive ratio % Dry Matter % Fiber 1:2.77 87.3 5.6 At the beginning of this experiment one-half pound of charcoal and four ounces of salt were incorporated with mash numiber 4, and later these ingredients were used" interchangeably with mashes 2 and 3. It was soon found that their presence did not affect the consumption of the mashes to a noticeable extent. Consequently their use was discontinued after the fifteenth week. The three hoppers were placed side by side on the wall in each pen and were changed in relative position each week. They
PLAN OF THE EXPERIMENT The two mashes previously mentioned were known as Number 2 and Number 3 and they consisted of six and seven ingredients respectively. As a matter of comparison a very simple mash with four ingredients was added to the list. It was called Mash Number 4. In order to ascertain whether or not one dry mash was preferred more than another, one Sexton feed hopper was filled with mash 2, another with mash 3, and a third with mash 4, and placed beApplication
Page. 17 20 20 21
made for entry as second class matter at New Brunswick, N. «/., P. O. 17
Downloaded from http://ps.oxfordjournals.org/ at Georgetown University on May 28, 2015
Experiments to Determine the Palatability of Poultry Mashes The Cycles and Rhythm of Egg Production (Continued) Meat Production with Poultry Editorial
were open at all times and every precaution was taken to see that none of the mash was wasted. Rats and mice, or signs of them, were never seen in these pens. OTHER FOOD A grain mixture of wheat one part and cracked corn two parts by weight was fed twice daily in practically the same amounts to all pens. The quantity per bird was about one pound) per week. All of their other needs in the way of green food, water, and a comfortable environment were carefully attended to.
Periods Mash No. " " "
1 2 2 2 3 3 4cs 4
3 2cs 3 4
4 2 3cs 4
5 2cs-alf. 3cs 4cs
Mash Number 4 was the unanimous choice of all the pens throughout the entire test. In fact more of the mash 4 was eaten than of both the others. The actual amount consumed1 for the twentyseven weeks was 334% lbs. of No. 2, 350 lbs. of No. 3, and 820% lbs. of No. 4, a total of 1505 lbs. Rated in percentages, 2 ranked 22.2%, 3, 23.2% and 4, 54.5%. The three conclusions derived from the first year's work show, first, that the use of salt and charcoal in dry mashes did not materially influence the consumption; second, that laying pullets have a wen defined sense of taste when eating dry mashes, and third, that ground alfalfa and linseed meal were not palatable in the mashes used1. SECOND YEAR'S WORK This experiment was repeated the following year in order to substantiate the first year's work and to test out a number of other INGREDIENTS and MASHES. The minor equipment of the pens, the number, of birds and general management was the same as for the previous1 year. , The breeds represented consisted of two pens of White Plymouth Rocks, one pen each of Barred Plymouth Rocks, Rhode Island Reds and Light Brahmas. The White Plymouth Rocks were mature when the experiments began, while the other breeds were about as mature as those of the previous year. SECOND EXPERIMENT The second year's work was divided
6 2-alif. 3-glut. 4
7 2-alf. 3-lin. 4
8 2, 3, 4 2, 3, 4 2, 3, 4
9 2, lstw 3, 2 wk 4, 3 wk
the rate of one pound per bird per week and dry mash was available all' the time, the birds consumed. 70.6% grain and. 29.4% dry mash. But in January when both grain and mash was available in open hoppers all the time the birds consumed 84.5% grain and 15.5% dry mash. Mash number 4 contained 20% beef scrap and when it was compared with the same mash with 16 2/3% beef scrap the 100 birds ate a total of 289 1/4 pounds of the two mashes in three weeks, 54% of this amount consumed was of Mash 4 andl 46% was of the latter—called 4' (prime). The pullets showed considerable ability in being able to designate between these two mashes, the only difference being four pounds of beef scrap in one hundred pounds of mash. PISH SCRAP TEST In order to test the comparative palatability of fish scrap and beef scrap three dry mashes known as 4', 5' and 6' were used. The only difference In these mashes was the form of animal food they contained. Mash 4' consists of 16 2/3% beef scrap among other ingredients, Mash 5', 16 2/3% FISH SCRAP and number 6', 8 1/3% beef scrap and 8 1/3% fish scrap. Of the 226 1/4 pounds of the three mashes eaten in three weeks, 41.3% was of 4'; 25.8% was 5'; and 32.9% was of 6'. This would Indicate that half beef scrap and half fish scrap was more palatable than fish scrap alone, hut neither of these two combinations are as desirable as beef scrap alone.
Downloaded from http://ps.oxfordjournals.org/ at Georgetown University on May 28, 2015
EXPERIMENT The experiment, which included a number of combinations, was divided into nine periods of three weeks each. A different combination of mashes was introduced for each period. The grouping for the different periods is. given in Table Nto. 2. (c= charcoal, s— salt,' e. g. 4 cs means mash number 4 with charcoal and salt.) TABLE NUMBER 2. Date November 14, 1914 to May 28, 1915.
into two parts. The first part treated largely of ingredients and proportions, while the second part was strictly a comparison from a palatability standpoint of mashes that are used in various localities. The salt and charcoal tests were not repeated the second! year'as there were other more important factors to determine. PART ONE This part of the work was divided into nine periods of three weeks each, beginning Nov. 1, 1915 and ending May 74 1916. Without going into the detail of the work for each period I will give the results found during this part of the experiment. A study of the work shows that during the first two periods the figures confirm those of the first year, viz. the pullets did not like ground alfalfa or linseed oil meal, as fed in .mashes 2 and 3. The palatability of Mash 3 was slightly improved by increasing its beef scrap content from 16 2/3% to 20%. When grain was fed in December at
The palatability of gluten feed and red dog flour was tested in different dry mashes during the ninth and last period. The former proved to be more palatable than the latter, the exact difference being 6% in favor of gluten feed.
ONE HUNDRED PER CENT MASH The .plan of this work was to place Number 5 and some other mash before the birds for a period of .four weeks. The first week was a preliminary feeding period in order that the birds might become more accustomed to the new mash, and the results of the last three weeks were used for data. The mashes were compared on a percentage basis; i. e. Number 5 was rated as 100% and those mashes with which it was compared, either above or below this percentage, as the case might be.
Date Period Mash No. 5 Mash No. A
Nut. Ratio 1:2.66 Crude Analysis P. 23.64 C. 50.38 F. 5.62 Cost per cwt. $1.98^ MASH B• * • 50 lbs. wheat bran 25 " corn meal 25 " daisy middling* 25 " gluten feed 25 " beef scrap 12% " linseed oil meal Nut. Ratio 1:2.23 Crude Analysis P. 26.71 C. 46.79 F. 5.67 Cost Per cwt. $1.89 MASH A 30 lbs. corn meal 30 " wheat middlings 25 " beef scrap 15 " wheat bran 5 " linseed oil meal 5 " ground alfalfa y2 *' salt Nut. Ratio 1:2.07 Crude Analysis P. 30.29 C. 42.83 F. 6.22 Cost per cwt $2.04 MASH C (Commercial Mash) Composed of— Wheat bran and middlings, corn, wheat, oats, barley, kaffir corn, buckwheat, alfalfa, fish, meat, bone, beef pulp; Calcium carbonate and salt. Nut. Ratio 1:2.87 Crude Analysis P. 19.35 C. 47.36 F. 3.68 Cost Per cwt. $2.25 The results of these comparisons are given in Table 8.
TABLE 8. June 12--July 2] July 10 July 30--'16 |May 15--June 4| 12 11 1 10 • 1 1 | lbs. lbs. lbs. % %1 % J 100| Mash 5 |144 3/4 100 [Mash 5 1,19 53.7| Mash C 1 65% 45.2 |Mash B 64
CONCLUSION. While no comparisons have been made with these mashes for egg or meat production we feel that other things being equal, namely, the nutritive value and
digestibility of ingredients, the mash that is the most relished or palatable should give the best results. LOYAL P. PAYNE, Massachusetts. 19
Downloaded from http://ps.oxfordjournals.org/ at Georgetown University on May 28, 2015
PART TWO. After testing all of these ingredients in various mashes we are ready to select the mash which was to be used in the second; part of our work. During the two years work Mash 4 had easily proved to be the most palatable. But 20% beef scrap of the grade we were using (60 to 80% protein) seamed to be more protein than was necessary, besides the economical consideration. Previous tests showed that gluten feed was palatable. Chemical analysis and digestive experiments show that it ranks high in feeding value. For these reasons and because of its low price and availability on eastern markets it was one of the ingredients selected. The mash finally selected was called number 5, and, as may be seen on the chart, "Comparison of 4 Common Mashes" it is a slight modification of the original Mash 4. The actual difference being that, 5 contains 16 2 / 3 % beef scrap and 16 2/3% gluten feed whereas 4 contained 20 beef scrap and no gluten feed. Now that we had found and decided upon a dry mash that was highly palatable after considerable testing and experimenting we wanted^ to compare it with other mashes that are used extensively. After careful consideration! it was thought that such a comparison was worth trying and the result was that the second part of our experiment was outlined and the feeding test continued.
TABLE VII. Mashes used in this work. MASH: 5 20 lbs. bran 20 " gluten feed 20 " beef scrap 30 " ground oats 30 " corn meal
American Association of Instructors and Investigators In Poultry Husbandry Vol. Ill
New Brunswick, N. J„ December, i9l6
No. 3
CONTENTS.
EXPERIMENT'S TO DETERMINE THE PALATABILITY OF POULTRY MASHES. In the fall of 1914 a feeding test was outlined and put into operation in order to compare the relative merit or palatibility of two dry mashes which were used and recommended by the Poultry Department of the Massachusetts Agricultural College. After a few weks of preliminary feeding the results were so encouraging that an experiment was outlined the object of which was two-fold1— First, to test the palatability of certain dry mashes; second, to determine if possible the influence of different ingredients that are used in dry mashes. EQUIPMENT For this work five pens of twenty pullets each were used. Their quarters, which consisted of sections of a long house with concrete floors and with open fronts facing the south, were similar in construction. Four breeds were represented in this work, as follows: Two pens of WHITE WYANDOTTES and one pen each of BARRED PLYMOUTH ROCKS, RHODE ISLAND REDS and a LIGHT BRAHMA-BARRED ROCK cross. The pullets were all fairly well matured when the experiment started November 14, 1914, but only a few of them were laying at that time.
fore the pullets in each pen. These mashes were composed of the following ingredients with tabulated nutritive ratios, fibre and dry matter contents. TABLE 1. Mash Number 2. 5 lbs. wheat bran 5 " standard wheat middlings 5 " corn meal 5 " ground oats 5 " ground alfalfa 5 " beef scrap Nutritive ratio % Dry Matter % Fiber 1:2.63 88.5 9.4 Mash Number 3. 5 lbs. wheat bran 5 " standard wheat middlings 5 " corn meal *5 " ground oats 5 " gluten feed 5 " oil meal (o. p.) 5 " beef scrap Nutritive ratio % Dry Matter % Fiber 1:2.37 85.7 6. Mash Number 4. 5 lbs. wheat bran 7% " corn meal 7% " ground oats 5 " beef scrap Nutritive ratio % Dry Matter % Fiber 1:2.77 87.3 5.6 At the beginning of this experiment one-half pound of charcoal and four ounces of salt were incorporated with mash numiber 4, and later these ingredients were used" interchangeably with mashes 2 and 3. It was soon found that their presence did not affect the consumption of the mashes to a noticeable extent. Consequently their use was discontinued after the fifteenth week. The three hoppers were placed side by side on the wall in each pen and were changed in relative position each week. They
PLAN OF THE EXPERIMENT The two mashes previously mentioned were known as Number 2 and Number 3 and they consisted of six and seven ingredients respectively. As a matter of comparison a very simple mash with four ingredients was added to the list. It was called Mash Number 4. In order to ascertain whether or not one dry mash was preferred more than another, one Sexton feed hopper was filled with mash 2, another with mash 3, and a third with mash 4, and placed beApplication
Page. 17 20 20 21
made for entry as second class matter at New Brunswick, N. «/., P. O. 17
Downloaded from http://ps.oxfordjournals.org/ at Georgetown University on May 28, 2015
Experiments to Determine the Palatability of Poultry Mashes The Cycles and Rhythm of Egg Production (Continued) Meat Production with Poultry Editorial
were open at all times and every precaution was taken to see that none of the mash was wasted. Rats and mice, or signs of them, were never seen in these pens. OTHER FOOD A grain mixture of wheat one part and cracked corn two parts by weight was fed twice daily in practically the same amounts to all pens. The quantity per bird was about one pound) per week. All of their other needs in the way of green food, water, and a comfortable environment were carefully attended to.
Periods Mash No. " " "
1 2 2 2 3 3 4cs 4
3 2cs 3 4
4 2 3cs 4
5 2cs-alf. 3cs 4cs
Mash Number 4 was the unanimous choice of all the pens throughout the entire test. In fact more of the mash 4 was eaten than of both the others. The actual amount consumed1 for the twentyseven weeks was 334% lbs. of No. 2, 350 lbs. of No. 3, and 820% lbs. of No. 4, a total of 1505 lbs. Rated in percentages, 2 ranked 22.2%, 3, 23.2% and 4, 54.5%. The three conclusions derived from the first year's work show, first, that the use of salt and charcoal in dry mashes did not materially influence the consumption; second, that laying pullets have a wen defined sense of taste when eating dry mashes, and third, that ground alfalfa and linseed meal were not palatable in the mashes used1. SECOND YEAR'S WORK This experiment was repeated the following year in order to substantiate the first year's work and to test out a number of other INGREDIENTS and MASHES. The minor equipment of the pens, the number, of birds and general management was the same as for the previous1 year. , The breeds represented consisted of two pens of White Plymouth Rocks, one pen each of Barred Plymouth Rocks, Rhode Island Reds and Light Brahmas. The White Plymouth Rocks were mature when the experiments began, while the other breeds were about as mature as those of the previous year. SECOND EXPERIMENT The second year's work was divided
6 2-alif. 3-glut. 4
7 2-alf. 3-lin. 4
8 2, 3, 4 2, 3, 4 2, 3, 4
9 2, lstw 3, 2 wk 4, 3 wk
the rate of one pound per bird per week and dry mash was available all' the time, the birds consumed. 70.6% grain and. 29.4% dry mash. But in January when both grain and mash was available in open hoppers all the time the birds consumed 84.5% grain and 15.5% dry mash. Mash number 4 contained 20% beef scrap and when it was compared with the same mash with 16 2/3% beef scrap the 100 birds ate a total of 289 1/4 pounds of the two mashes in three weeks, 54% of this amount consumed was of Mash 4 andl 46% was of the latter—called 4' (prime). The pullets showed considerable ability in being able to designate between these two mashes, the only difference being four pounds of beef scrap in one hundred pounds of mash. PISH SCRAP TEST In order to test the comparative palatability of fish scrap and beef scrap three dry mashes known as 4', 5' and 6' were used. The only difference In these mashes was the form of animal food they contained. Mash 4' consists of 16 2/3% beef scrap among other ingredients, Mash 5', 16 2/3% FISH SCRAP and number 6', 8 1/3% beef scrap and 8 1/3% fish scrap. Of the 226 1/4 pounds of the three mashes eaten in three weeks, 41.3% was of 4'; 25.8% was 5'; and 32.9% was of 6'. This would Indicate that half beef scrap and half fish scrap was more palatable than fish scrap alone, hut neither of these two combinations are as desirable as beef scrap alone.
Downloaded from http://ps.oxfordjournals.org/ at Georgetown University on May 28, 2015
EXPERIMENT The experiment, which included a number of combinations, was divided into nine periods of three weeks each. A different combination of mashes was introduced for each period. The grouping for the different periods is. given in Table Nto. 2. (c= charcoal, s— salt,' e. g. 4 cs means mash number 4 with charcoal and salt.) TABLE NUMBER 2. Date November 14, 1914 to May 28, 1915.
into two parts. The first part treated largely of ingredients and proportions, while the second part was strictly a comparison from a palatability standpoint of mashes that are used in various localities. The salt and charcoal tests were not repeated the second! year'as there were other more important factors to determine. PART ONE This part of the work was divided into nine periods of three weeks each, beginning Nov. 1, 1915 and ending May 74 1916. Without going into the detail of the work for each period I will give the results found during this part of the experiment. A study of the work shows that during the first two periods the figures confirm those of the first year, viz. the pullets did not like ground alfalfa or linseed oil meal, as fed in .mashes 2 and 3. The palatability of Mash 3 was slightly improved by increasing its beef scrap content from 16 2/3% to 20%. When grain was fed in December at
The palatability of gluten feed and red dog flour was tested in different dry mashes during the ninth and last period. The former proved to be more palatable than the latter, the exact difference being 6% in favor of gluten feed.
ONE HUNDRED PER CENT MASH The .plan of this work was to place Number 5 and some other mash before the birds for a period of .four weeks. The first week was a preliminary feeding period in order that the birds might become more accustomed to the new mash, and the results of the last three weeks were used for data. The mashes were compared on a percentage basis; i. e. Number 5 was rated as 100% and those mashes with which it was compared, either above or below this percentage, as the case might be.
Date Period Mash No. 5 Mash No. A
Nut. Ratio 1:2.66 Crude Analysis P. 23.64 C. 50.38 F. 5.62 Cost per cwt. $1.98^ MASH B• * • 50 lbs. wheat bran 25 " corn meal 25 " daisy middling* 25 " gluten feed 25 " beef scrap 12% " linseed oil meal Nut. Ratio 1:2.23 Crude Analysis P. 26.71 C. 46.79 F. 5.67 Cost Per cwt. $1.89 MASH A 30 lbs. corn meal 30 " wheat middlings 25 " beef scrap 15 " wheat bran 5 " linseed oil meal 5 " ground alfalfa y2 *' salt Nut. Ratio 1:2.07 Crude Analysis P. 30.29 C. 42.83 F. 6.22 Cost per cwt $2.04 MASH C (Commercial Mash) Composed of— Wheat bran and middlings, corn, wheat, oats, barley, kaffir corn, buckwheat, alfalfa, fish, meat, bone, beef pulp; Calcium carbonate and salt. Nut. Ratio 1:2.87 Crude Analysis P. 19.35 C. 47.36 F. 3.68 Cost Per cwt. $2.25 The results of these comparisons are given in Table 8.
TABLE 8. June 12--July 2] July 10 July 30--'16 |May 15--June 4| 12 11 1 10 • 1 1 | lbs. lbs. lbs. % %1 % J 100| Mash 5 |144 3/4 100 [Mash 5 1,19 53.7| Mash C 1 65% 45.2 |Mash B 64
CONCLUSION. While no comparisons have been made with these mashes for egg or meat production we feel that other things being equal, namely, the nutritive value and
digestibility of ingredients, the mash that is the most relished or palatable should give the best results. LOYAL P. PAYNE, Massachusetts. 19
Downloaded from http://ps.oxfordjournals.org/ at Georgetown University on May 28, 2015
PART TWO. After testing all of these ingredients in various mashes we are ready to select the mash which was to be used in the second; part of our work. During the two years work Mash 4 had easily proved to be the most palatable. But 20% beef scrap of the grade we were using (60 to 80% protein) seamed to be more protein than was necessary, besides the economical consideration. Previous tests showed that gluten feed was palatable. Chemical analysis and digestive experiments show that it ranks high in feeding value. For these reasons and because of its low price and availability on eastern markets it was one of the ingredients selected. The mash finally selected was called number 5, and, as may be seen on the chart, "Comparison of 4 Common Mashes" it is a slight modification of the original Mash 4. The actual difference being that, 5 contains 16 2 / 3 % beef scrap and 16 2/3% gluten feed whereas 4 contained 20 beef scrap and no gluten feed. Now that we had found and decided upon a dry mash that was highly palatable after considerable testing and experimenting we wanted^ to compare it with other mashes that are used extensively. After careful consideration! it was thought that such a comparison was worth trying and the result was that the second part of our experiment was outlined and the feeding test continued.
TABLE VII. Mashes used in this work. MASH: 5 20 lbs. bran 20 " gluten feed 20 " beef scrap 30 " ground oats 30 " corn meal