Digestibility trials with poultry: II: The digestibility of “weak” and “strong” wheats, and their value for poultry feeding. III. The digestibility of “whole” and “flaked” maize

Abstract

(1) Digestibility trials with wheats, carried out with White Leghorn cockerels, indicate that “weak” and “strong” wheats are equally suitable as sources of supply of food nutrients for poultry. (2) In the production of wheat for poultry feeding, yield rather than strength should be the primary aim of the grower. (3) Further research work on the Katayama method of estimating the digestibility of poultry feedingstufls is indicated. (1) Digestibility trials with “whole” maize and “flaked” maize indicate that steam cooking by commercial processes considerably increases the digestibility of the food nutrients in maize. (2) The view held that the fowl is akin to the pig so far as its powers of digestibility of low fibre foods are concerned is substantiated by the results of the trials here reported.