Agriculture Reference
In-Depth Information
Feed and Forage
The feed and method of feeding is crucial to a meat chicken project. In most cases, a
feed that is around 23 percent protein is considered a good starter/grower feed for meat-
producing chickens. If you get too high a protein feed you may have some serious issues
with kidney function and other organs. As the birds get older, it is probably best to use
the 23 percent protein ration with minor additions of other grains.
Traditional breeds of poultry, especially those that are allowed to roam about outside,
are a bit more forgiving when it comes to the nutrient requirements and environmental
conditions. They are simply easier to raise. The biggest determining factor when you're
raising traditional breeds is your final goal and how you're going to reach it. If you raise
chickens the old-fashioned way, you have them in a brooder facility for a time depend-
ing upon how cold it is outside (see
chapter 4
, Baby Basics.)
Usually at around six weeks old, you can let them roam outside the building, expos-
ing them to a life of foraging. This may not be an option for you, but when allowed to
free range the breeds will pick up a lot of their own nutritional and feed requirements
from your backyard or pasture. If you haven't decided how much freedom to give them,
Providing chicken tractors is an excellent way to gain the benefits of free ranging
without the negatives of predator losses and destruction of desired plants. These breeds
will tend to pick up a lot of their own nutritional requirements while foraging. It is still
a good idea to provide a 23 percent protein feed, however, and then monitor growth to
see that they are developing at the proper rate.
You'll know your birds are growing at a proper rate because they will be happy, mov-
ing around, very shiny in appearance, and have an overall good demeanor. You will no-
tice that they are not getting a proper diet by their withdrawn look and couch potato be-
havior: they'll spend most of the time sleeping or doing nothing.
MY CHOICE FOR MEAT?
My favorite meat breed has to be the Dorking. Perhaps I am nostalgic or just a lover
of history, but I think these birds are great. They've been around for so many years
(they date back to Roman times) that when you eat one you can relish the fact that
you are consuming something that has adapted to and survived several thousand
years of change. They are a truly a sustainable breed, with the ability to withstand
many diseases and pests. That genetic strength and durability makes them an integral
part of sustainable agriculture.
