Can chickens be given bread: rules and frequency of feeding, give white or black

Many people feed their chickens food left over from the table. But not everyone knows whether it is possible to give bread to chickens for food. Chickens need a complete diet, consisting of vitamins, trace elements, minerals, proteins, fats and carbohydrates. This allows you to carry eggs, have he althy meat, reduce the risk of obesity. When feeding with flour products, a number of rules are followed so as not to harm the bird.

Can chickens be fed bread?

Bread contains only carbohydrates. They are not enough for a he althy diet of chickens. Broilers fed flour products are obese.

Negative properties of chicken bread:

• high risk of beak and craw sticking together, resulting in bird death from suffocation;
• ingestion of thermophilic yeast into the body of chickens, added to bread during manufacture;
• loss of egg quality in laying hens;
• possibility of mold on stale product, due to which the chicken may completely refuse the offered food;
• high risk of digestive tract dysfunction leading to illness.

Poultry farmers believe that bread can be given as a top dressing, but not as a permanent meal, but as a treat. Many birds and animals love to eat bread to meet their carbohydrate needs.

What kind of bread is allowed and what is not

When introducing flour products into the diet, the rules are followed:

• add to the main meal in small portions;
• produced in dried and crushed form;
• soak and add to porridge if the product is too stale.

It is recommended to add bread products to boiled potatoes, cereals, cottage cheese, greens. Poultry farmers are advised to give white dried bread, on which there is no mold. Rye bread is given in limited quantities, as frequent use can increase stomach acidity, which will lead to impaired stomach function, the bird may die.

It is not recommended to give a flour product to chickens if it contains negative qualities:

• high sugar content leading to digestive upset due to fermentation;
• mold, leading to dyspeptic disorders in the form of diarrhea and intoxication of the body (the product with black mold is thrown away, if it is green, it is cut off);
• soaked state - the chicken should eat it soon, the leftovers are thrown away, as there is a risk of infection, especially in the summer;
• content of auxiliary additives in bread products (s alt, sourdough, fat, milk) due to the risk of a negative reaction on the body (allergy, intestinal motility disorders, suffocation).

Chickens are not given large chunks of white bread. If they enter the stomach, they will quickly swell, so hydrochloric acid will not be able to digest the product. This is how the dyspeptic disorder of the feathered is formed. A large lump can get stuck in the bird's throat. This will cause asphyxiation leading to death.

Drunken bread and the consequences of feeding it

On some ears of wheat there is a pathogenic fungus from the genus Fusarium. It is toxic to the body of chickens, animals, humans.If it enters the body of a bird, it can multiply, causing symptoms of intoxication. Mortality occurs in most chickens. The incubation period of the disease is up to 1.5 days after the pathogen enters the body.

Amount allowed

If chickens are given a lot of white bread, their body weight will increase, which will lead to obesity. Therefore, poultry farmers need to be rational in quantity:

• white - can be given daily, but not more than half of the total food;
• gray - can be given in small portions, only a few times a week.

It is necessary to mix the flour product with other products. Then the risk of obesity and deterioration in the quality of eggs will be significantly reduced.

Feeding frequency

Flour products are given to chickens in winter, as carbohydrates contribute to the energy saturation of the body.Most of the birds are in cramped enclosures, their movements are minimal, so there is a risk of frostbite. At this time of the year, chickens should receive flour products daily. In summer, it is necessary to reduce the frequency of feeding bread products to 2 times a week.

Do-it-yourself bread masher

Meshanka is a mixture of crackers of various varieties. The product is based on porridge mixed with dried bread, which was previously crushed into crumbs. You can add vegetables to this mixture, such as carrots, potatoes, beets, herbs, cucumbers.

Chop raw or boiled vegetables. To increase nutritional value, add meat broths or whey.

Often, poultry farmers put yeast, bran into the mash.

Example of making 1 portion of mash:

• corn 30g;
• wheat 20g;
• meal 15g;
• greens 30 g;
• white ground crackers 25g;
• s alt 0.5 g;
• chalk 2 y.

Mix all ingredients, add low-fat broth.

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