Portal de Periódicos da CAPES

A Resume of Chick Feeding

1915; Elsevier BV; Volume: 1; Issue: 6 Linguagem: Inglês

10.3382/ps.0010047

2666-3651

Clara Manerva Nixon,

Animal Nutrition and Physiology

The art of chick feding has been practiced for centuries, and something like a universal system seems to have been evolved. The greater number of books and bulletins from widely separated sections of the country recommend that the chicks be started on cooked food, usually bread moistened with milk (sweet or sour), and frequently mixed with hard-boiled egg in various proportions. This is fed for the first few days, either alone or with cracked grain, and a larger proportion of the grain added later. Some recommend Johnny-cake or cornbread to be used in the same manner. This is a good and safe method of starting the chicks, but requires considerable labor in the preparation of food for a large number. For this reason a movement is in progress to substitute rolled oats for at least part of the bread, and to give good beef scrap instead of boiled eggs. A . . .