A lot of people are (I assume) using roasted soybeans for protein in their
feed mix. I would too, but can't find a local source, so am using the meal
which is extruded and doesn't carry the inhibiting enzyme. Another
grower here in Tennessee adds soybean oil back into his ration to make
up for the fat lost in the extrusion process. Do you all have trouble
acquiring roasted soybeans? or is everyone roasting their own, as I am
contemplating? The meal results in an overly powdery texture which I am
not thrilled with (except for chicks and poults). But I would need to
fabricate a roaster, or find a used commercial unit.
A second point centers on the kelp and fishmeal. I think both ingredients
(+ probiotic) are critical to the final product I offer to my customers. I
personally favor the SeaLac over regular fishmeal. I would rather have a
cold water fish source, but SeaLac is a superior product nonetheless, I
believe. I have ordered bags of kelp from every N. American supplier I
can locate and all are N. American based, except the Thorvin Icelandic
kelp. The outward appearance of the Icelandic kelp is much better than
the N. American, the former being green and sweet smelling, and the
latter being brown and rather unremarkable in scent. I don't know what
difference this has on nutrition, but the subjective factors favor the
Icelandic kelp. The checkbook factor favor$ the N. American kelps. What
are other folks' experiences or comments?
Lastly, I sell mixed feed on the side not so much as a business but to help
out folks who don't need the volume required for ton quantities. A lady
recently bought some chicken feed from me who had experienced
debilitating chronic mercury reactions in recent years. She finally had her
amalgams replaced, which helped a lot, but she also had to identify food
sources of trace amounts of mercury and mercury compounds. One
source of mercury is warm water sea life, meaning fish meal and kelp.
The possibility of mercury being added to my chickens and turkeys had
never occurred to me before (blame it on a busy schedule) but now I'm
wondering what the prevalence of mercury-in-food reactions are, and if
anyone has gone through a similar episode in their life. Comments?
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