pastelsummer":2k5ju9sf said:
ok here is what she said in the post you mentioned and it is the same i was looking at but just adding yucca and flax seed
trinityoaks":2k5ju9sf said:
Here is the recipe from the late Orren Reynolds (as described in the Storey book by Bennett), along with protein calculations:
Code:
GRAIN PARTS PROTEIN % TOTAL
Oats 6 x 14.0 = 84.0
Wheat 1 x 12.5 = 12.5
Sunflower seed 1 x 26.3 = 26.3
Barley 1 x 12.3 = 12.3
Alfalfa hay 4 x 20.0 = 80.0
TOTALS 13 215.1
215.1 ÷ 13.0 = 16.5% protein
(I think the formatting got messed up, but it should be readable.)
Wheat and barley are almost identical in nutrients and kernel makeup. Most likely, in your area either one or the other will be more available (or cheaper due to transportation) so you might double the amount of one and eliminate the other. If you have a choice, hard red winter wheat has a bit more protein than soft(spring) wheat. One needs to find out if the sunflower seed is hulled or not, and whether it is the black oil type or the striped type, they differ quite a bit in their fat content and somewhat in their protein. The other components of the feed are what the ratios of roughage (starch) and fat come to. I suspect with this recipe that has already been figured to be in the correct range. You will probably need a spool or chunk of a good mineral salt with this recipe. Sorry, I don't know any statistics on the nutrients in yucca.<br /><br />__________ Tue Jan 04, 2011 3:43 pm __________<br /><br />
trinityoaks":2k5ju9sf said:
BTW, I finally found out why I can't seem to find kaffir corn (sorghum) here, even though I've seen fields of it growing here. They grow it for hay, not grain (apparently a cheaper hay to feed than alfalfa). I'd never heard of that before.
Hey Trin, hope your doing well!
Sorghum has a bunch of different varieties which look like anything from Johnson grass to Milo. Each has been developed for a different use: hay, silage, sugar (syrup), kaffir and milo. Each of theses has multiple varieties (for instance there is red milo and white milo)
If you feed stores don't have any kaffir, ask them about milo (my-low) they may know it only by that name. My own experience with milo is that rabbits don't care for it all that much. I think it may be more due to the small size than the flavor. One of the troubles one sometimes has with Milo, is that some farmers spray it with a chemical that gives it a bad flavor to keep swarms of blackbirdfrom eating it before the harvest. When I raised pigeons, it was an integral part of the feed, i bought it from a local farmer as sometimes they would not eat the stuff from the feed store. I guess hogs and cattle don't care about the taste, or maybe it is eliminated by the heat of pelletizing.