Show N VT SOUR MILK PRODUCES LARGER SIZED EGGS it Is estimated that approximately one halt half of the farm eggs marketed weigh less than 22 ounces to the dozen this condition can be remedied to a great extent by payl paying ng more attention to the balancing of the ration to increase Inc rense the size of the eggs produced the poultry department ot of the university ot of idaho idabo at moscow hns hits been working for ten years on the influence of 0 certain feeds on the size 0 of eggs produced during this period iery ery definite results hay have 0 been obtained it hns has been found that a combination ot of wheat corn and oats in the scratch ration gave larger eggs than a ration of wheat alone or one in which corn bailey or peas nere mere used with ith the N cheat b in t the grains ranked in their ability to increase the size of eggs when fed with the same d dry ry mash as fol follows corn oats barley peas slid and chent when grains were fed without a dry M mash ash emall eggs resulted the outstanding results were ob talked when certain protein deeda were fed pens peas of single comb white leghorns leg horns borns gale gae much larger percentage of marketable eggs when fed sour skim milk in unlimited quantities than when m hen 20 per cent oatmeal 20 per cent tali kage or 20 per cent permeal were used in the dry mash when 20 per cent permeal leal was used in the dry mash and unlimited sour skim milk given only 17 per cent of all of tho the eggs produced were below 22 ounces to the dozen when an unbalanced ration was used containing to in the mash bash only bran shorts cornmeal and ground oats in equal parts ga 0 5 10 per cent of the eggs produced were below marketable size reamell alone in the dry mash did not give any increase in the size of eggs produced over the dry mash not containing it eighty flie per cent of the eggs produced were above standard weight wel glit when the dry mash contained 10 per cent meat meal and unlimited sour skim milk was given the cost of producing tile the eggs mit with it this ration was too high however and the profits over oer feed cost did not justify the use of the meat meal in the ration gave a larger percentage of marketable eggs than did meat meal milk whey does not contain sufficient animal protein to give the larger eggs when dried buttermilk was div given en with permeal pe ameal the eggs produced wore were large but the cost of producing was too high the largest number of marketable eggs at the lowest feed cost resulting in the greatest profits have been obtained by the use of 0 20 per cent pea meal and sour skim milk |