Feeding

SOFTFOOD PREPERATION

To prepare my soft food I use a food processor the type used only cost 14 from my local Boots department store it is only small but does the job very well and takes up a very small space on the kitchen worktop as it is used daily for about 6 months
Firstly I cut up my Broccoli florets into small pieces that will fit into the Processor for the amount of birds I keep this is usually half of a standard Broccoli 

You will see from the pictures below what this looks like once chopped

Then I do the same thing with Carrots, During February and march I also add 2 eggs hard boiled to this and also chop these in the Mixer. as carrots are very hard I generally cut them into small pieces as you can see below sometimes for a change I add apple or cucumber but only during these early months once birds go to nest I like to keep the mixture the same and stop the egg Cucumber and apple.
 

Once the Broccoli and Carrot is chopped I mix the two vegetables together.
Then its down to the bird room to add the other ingredients to this mixture,

Firstly I wash out my soak seed that has been soaked for 24 hours in boiling water this soak seed only contains rape seed and hemp

 

I then put my Proprietary dried Egg food in a mixing bowl I prefer Quiko, I also use a high protein product to add to this called Breedmax.

with the egg food you can use a multi vitamin powder if you prefer,

 Then I mix these to dry products together, then add the soak seed there is usually enough moisture in the soak seed to make the mix semi dry and no further liquid is added.

Then I add the Broccoli and Carrot mix to the egg food and mix it well, it is now ready for feeding.

Any not used can be placed into the fridge and used up later that day, when you have young birds in the nest you will need to give  a second feed, I feed morning and again in the late afternoon.

Broccoli

Broccoli is a hardy vegetable of the cabbage family that is high in vitamins A and D. It develops best during cool seasons of the year. A member of the cabbage family and a close relative of cauliflower, broccoli packs more nutrients than any other vegetable. Broccoli contains large amounts of vitamin C and beta carotene which are important antioxidants. In the United States, broccoli has become the most favored cruciferous vegetable (cauliflower, Brussels Sprouts, and all forms of cabbage). Researchers have concluded that broccoli and other cruciferous vegetables should be included in the human diet several times a week. Consuming foods high in antioxidants can reduce the risk of some forms of cancer and heart disease. One half cup cooked broccoli contains the following nutrients as well as many other trace nutrients and phytochemicals.

Nutrition Facts (1/2 cup cooked fresh broccoli)

Calories 23
Dietary fiber 2.4 grams
Protein 2.3 grams
Carbohydrates 4.3 mg
Beta carotene
Vitamin C 49 mg
Folic Acid 53.3 nanograms
Calcium 89 mg
Iron 0.9 mg

Wash broccoli under cool running water. Never allow it to sit in water as it will lose water soluble nutrients Overcooked broccoli turns dark green and suffers nutrient loss, especially vitamin C.

University of Illinois Extension

Carrots

Carrots are eaten both raw and cooked and they can be stored for winter use. They are rich in carotene (the source of vitamin A) and high in fiber and sugar content. As the name implies, carrots are brimming with beta carotene. Beta carotene is a substance that is converted to Vitamin A in the human body. A 1/2 cup serving of cooked carrots contains four times the recommended daily intake of Vitamin A in the form of protective beta carotene. Beta carotene is also a powerful antioxidant effective in fighting against some forms of cancer, especially lung cancer. Current research suggests that it may also protect against stroke, and heart disease. Research also shows that the beta carotene in vegetables supplies this protection, not vitamin supplements. So eat your carrots.

Nutrition Facts (1/2 cup cooked)

Calories 35
Protein .86 grams
Carbohydrates 8.19 grams
Dietary Fiber 2 grams
Calcium 24.18 mg
Iron .47 mg
Phosphorus 23.4
Vitamin A 19,152 IU
Vitamin C 1.79

Carrots are one of those vegetables that loses very little nutritional value during cooking. In fact, some nutrients in slightly cooked carrots are more available to the body than raw carrots. Cooking actually breaks down the tough cellular wall of carrots making some nutrients more useable to the body.

University of Illinois Extension

Breedmax

 

The necessary minerals and trace elements (calcium, phosphorus, magnesium, copper, cobalt, manganese, ) are present in sufficient quantities. A well absorbable calcium compound and the right calcium/phosphorus ratio are important in the prevention of egg binding.

The vitamin contents will supply the bird's daily needs. Extra supplements of the most important vitamins for birds (Vit. A, E, B3 and PP) have been added. This composition guarantees optimal health and fertility.