Why you can't give chickens milk

2mnypets

Crowing
14 Years
Apr 11, 2007
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Saucier, Mississippi
This subject came up in another thread. I'm attempting to answer it here since I didn't want to highjack the other thread with an answer.

The question was "why can you give chickens yogurt but not milk?" Here is the answer.

Lactose intolerance is the inability to digest significant amounts of lactose, the major sugar found in milk. Lactose intolerance is caused by a shortage of the enzyme lactase, which is produced by the cells that line the small intestine. Lactase breaks down the milk sugar into two simpler forms of sugar called glucose and galactose, which are then absorbed into the bloodstream. Undigested lactose fermented by bacteria in the colon creates lactic acid and other fatty acids. Since the active cultures in yogurt (also known as probiotics) break down lactose naturally into lactase enzymes, there is no intolerance. I hope I didn't confuse anyone. If so just ask.
 
This needs a sticky, best explanation I've ever read in terms that can be understood by everyone.
 
Thanks...
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They're not going to drop over dead if you give them milk, but if you give them too much it can cause diarrhea. Milk can also be used to help treat cocci.
 
I was reading a book about old farming practices, and it recommended giving chickens as much skim milk as possible. Which makes sense, since after making butter and cheese, skim milk was something of a waste product on farms. But if it gave them the trots...
 
Goat milk is safe for chickens. I also give them the leftover whey from cheese making. It's probably OK for the same reasons that some people who are lactose intolerant can drink goat milk with no problems.
 
yogurt is most useful in that it provides beneficial probiotics...
":
http://www.albertaclassic.net/chalmers1.php
Gordon A Chalmers, DVM
..."The presence of this lactose in the intestine can draw fluids from the bloodstream into the intestine, and may result in diarrhoea and dehydration .... E. coli on the other hand are known to be lactose fermenters, that is, they actually use lactose as a nutrient in their life processes. For this reason then, it is my opinion that the use of lactose when E. coli infections are occurring should be avoided because this sugar simply aids these organisms to thrive and multiply in great numbers. For this reason, I would NOT recommend that lactose be used in drinkers when birds are affected with adenovirus + E. coli infections, or to help prevent E. coli problems...... avoid the use of lactose when you are dealing with or trying to prevent E. coli problems....."

...as E.Coli is present in small amount (non-pathogenic) in the "natural" gut flora of the chicken, then it is extremely unwise in my view to give them any milk products which may aid in their overwhelming your bird at moments of stress and making them ill (E.Coli=Collibacillosis)
...be sure your yogurt is the live culture yogurt and not the pasteurized one:
http://www.usprobiotics.org/products/
"In food products, the probiotics used are primarily species of Lactobacillus or Bifidobacterium, or Streptococcus thermophilus.

In the United States, yogurt is required to be produced by the fermentation by Lactobacillus bulgaricus and Streptococcus thermophilus. However, post-fermentation heat treatment of yogurt, which kills all live cultures, is allowed. To help consumers distinguish between yogurts that contain live active cultures and those that do not, the National Yogurt Association established a "Live Active Culture" seal. The seal is available for use by any yogurt manufacturer on packaging and requires refrigerated yogurt to contain 108 viable lactic acid bacteria per gram at the time of manufacture. The seal also can be used on frozen yogurts containing 107 viable lactic acid bacteria per gram at time of manufacture. However, these counts do not differentiate probiotic bacteria from starter culture bacteria (L. bulgaricus and S. thermophilus), and therefore the seal is not useful in determining if adequate levels of added probiotic bacteria are present in a yogurt. The NYA is also currently petitioning the United States government to have the standard of identity of yogurt changed to require that the starter cultures be viable in the finished yogurt..."
 
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