| Potatoes |
| Introduction |
| Grown as a tuber for human food, with
excess and substandard qualities sold as 'stock- feed'.
Where available, they make an ideal supplement to forage
and can even be fed to older pigs. |
| Origin |
| UK |
| Nutritional Information |
| A good ruminant feed when available.
Contain good energy and excellent starch levels (60%).
The protein level is 10-11%, with half of this being is
the form of non-protein nitrogen compounds. Having a low
fibre level, they are particularly suitable for pigs and
poultry but need to be cooked. Potatoes are a poor source
of minerals except potassium. Approximately 20% of its
phosphorus content is is the form of phytates. |
| Colour/Texture |
| White/whole or part tubers |
| Palatability |
| Avoid rotten, dirty potatoes for good
palatability. |
| Limits on Usage |
| High in starch, so over feeding may
encourage acidosis. Rotten, green and dirty potatoes
should be avoided as they may contain alkaloids. Small
potatoes produce a risk of animals choking, and chopping
helps. Sprouted potatoes are dangerous to livestock.
Avoid soil contamination. |
| Recommended Maximum Inclusion Rates % |
| Calf |
0 |
Creep |
0 |
Chick |
0 |
| Dairy |
12 |
Weaner |
10 |
Broiler |
0 |
| Beef |
12 |
Grower |
15 |
Breeder |
0 |
| Lamb |
0 |
Finisher |
15 |
Layer |
0 |
| Ewe |
3 |
Sow |
15 |
|
|
|
| Handling/Storage |
| Cooked potatoes are better for pigs. Where
possible, feed from the ground. Green potatoes and shoots
from potatoes should be avoided. |