Why use Barley Seed for Fodder?
Barley in its fully grown grain form has been used as a core source of food in several cultures. The utilisation of barley with regards to food and medicinal functions extends back 1000’s of years. There is proof of it being grown as early as 7000 BC.
In the western world it initially came into recognition mainly because of the barley grain it generated, and most recently being acknowledged for its excellent nutritional benefit in sprout form. Barley Sprouts are undoubtedly a super-food crammed with vitamins, minerals, anti-oxidants, and chlorophyll; all of which are heavily stored in the young fresh shoots of the grass.
Barley Sprouts are also easily digestible for livestock because it is a nutrient rich food as opposed to a supplement. The sprouts have large quantities of Vitamin C & B, Calcium, Iron and Dietary Fibre. Additionally, this lovely Green Grass is low in fat, low in sugar and high in protein. Barley sprouts also contain considerable quantities of vitamins B1, B2, B3, B5, B6, B12, C and E. In addition it contains Folic Acid which is sometimes known as vitamin B9.
The minerals in barley sprouts that are carried in abundance include Potassium, Calcium, Magnesium, Iron, Copper, Phosphorous, Manganese and Zinc, as well as other trace minerals. Barley Sprouts contain 18 Amino-acids which are the building blocks for proteins which support cell building and regeneration, metabolism as well as neutralising harmful toxins.
Normal Barley Grain can be as low as 30% digestible however by sprouting (6-7 days) the digestibility increase to 90%. Barley Sprouts have been acclaimed as the “most enzyme-rich food on the planet”. Estimates suggest there can be up to 100 times more enzymes in sprouts than in fruit and vegetables, depending on the particular type of enzyme and the variety of seed being sprouted. The period of greatest enzyme activity in sprouts is generally between germination and 7 days of age. Sprouted seeds as a nutrient rich food pack a powerful nutritional punch and are a great way to ensure your livestock are getting all the essential vitamins, minerals and amino acids in their diet.
The metabolic activity of resting seeds increases as soon as they are hydrated during soaking. Complex biochemical changes occur during hydration and subsequent sprouting. The reserve chemical constituents, such as protein, starch and lipids are broken down by enzymes into simple digestible compounds.