SHOP OUR A2/A2 GRASS FED RAW DAIRY!🥛

What's in our natural egg feed? And why is it in there anyway?

written by

Marie Reedell

posted on

March 29, 2024

chickens-on-pasture.jpg

New & Honest Egg Feed

Our egg farmers recently switched to a new, natural, and 100% honest feed supplier (read the juicy details in last week's blog post). We are thrilled that they'll work with us to create a feed that fits our natural requirements:

  • Chemical-free
  • GMO-free
  • Soy-free
  • Corn-free
  • Ingredients from local, traceable farms as much as possible; certified organic if from a distributor
  • The least amount of synthetic ingredients possible
  • Provides optimal nutrition for our birds
  • Produces eggs packed with the most nutrition possible

This will be a long process and may take up to a year to get a blend that everyone is satisfied with. But, we've made good progress so far. 

The current feed contains:

Oats, rolled wheat, peas, alfalfa hay leaves, barley, fishmeal, sesame meal, raw liquid goat whey, vitamins, minerals, and probiotics.

It’s important to note that most farms would simply list the ingredients like they're shown above. But, at Miller’s Bio Farm, we provide full transparency. And that includes doing the research and providing you with all the nitty gritty details about the feed, including the ingredients in the ingredients (view the complete list at the bottom of this post).

When you do it this way, you can be surprised at what you find. And then you start to ask questions about how to most naturally provide optimal nutrition for the birds, which then transfers optimal nutrition to the eggs.

I've emailed back and forth with the egg farmers and the new feed supplier. I read the technical sheets for every single ingredient (and reached out to the companies if I needed more info). I had a 45-minute phone call with a feed specialist from Fertrell. I've done some additional research online. Everything has been very enlightening. 

From all that research, I was able to answer all the questions from our amazing and thoughtful customers.

Top Laying Hen Feed Questions & Answers

What can’t the hens just forage for food naturally?

Birds in the wild eat a very diverse diet. They are foragers and eat a range of grasses, seeds, bugs, and other things they can find. They would be fairly happy this way, especially in the warmer months. But… when the grass isn’t growing, they may not find enough food. They may not produce many eggs (if any at all) in the winter. And finally, they may fall into poor health.

This is not what we want. Our eggs are farmed eggs. We want to provide optimal nutrition and a happy lifestyle to our birds year round. I mean, this is the least we can do to thank them for providing us with beautiful eggs!

Why do you need all those extra vitamins and minerals?

The nutritionist from Fertrell said that the hens aren’t eating a diverse enough diet. They’re mainly being sustained on a handful of different grains. And because of generally depleted soils, the grains don’t have as much nutritional value compared to a hundred years ago.

It’s not enough, so the feed needs to be supplemented. If we didn’t supplement, hen health and egg production would go down a lot. And that means that our egg price would go up a lot.

The new feed supplier has this in mind and is considering adding other ingredients to the feed to increase its diversity. Here’s some of the ingredients being considered:

Cricket powder, black fly larvae, flaxseed, cod liver oil, dried herring, dried beets, dried pumpkin, dried cucumbers, dried broccoli, dried kale, sprouted sesame seeds, oregano, hemp seed oil, nutritional yeast, parsley, nettle, chlorella, and chaga mushroom.

The hope is that, by diversifying the ingredients, we can reduce the amount of supplemental vitamins in the feed.

Why do you need synthetic vitamins and supplements?

A majority of the supplements added to the current feed are natural. But, there are a few that are synthetic (DL Methionine amino acid and the B vitamins). The nutritionist from Fertrell said that they could make us a special nutri-balancer without the synthetic vitamins, but they wouldn’t stand behind it as a complete supplement. The birds wouldn’t maintain good health, and egg production would drop by 5-20%.

We will work to reduce synthetic supplements by diversifying the feed with natural ingredients. It will take time.

*Interesting fact: Poultry diets are the only diet in “certified organic” where synthetic amino acids are allowed.

Why are egg yolks yellow or orange?

The color of the yolk corresponds to the chemical compounds present in what the birds are eating.

When birds are pasture raised, they eat a variety of foraged foods like grasses, seeds, and bugs. In the warmer months, these foods naturally contain carotenoids (fat-soluble pigments) that make the yolks darker. But, when birds are primarily fed a diet of wheat, corn, and soy, their yolks are lighter in color.

Big ag has caught on to consumer demand for darker yolks, so they figured out how to add synthetic colors (chemicals like Rovimix Carophyll Yellow or Lucantin Red) or natural colors (like marigold or paprika) to make the yolks dark… even if the birds aren’t on pasture.

Is yolk color an indicator of a nutritious egg?

Because of added feed colorants (which is super common now), sadly a dark orange yolk no longer means a more nutritious egg.

Today, the only way to know how nutritious your eggs are is to know your farmer. Truly pastured eggs offer more nutrition (more vitamins, omega-3s, antioxidants, etc) because the birds are naturally healthier. That health is transferred to the egg and then to you.

Will you continue to add natural ingredients that make the yolks orange year round?

Yes and no.

Marigold and paprika have been removed and most likely won't be added. Although they add antioxidants and vitamin A, the only real reason they’re in the feed is for the yolk color.

Instead, we’re looking to feed fresh or dried greens to the birds year round (kale, chard, alfalfa etc). This not only is something that the birds love but it also adds quality natural nutrition. Greens also contain the same carotenoids in marigold and paprika that make the yolks darker.

Will the egg price change with the feed changes?

Yes. The new feed will be a higher quality and more natural. And, that costs more. Egg prices will go up this year. We're anticipating the increase to be around $1 per dozen, but we just don't know exactly how much yet.

Complete List of Current Egg Feed Ingredients

*updated 3/29/24

MAIN FEED INGREDIENTS

This makes up 90%+ of the feed. About 20% of the grains below are sourced from local chemical-free farms and about 80% come from certified organic farms that we don't personally know. All ingredients are GMO-free. 

  • Oats
  • Rolled wheat
  • Peas
  • Alfalfa hay leaves
  • Barley

SUPPLEMENTAL FEED INGREDIENTS

All supplements are certified for organic and GMO-free. There are no added oils or additives (like preservatives or anti-caking agents). The loooong lists below are exactly what's in them. There's a nutritional reason for each and every one.

  • Poultry Nutri-Balancer (from Fertrell): Monocalcium Phosphate, Organic Dehydrated Kelp Meal, Salt, DL Methionine, Calcium Carbonate, Vitamin A Supplement, Vitamin D3 Supplement, Vitamin E Supplement, Menadione Dimethylpyrimidinol Bisulfite, Riboflavin Supplement, D-Calcium Pantothenic Acid, Niacin Supplement, Choline Chloride, Vitamin B12 Supplement, Folic Acid, Thiamine Mononitrate, Pyridoxine Hydrochloride, Biotin, Manganese Sulfate, Ferrous Sulfate, Zinc Sulfate, Copper
    Sulfate, Sodium Selenite, Dried Aspergillus oryzae Fermentation Extract, Active Dry Yeast, Dried Lactobacillus acidophilus Fermentation product, Dried Lactobacillus casei Fermentation product, Dried Lactobacillus plantarum Fermentation product, Dried Enterococcus faecium Fermentation product, Dried Bacillus licheniformis Fermentation product, Dried Bacillus subtilis Fermentation Product.
  • Fishmeal (Fertrell's FERFISH): 100% whole sardine meal that is wild-caught off the coast of South America. The fishery has a sustainability certificate so they only harvest what they can take to sustainably keep the fish population going for the future. We used mixed tocopherols as the preservative (the only preservative allowed under Organic Regulations) and never use Ethoxyquin. The fish meal is used in the ration both as a great source of protein and amino acids, but also because it attracts the birds to their feed and actually helps them digest it better.
  • Sesame Meal (from Tipple M Farms): Ground sesame seeds
  • Aragonite: This is just ground aragonite rocks
  • York Calcium Chips: Limestone
  • Monocal Phos (from Fertrell): Monocalcium phosphate (which is phosphorous and calcium that has been chemically bonded together)
  • Spnutzym Nutri-Zyme (from Fertrell): Enzymes derived from lactic acid bacteria and ground limestone. The enzymes are grown on dairy but there's no dairy in the final product.
  • Goat Whey (raw from a local farmer): From local pasture raised goats.
  • Redmond Salt: Unrefined ancient sea salt from Salt Lake City, Utah which contains 60+ naturally-occurring trace minerals.

More from the blog

From farm to fork: Understanding the value of sustainable pork

Raising Pork the Old-Fashioned Way: Miller's Bio Farm's Commitment to Quality At Miller's Bio Farm, we're not trying to reinvent the wheel, we're bringing back the farming practices that sustained communities for generations. As an Amish farm, we understand that good stewardship of the land and animals isn't just about business; it's about honoring creation and providing wholesome food for families. When you buy pork from us, you're getting more than just meat. You're getting the result of careful, intentional farming that puts the well-being of our animals, our land, and your family first. Let's be honest: most grocery store pork comes wrapped in pretty words like "natural" and "humanely raised," but these labels often don't mean much. It's easy to put nice words on a package, much harder to actually do the work of raising animals properly. We'd like to show you how we do things differently here at Miller's Bio Farm. What Makes Our Pork Different Good pork starts with good practices. For us, that means healthy soil, happy animals, responsible harvesting, and thoughtful management of everything that happens on our farm. Here's what that looks like in practice: Pasture-Raised the Way Nature Intended Pigs aren't meant to spend their lives standing on concrete in windowless buildings. They're curious, intelligent animals that need fresh air, sunshine, and room to express their natural behaviors, rooting in the dirt, foraging for food, and socializing with other pigs. On our farm, hogs live outdoors on pasture in the woods where they can do exactly that. We move them regularly to fresh ground, which keeps them healthy and gives the land time to rest and regenerate. This practice, sometimes called rotational grazing is farming wisdom that's been passed down for centuries. When pigs root and forage on fresh pasture, they're naturally fertilizing the soil and helping plants grow back stronger. The land becomes more fertile season after season, storing carbon and building topsoil instead of depleting it. No chemical fertilizers needed, just pigs doing what pigs do best. This kind of farming takes more work than confining animals in one place, but it produces better results for everyone involved: healthier pigs, healthier land, and better tasting pork. Raising Animals with Respect Our approach to animal care reflects our values as an Amish farming community. We believe animals deserve to be treated with dignity and respect throughout their lives. Processing with Care When harvest time comes, we work with a small processor who shares our commitment to humane treatment. Our animals are handled calmly and respectfully, with immediate stunning to ensure they feel no distress. This isn't just the right thing to do, it also affects meat quality. Animals that are stressed at slaughter produce tougher, less flavorful meat. Properly handled animals yield tender, delicious pork that you can taste the difference in. Studies also confirm what traditional farmers have long known: animals raised on pasture produce meat with better nutritional profiles, including higher omega-3 fatty acids and more vitamins. Wholesome Feed, No Shortcuts We raise heritage breed pigs, traditional breeds known for their hardiness and flavor. These animals thrive on pasture with supplemental non-GMO grain, and they don't need antibiotics or growth hormones to stay healthy. In industrial pork production, antibiotics are mixed into feed daily to prevent disease in overcrowded conditions. This practice is creating drug-resistant bacteria that threaten public health, a problem we don't contribute to. Our pigs build strong immune systems naturally through good nutrition, clean living conditions, and low-stress environments. It's the way farming worked for centuries before shortcuts became the norm. Caring for God's Creation As stewards of the land, we take seriously our responsibility to leave it better than we found it. That's not just good farming, it's part of our calling. Building Soil, Not Destroying It Industrial agriculture depletes soil through intensive tilling, chemical dependence, and continuous monoculture cropping. This approach might boost short-term production, but it's not sustainable. We farm differently. Our rotational grazing actually improves soil health year after year. As pigs move across pasture, they naturally incorporate organic matter into the ground. Rest periods allow plants to regrow with deeper roots, which prevents erosion and captures carbon from the atmosphere. The result is living, fertile soil teeming with beneficial microorganisms soil that produces nutritious forage without synthetic inputs. Handling Waste Responsibly Large scale pig operations often store waste in enormous lagoons that leak pollutants into water supplies and release harmful gases into the air. These systems create environmental and health problems for surrounding communities. Our approach couldn't be more different. Because our pigs are spread across pasture and woodlands in manageable groups, their manure distributes naturally as valuable fertilizer rather than concentrating into a waste problem. When winter weather requires us to bring pigs into shelter, we bed them deeply with straw or wood shavings. This creates a composting effect that safely breaks down manure without environmental contamination. We also plant diverse pasture species specifically chosen to absorb nutrients and maintain ecological balance. Not all pigs like to go in the open shelter in the winter time and that's perfectly fine with us! The Real Story Behind Your Pork Chop Many people wonder which type of meat is most environmentally friendly. The truth is, it's not so much about whether you're eating pork, beef, or chicken, it's about how that animal was raised. Take beef as an example. You've probably heard that cattle are terrible for the environment. That criticism applies to feedlot operations where thousands of cattle are confined in small spaces and fed grain-heavy diets. But cattle raised properly on well managed pasture actually improve the land and sequester carbon. The animal itself isn't the problem; the farming method is. The same principle applies to pork. Factory farmed pork has serious environmental and ethical problems. Pasture raised pork from a regenerative farm like ours is a completely different product. One challenge specific to pork is that pigs need grain as part of their diet, they can't survive on grass alone like cattle can. This means sustainable pork production requires access to sustainably grown grain, ideally non-GMO corn and soybeans from farmers practicing regenerative agriculture. On our farm, we're committed to sourcing feed from responsible growers who share our values of soil health, biodiversity, and chemical free farming. What You're Really Buying When you purchase pork from Miller's Bio Farm, you're not just buying bacon or pork chops. You're supporting a way of farming that's been proven over generations, one that respects animals, regenerates land, and produces genuinely nutritious food. We're proud to raise pork the right way, even though it's more work. Because at the end of the day, that's what good stewardship looks like. And that's something worth bringing home to your table. Check out our: ✔️Corn & Soy Free ✔️ Vaccine, Drug, GMO-Free ✔️Heritage Breeds ✔️Woodland Raised PORK COLLECTION HERE: https://millersbiofarm.com/sto...

Eggnog's Medieval Magic

Well now, friends, let me tell you about eggnog - it's no yolk, this drink has been around forever! While history scholars are still whisking through different stories, most agree it sprouted from a Medieval drink called posset. Posset was hot milk curdled with wine or beer, served in a two-handled pot when folks caught the sniffles. Yup, that's right, I said sniffles. The warmth would settle your bones, the milk kept your strength up better than a day of plowing, and the alcohol and spices worked like nature's own medicine chest. Posset recipes were as varied as quilting patterns, every homestead had their own way to make it, and from this patchwork of kitchen wisdom grew a whole crop of milk based treasures, including... eggnog itself. Eggnog is a rich, chilled, sweet dairy drink that'll make you smile like you just finished morning milking. It's made with milk, cream, sugar, egg yolks, and spices, simple as that! Most folks only raise a glass during a short spell around Christmas. It was those fancy British folks in the 1700s who turned eggnog into a holiday tradition. They'd add expensive spirits and spices to milk to preserve it through winter (yep, aged eggnog, just like preserving pickles in the cellar). Eventually, eggnog crossed the ocean to the Thirteen Colonies. As times changed and food became easier to come by, common folk adopted it as a cherished holiday drink. Today, food is everywhere you look, but finding the right kind is harder than finding a needle in a haystack. Store-bought eggnog is stacked in every store, but I won't hitch my wagon to it. Store-bought eggnog is cooked up in factories to taste good and stay the same every time. But it's packed with additives, loaded with more sugar than a honey wagon, and has less than 2% egg yolks. Might as well call it milknog! And don't get me started on all that pasteurization business. If you've got the time, eggnog is easier than feeding chickens. Here's what you need: 4 egg yolks (fresh from the henhouse) â…“ cup maple syrup (the real stuff, tapped honest) 2 cups raw milk (straight from Bessie, if you're blessed) 1 cup raw cream 1 tsp nutmeg (or whatever spices suit your fancy) 3 oz bourbon or rum (if you're of a mind to) You can mix these ingredients raw (like we do on the farm) or you can warm it up. Your barn, your rules. For a fuller eggnog, beat those yolks until they lighten like sunrise. Then fold in the rest. For a frothy eggnog that'll make you grin like a cat in the creamery, beat 4 egg whites until soft peaks form, then stir them into your finished batch. I highly recommend doing this whether you bought it from a farm stand or made it yourself. It's wonderful. So please, enjoy your eggnog this winter season. When you raise your glass, think on what you're celebrating. Toast to home remedies, good health, the wisdom of those who came before us, and honest food that comes from the land.

From Grass To Glow: Tallow Skin Care

Tallow might sound old-school, but this grass-fed goodness is pure skin food. Packed with vitamins A, D, E & K plus CLA, it mimics your skin’s natural fats for maximum absorption. The result? Happy, nourished, glowing skin, without the chemicals