Cereal Rye, Oats, Wheat and Barley are all in the small grain family.
They have similar nutrition when they emerge. This can change rapidly.
Rye stays green and grows at a lower temperature. However it also gets tough much earlier producing stringy tough forage. We consider rye the least preferred of the group by deer because of the palatability.
Oats are the least cold tolerant but produce the most tender or palatable forage for deer and almost anything with a hoof.
There are extreme differences in oats for preference that are not understood scientifically. Buck Forage has provided funding to try to improve upon the preference and winter-hardiness of oats, the most preferred cool season deer forage, to Dr. Harrison at LSU and Dr. Kroll at Stephen F. Austin State University.
Testing has been conducted in Michigan, Wisconsin, Texas, Arkansas, Louisiana, and Georgia.
As a rule of thumb, less winter hardy oats lose their appeal first. This probably relates to how fast it grows and how fast the forage begins to toughen up. Spring oats have no winter hardiness and should never be included in any cool season testing or plot program.
To date, this work has produced the best winter hardiness in commercial varieties of any winter oat and prference for certain varieties owned by Buck Forage that exceeds preference for any known oat variety on the market.
There are many companies that claim research is being conducted on specific plants for deer. However the work done by Dr. Kroll and Dr. Harrison is the only scientific research we know of for deer food plots. Field testors are not legally considered to be scientific by our courts.
Dr. Kroll, Dr. Harrison, and Buck Forage conduct a public field day every spring to showcase this information. Videos of this will appear on the Buck Forage web site in the near future.
We encourage you to check our site, buckforage.com, to review the information as it becomes available. We welcome you to attend or contact us with any question.
If anyone out there can find any real research done by others, we would appreciate seeing a copy.
John Butler
800-299-6287