SCT wrote:AlPastor wrote:SCT wrote:Depends on the dog and time of year. 2-4 cups should make it easy
Here is a recipe:
1/2 cup PPP 30/20
2 ounces. Sardines, Raw
1 Chicken Drumstick, raw (~4 ounces)
1/2 teaspoon Coconut Oil
1/2 teaspoon Canola Oil
Total Calories = 483 (1 cup PPP 30/20 is 475)
Calories from:
51% Fat
35% Protein
14% Carbohydrate
If any of the above ingredients is cost prohibitive, let me know. For example, the sardines should be $1/lb frozen in multi-pound blocks. The drumsticks should around $0.50/lb. Costco has 2 giant tubs of coconut oil for $20. Etc
Remember, ease the dog in. If it struggles with loose stools, add a 1/4 teaspoon of psyllium husk soaked a in little water to the food.
Thanks Al. I remember looking at the cost of frozen, raw sardines and they were much higher than $1 per lb with shipping. Didn't find any locally. I've also heard people poo-pooing feeding kibble with raw.
I like your breakdown, but I'm assuming I'll need to feed 1000-1500 calories according to what I'm normally feeding in PPP. Is that what you're thinking???
Bill, how big is your Vizsla and how many calories do you feed him?
Steve,
My Vizsla (intact) is a little under 19 months old and his weight is usually about 57-58 lbs. He is lean, strong, and at the age where he's starting to pack on more muscle.
I do not feed by precisely calculating calories, but by packing ingredients into approximately 4 oz portions (expect for organs at 2 oz). Then I assemble meals mixing diversified proteins trying to mix up what I have on hand. i will adjust portions by conditions.
A typical daily meal might be:
1 chicken drumstick (4 oz)
4 oz portion oily-fish (sardine, mackerel, anchovies, etc)
4 oz beef (sometime beef trim, sometimes beef heart
4 oz other meat (at the moment I lucked into a nice supply of ostrich, could be pork, lamb, goat, elk, bison, or venison, or green tripe, or connective tissue)
2 oz organs (liver every other day, the "off days" being kidney, sweetbreads, melt/spleen, etc.
1 egg with shell cooked sunny-side up in 1 Tb coconut oil.
The menu changes day to day. I aim for about 10% bone and 10% organ. If the V is looking lean I might add one more portion, but his is pretty a pretty typical daily meal. Some beef heart comes from a butcher with nice amounts of fat, other times it comes trimmed (and very lean) from the supermarket. If very lean I'll balance with a fattier complement, etc. Some days a chicken quarter might serve as two portions (dropping one of the other meat portions) to keep the overall bone at close to 10% of the total weekly diet.
Bill