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Post by Deleted on Mar 24, 2012 16:04:12 GMT -5
If it's just muscle meat I find, I could throw that into their mix. Can I attach a file on here? I'll show you what I have on an excel spreadsheet that makes it easier for me to pick and choose.
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Post by Deleted on Mar 24, 2012 16:05:17 GMT -5
It's an Excel 2007 chart. Let's see if this works....
Didn't work....
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Post by Sherry on Mar 24, 2012 16:13:35 GMT -5
As long as you understand what constitutes muscle meat, heavy bone meal(as in neck/wing, etc), a lighter bone meal such as drumsticks or thighs. What your basic organs are, etc. Organ meat should be no more than 2oz liver plus 2 oz of another organ per ferret per week. When you give whole prey or commercial raw, you need to take that into account and reduce accordingly.
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Post by Deleted on Mar 25, 2012 1:20:03 GMT -5
So organ is the only thing that needs to be adjusted when feeding whole prey/medallions?
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Post by Deleted on Mar 25, 2012 2:57:21 GMT -5
Here's pretty much my spreadsheet in Excel. Colors make life so much easier! ;D And here's another week's menu I made, since I only have one rat left. I think I'm just going to order from RodentPro on my next paycheck. Is this okay? The stuff for Sunday is all already thawed. I think I'll start making menus the week before and making their meals and freezing them that way so I can be lazy and just toss it in there for them, haha. (Edit on the last one - 1 oz. (organ)/2 oz. hearts/1 oz. giblet
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Post by Sherry on Mar 25, 2012 9:28:03 GMT -5
Never heard of using a spreadsheet for a menu- but whatever works!!! And yes, that looks good to me I think we can safely call you "graduated"!
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Post by Deleted on Mar 25, 2012 12:53:59 GMT -5
Never heard of using a spreadsheet for a menu- but whatever works!!! And yes, that looks good to me I think we can safely call you "graduated"! When I saw those beautiful red words by my username today, I about broke into dance! LOL
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