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Post by katt on Aug 2, 2014 12:03:41 GMT -5
Back in the US! (dance) I know you are still traveling yourself but I wanted to check in for when you get back.
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Post by katt on Aug 9, 2014 21:56:42 GMT -5
Just bumping
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Post by Deleted on Aug 11, 2014 8:22:36 GMT -5
Hello hello! We are back better than ever The ferrets are eating up the grind soupie with no water today. We have discovered that if it gets warmed up to more than room temperature that they like it so much more. So far the spoons have gone, and we are eating it very well. Per meal the three of them consume about 150-200g in total and they lick the bowl clean. I am wondering whether I should be putting more food than this out for them each time? I wanted to get a photo of the food today, but I set it out and by the time I went and retrieved my phone it was all gone
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Post by katt on Aug 11, 2014 13:56:15 GMT -5
Welcome back! (dance) Give them as much as they will eat, ferrets are good at self regulating. Now that they are eating the grinds we can work on moving towards chunks. Start by cutting some very small chunks of meat and mixing a few into the grinds. Add a little bit more each meal until you get to a level that they seem unsure of and stay there for a few days.
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Post by Deleted on Aug 12, 2014 15:09:30 GMT -5
Hello! I was pet sitting these guys for the two weeks Sveta was gone. I just want to note that on the last day i gave them chunky soup and they ate the chunks! Even Zack!
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Post by katt on Aug 12, 2014 23:42:04 GMT -5
Hi Sushi, thanks for the update! That's awesome that you guys are close enough to connect in person. That is good to hear! Hopefully they will progress with the chunks quickly, they are doing great so far.
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Post by Deleted on Aug 13, 2014 6:46:42 GMT -5
Actually I found her on this forum after we made arrangements! We didn't know each other before this.
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Post by katt on Aug 14, 2014 3:14:22 GMT -5
Haha Well that was a lucky coincidence then!
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Post by Deleted on Aug 14, 2014 22:00:00 GMT -5
I made the chicken soup for them yesterday with bits of chunks, they got it on the menu today. We ate the chicken as good as when we were starting the grinds, so it was alright. Even Zack ate bits of meat, and tried out the cartilage. Here is the photo
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Post by katt on Aug 16, 2014 1:19:18 GMT -5
Well the photo isn't working for my but its probably a phone issue not th picture. That's good they are taking the slivers well. I would start mixing more slivers into their soup and/or grinds (either or), and make them slightly larger every couple of meals. As they start getting used to chewing bigger chunks, then we will start to decrease the soup/grind.
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Post by Deleted on Aug 16, 2014 7:42:04 GMT -5
Today I made pork. There is only a photo of the evening meal because I forgot the morning one out of the fridge and it got spoiled I also froze a new batch of chicken livers yesterday and noticed that I was probably skimping out a bit on the liver in the soupies a bit. I was adding 20-25 grams accidentally instead of the prescribed 30g per 250g of muscle meat. So I added a little more today. But Zack doesn't like liver and when ever he would get to a piece he would try to leave, and he seemed less enthusiastic for the taste during the whole time.(This was the morning). I am thinking of just persevering with it all until he likes it.
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Post by katt on Aug 16, 2014 19:14:26 GMT -5
Nice looking slop - yum! haha Keep with it until Zack eats the liver. Are you adding heart and liver slivers along with the meat slivers too? If not, I would suggest starting that too, and hand feed stubborn little Zack some of those bits each meal until he'll eat them.
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Post by Deleted on Aug 17, 2014 13:05:55 GMT -5
THe liver in there is all mashed up into very tiny pieces, and the heart is cut into pieces about a half centimeter square.
They eat the heart. But in the past if I cut the liver bigger it stressed out Zack. I'll try again with them. Should I try with the liver pieces after they get more comfortable with the muscle meat bits, or just at the same time? and if at the same time won't it slow the process down?
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Post by katt on Aug 17, 2014 16:29:29 GMT -5
Let's focus more on the muscle chunks then. We can try a different tactic with organs. Some ferrets REALLY don't like the texture of organ meat. Let's do this... keep working on the meat slivers in every meal, but every other meal let's start to increase the amount of organs (blended) in the soup to about 1/3. When they accept that without much fuss, we'll up it to 1/2 and cut it back to 4 meals a week and keep going from there.
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Post by Deleted on Aug 19, 2014 9:40:11 GMT -5
We have been eating turkey for the last two day now. It is half bits (meat, skin, ligament, cartilage) and half grind. And we are just beginning to get ok with it. Miri is eating it well, and trying to steal it away mouthful by mouthful. And Honey eats it but she is very hyper and it is hard to get her to eat a whole meal's worth of food in one sitting, and she doesn't eat it if I just leave it out (I don't blame her, it gets crusty and starts smelling funky in just a couple of hours). Zack started eating it from the bowl yesterday and today, but he likes to sit in my lap while eating, and if I just put him down with the food he takes a bite or two and leaves. So we have just regular soupie (with 1-2 hearts and 30g of liver) and then the next will have more organs? or is it one meal is with organs and one is without? So the meat meals won't have any organs in them. Then the next one will be 1/3 organs. Which is correct? I'll try that out then.
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