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Post by Sherry on Feb 1, 2011 21:38:05 GMT -5
No, bluemoose- you're not being weird. Sometimes it's harder to keep in mind not everyone will know what we are talking about exactly.
We've had a number of "lurker" come onto the board over the years, so they could ask questions, and find out exactly how to feed a balanced diet. That being the case, how many have simply taken what they perceived as accurate info, and went on their merry little way?
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Post by Heather on Feb 1, 2011 23:50:14 GMT -5
I think in the case of a sick animal where a normal balanced diet just isn't going to happen, where bone just isn't going to be an option...then egg shell is indeed a good substitute. You can try bonemeal (which is cooked so it's not going to be as good as bone either) but if you've got a fuzz or in this case a kitty who won't eat bone due to ill health then let them eat the egg shell. You're not going to do more damage and maybe buy some extra time through a better diet than not adding any calcium. Remember though, when a fuzz reaches this stage where raw can no longer be consumed or processed than you can cook a whole carcass until the bones soften and can be ground up fine along with the meat, organs and all the necessary components. This creates a soft baby food that is far superior to the various meat baby foods that are available to our skinkids that are often used by ferrents for their furkids.
ciao
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Post by Deleted on Feb 1, 2011 23:51:23 GMT -5
Great info Heather! I didn't know you could make baby food that way. Thanks!
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Post by Heather on Feb 2, 2011 0:01:14 GMT -5
It takes some time, about 24 hrs of very slow cooking (you can do the same thing in a pressure cooker, but I've had less success with that) but unfortunately, knowledge comes from experience  . More than happy to share the information if it will help another fuzz  and give some piece of mind to a ferrant  ciao |
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Post by Deleted on Feb 2, 2011 0:07:20 GMT -5
Thankyou for letting us know about that, it's definitely something to remember...
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Post by bluemoose on Feb 2, 2011 0:14:55 GMT -5
Isn't cooking bone somewhat risky? I assume you mean just cook it enough to soften the bones but there's a thin line between cooked enough to soften and cooked enough to cook. How do you make sure you don't cook the bones to the point of being dangerous?
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Post by Heather on Feb 2, 2011 0:28:39 GMT -5
Cooking bone is dangerous, but this is beyond simple cooking. This actually changes the composition of the bone. This is boiling the bone beyond hard, this is boiling it until it is soft. You will be able to take the bone between your fingers and rub it to dust.
ciao
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Post by Sherry on Feb 2, 2011 0:49:22 GMT -5
The main thing with doing this is that it had to be submerged in the water at all times, if I remember correctly? If it is sitting above the water anywhere, that bone will be "dry" cooked, and brittle.
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Post by Heather on Feb 2, 2011 1:03:58 GMT -5
If the bone has been above the water, you won't be able to "squish" it between your fingers. It will be hard and brittle. When you cook the bone in this manner, as sherrylynne pointed out, it must be submerged in water. You should also make sure you have a tight fitting lid. This will also go a long way from preventing the "drying" of the bone. If you cannot "mush" the bone then that part must be thrown out.
ciao
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Post by Deleted on Feb 2, 2011 1:39:24 GMT -5
Good to know, Heather! Thanks =)
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Post by Deleted on Feb 2, 2011 3:25:56 GMT -5
very interesting and great to know!
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Post by bluemoose on Feb 2, 2011 3:29:20 GMT -5
If it changes the composition of the bone, does it also change the nutritional value of the bone like cooked meat vs raw? Does the cooking degrade the nutrients?
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Post by Deleted on Feb 2, 2011 9:49:50 GMT -5
I'm sure it does. To what extent, I'm not sure.
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Post by Deleted on Feb 2, 2011 10:12:41 GMT -5
Someone correct me if I'm wrong, it's been a few years since I took nutrition classes, but I seem to remember the collagen, protiens, enzymes, vitamins in the marrow, etc will be denatured by the cooking process, but the minerals, as inorganic materials, should be left intact, although some will probably leach into the broth so I would find a way to use that in soups. So overall I'm thinking any organic/protien nutritional value would definitely be reduced, but as a more complete mineral source than just calcium/eggshell supplements, it would still be effective.
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Post by Deleted on Feb 2, 2011 14:53:04 GMT -5
I'm impressed with all that Justahanna! What your saying makes a lot of sense.
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