Getting enough fats while transitioning?

[silentdook]

We're stalled still at soupies, and although I treat them with salmon oil, I've noticed their coats are losing some of that baby soft quality they had on Ultimate Protein Duck kibble.

How do you make sure they are getting fats they require? Anything I can add besides salmon oil? because I don't want to overdo it.

I noticed that isn't addressed in the Soup recipe in the files.

Photo of the little old lady, Blondie, who has improved to the point of chasing the others and did the first war dance I've seen since we got her!

[Heather]

What meat are you using for your soupy? There should be enough fat in the meat unless you're using something like chicken breasts
ciao

[silentdook]

Chicken thighs. It was the easiest to obtain without added "broth"
Should they be skin on, perhaps? It gums up the blades on my processor.
Maybe I'll switch to a higher fat meat like duck and if that improves their fur.

[abbeytheferret6]

I take skin off when giving thigh---mainly because it comes off anyway--no expert on chicken's fat content. You can always peal it off and chip the skin up with scissors before blending.That might help. Adding duck as another meat is good. Variety is important.

[Heather]

How long have you been on the soupy stage? Adding different meats after the chicken has been accepted is definitely a great idea. Another thought it to feed commercial grinds and let someone else burn out their blades Sometimes if you're stuck on the soupy stage this is a good alternative and then slowly starts removing the water and adding small slivers.
ciao