Doing a frakenprey grind and help with insulinoma?

[abbeytheferret6]

in case you would like to order from places
Hare Today has rabbit and guinea pigs, and quail and a variety of organs plus grinds. I have never bought the grinds, so I so not know if ferrets like them or not. Guinea pigs(whole) are a hit with mine. I buy about 7 a month. I get those that are 7.99 a lb. My babies also like their organs. I usually freeze the organs, and when I get enough---I serve a meal to all 4 ferrets. I do gut the guinea pig, pull fur off, and cut up. Shipping cost and all runs me about 75.00.
hare-today.com/

I need to check a local asian meat market for other organ meats too.

I never have been to an Asian store that lacked frozen quail. This can increase your variety. Of course Hare Today sells fresh quail and so does South Florida Rodents. I have bought old Bay duck at asian stores as well. I do not buy ducks that have salt solutions added. The bad thing about duck is once you take all the fat off, there isn't as much as you thought there was.

[abbeytheferret6]

What should my feeding schedule be for Affliction? The transition page says to do 2 feedings a day except for insulinomic ferrets but doesn't say how often they should be fed.

I found this. It has some info on switching a ferret with insulinoma.
holisticferret60.proboards.com/thread/23718/raw-diet-insulinoma



Those who feed raw and have a ferret with insulinoma is certainly better qualified than I to tell you how. Hopefully someone who has some experience will chip in.
I would make sure he is fully transitioned before completely taking away kibble.



This info came from my mentor. I would watch out for little thieves as my waardy will steal all the mice and hoard them. I make sure everyone is eating, and I wake up anyone sleeping and put them at the plate.

Raw meat is safe for ferrets to eat. A ferret’s digestive tract is very short and bacteria doesn't have enough time to set up camp in there. And, surprisingly, raw food can be safely left out for several hours at a time, depending on the ambient temperature:
Soups - 6-8 hours (for soup recipe, see below)
Grinds - 8-12 hours
Chunks - 10-24 hours depending on the size (larger chunks last longer)
Bone-in meats - 12-24 hours, again depending on the size
Whole prey - up to 48 hours

When you start transitioning, post your ups and downs and get feedback.