Everything I've looked at seems to say that ferrets need 30% - 40% protein and 20% or more fat. BUT... When I look at the nutritional data that I can find on raw meats, there is no meat that meets these requirements. Are these guidelines for kibbles, and must be higher because kibble is less digestible? If so, what are the appropriate protein and fat requirements for a raw diet? We are balancing proteins, heart, organs, etc., but I'd like to have an idea of the appropriate protein and fat targets.
Background: We've switched our two (surprisingly easily) to a commercial raw ground by a local supplier. I know Frankenprey is recommended, but I really don't think we could keep up with it (perhaps after I get a chance to take the course, I'll reconsider). We will be supplementing with some bone-in meat for their teeth, and we have gotten them to accepting several proteins: beef, chicken, lamb, kangaroo rabbit and turducken, and are ensuring it is balanced in terms of organ, heart, etc. Our local supplier is a family run business, and very helpful (but focused on cats and dogs, although they have a few ferret owners come in).
Post by caitmonster on Apr 2, 2020 17:35:31 GMT -5
I'm tired and can't math at the moment, but the reason you don't have to worry about protein percentages when feeding raw is because raw meat is always 20% protein minimum on its own, with the remaining majority being moisture. Calculating the protein percentage on a dry matter basis (removing the water content from the equation) will give you the actual percentage of protein which is usually much higher. There's some examples and a much better explanation on this page: therawfeedingcommunity.com/2017/07/21/raw-diets-too-high-in-protein/
"Naturally Occurring Moisture Content of Meat and Poultry
Meat and poultry are composed of naturally occurring water, muscle, connective tissue, fat, and bone. People eat meat for the muscle. The muscle is approximately 75% water (although different cuts may have more or less water) and 20% protein, with the remaining 5% representing a combination of fat, carbohydrate, and minerals. The percentage of naturally occurring water in meat varies with the type of muscle, the kind of meat, the season of the year, and the pH of the meat."