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Discussion Starter #1
We have had no problems with the transition for. So, I am guessing that this weekend might be a good time to add something new. We will be about 26 days into this then. Its a choice between mackeral or pork.

Went shopping this past weekend and got a case of canned mackeral for $1.69 per can(salt added so will rinse first), and pork roasts for .99 per pound.

Boney meals are mostly the AM of chicken quarters and evening generally just all meat, occassionaly with a couple of chicken feet added mostly for the old guys joints. Have also done back to back meals of boneless turkey breast or thigh as we scored about 25 pounds at .69/pound. Have even added a couple ounces of chicken liver to a periodic AM boney meal. All again with no issue.

Mackeral would add some fishy oils for skin and coat-- but we will both be home to keep an eye out for diarreha if we start on the fatty(although we will remove part/most as possible)pork.

So what do you think?:smile:
 

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After 26 days, its time to add to the diet. I would try adding turkey to the diet for a week, then pork for a week, then try fish ... assuming all is going ok at that point.

By adding turkey, I mean alternating it with the chicken. Same with the other things. Just add the things into the daily rotation.
 

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Thanks! We have been doing the turkey gig for about a week, pretty much every other meal or with a chicken meal of pieces and parts.

Question on pork bones! Have read on various posts here and elsewhere that some of the "saw cut" bones can be sharp edged so a bit of caution may be in order. Pork chop bone comes to mind. I did de-bone the pork roasts we got, but kept the bone for gnawing. I think about some of the bone we get in pork chops/steaks etc and they appear more angular(sharped edged) and dense than chicken bone. Not sure what to think about these type.
 
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