Will Rambeau wrote 12/07/2011 08:13 PM I need the RAW guru's advice! #351039 - 12/07/2011 08:13 PM
Will Rambeau Moderator Reg: 01-25-2003 Posts: 5983 Loc: Idaho Offline	I have a question: I have daily access to eggs, rabbits, and goat's milk. I can also access fish ( mainly Steelhead and trout ) , deer, turkey, and elk. So my question is, with using all that as my only dog food, am I missing something from a nutritional standpoint? And are all aspects of the diet safe? I'm asking this as my goal is to provide my animals with 100% of their diet raised or gathered by me. The Fetz dog: http://www.leerburg.com/forums/ubbthreads.php/ubb/showflat/Number/79673/page/25
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Connie Sutherland wrote 12/07/2011 08:29 PM Re: I need the RAW guru's advice! [Re: Will Rambeau ] #351042 - 12/07/2011 08:29 PM
Connie Sutherland Moderator Reg: 07-13-2005 Posts: 31571 Loc: North-Central coast of California Offline	I think you are in the geographical danger zone for raw salmonids. I can check that out more carefully. The answers would be based partly on that, because of the fish oil question. If you used rabbit and turkey (like turkey backs) for your basic RMBs and used deer and elk meat as your added muscle meat, plus as many cooked eggs as you care to include (probably no shell at all with the nice rabbit and turkey RMBs) or up to 2 or 3 raw eggs (same with the shell) per week ..... nice diet! If you made a simple yogurt from plain goat milk, that would be a fabulous probiotic, too! Do you have a little produce? Celery tops, romaine, parsley .... mooshed up in the yogurt .... awesome and loved-by-dogs form of produce. eta What a great diet this will be, even if the raw salmonids have to be excluded. (They probably do.) Edited by Connie Sutherland (12/07/2011 08:28 PM) Edit reason: eta
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Connie Sutherland wrote 12/07/2011 08:30 PM Re: I need the RAW guru's advice! [Re: Connie Sutherland ] #351043 - 12/07/2011 08:30 PM
Connie Sutherland Moderator Reg: 07-13-2005 Posts: 31571 Loc: North-Central coast of California Offline	"I'm asking this as my goal is to provide my animals with 100% of their diet raised or gathered by me." A very enviable goal!
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Joyce Salazar wrote 12/08/2011 10:27 AM Re: I need the RAW guru's advice! [Re: Connie Sutherland ] #351078 - 12/08/2011 10:27 AM
Joyce Salazar Webboard User Reg: 02-28-2008 Posts: 2075 Loc: Dallas, Texas Offline	Awesome diet Will! I would just add some tripe if you can do that, you should have an excellent, top rate diet. Envious !!!! The goat milk is wonderful. I agree with everything that Connie mentioned. Joyce Salazar
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Connie Sutherland wrote 12/08/2011 10:34 AM Re: I need the RAW guru's advice! [Re: Joyce Salazar ] #351080 - 12/08/2011 10:34 AM
Connie Sutherland Moderator Reg: 07-13-2005 Posts: 31571 Loc: North-Central coast of California Offline	Quote: Joyce Salazar ... The goat milk is wonderful. In fact, I have learned that even many dogs who don't tolerate unfermented cow milk do well with unfermented goat milk. Of course, almost all dogs tolerate fermented milk products well (like yogurt and kefir). But goat milk seems to be the cream (haha) of the crop for digestibility.
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Tracy Collins wrote 12/08/2011 10:40 AM Re: I need the RAW guru's advice! [Re: Will Rambeau ] #351082 - 12/08/2011 10:40 AM
Tracy Collins Webboard User Reg: 10-09-2008 Posts: 1917 Loc: St. Louis, Missouri Offline	Chiming in with agreement. Looks great to me. Question for Connie: how's about if Will cooked filets of the fish he has access to and used that as a part of the diet? That would (I think) protect from salmon poisoning risk, and still provide another protein source. Little more effort, but if the fish is free... Cinco | Jack | Fanny | Ellie | Chip | Deacon
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Connie Sutherland wrote 12/08/2011 10:49 AM Re: I need the RAW guru's advice! [Re: Tracy Collins ] #351084 - 12/08/2011 10:49 AM
Connie Sutherland Moderator Reg: 07-13-2005 Posts: 31571 Loc: North-Central coast of California Offline	Quote: Tracy Collins .... Question for Connie: how's about if Will cooked filets of the fish he has access to and used that as a part of the diet? That would (I think) protect from salmon poisoning risk, and still provide another protein source. Little more effort, but if the fish is free... Oh, absolutely! Canning (which of course is intense cooking) and regular cooking destroy the parasite (Nanophyetus salmincola) and its infection (which is the problem ... not that Nanophyetus parasite on its own) of Neorickettsia helminthoeca. The rickettsia is the problem. This one is dangerous only to canids (so far, that is the research result), not to humans or other animals. It's deadly if untreated. (It's very treatable, too, but it's often not diagnosed, so fishermens' dogs often die after getting into or being given the scraps from cleaning the infected raw salmonids.)
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Connie Sutherland wrote 12/08/2011 11:02 AM Re: I need the RAW guru's advice! [Re: Connie Sutherland ] #351086 - 12/08/2011 11:02 AM
Connie Sutherland Moderator Reg: 07-13-2005 Posts: 31571 Loc: North-Central coast of California Offline	Local fishing boat guys sell scraps from filleting at the farmers' market down the street when they butcher their fish for sale. They call it "cat food." (This is a grade lower than the bigger scraps they call "stir-fry." lol) I grab them all even if there may be salmonids from waters north of here mixed in. (Northern California is now seeing the infected fish.) I get all I can get at $1 a pound, and I wish for more! I just cook it all in the oven.
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Tracy Collins wrote 12/08/2011 11:06 AM Re: I need the RAW guru's advice! [Re: Will Rambeau ] #351087 - 12/08/2011 11:06 AM
Tracy Collins Webboard User Reg: 10-09-2008 Posts: 1917 Loc: St. Louis, Missouri Offline	what do you do with the bones? Cinco | Jack | Fanny | Ellie | Chip | Deacon
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Connie Sutherland wrote 12/08/2011 11:15 AM Re: I need the RAW guru's advice! [Re: Tracy Collins ] #351088 - 12/08/2011 11:15 AM
Connie Sutherland Moderator Reg: 07-13-2005 Posts: 31571 Loc: North-Central coast of California Offline	Quote: Tracy Collins what do you do with the bones? There are no bones. These are scraggly edges of fillets that they trim off so the fillet (1) looks nicer and (2) cooks fairly evenly. I guess. These are tiny raggedy scraps that I'm lucky if I can get a pound from one fisherman.
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