How do I calculate DM in a home-made recipe that is 55% chicken and 45% water?
TIA
TIA
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Calculating Dry Matter
- Thread starter P+P's Meom
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It's not that easy because the chicken itself has moisture. Is it raw chicken or do you cook it? If it’s raw, you can look up % moisture from USDA database. If you’re cooking it, then 
. Because you just don’t know how much moisture is lost to cooking/evaporation even if you retain the liquids.
What is your end goal for calculating DM? Maybe we can figure out another way to get there. Like the USDA database for nutrition facts.
. Because you just don’t know how much moisture is lost to cooking/evaporation even if you retain the liquids.What is your end goal for calculating DM? Maybe we can figure out another way to get there. Like the USDA database for nutrition facts.
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- #3
The chicken is cooked . . .
The nutrient chart I use shows that the Vit. A in my chicken-only recipe content is very low - Like only 15% of the AAFCO recommendation. I know Vit. A can be dangerous if over supplemented, so I don't want to just toss some in.
{This chart is from Alnutrin's site}
The nutrient chart I use shows that the Vit. A in my chicken-only recipe content is very low - Like only 15% of the AAFCO recommendation. I know Vit. A can be dangerous if over supplemented, so I don't want to just toss some in.
{This chart is from Alnutrin's site}
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How come you didn't add liver? That should be included per Alnutrin instructions. That will be your Vitamin A source.
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No body likes it!
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That is where you are going to get the Vitamin A.
Maybe
mschauer
has a suggestion for a replacement.- Thread Starter Thread Starter
- #7
I have Vit. A tablets. I'm trying to figure out how much to add.Maybe
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I can’t tell you. I’m hoping
mschauer
can comment.Otherwise maybe figure out how much Vit A is in the Alnutrin recommended amount of liver. A couple things I don’t know is the bioavailability and what form of Vit A to use in tablets as cats are meant to get their A from animals. I don’t know whether a pill would have the right form.
Until you can get your recipe complete and adequate, I recommend hedging your bets by also feeding canned.
Using your recipe of 1 lb stewed chicken breast, 1.6 c water and 9.1 g of Alnutrin, I calculate you would need to add 200 mcg of a vitamin A supplement to meet the AAFCO recommended 5000 IU. I would add 400 mcg of supplemental vitamin A for a safe margin of error. There would be no danger of exceeding the safe upper limit of 750,000 IU.
If you need further help just let me know!
If you need further help just let me know!
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- #10
mschauer
Thank you! You rock!
