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Author Topic: Using the Alnutrin calculator to make home cooked cat food  (Read 12165 times)
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bearbearcat
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« Reply #15 on: December 13, 2011, 11:53:01 PM »

Thank you this is very helpful.  I have contacted Marta.
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bearbearcat
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« Reply #16 on: December 14, 2011, 09:53:09 PM »

I was able to purchase some organic chicken liver and heart for $2.99/lb today.  I noticed on some of the liver there is a small balloon looking sac that is probably the gallbladder.  Should I remove the gallbladder or throw it into the mix?  Thank you.
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bearbearcat
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« Reply #17 on: December 14, 2011, 10:28:28 PM »

Sorry, another question!  I also noticed that the Vitamin A content is extremely high, even without liver added.  I read that cats only need 100 IU/kg a day and Vitamin A is harmful over 5000 IU/kg per day.  My recipe http://www.knowyourcat.info/info/vitamins.htm  Is this safe?
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mikken
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« Reply #18 on: December 15, 2011, 05:38:28 AM »

I was able to purchase some organic chicken liver and heart for $2.99/lb today.  I noticed on some of the liver there is a small balloon looking sac that is probably the gallbladder.  Should I remove the gallbladder or throw it into the mix?  Thank you.

I'd remove it.  It can be bitter and put the cat off.  I'd also be ticked at the seller if I paid $3 a pound and the gallbladders weren't already removed!  Have words with your supplier.

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bug
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RIP little angel Katey


« Reply #19 on: December 15, 2011, 08:29:35 AM »

Bearbearcat, what is the recipe you're using and which supplements? It would be helpful to list what's going into the food so I can have a look. You would be amazed at how much Vit A and iron go into pet foods.

AAFCO's minimum Vit A content for adult cats is 5000 IU/kg food on a dry matter basis. The maximum is 750,000 IU on the same basis.

http://maxshouse.com/nutrition/aafco_cat_food_nutrient_profiles.htm
« Last Edit: December 15, 2011, 08:33:07 AM by bug » Logged

My little babies, you'll always be in my heart. Mom will see you later. Look after each other, ok?
August
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« Reply #20 on: April 30, 2012, 11:02:50 PM »

I've been thinking again and again about trying home-cooked another time.  I've only tried it out on the Larges and it was a big no-go.  It had me cutting up hearts and livers and really stinking up my apartment, and I found it pretty gruesome work, only to then have nobody eat it.

I felt excitement to find the threads about Alnutrin so I could read up on it, but truthfully, now my head is sort of spinning and I'm not so sure.   Undecided


Is there some kind of "snack" version where I might try cooking up a very small batch of something, maybe without the Alnutrin, to even see if they'd be interested?  Or it seems maybe that the Alnutrin is partly the palatable part?  (Not intended to be a tongue-twister.)

I do free-feed dry (they get canned in the morning and leftover wet sits out until finished or thrown), and I know there are a lot of opinions about that, but it has to be that way because it will confuse my mom if there is not food out.


Or maybe Bug's video would inspire me.   Grin
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Larges born 5/07
Sunday born prob 5/09
Tinies born 3/10
lesliek
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Trooper,Remy & Fragile


« Reply #21 on: May 01, 2012, 05:13:44 AM »

If you are just adding it to their regular diet, it won't matter if it isn't balanced for a few days. If they like pate style just cook some organs & meat & grind it with enough liquid to get the right consistency. If they like chunks, you can cut it or use pulse on the food processor to get shreds.  If they seem to like it, you can start using the calculator to balance it & adding Alnutrin or your own supplements. I would suggest trying some raw, but that might be iffy with your Mom.
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bug
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RIP little angel Katey


« Reply #22 on: May 01, 2012, 06:37:02 AM »

August, you can make up a recipe without the Alnutrin. Get 1/4 lb ground beef, 1/4 lb ground chicken or pork, a few chicken hearts, a piece of chicken or beef liver, an egg yolk and 1/8 cup canned pumpkin. Cook all of it except the egg and pumpkin and put in in the Cuisinart with cold water and blend until fairly smooth. Separate the egg yolk from the white and beat the yolk. Add it to the pumpkin. Add that slurry to the meat and serve. The proportions aren't exact, but they'll get the idea about the flavor. Mine like the food with and without the Alnutrin. As for the video, I'd love to do it, but my camera man is indisposed right now  Wink.
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My little babies, you'll always be in my heart. Mom will see you later. Look after each other, ok?
August
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« Reply #23 on: May 01, 2012, 04:12:16 PM »

I prepare and serve the wet food, so serving raw wouldn't actually be a problem, but with the humid Japan summer up ahead, I think I'd feel safer to stay with cooked for now.

I'm definitely going to try out that mix, Bug!  I'll be able to get to the supermarket on Friday (heavy rain today and tomorrow) and pick up everything.  I can't wait to try it out!  I'll take photos of course.   Cheesy

Oh - when you say "cook all of it"

1)  In a non-stick frying pan put the ground beef and ground chicken/pork and stir it together until browned (adding no oil I presume?)

2)  Cook the heart and liver in the frying pan, too?  How do I know they're ready?

3)  When adding the beat yolk pumpkin mixture - you mean to hand mix it and fold it into the slurry, or just plop the yolk/pumpkin mixture into the Cuisinart with the slurry?
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Larges born 5/07
Sunday born prob 5/09
Tinies born 3/10
bug
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RIP little angel Katey


« Reply #24 on: May 01, 2012, 05:55:36 PM »

1. Use about a tablespoon of olive oil

2. Yes. I do them separately, after I've cooked the ground meats. You don't want to cook these until they're well done, so I tend to brown the outside and when you cut into it, it should look pinkish-red and not be the texture of rubber. Both heart and liver dry out terribly if overcooked and becomes harder to process, so, I'd say medium-rare (yes, I know, vegetarian, lol!)

3. Beat the egg yolk by hand and add the pumpkin to it and mix well by hand, then, add it by hand to the meat mixture after it's processed. What happens, is if the meats are too warm, they will cook the egg while you're processing it and it'll all stick to the side of the food processor container.
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My little babies, you'll always be in my heart. Mom will see you later. Look after each other, ok?
August
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« Reply #25 on: May 01, 2012, 06:03:32 PM »

Thank you very much!

(Would it be better to cook the meats and organs, then cool them in the fridge before adding the egg/pumpkin?  Or wait until they cool down to room temp?  Sorry if these are numbskull vegetarian questions.   Roll Eyes   Grin   )
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Larges born 5/07
Sunday born prob 5/09
Tinies born 3/10
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