Page 1234 - Small Animal Clinical Nutrition 5th Edition

1286 Small Animal Clinical Nutrition

Appendix 17. Nutrient content of human foods often used as animal treats in North America on a nutrient level/100 g dry matter basis.*
VetBooks.ir Foods Moisture (kcal ME)** Protein Fat NFE Crude Ca P K Na Mg
Energy
fiber
Cheese
na
50
American cheese (pasteurized)
1.1
0.1
Cheddar cheese 40 571 38.7 51.1 3.2 na 1.2 1.3 0.1 1.9 0.1
37
0.8
na
1.2
585
39.7
3.3
Fruit
Apples (not pared) 85.1 339 1.3 2.0 90.6 4.0 0 0.1 0.7 0 0.06
Apples (pared) 84.4 340 1.3 3.9 86.5 6.4 0.1 0.1 0.7 0 0
Ice cream
Ice cream (10% fat) 63.2 486 12.2 28.8 56.5 na 0.4 0.3 0.5 0.2 0
Ice cream (12% fat) 62.1 508 10.6 33 54.4 na 0.3 0.3 0.3 0.1 0
Meat
Bologna 56.2 639 27.6 62.8 2.5 na 0 0.3 0.5 3 na
Frankfurters 55.6 641 28.2 62.2 4.1 na 0 0.3 0.5 2.5 na
Others
Peanut butter 1.8 581 28.3 50.3 15.6 1.9 0.1 0.4 0.7 0.6 na
Popcorn (plain) 4.0 362 13.2 5.2 77.6 2.3 1.7 0 0.4 na na
Popcorn (with fat and salt) 3.1 434 10.1 22.5 59.2 1.8 0 0.2 na 2 na
Potato chips*** 1.8 536 5.4 40.5 49.3 1.6 0 0.1 1.2 1 na
Pretzels*** 4.5 353 10.3 4.7 79.2 0.3 0 0.1 0.1 1.7 na
Key: kcal = kilocalories, ME = metabolizable energy, DM = dry matter, NFE = nitrogen-free extract, Ca = calcium, P = phosphorus,
K = potassium, Na = sodium, Mg = magnesium, na = not available.
*Nutrients, except for moisture, are expressed as % dry matter.
**Energy is expressed as kcal metabolizable energy/100 g dry matter. Metabolizable energy calculated based on modified Atwater values:
protein = 3.5 kcal/g, fat = 8.5 kcal/g, NFE = 3.5 kcal/g dry matter. To convert to kJ, multiply kcal x 4.184.
***Sodium content varies and may be higher than the levels listed here.
Appendix 18. Nutrient content of human foods often used as animal treats in Europe on a nutrient content/treat basis.
Foods Weight Energy DM Protein Fat NFE Crude Ca P K Na Mg
(g) (kcal ME)* (g) (g) (g) (g) fiber (g) (mg) (mg) (mg) (mg) (mg)
Biscuits
Boudoir (lady finger) 6 20 5.5 0.4 0.2 4.8 0 1.4 5.3 6.3 3.0 0.2
Dry biscuit (average) 5 20 5.0 0.3 0.6 4.0 0 1.6 4.2 8.0 11.6 0.9
Petit beurre 8 30 7.9 0.5 0.8 6.2 0 na na na na na
Speculoos 8 35 7.9 0.4 1.5 5.8 0 1.3 5.3 6.4 27.0 1.2
Speculoos (all wheat) 8 33 7.9 0.5 1.3 5.5 0.3 2.0 17 18.4 22.4 6.4
Cheese
Camembert 10 26 4.9 2.5 2.0 0.1 0 60 30 11.0 79 na
Gouda 10 32 5.8 2.5 2.7 0 0 92 52 12.0 60 3.0
Gruyère 10 40.5 6.8 2.9 3.5 0.1 0 90 60 10.0 50 na
Parmesan 10 38 7.4 4.0 2.7 0.2 0 100 90 12.5 100 na
Meat (cold cuts)
Pâté de foie (liver pâté) 10 33 5.1 1.2 3.3 0.3 0 2.0 15.0 8.0 80 1.0
Salami (one slice) 10 43 6.8 1.9 4.2 0.1 0 2.8 16.7 30.0 152 1.9
Saucisson (average) (one slice) 10 36 5.4 1.4 3.6 0.2 0 2.5 15.4 18.3 102 0.7
Key: kcal = kilocalories, ME = metabolizable energy, DM = dry matter, NFE = nitrogen-free extract, Ca = calcium, P = phosphorus,
K = potassium, Na = sodium, Mg = magnesium, na = not available.
*Metabolizable energy calculated based on modified Atwater values: protein = 3.5 kcal/g, fat = 8.5 kcal/g, NFE = 3.5 kcal/g dry matter.
To convert to kJ, multiply kcal x 4.184.