Page 1235 - Small Animal Clinical Nutrition 5th Edition

Appendices 1287

Appendix 19. Nutrient content of human foods often used as animal treats in Europe on a nutrient level/100 g dry matter basis.*
Energy
VetBooks.ir Foods Moisture (kcal ME)** Protein Fat NFE Crude Ca P K Na Mg
fiber
Biscuits
Boudoir (lady finger)
4.1
1.0
0.2
6.7
402
80.0
0
0.1
0
Dry biscuit (average) 5.9 369 8.1 12.1 87.1 0 0 0 0.1 0.1 0.1 0
0.2
Petit beurre 1.0 378 5.7 10.1 77.8 0 na na na na na
Speculoos 1.0 437 5.5 19.2 72.8 0 0 0.1 0.1 0.3 0
Speculoos (all wheat) 1.0 411 6.6 17.0 69.7 4 0 0.2 0.2 0.3 0.1
Cheese
Camembert 51 533 51.0 40.8 2 0 1.2 0.6 0.2 1.6 na
Gouda 42 552 42.9 47.2 0 0 1.6 0.9 0.2 1.0 0.1
Gruyère 32 592 42.7 51.5 1.5 0 1.3 0.9 0.2 0.7 na
Parmesan 26 509 54.1 36.5 2.7 0 1.4 1.2 0.2 1.4 na
Meat (cold cuts)
Pâté de foie (liver pâté) 49 651 23.7 64.1 6.5 0.4 0 0.3 0.2 1.6 0
Salami (one slice) 32 628 27.4 61.8 1.9 0 0 0.3 0.4 2.2 0
Saucisson (average) (one slice) 46 671 25.9 66.7 3.7 0 0.1 0.3 0.3 1.9 0
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.
Appendix 20. Nutrient content of common protein sources.*
Moisture ME** Protein Fat NFE Fiber Ca P Na K Mg Serving
(kcal) (kJ) size***
Meats
Chicken
Fryers, dark meat, raw, skinless 77.3 112 469 18.1 3.8 0.0 0.0 0.01 0.19 0.07 0.25 na na
Fryers, fried wings 52.6 268 1,121 29.0 14.8 2.7 0.0 0.01 0.24 na na na na
Fryers, light meat, raw, skinless 77.2 101 423 20.5 1.5 0.0 0.0 0.01 0.22 0.05 0.32 0.02 na
Fryers, raw giblets 78.4 103 431 17.5 3.1 0.1 0.0 0.01 0.22 na na na na
Fryers, raw meat, skinless 77.2 107 448 19.3 2.7 0.0 0.0 0.01 0.20 0.06 0.29 na na
Fryers, raw wings 73.5 146 611 18.5 7.4 0.0 0.0 0.01 0.20 na na na na
Hens and cocks, dark meat, raw, 71.2 154 644 20.2 7.5 0.0 0.0 0.01 0.19 0.07 0.25 0.02 na
skinless
Hens and cocks, light meat, raw, 71.7 133 556 23.4 3.7 0.0 0.0 0.01 0.22 0.05 0.32 0.03 na
skinless
Hens and cocks, raw giblets 66.8 191 799 18.6 11.6 1.8 0.0 0.02 0.21 na na na na
Turkey
Dark meat, raw, skinless 73.6 128 536 20.9 4.3 0.0 0.0 na na 0.08 0.31 na na
Light meat, raw, skinless 73.0 116 485 24.6 1.2 0.0 0.0 na na 0.05 0.32 na na
Raw, total edible 64.2 218 912 20.1 14.7 0.0 0.0 na na na na na na
Duck
Domesticated, raw meat, skinless 68.8 165 690 21.4 8.2 0.0 0.0 0.01 0.2 0.07 0.29 na na
Raw, total edible 54.3 326 1,364 16.0 28.6 0.0 0.0 0.01 0.18 na na na na
Beef
Chuck cuts, raw, lean 70.3 158 661 21.3 7.4 0.0 0.0 0.01 0.21 na na 0.02 na
Ground beef, raw, lean 68.3 179 749 20.7 10.0 0.0 0.0 0.01 0.19 na na 0.02 na
Raw, regular 60.2 268 1,121 17.9 21.2 0.0 0.0 0.01 0.16 na 0.24 0.02 na
Raw, total edible 60.8 257 1,075 18.7 19.6 0.0 0.0 0.01 0.19 na na 0.02 na
Lamb
Composite of cuts, raw, lean 62.5 247 1,033 16.8 19.4 0.0 0.0 0.01 0.15 na na 0.02 na
Raw, fat 56.3 310 1,297 15.4 27.1 0.0 0.0 0.01 0.14 na na na na
Raw, regular 61.0 263 1,100 16.5 21.3 0.0 0.0 0.01 0.15 na na 0.02 na
Pork
Composite of cuts, lean raw, (avg) 69.0 174 728 19.1 10.2 0.0 0.0 0.01 0.22 na na 0.02 na
Composite of cuts, total edible 52.6 346 1,448 14.6 31.4 0.0 0.0 0.01 0.16 na na na na
raw, fat class (28% fat)
Composite of cuts, total edible 56.3 308 1,289 15.7 26.7 0.0 0.0 0.01 0.18 na na 0.02 na
raw, medium fat class (23% fat)
Composite of cuts, total edible 59.5 276 1,155 16.7 22.7 0.0 0.0 0.01 0.19 na na na na
raw, thin class (19% fat)
Horse
Raw, lean meat 74.0 135 565 19.0 4.5 1.5 0.0 0.01 0.13 0.04 0.29 0.02 na
Rabbit
Raw, meat 70.0 162 678 21.0 8.0 0.0 0.0 0.02 0.35 0.04 0.39 na na
Venison
Raw, lean meat 74.0 126 527 21.0 4.0 0.0 0.0 0.01 0.25 na na na na