Page 216 - Small Animal Clinical Nutrition 5th Edition

218 Small Animal Clinical Nutrition

VetBooks.ir Table 10-10. Cooked ingredient substitution lists. 4.5-kg Medium fat: These foods in these amounts yield 7 g protein

Major
18-kg
Ingredients
Starch, cooked nutrient (40-lb) dog (10-lb) cat with 5 g fat and 73 kcal Ground beef (>80% lean), corned beef,
Carbohydrate
12 g
60 g
30 g
Beef
Meat, cooked Protein 28 g 9 g ribeye
Fat Fat 10 g 10 g Dairy 30 g Cheese: mozzarella, ricotta, farmer
Fiber Dietary fiber 10 g (max) 5 g (max) Fish 30 g Tuna, salmon canned in oil, drained
Lamb 30 g Leg, rib, sirloin, loin, shank, shoulder
Starch: These foods in these amounts yield 15 g carbohy- Mixed meats 30 g Low-fat luncheon meats with 3-5 g
drate with 3 g protein, trace fat and 80 kcal fat/oz., 85-90% lean
Bread 25 g Breadsticks, raisin, rye, whole wheat, Organ meats 30 g Liver, kidney, heart, sweetbreads
white Pork 30 g Loin, shoulder arm and blade, butt
30 g Bagel, English muffins, buns, rolls, pita, Poultry 30 g Chicken or turkey meat with skin, duck
tortilla and goose well-drained of fat
Cereal 20 g Ready to eat cereals 50 g Egg whole
25 g Bran cereals, shredded wheat Veal 30 g Cutlet
30 g Bran flakes, Chex Vegetable 120 g Tofu
100 g Cooked cereals and grits
Grains 20 g Cornmeal, flour, cornstarch, popcorn, High fat: These foods in these amounts yield 7 g protein with
tapioca 8 g fat and 100 kcal
75 g Rice Beef 30 g Ground beef (<80% lean), brisket,
100 g Barley, pasta chuck, ribs, USDA prime
Vegetables 50 g Baked beans, sweet potato Dairy 30 g Cheese spreads, all regular American,
75 g Beans, peas, lentils, plantain blue, cheddar, Monterey, Swiss
80 g Corn Lamb 30 g Breast, ground
100 g Corn on the cob, lima beans, green Mixed meats 30 g Cold cuts, sausages
peas, potato, yam 45 g Frankfurter
150 g Squash, parsnips Pork 30 g Spareribs, back ribs, ground, country
200 g Pumpkin style and deviled ham, sausage
Veal 30 g Breast
Protein: Should be weighed after cooking and after bone, Vegetable 30 g Peanut butter
skin and excess fat have been removed
Low fat: These foods in these amounts yield 7 g protein with Fats: These foods in these amounts yield 5 g fat with 45 kcal
3 g fat and 55 kcal Monounsaturated 5 g Margarine with soybean, cottonseed,
Beef 30 g Baby beef, chipped beef, flank tender- partially hydrogenated oils, peanut oil,
loin, plate ribs, round (bottom, top), all olive oil
rump cuts, lean spareribs, tripe, ground Polyunsaturated 5 g Soft tub margarine, oil (safflower, corn,
beef (>90% lean) and USDA good and sunflower, cottonseed, sesame)
choice 15 g Diet margarine with safflower, corn, sun–
Dairy 30 g Cottage cheese flower oil
45 g Cheeses (low fat 3 g or less/oz.) Saturated 5 g Chicken fat, beef fat, bacon fat, lard,
Fish 30 g Any fresh or frozen, tuna or mackerel butter, shortening
canned in water 15 g Heavy cream, cream cheese
Mixed meats 30 g Low-fat luncheon meats with 3 g fat or 30 g Sour cream, nondairy substitutes, gravy
less /oz., >90% lean 45 g Light cream, half & half
Pork 30 g Leg, tenderloin, ham, Canadian bacon
Poultry 30 g Chicken or turkey meat without skin Fiber: Grams of dietary fiber per 100 g of these foods
90 g Egg whites Low (0-2 g) Asparagus, cucumber, lettuce, zucchini, alfalfa
Seafood 30 g Clams, crab, lobster sprouts, eggplant, mushrooms, celery, green
50 g Scallops pepper, tomatoes
60 g Shrimp Medium (2-4 g) Bamboo shoots, carrots, peas, string beans,
90 g Oysters bean sprouts, chickpea, pinto beans, summer
Veal 30 g Leg, loin, rib, shank, shoulder squash, broccoli, cauliflower, pumpkin, turnips,
Wild game 30 g Venison, rabbit, squirrel, pheasant, cabbage, kidney beans, spinach, watercress
goose without skin High (5 g or more) Beans (white, red, lima, black, broad, soy)

Additional Instructions should be informed that uncooked meat and eggs can harbor
Specific instructions for preparing, storing and feeding of pathogenic bacteria that are normally killed during cooking
homemade foods should be given to pet owners. Explaining the (Chapter 11). Animal ingredients (meat and eggs) should be
importance of a balanced food and providing practical recom- cooked for at least 10 minutes at 82°C (180°F). Vegetable
mendations about how to mix and cook the food will increase ingredients should be washed or rinsed and cooked if increased
compliance. Some owners may even prefer a commercially pre- digestibility is desired. Owners can make homemade foods that
pared food when they realize what is involved in preparing a lack preservatives and antioxidants in three- to seven-day
balanced homemade recipe. batches but must refrigerate the food in airtight containers
Some owners and breeders encourage the use of uncooked between meals (0 to 4°C [32 to 40°F]). Larger quantities of
meat and eggs in their homemade pet food recipes. Pet owners food can be frozen (-20°C [<0°F]). Because homemade foods