Homecooked Diet
Although millions of dog owners are happy feeding commercially prepared dog food, the option of home cooking is an attractive one for some. Home cooking offers increased confidence in the freshness and provenance of the ingredients.
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Considerations
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It must be emphasized that all dogs are different, and one particular recipe might suit one and not another. Puppies, growing and senior dogs have differing requirements, as do pregnant and lactating bitches. The American Veterinary Medical Association does not recommend home cooking, because pet nutrition is complicated and unique to species and individual animals. It is recommended that a veterinarian be consulted prior to switching to a home-cooked diet, and recipes obtained have been evaluated and formulated by a veterinary nutritionist.
Types of Food
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Variety is important to ensure a good range of nutrients is included in the diet. Use different meats such as lamb, chicken and turkey, along with fish and eggs. Vegetables in season can be added in small quantities. Rice, oats, millet, quinoa, bulgur and barley can be used as a source of carbohydrates. Do not neglect to add a source of calcium, which might be a commercial brand or ground eggshell.
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Amounts of Food
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The amount of home-cooked food to feed depends on your dog's particular needs, based on levels of activity, age and breed. Writing in the Whole Dog Journal 2007, Mary Straus recommends starting with around 2 lbs. of food a day for a 100-lb. dog and adjusting the amount depending on excessive weight loss or gain.
Supplements
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Supplements to the home-cooked diet are optional, but could include fish oil and vitamin and minerals. Commercial mixes are available and can be added at the end of cooking, although Steve Marsden, DVM, advises that problems can occur if a dog's food contains excess or an insufficiency of certain vitamins and minerals. The most common imbalances in home-cooked diets involve calcium, phosphorus, zinc, magnesium and iron.
Sample Recipe
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Mary Straus in the Whole Dog Journal offers this recipe:
8 to 12 oz. (225 to 350 g) muscle meat/heart/fish/leftovers (raw or cooked weight);
1 to 1.5 oz. (30 to 45 g) liver or kidney (raw weight before cooking);
1 to 2 eggs (daily or every other day);
1 to 4 oz. (30 to 100 g) yogurt, kefir or cottage cheese;
2 to 8 oz. (60 to 225 g) grains (cooked weight) or vegetables (no more than half the diet);
1,000 mg calcium (for example, 1/2 tsp. ground eggshell).
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References
Resources
- Photo Credit dog image by Snezana Skundric from Fotolia.com
