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Reviews Views Date of last review
1 9498 Sun March 5, 2006
Recommended By Average Price Average Rating
No recommendations None indicated None indicated
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Description: Ingredients:
Lamb meal, brewers rice, rice gluten, rice flour, poultry fat (preserved with mixed tocopherols) natural flavor, brewers dried yeast, powdered cellulose, potassium chloride, salt, L-lysine, calcium carbonate, choline chloride, zinc proteinate, vitamin supplements (A, D3, E, B12), ascorbic acid, zinc oxide, manganese proteinate, copper proteinate, extract of rosemary, manganese oxide, copper sulfate, niacin supplement, calcium pantothenate, pyridoxine hydrochloride, riboflavin supplement, thiamine mononitrate, calcium iodate, biotin, sodium selenite, folic acid.

Guaranteed Analysis:
Protein (minimum) 28%
Fat (minimum) 15%
Moisture (maximum) 10%
Fiber (maximum) 3.5%


Extra Information:
Optimal feeding amounts may vary with age, temperament, activity level and environment.



Editors

Registered: October 2005
Posts: 3957
Review Date: Sun March 5, 2006 Would you recommend the product? No | Price you paid?: Not Indicated | Rating: 0 

 
Pros: First ingredient is a named meat product.
Cons: Insufficient meat content, liberal use of fillers, fat of unidentifiable origin.

The first ingredient in the food is a named meat product, in meal form. It is the sole meat product in the food.


The primary grain is brewers rice. Brewers rice is a low quality grain and by-product.


Rice gluten is a waste ingredient and is likely to be similar to corn gluten, for which the AAFCO definition is "that part of the commercial shelled corn that remains after the extraction of the larger portion of the starch, gluten, and term by the processes employed in the wet milling manufacture of corn starch or syrup". Rice flour is a grain fragment which we consider to be filler.


Poultry fat is a further low quality ingredient and is impossible to determine the source. Unidentified ingredients are usually very low quality. AAFCO define this as "obtained from the tissues of poultry in the commercial processes of rendering or extracting. It consists predominantly of glyceride esters of fatty acids and contains no additions of free fatty acids. If an antioxidant is used, the common name or names must be indicated, followed by the words "used as a preservative".


Overall, this food contains an inadequate amount of meat, and the remaining ingredients are all low quality waste products of little or no nutritional value. Not a food we would ever recommend.


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