From:
Sukie Crandall
Date: 2003-05-20 18:25:01 UTC
Subject: fat utilization
To: ferrethealth@smartgroups.com
Message-id: <a0600120abaf022a146f2@[10.0.1.12]>
I asked Dr. Willard because he holds a Ph.D. in Animal
Nutrition/Biochemistry, a M.S. in Animal Science/Statistics, and a
B.S. in Agriculture Technical Engineering and Animal Science.
At 4:16 PM -0600 05/19/2003, Tom Willard wrote:
>Sukie, there again, not much info is available on
>ferrets. I do believe the ratio of energy to protein should be reduced
>at least some. However, in practical dry diets it is more difficult
>than that. As one reduces the fat the protein must rise or the
>carbohydrates must go up. Given the fact we are trying to reduce the
>soluble carbohydrates increasing the proteins is the only logical
>solution. Protein quality is very important at this time because just
>increasing the protein level in the diet is not the answer. We need to
>have a very high biological value (BV) protein, one high in essential
>AA, which are easily metabolized. The idea is to reduce the
>glyconeogenic AA (those which produce glycogen when metabolized) that
>further helps to manage the circulating glycogen. I believe Totally
>Ferret, with its high chicken, egg and liver protein and low
carbohydrate level (approximately 20% or less) meets this high
>BV, and is the best food for normal feeding as well as managing most
insulinomas in ferrets.