I just wonder why most people wean on mince and if so what age do most people start?

Personally I have weaned my first two litters on mince but have since done it on rice pudding which they seem to prefer. I found using the rice made them learn to lap quicker and they could also swallow it easier.  I then progress to scrambled egg then lastly mince. Most books suggest starting with mince.

I also usually have to start weaning just after two weeks but that is simply because I usually have to help mum along as she has had large litters and just feel it is unfair to see her being drained.  I have yet to have a litter where at least one is not bottle fed.  She still feeds them until they leave as she is a excellent mum perhaps I have sympathy having had 3 human babies.

I start mine on lapping Lactol when they are doing that happily I start to thicken with baby rice and from there onto complete pureed with lactol gradually using less and less lactol until I am only mixing with water before finally reducing the water until they are crunching happily on dry by about 6 weeks.

I wean onto scraped meat rather than mince - that comes a few days later.
:)

I start with Welpi, then progress to egg custard, then onto soaked Burns!

I weaned onto scraped meat too, held in my fingers and they just sucked at it till it was gone.

i use pedigree puppy porridge,you can make it as thick or runny as you like,hope this helps
louzola

WQell I ahve always weaned onto puppy milk with soaked mashed down puppy food so that the milk is the consistency of gruel/Porridge.  I gradually thicken the mixture as they get older.  At 4 weeks I add minced chicken trip etc if I am using it at the time.  Each pup gets a 1/4 pint of puppy formula right up to the time they leave,a dn increasin amounts of puppy complete (usually a mixture of my favourite brends, so that new owners have a choice of what to carry on with).  I add meat so that pups are getting a varied diet so they are easy for the new owners to eventually change onto their prefered regime.