I was sent a email from a feed suppied and wondered if anyone knew anything about it, I have emailed them to see if I can get a breakdown of the ingredience.

Hi There!

Please could you forward me the email? Would be interested too
meillion@btinternet.com

Thanks
Pam

Some time ago I posted about this food, by fate my local feed merchant had the  Bozita tinned food this time we went they had Reindeer flavour and Elk as well as Chicken and Rice. we bought the Reindeer and the elk the dogs loved it, bit I do not know if this was a one off they had anyone know anything about this food

The wesbite is http://www.doggy.se but the English part of the site is pathetic, it won't tell you anything. For the elk variety, I shall translate what it says about ingredients: (It's a rubbish translation, sorry, not the sort of stuff I really know how to translate)

"Contents
Lungs, gullet , chicken, meat something, never heard the word before!, elk (min. 4%), tripe, spleen, minerals, haemoglobin.

Additives per kg
Vitamin A 4000 IE, vitamin D3 400 IE, vitamin E 12 mg (alphatokopherol), copper (copper sulfate) 2 mg. Preserved with salt, recognised additives. Contains all vitamins and minerals your dog needs.

Nutritional value
Raw protein 10%, raw fat 6%, plant threads?? 0,5%, ash 2% (calcium 0,4%, phosfor 0,3%), water 81%."

Going by the above translation this food doesnt sound very nutritious at all! Lungs are pretty much nutritionless,not sure about gullet,and if the food is called elk and chicken,then  these two ingredients should form the bulk of the food,which they obviously do not! They may as well have left out the elk as its way down the list and only 4% and it contains chicken instead of chicken meal.The ingredients are weighed before they are cooked,chicken is 75% water,after its cooked it becomes so much lighter and would be down the list past the elk most probably.

Although having said this the food looks more like a wet food in which case it wouldnt contain any meals. Is it a dry or wet food?

Frankly having looked at the ingredient list it isn't anything more than a gimmick, as the rest is pretty bog standard in the dry food, and the fancy meat is low down in the ingredient list.  Meat content not particularly high.

They do both, that was the canned stuff and I wasn't impressed when I gave it to the dogs, though being Elkhounds they liked it well enough :D

Kate,

Why would you say lungs are "nutritionless" - they are as much a source of protein as muscle - same for gullet.

The interesting thing about this labeling is that instead of some mystery catch-all label like "animal derivatives" this food actually identifies the ingredients.

Hi Stacey,

Because out of all the organ meats lung has the least amounts of vitamins,EFAs etc it is also very cheap.Had it been listed down the list it wouldnt be so much of a problem,but considering its first i wouldnt put much stock in this food. I have just about turned my house upside down looking for a list i have of organ meats and their nutritional analysis,on which lungs are listed,but i cant bloody find it,and i cant exactly remember the amounts of nutrients it contains,but i do remember they are very low.
Youre right about the animal derivatives,but the foods that use this catch phrase would be very unlikely to use even lung or gullet,beaks and feathers and such would more likely fall under the animal derivative umbrella,at least lung and gullet have some benefits,however small,ingredients listed as derivatives are the cast offs,whatever they me be that week!

Hi Kate,

Yes, well actually the label for ingredients like lungs, brain, intestines & stomach (tripe) kidneys, or blood or gullet is "by-product."    It's any part of the animal not normally used for human consumption - at least not in the Western world very often or not often spoken about in polite company.  :-)  (Blood is what makes black pudding black, of course ... but let's not mention that at the next fry up!) 

I can't find a source listing nutrional content of by-products either, would be interested to see a list.

Stacey

(Blood is what makes black pudding black, of course ... but let's not mention that at the next fry up!) 

In Sweden we don't mince the words and we call black pudding BLOOD pudding. :)

Poland too where blood sausage is popular.  Brawn, tripe and Totters are regular fare.  Tripe tends to be cut into ribbons and cooked like a soup, often quite spicy and looks like chicken nood;le soup with a lot of noodles :D

I am SOOOOO glad I am vegetarian! :D :D

My maternal grandparents were of German extraction and they liked to give my sister and I a taste of "scrambled eggs".   When I was a bit older I recognized it for what it was and, of course, refused to eat it.   Recipe was onions fried with bacon, then lightly crumbled cow's brain in the pan until it was just cooked.  Makes me want to heave now.  

Another favorite of theirs was cow's tongue - the entire darn thing curled up on a large platter.  Picture of my sister and I sitting at the dinner table crying because we refused to eat it and my parents made us sit at the table until we tried. 

Ah, and then there were pickled pigs feet, canned and sitting in their jellied juice.   And lest I forget - the yards of pig or cow intestines purchased to use as casings for sausages.

And on the other side of the family, the Ukranian sausage made from duck blood and kasha (bulgur wheat) or rice.  (That I really do still like!)

Children: "What's for dinner tonight grandma?"  Grandma: "Meat by-products."   :-)

My mothers side of the family are all Polish from the Ukaraine :D  Still often eat kasza instead of Potatoes.

Now that I'm getting a bit nostalgic, I think I'll buy a box of kasha in Waitrose tomorrow! 

>lungs, brain, intestines & stomach (tripe) kidneys, or blood or gullet is<

But do you think these are the things they are talking about when they say derivatives? I dont As gross as it is people still eat the above things and they would be too expensive a product to use for the manufactures who make those foods that use derivatives and if they did use them regularly,they would have no problems listing them on the ingredient label.

I dunno, just my thoughts

Hi Kate,

The animal parts used - whether labeled by-product or derivatives - are not too expensive.   There isn't a market for them for human consumption and if you think about an animal after slaughtering there is a lot leftover that you will not find down the meat or chicken aisles at Tesco's.  

Stacey