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Sun Mar 15, 2015, 10:59 AM
#1
Moderator
Kangaroo fillet instead of beefheart in DIY food?
I ran across a thread on another site that suggested the use of kangaroo fillet instead of beefheart when making diy fish food (most commonly discus food).
Beefheart is used because of its low fat content (when meticulously trimmed) and high protein content.
Kangaroo fillet also has very low fat content and high protein.
Beefheart can be hard to find and costly compared to the readily available and cheap kangaroo fillet.
here is some nutritional info on kangaroo fillet
Nutrition Facts per 100g
Kilojoules 410 kj
Calories 98 kcal
Protein 22.9 g
Fat 0.2 g
Carbohydrate 1.5 g
Anyone got any thoughts on this one?
I'm about to make up a new batch of fish food and i'm thinking of giving it a go.
Thanks
Matt
my Flickr photo page: http://www.flickr.com/photos/27593184@N05/
my YouTube page: http://www.youtube.com/user/Mattzilla5000#p/u
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Mon Mar 16, 2015, 12:39 AM
#2
no reason it shouldn't work, protein is protein, to be honest I got lazy one and just used extra trim beef mince and it worked ok, lot of sinew though.
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Mon Mar 16, 2015, 08:29 PM
#3
You know. That is just not something we find on the shelf here in Canada. Caught me a little by surprise.
Jason
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Sun May 17, 2015, 12:41 AM
#4
Moderator
Just a quick update on the new roo fillet mix
used roo fillet
scallops with row attached
white fish (can't remember which type i used)
green prawns
spirulina powder
astaxanthin powder
paprika
egg yolk
dried pellets (blended, as a binder)
spinach
peas
all fish are smashing it, EXCEPT my new discus... which is a pain in the a$$
I'll keep trying with them as they have proven to be terrible eaters so far
cheers
my Flickr photo page: http://www.flickr.com/photos/27593184@N05/
my YouTube page: http://www.youtube.com/user/Mattzilla5000#p/u
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><((((º>¸.·´¯`·.¸.·´¯`·...¸><((((º>
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