I'm plenty happy with my rat's current diet (and he's been on it for most of his life so I'm not going to switch it up on him), but I was browsing around on the internet for info about rat longevity. I've read the thread on here about everyone's oldest ratties, and the theories about how rats' growing popularity as pets have weakened them genetically because of how quickly they're being churned out and how many different variations are being pushed. In my searches, East Coast Rattery popped up, I think because the breeder has all this stuff on her website about strengthening lines, increasing longevity, etc. I'm personally anti-breeder and pro-rescue (and am well aware that the Rat Shack agrees), but what I'm curious about is the recipe she has on her site for the special blend she feeds her rats.
Here's the link: https://eastcoastrattery.weebly.com/my-rats-diet--supporting-research.html
She says she feeds it alongside Oxbow Regal, and the particulars about preparation and portions are towards the bottom of the page. I'm just wondering if someone with more knowledge/experience than me would give it a look-see and comment on it. Again, my boy seems plenty happy with his current diet, but I'm just doing some research and poking around. It might be helpful for future rats!
Here's the recipe in case the link doesn't load:
Here's the link: https://eastcoastrattery.weebly.com/my-rats-diet--supporting-research.html
She says she feeds it alongside Oxbow Regal, and the particulars about preparation and portions are towards the bottom of the page. I'm just wondering if someone with more knowledge/experience than me would give it a look-see and comment on it. Again, my boy seems plenty happy with his current diet, but I'm just doing some research and poking around. It might be helpful for future rats!
Here's the recipe in case the link doesn't load:
Ingredients:
*1-2 lbs ground turkey or beef
*1 large sweet potato, baked peeled, and mashed
*1 winter squash, baked, peeled, and mashed
*5 carrots, peeled and shredded
*1/2 winter squash, boiled, peeled, and mashed
*1 green zucchini, shredded or blended
*1 yellow zucchini, shredded or blended
*1 or 2 shredded apples
*1/2 lb broccoli (or one head), diced or blended
*1lb green beans, diced or blended
*1 bag spinach, diced or blended
*1lb peas
*1 bundle rainbow (or swiss) chard or collard greens, diced or blended
*1 bundle kale, diced or blended
*coconut oil
*bone broth (requires bones and apple cider vinegar) - BONE BROTH RECIPE CAN BE FOUND HERE:
http://paleoleap.com/making-fresh-bone-stock/
Herbs
Once mix is complete, add:
-Kelp powder
-cinammon
-Dill
-parsley
-turmeric
-Garlic powder
-chlorella
-Spirulina
-wheat grass powder
Preparation:
-Boil the winter squash and sweet potato, make sure they are peeled. Mash and set aside.
-Boil the ground meat in water (just enough to float the meat) and mash with hand or other utensil until in very small pieces.
-Shred or blend zucchini, carrots, and apple.
-Dice or blend broccoli, spinach, kale, green beans, and chard/collards
Directions:
In pot of meat, add carrots, green and yellow zucchini, and broccoli. Add enough bone broth to float the mixture. Once water boils, simmer mixture for 10 minutes or until veggies are barely soft. Then, add all other veggies and simmer for another 10 minutes. Turn heat on low and add coconut oil and all herbs. Mix until all ingredients are thoroughly integrated. Turn off heat. Allow to cool. Then, store in freezer in small bags or icecube trays. This is a time consuming recipe but lasts FOREVER when made in large batches!