Turkey with lamb — for gentle digestion
Turkey is a particularly easily digestible protein rich in selenium. Also, turkey meat is rich in essential amino acids, which are necessary for strong muscles and healthy cells. Turkey necks are a source of calcium, essential fatty acids, proteins and enzymes. The recipe uses sheep stomachs – the perfect combination of nutrients, good bacteria and digestive enzymes. An excellent choice for dogs with a sensitive digestive system, as well as for those who are just starting their transition to a biologically appropriate diet.
One burger weighs approximately ~ 160g (+ -5%) and is therefore ideal for both large and small dogs. Burgers are packed in 10 pcs. in plastic packaging, so it will be very convenient for you to take out and defrost the daily portion.
Ingredients
turkey 55% (ground meat, carcass), lamb 25% (stomach, lungs, liver), sprats 10%, vegetables and fruits 10% (broccoli, carrots, spinach, apples, blueberries, cranberries).
Analytical composition
- Humidity: 72%
- Proteins: 13.6%
- Fat: 10.4%
- Ash: 3.48%
- Fiber: 0.5%
Feeding instructions
- Store in the freezer.
- Thaw in the refrigerator before feeding.
- Do not microwave or heat-treat the product.
- Once thawed, store in the refrigerator and use within 48 hours (or longer depending on refrigerator temperature).
- Not intended for human consumption.
- Wash hands, utensils, and surfaces with soap before and after handling; wash the pet’s bowl after each meal.
- Store separately from human food.
- Always provide fresh drinking water.
- For a balanced diet, dogs/cats should receive at least 5 different protein sources over a 3-month period.
- Adult dogs/cats should be fed 2–4% of body weight depending on activity level; adjust individually.
- Never change protein sources abruptly; introduce new food gradually.
Useful information
- Protein – biological molecules composed of one or more amino acid chains.
- Fats – all fats, including saturated and unsaturated fats, polyunsaturated and monounsaturated fatty acids.
- Ash – inorganic residue remaining after the removal of water and organic matter.
- Fiber – undifferentiated plant components.
- Moisture – natural water content of the ingredients used.