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Kangaroo fillet instead of beefheart in DIY food?


Mattzilla

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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

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How does the meat hold together when you mince it ? , that would be my only question . If the composition for fat is good then why not ?. I found the beef heart hard to find as well ( ordered one from the butcher on president av not to far from you Matt ) he trimmed it and minced it for me as well .

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Here is my recipe pat

250g beef heart (trimmed)
250g green prawns peeled
250g cod fish
125g peas (skins removed)
125g baby spinach - wilted
1tbs spirulina powder
1tbs Astaxanthin powder
1/2 tbs paprika powder
1 egg yolk
1/4 cup mixed pellet food - blended to a powder

i find that the powdered pellet food, egg yolk and the prawns hold it all together well

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Every one thinks that protein is just protein,,,,, but it's far from that.

There so, so many different types of proteins,,,, I'm sure most know this.

It's important to match the correct proteins and protein based foods to the fishes needs,,, or a number of internal/intestinal issues can arise with some fish being more susceptible than others.

So, the difference in beef heart and roo meat shouldnt be to much difference in protein compatibility to the fish.

Some of the more choice cuts of roo is very soft and tender to which sounds like a good alternative.

Mind you, I have never made discus food myself.

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Matt I have a similar recipe but I don't use egg as I find it spoils too quickly and it fouls the water.

I replace the egg with gelatine and the astaxanthin as the paprika and spiralina serves that purpose, I also use less fish and sometimes replace it with shell fish like scallop roe or muscles depending on what's on special at the fish monger.

as for replacing the heart with roo its worth a try and let me know how it goes

A

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  • 2 months later...

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

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why not use yabbies with the eggs attached instead of scallops. i don't know if theres parasites in them i don't know about. I love the addition of paprika as a colour enhancement.

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Roo is very lean meat. Especially when compared to beef heart. Even trimmed beef heart is still higher in fat than roo meat. Being an ex butcher i reckon it would be a great alternative and probably better due to the fat content.

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