Mattzilla Posted March 15, 2015 Share Posted March 15, 2015 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 kjCalories 98 kcal Protein 22.9 g Fat 0.2 g Carbohydrate 1.5 gAnyone 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.ThanksMatt Link to comment Share on other sites More sharing options...
Mattzilla Posted March 15, 2015 Author Share Posted March 15, 2015 hmmm that nutritional value table didn't transfer properly... will update shortlyFixed Link to comment Share on other sites More sharing options...
pat williamson Posted March 15, 2015 Share Posted March 15, 2015 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 . Link to comment Share on other sites More sharing options...
Mattzilla Posted March 15, 2015 Author Share Posted March 15, 2015 Here is my recipe pat250g beef heart (trimmed)250g green prawns peeled250g cod fish125g peas (skins removed)125g baby spinach - wilted1tbs spirulina powder1tbs Astaxanthin powder1/2 tbs paprika powder1 egg yolk1/4 cup mixed pellet food - blended to a powderi find that the powdered pellet food, egg yolk and the prawns hold it all together well Link to comment Share on other sites More sharing options...
Buccal Posted March 16, 2015 Share Posted March 16, 2015 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. Link to comment Share on other sites More sharing options...
Canberra Alex Posted March 16, 2015 Share Posted March 16, 2015 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 goesA Link to comment Share on other sites More sharing options...
Mattzilla Posted May 17, 2015 Author Share Posted May 17, 2015 Just a quick update on the new roo fillet mixused roo filletscallops with row attachedwhite fish (can't remember which type i used)green prawnsspirulina powderastaxanthin powderpaprikaegg yolkdried pellets (blended, as a binder)spinachpeasall 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 farcheers Link to comment Share on other sites More sharing options...
Gombe Posted May 17, 2015 Share Posted May 17, 2015 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. Link to comment Share on other sites More sharing options...
Mattzilla Posted May 17, 2015 Author Share Posted May 17, 2015 scallops are probably easier to come by and are deemed suitable for human consumption so i use them out of ease Link to comment Share on other sites More sharing options...
malrift Posted May 21, 2015 Share Posted May 21, 2015 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. Link to comment Share on other sites More sharing options...
Recommended Posts
Archived
This topic is now archived and is closed to further replies.