Our second trial with Cindy’s WholePrey and some information about Omega-3

Yesterday, we had a second trial and achieved some success!

Tabs likes it, and here’s Juno trying to share some with Tabs. That’s a good sign because Juno is also a very small eater and not really interested in eating, ie. “Who needs food? I want to play!”

Instead of letting her “share” which might lead to Tabs giving in and walking away, I gave her her own plate.

It’s still a “no” from Riley. Riley only likes Cindy’s Original with Broth, preferably all the tuna flavours.

Kai likes it, which we already know.

Still a “no” from Indra. But Indra also likes Cindy’s Original with Broth.

A definite “yes” from Samantha!

With the Monsters, a “yes” from everyone except Robin.

A “yes” from Gerald, but he also still prefers Cindy’s Original with Broth, all the tuna flavours too.

Creamy still wants nothing except raw chicken, gizzards and liver. As long as it’s raw, he will eat.

He’s still bullying poor Gerald.

Hi Smokey! After one brave trip to our garden, Smokey decided it’s still safer to stay back in her own house compound. That’s wise and smart, Smokey. Don’t wander. Stay home.

Cindy’s WholePrey compared with Cindy’s Original with Broth:

The plus point of Cindy’s WholePrey is that it is a FEDIAF-certified complete food and it is grain free. Cindy’s Original with Broth is a complementary food but the plus point of the tuna flavours is that it should have some Omega-3 in the fish (I’m just guessing here as I’m not sure because Omega-3 can be very quickly oxidised when exposed to heat and oxygen).

A quick check:

Yes, canned fish does contain omega-3 fatty acids, particularly DHA and EPA. Canned fish like tuna, salmon, and sardines are good sources of these beneficial fats. The canning process does not significantly diminish the omega-3 content, though some variations can occur depending on the type of fish and canning methods.

But…

Yes, heating can negatively impact omega-3 fatty acids, particularly EPA and DHA, especially at high temperatures. However, the extent of damage varies depending on the cooking method and duration. Deep-frying, for example, can significantly reduce EPA and DHA levels in fish. Prolonged cooking at high temperatures can also degrade omega-3s.