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Feeding turtles, homemade preparations

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  • Gerhard Müller: Tortugas terrestres y acuaticas en el terrario, Ed  OMEGA, 1995. ISBN 9788428210249.

Abstract

Three recipes for preparing the feeding of carnivorous terrapins. These recipes are published with slight variations in different forums, books etc..

Food

Note:
Remember that turtles in captivity, but less effort to get your diet, making them prone to obesity, and this gives them breathing difficulties, unable to expand the ribcage, espcially the species that have a rigid carapace. Adult turtles should be fed on alternate days, the rest should have minnows, tadpoles and aquatic insects, causing them has to exercise to get food.

A daily ration is approximately the amount you eat it in 5-10 minutes
The juveniles were fed every day, and the baby twice daily

These are general recommendations, for more information read the tab for the species.

Recipe 1: Pudding for aquatic turtle  ( My favorite)

Ingredients to prepare 5 to 7 liters.

  • 275 grams of gelatin without additives or flavorings.
  • 750 grams of trout including head and intestines
  • 350 grams of prawns
  • 250 grams of mussels
  • 750 grams of beef heart
  • 150 grams of chicken or rabbit livers
  • 3 eggs
  • 4.5 200gramos vegetables jars of baby food carrots, spinach, vegetables, etc.
  • 1 tablespoon of vitamins for reptiles (ZVT Korvimin, etc)
  • 1 package of red color (red strawberry)
  • 1250 milliliters of water


Various utensils

  • 10 aluminum trays 1 liter of capacity, rectangular and of no great height
  • 2 Large pots
  • 1 2-liter container
  • 1 liter container (For coloring)
  • A meat grinder.
  • 1 Freezer
     

Preparation of the recipe:

In the first pot prepare the gelatin.

  • Open all packages of gelatin and may cast on a plate.
  • Fill the pot with cold water 1100cc
  • Add the gelatin slowly in cold water, and stir continuously to prevent lumps.
  • Once dissolved let stand 20 minutes.

In the second pot will ground beef and other ingredients.

  • Chop the meat and place it in the pot in cold.
  • Chop the fish and place in pan on cooling.
  • Chop the shrimp and insert them into the pot in cold.
  • Chop the livers and introduccirlos cold in the pot.
  • In a small bowl mix eggs, vitamins and baby food fracos and pour this mixture into the pot of meat.
  • Remove the products mixtures until a homogeneous mixture
  • In small bowl, dissolve the food coloring with 250 cc of water and add to meat mixture
  • Stir to homogenize the mixture
  • Heat slowly both pots to reach 40 ° C, stirring continuously.
  • Once the temperature reached is maintained coción few minutes to ensure that all of it is at the same temperature.
  • Mix the contents of the two pots and stir until the mixture homegenizar again.

Aluminum trays

  • Pour the contents in aluminum trays
  • Let cool at rest
  • Take to the nervera and let stand until completely is solidified (24 hours).
  • Unmold the contents of the trays and cut it into bars or cubes with a knife
  • Place in separate bags in the freezer


Recipe based on the existing www.chelodina.com


 


Recipe 2 :  Pudding for pond turtle ( Brigitte Artner)

ingredients

  • 1 package of powdered gelatin
  • 75 g of trout
  • 75 g of beef
  • 40 g of shrimp
  • 30 g of mussel flesh
  • 15 g of rabbit liver or chicken
  • Half chicken egg (or two quail eggs)
  • 75 ml of whole milk
  • Half a glass of homogenized vegetables
  • Half a teaspoon of powdered vitamin product
  • A pinch of red food coloring

Preparation:

  • In preparing a pot of gelatin with 400 ml of water, boiling it for about twenty minutes
  • In a skillet over low incorporating the other ingredients cut into small cubes, will enchando trout, shrimp, mussels, beef and liver, cooking over low heat, stirring often, for twenty minutes.
  • Once guidados both mixed and poured onto a flat tray to cool and let stand until cool to solidify (this may take a couple of hours).
  • Pudding is cut into small portions, depending on the size of turtles, and rapidly frozen. I do it in a bucket, so I get given


To feed the turtles, you just have to get the parts we want and leave at room temperature to thaw, do not heat because of the gelatin melts.

 

Recipe 3 -  Pudding for pond turtle (Pauler)

Ingredients

  • 1 liter of skimmed milk
  • 5 eggs
  • 1 kg of carrots
  • 1 kg of squid
  • 1 kg of lean fish with scales and spines
  • 0.5 kg of shrimp
  • 0.5 kg of beef heart, liver also some (not much, because if the mixture does not solidify)
  • 4 capsules Supradyn
  • 1 tablespoon of seaweed flour (flour made for dogs)
  • 2 liters of water
  • 600-800 g of gelatin powder feed (70-80 g / l) of the best quality, at least 260 (compacting capacity)

Preparation

  • In a pot add one liter high edge and three quarts of cold water and sprinkle the gelatin over it, stirring well, let stand 15 minutes and then bring to a simmer, stirring occasionally.
  • In separate pot cook the carrots for about 5 min, with little water.
  • Once past the 5 minutes to drain excess water and grinding,
  • Then add the crushed zanahoraria squid, beef, heart and shrimp, grinding the ingredients in advance with a shredder.
  • Simmer.
  • Then add the hot milk, seaweed meal, Supradyn capsules previously dissolved in water, stirring the mixture well. and continue cooking.
  • The cooking temperature should be between 35-40 ° C (check with a thermometer!).
  • Transfer this mixture gradually to the pot with the dissolved gelatin (temperature of 40 ° C. (If different gelatin loses cohesive power), and mix the ingredients until the mixture is homogeneous.
  •  Spread this mixture on a tray and leave to solidify.
  • Once cold, put in ice cube trays mecla and move to the freezer.



 

Recipe 4:  Pudding for pond turtle (Hartmut Wilke)

This recipe contains 75% by weight of animal origin and the rest are vegetables.

Ingredients:
  • 22.50% of freshwater fish
  • 22.50% beef heart
  • 15.00% of squid
  • 15.00% of liver
  • 25.00% Vegetables: Equal parts carrot, apple, brown rice or cooked cornmeal

Preparation
  • Shred vegetables thoroughly consegir adding water to a pasty consistency
  • Add the fish and meat and continue calamars crushed
  • Heat the mixture 80 ° C and bake for 10 minutes
  • Let cool until it is warm.
  • For each quart of puree add a heaping teaspoon of mixture of minerals andvitamins effervescent tablet dissolved in water
  • Gelatin powder is added to neutral without flavors or colors (Royal) and remeuve
  • It extends over a flat tray to cool and curdle
  • Daily rations were cut and frozen.
 
 

 

Bibliography

  • [ES] Millefanti, Massimo; Avanzi, Marta, Equipo Editorial DVE, (tr.) El gran libro de las tortugas
  • De Vecchi Ediciones ISBN: 8431530804 ISBN-13: 9788431530808
    [ES] Gerhard Müller, 1995.  Tortugas terrestres y acuaticas en el terrario,  Ediciones Omega, ISBN: 9788428210249

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