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CARNILOVE Salmon & Turkey Puppy (Wet Food)

CARNILOVE Salmon & Turkey Puppy (Wet Food)

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£18.30

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Salmon is an excellent source of highly digestible proteins as well as omega-3 unsaturated fatty acids, which have a positive impact on mental development, the cardiovascular system, and metabolism (they reduce blood sugar levels). It also positively affects the quality and appearance of hair and skin. Turkey is rich in digestible proteins and has high levels of trace elements, such as zinc, and also contains vita – mins B 3 and B 6, which are critical for proper brain function, good muscle tone, and healthy growth.

Best before date shown on bottom of can. Production date: 24 months prior to expiry date. Keep in a dry and cool place, avoid direct sunlight. Serve at room temperature. Keep in the fridge after opening.

Pack: 6 x 400g.

Composition

Turkey (47%), salmon (20%), blueberries (2%), cranberries (2%), raspberries (2%), pea flour (2%), lignocellulose (1%), salmon oil (1%).


  DOWNLOAD THE CARNILOVE BROCHURE PDF

Analytical Constituents

Crude protein 9.0%, fat content 6.6%, crude ash 2.5%, crude fibre 0.5%, moisture 78.0%, calcium 0.2%, phosphorus 0.25%, sodium 0.3%. 

Vitamins and Minerals

Nutritional additives per 1 kg: vitamin D₃ (3a671)  250 IU, vitamin E (3a700) 150 mg, biotin (3a880) 0,5 mg, copper (3b406) 4,0 mg, iron (3b106) 10 mg, iodine (3b201) 0,75 mg, manganese (3b504) 3 mg, zinc (3b606) 15 mg, taurine (3a370) 1,000 mg.

Technological additives per 1 kg: Carob gum (E410) 5,000 mg.

Feeding Guide

The daily amount depends on age, size, level of activity, and environment. The recommended daily amount is shown in the feeding table. Make sure your dog has access to fresh water at all times. 

Metabolizable Energy: 1080 kcal/kg

Small & Medium (1 – 25kg):

To be used as complete feed 200g – 800g / To be used as complementary food, 50% of daily dose intake – 100g – 400g.

Large (≥ 25kg):

To be used as complete feed 800g – 2200g / To be used as complementary food, 50% of daily dose intake – 400g – 1100g.

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