Fresh meat

The importance of fresh meat

In order for dogs and cats to get the full health benefits of the proteins provided by meats, it is vital that these are fresh, as then they will provide:


These are proteins of high biological value, as they contain all the essential amino acids which are necessary for the proper development and functioning of dogs’ and cats’ bodies.


After egg proteins, they are the proteins with the highest digestibility for dogs and cats. The body uses a higher percentage of nutrients, generating less waste and therefore reducing the volume of stools.


Poultry meats are some of the most appetising, constituting diet that gives the animal the naturally preferred taste.



We primarily use fresh poultry meats (chicken and turkey), as they are of a higher biological value and contain all essential amino acids, with the highest digestibility ratio (after eggs).

We use whole pieces with the complete muscle, bone, cartilage and skin content, as they contain vitamins and minerals required for the animal. No feathers, feet or beaks.

We also use fish, lamb and fresh pork which are also of high biological value for certain breeds to meet specific functional requirements.

Dogs and cats need a diet rich in protein for the proper development and maintenance of muscles, the skeletal system, skin and hair.

Their anatomical and physiological characteristics are clearly appropriate to the consumption of high-protein diets, based on meat:

Short and pointed jaw and teeth, designed for grasping and tearing. A much shorter digestive tract, designed to adapt to a rapid digestion of raw meat and fat. With enzymes and gastric juices suitable for the digestion of meats.

In a simplified way, we can say that a medium sized adult dog on a maintenance regime needs at least 3g of protein per kilo of live weight, with 5 g for cats. Dogs and healthy cats can tolerate extremely high amounts of protein in their diet without harming their bodies.


The quality of the protein is measured by its biological value. The biological value of a protein refers to the number and type of essential amino acids it contains, in addition to its digestibility and capacity for metabolisation.

Essential amino acids cannot be produced by the body. They must therefore be obtained through food. The more essential amino acids a protein contains, the higher its quality is. Also, the higher the digestibility, the higher percentage of nutrients the body uses and the less waste is produced.

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