Now that you know everything you need about proper nutrition of chinchillas and about harmful products, useful goodies can be discussed. You can do the picking yourself and prepare wonderful supplies for your pet. He will be delighted!
Useful plants and fruits
ATTENTION! You should always remember that all fruits, berries and vegetables must be given only in dried form. Otherwise, digestion complications may occur.
We will consider drying methods and recipes a bit later. To begin with, we dwell on the main useful products and their properties.
Viburnum. Viburnum fruits are rich in vitamins K and P, organic acids, potassium salts, contain up to 32% sugars, tannins (about 3%), calcium, iron, phosphorus, magnesium, iodine. By the content of Vitamin C and the amount of iron, provitamin A (carotene), viburnum phosphorus far outstripped all citrus fruits. The fruits and leaves of viburnum contain potent phytoncides, which are detrimental to many microorganisms. The fruits of viburnum have properties that improve digestion. Used as a general strengthening agent, it has diuretic, choleretic, anti-inflammatory and wound healing properties. You can give branches, leaves and fruits. Dosage: 2 times a week for 1 piece.
Corn. Important and essential minerals are found in corn grain: potassium, calcium, magnesium, iron, phosphorus salts. It is rich in vitamins B1, B2, PP, calcium, magnesium, phosphorus and iron, as well as trace elements (copper and nickel). Dosage: 3-5 grains per day. Do not hang corn on the cob in a cage!
Carrot. Useful for chinchilla fur, strengthens the heart muscle, stimulates appetite, volatile, contained in carrots, are a natural antimicrobial agent and help chinchillas cleanse the mouth and teeth from the pathogenic environment. Carrots also help with anemia and dysbiosis in animals. Dosage: 1 circle 3 times a week.
Calamus roots. It contains essential oils and acorin glycoside, which, acting as a natural bitterness, affects the taste buds, enhances appetite and stimulates the production of juice in the stomach. Saberfish helps get rid of flatulence, intestinal colic, due to the disinfecting effect, as a whole improves digestion, enhances the secretion of bile. Sabelnik relieves cramps, therefore it is indispensable for some disorders of the nervous system. Due to the presence of terpenoids in the calamus root, it is an antispasmodic. Dosage: 1 cm root 1 time per week.
Karkade (hibiscus, Chinese rose). Increases liver protection and removes unnecessary metabolic products from the body. High content of vitamin P. Hibiscus color contains from 7.5 to 9.5% protein, which includes 13 amino acids, of which 6 are irreplaceable. They also contain polysaccharides, including pectin, which contribute to the release of toxins and heavy metals from the intestines. An excellent vitamin supplement to the diet of chinchillas, as it improves metabolism, tones and strengthens the body’s protective properties, and increases resistance to infectious diseases. Dosage: 1 teaspoon 1 time per week.
Meadow clover. It is an antibiotic, anti-inflammatory, antiviral, antifungal, antimicrobial, antitumor agent. An amazing plant, it contains many biologically active substances: polysaccharides, alkaloids, glycosides, bioflavonoids, biotin, choline, trifolizin (antifungal agent), salicylic, folic, coumaric acid, vitamins B, E, C, P, carotene, phosphorus, a lot trace elements. Dosage: no more than 2 pieces once a week.
Plantain leaves. They represent a whole warehouse of vitamins (groups A, K and C). They are rich in tannins, polysaccharides. The healing properties of plantain in its anti-inflammatory, wound healing, bactericidal, antispasmodic action, regulate the work of the gastrointestinal tract. Dosage: 1 sheet of medium size 2 times a week.
Chicory. Most often used as an astringent and antimicrobial agent. In addition, this plant is endowed with soothing, anti-inflammatory, choleretic, diuretic, antipyretic, vasodilator, and hypnotic effects. It is also used to improve digestion, increase appetite. Chicory contains vitamins of groups A, B, C, E, PP, proteins, fats, tannins, bitter and tarry substances, pectin, salts, choline, chicory, essential oil, manganese, potassium, iron, sodium, phosphorus. Dosage: 1-2 flowers or stem 1-2 times a week.
Weeping willow. Willow leaves contain a record amount of vitamin C. In addition, the chemical composition of willow leaves is enriched with calcium, iron, as well as phosphorus and vitamin PP. Willow leaves contain in their chemical composition a significant amount of tannins, as well as flavonoids and salidroside. Naturally occurring compounds such as flavonoids are valued for their unique antiviral properties. Pouring willows is recommended to be used as a natural medicine that helps maintain the immune system. In addition, willow leaves help in the treatment and prevention of diseases of the gastrointestinal tract. Dosage: 1 medium sprig 1 time per week.
Dogrose. Multivitamin plant. The fruit pulp contains significant amounts of ascorbic acid, carotene, vitamins B1, B2, PP, K, pantothenic acid, flavonoids and phenolic acids. Rose hips, in addition to multivitamin properties, have a choleretic, anti-inflammatory, regulating the activity of the gastrointestinal tract, as well as diuretic properties that are not accompanied by irritation of the renal tissue, have a positive effect on the nervous system, and have a tonic, tonic effect. Dosage: 1 piece 1-2 times a week.
We have listed only a few. Among other things, you can give:
- Berries and fruits – blue honeysuckle, lingonberries, apple slices, hawthorn, strawberries, junipers, raspberries, sweet peppers, aronia, blueberries, mountain ash, barberries, blackberries, gooseberries, cranberries, currants.
- Plants – parsley, ginseng, chamomile, Jerusalem artichoke, alfalfa, ivan-tea, calendula, nettle (not allowed for pregnant women), coltsfoot, sour, oregano, homemade rose.
- Trees – mulberry (only branches and leaves), aspen, linden, willow, ash, birch, pear, apple tree, elm, poplar, jasmine (flowers).
Rules for the collection and harvesting of plants
Collecting plants requires special knowledge and skills from the procurer. Therefore, before starting this laborious work, you need to get acquainted with the plants, learn to distinguish them from similar low-value, harmful, and sometimes poisonous species. It is also very important to know which parts of the plants contain useful chinchilla substances, in which phases of growth and development of herbs you can collect. Certain rules must be observed:
- You should not collect grass in cities near roads with heavy traffic.
- In order to restore the thickets, you can not pull out mint, nettle, etc. from the roots.
- When picking flowers, leaves, berries, raspberries, currants, hawthorn, rose hips, viburnum and other plants should not be allowed to break branches.
- Buds and bark from trees and shrubs should be cut only from the side branches and not affect the main trunk.
- When harvesting herbs, part of the plants should be left without cutting everything clean. Harvesting the leaves of currants, lingonberries, raspberries, blueberries, birch and other plants, you need to leave some of them on the plant.
- When harvesting roots or tubers per 1 m 2 thickets collect no more than 50% of the raw material. Re-harvesting is carried out only after a few years.
Failure to comply with these conditions during the harvesting of raw materials leads to depletion and even complete destruction of plant thickets.
Koru harvested only from young and healthy trunks and branches in the spring during sap flow. At this time, the bark is easily separated from the wood. After cleaning them from lichens with a sharp knife on the young branches, make ring cuts at a distance of 25-30 cm from each other, connect them with longitudinal cuts and remove the bark in the form of grooves or tubes.
Leaves usually collected during flowering, with the exception of: leaves of coltsfoot, in which they appear after flowering. Lingonberry leaves are harvested both in the spring before flowering and in autumn; collected at other times, they quickly blacken and become unusable. Harvested leaves only in dry weather, best in the morning, after the dew has dried. Developed basal, lower and middle stem leaves are cut off manually, with or without petiole. Leaves should only be fresh. Succulent leaves often self-warm. Therefore, they are not compacted, but as soon as possible delivered to the place of drying, where they are cleaned of impurities.
Flowers and inflorescences harvested at the beginning of flowering as inflorescences (linden, coltsfoot, chamomile, calendula), and in separate parts of the flower (rose petals) or in separate flowers. The flowers are picked by hand, carefully (they do not crumple, they are protected from the sun), before drying they are freed from impurities and other parts of plants – leaves, peduncles, fruits, branches, etc. Harvest fully blossomed flowers (but not fading), without signs of withering. During this period, the flowers contain more active substances, less crumble during storage, better withstand drying and retain their color. Delivery of flowers to the place of drying is carried out very quickly in bulk – loose, in a rigid container.
Fruit harvested during full ripening, since during this period they contain the largest amount of active substances. Collect them manually without impurities of the stalk and other parts. Juicy berries (blueberries, strawberries, raspberries, viburnum, sea buckthorn, rose hips, hawthorn) are best picked in the early morning or evening, as they quickly deteriorate when harvested in the heat of the day. They are placed in baskets with a layer of 3-5 cm, shifting each layer with grass or twigs. Under these conditions, the fruits do not squeeze and do not stick together in a lump. Before drying, remove all impurities, as well as soft, spoiled, immature and contaminated berries.
The roots usually harvested during the dying off of the aerial parts in the fall or early spring, when the plant is in a dormant period. Roots, rhizomes and bulbs are dug up with shovels or forks, sometimes pulled out of loose soil with a rake or picked by hand. Then they shake it off the ground, cut off the aboveground parts, thin roots, dead and damaged areas; washed in cold running water, laid out on paper and often mixed.
Drying Methods. Dry fees must be immediately, spread out in a thin layer so that they do not lose their useful properties and do not deteriorate. You can do this in the fresh air on a warm sunny day, in the oven for about 20 minutes at a temperature of 180-200 ° (not the best way) or in an electric dryer (several hours). It is very convenient to produce blanks in a special dryer, since the racks are stacked on top of each other and well ventilated, while preserving the benefits of the products. It is necessary to carefully check the final blanks so that they are well dried, otherwise they will be damaged. Store in bags or paper bags in a dark and warm place. The shelf life of the finished product does not exceed 2 years.
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