However, calcium and phosphorus are both important components of a balanced guinea pig diet, and the ratio can affect metabolism and bone health.
As far as a stone diet is concerned, though, many of us who have had pigs with sludge and stones are finding that a diet lower in overall calcium seems to help. There may also be a connection between calcium carbonate stones and excess calcium carbonate (limestone) in the diet.
His vet mentioned that goats often have success with ammonia chloride and non-steriodale anti-inflamitories. Does anyone know if this has been tried in cavies?
Moody is 5 1/2, so surgery is not out of the question.
I was unable to find the stone to have in analyzed, because I never, ever dreamed that he could pass a stone like this. I thought these photos might help someone, so I'm posting them here. Hopefully he can pass this one too. He is currently getting extra fluids, metacam, I believe it is butorphenol, and Baytril. Am going to get cranberry juice and corn silks tonight.
jesbladderstoneside by friend2kitties2011, on Flickr
jesbladderstoneback by friend2kitties2011, on Flickr
This one, bigger:
http://www.flickr.com/photos/friend2kitties2011/6426224787/i ... am/lightbox/
He hasn't showed blood in his urine or signs of pain since his vet trip yesterday. I hope these radiographs will be helpful to someone.
- Cavy Comic
they also said that the cranberry I gave, plus Chilintong, Chanca Piedra, etc, are all addressing the problem, not tackling the issue, so I had to stop them too.
I lost a pig because of genetic kidney issues, which led to gritty pee and stones. I am keeping her twin sister alive with that diet, as she has the same genetic issues. I see no more gritty pee, plus the pig is remarkably happier since the diet change.
- Cavy Comic
He meant that a low calcium diet will be effective to attack the issues, so cranberry and all the rest becomes obsolete. He also was not keen on a lifelong treatment with stuff like Chanca Piedra and so, as it might have side-effects. Well, he was right too, as my pigs got incredibly farty from Chanca tea, after it had been bought and used for 2 months. I didn't even try the Chilintong yet, I was about to order it. If I kept giving Chanca, it probably would have caused diarrhea or bloat.
Cranberry is OK to help with bladder infections, not as a main med to battle a bladder infection. But he meant if cranberry is used to prevent bladder infections, caused by gritty pee and stones damaging the bladder wall, it's best to address the calcium issue than to give cranberry all the time. I hope that made it clear.
He was right, I know. My diet was not that bad, regarding calcium, compared to many pig owners. Still not good enough, not low enough. I keep strict to the new diet now and I can clearly see the change. Woozy is now off cranberry, off herbal remedies and she is doing better than ever before.
- Cavy Comic
I have a sunlight bulb, but it's not allowed to be switched on over 20 minutes a day, so there won't be too much vitamin D formed, as vitamin D helps to absorb calcium into the body. Pigs need vitamin D, but not too much.
I use only vegs which contain 0.3% calcium or lower. There is a list here on GL that tells you the calcium content in vegs. I had to switch to Timothy hay to offer low calcium hay.
I tried a pellets-less diet, but that caused serious bloat. So, I use JR Farm grainless pellets now, which contain 0.4% calcium. I mix that with dried vegs and herbs, with 0.3% calcium or less, so the mixture is average within limits. That's the lowest calcium pellet I could find, by the way.
I am not allowed to give any vegs, not even as a treat, not even once, with higher calcium value. Some store bought treats for pigs also contain a lot of calcium, so those are not allowed either.
Okay. So if you look on the USDA Nutrient Database for 100 grams of green leaf lettuce:You can calculate it with the info the USDA provides.
...it gives a value of 36 milligrams. This means that in a 100 gram serving of green leaf lettuce, the calcium content is 36%--right? If we're shooting for not more than .4% of calcium in a food, how do we extrapolate that down?