NUTRITIONAL INFORMATIONS
Ingredients:
Freshly Prepared Deboned Free Run Turkey (26%), Dried Turkey (25%), Sweet Potato, Peas, Potato, Turkey Stock (3%), Alfalfa, Salmon Oil, Seaweed, Minerals, Vitamins, Peppermint, Parsley, Apple, Cranberry, Carrot, Spinach, Tomato, Marigold, Aniseed, Fenugreek, Camomile, Peppermint, Marjoram, Oregano, Sage, Thyme, Yucca, and FOS & MOS Prebiotics. Contains natural antioxidants. No added synthetic colourings, flavourings or preservatives.
| Analytical Constituents |
Value |
| Protein |
37% |
| Fat Content |
20% |
| Crude Fibres |
3% |
| Inorganic Matter |
9% |
| Moisture |
8% |
| Omega-6 |
3.1% |
| Omega-3 |
1.3% |
| Nutritional/Technical Additives (per kg) |
Value |
| Vitamin A |
25,000 IU |
| Vitamin D3 |
1,700 IU |
| Vitamin E |
320 mg |
| Taurine |
1,500 mg |
| L-Carnitine |
200 mg |
| Trace Elements (per kg) |
Value |
| Ferrous Sulphate Monohydrate |
600 mg |
| Zinc Sulphate Monohydrate |
310 mg |
| Manganous Sulphate Monohydrate |
70 mg |
| Cupric Sulphate Pentahydrate |
45 mg |
| Calcium Iodate Anhydrous |
3.64 mg |
| Sodium Selenite |
0.41 mg |
FEEDING INSTRUCTIONS
Transition your cat to Canagan Dental Free Run Turkey Dry Cat Food gradually over 7–10 days, blending it with their current diet and slowly increasing the amount of Canagan food each day. Feed according to your cat’s age, weight, and activity level following the guidance provided on the packaging.
For kittens, provide three to four small meals daily, while adult cats can be fed twice daily.
Always ensure fresh, clean drinking water is available at all times.
To support dental health, allow your cat to chew thoroughly and avoid over-soaking the kibble.
Store the food in a cool, dry place away from moisture and direct sunlight to preserve its nutritional quality.
Adjust feeding portions if your cat gains or loses weight unexpectedly, and conduct regular veterinary check-ups to monitor overall health.
For best results, combine this diet with a consistent oral hygiene routine to maintain strong teeth and fresh breath.
