1. Ferrets

2. General Information
 Order Carnivora, Family Mustelidae
 Three species European polecat, Siberian
polecat and black footed ferret
 Related to
martens, fishers, otters, wolverines, weasels, mi
nk, badger and skunks
 Obligate carnivores designed to kill and eat
whole prey
 Tend to eat small meals throughout the day
and will hide “cache” excess food in their
dens or other hiding places

3. Digestive Anatomy and
Physiology
 Designed for hunting, killing and eating
prey
 Primary carnivore
 Digestive physiology matches their
required diet

4. Salivary Secretions
 Unlike herbivores and omnivores they do
not have enzymes in their saliva
 Ferret saliva is used primarily as a lubricant

5. Carbohydrates, Proteins and
Fats
 Ferrets have no dietary carbohydrate
requirement
 They have a very high need for dietary
protein and fat
 Taste buds on the ferrets tongue can
detect ( taste) amino acids in proteins
 They can also taste sweet, sour, salt and
bitter

6. Teeth and Jaws
 Teeth and jaws are not designed to chew
food
 They are designed to cut chunks and saliva is
used to lubricate for swallowing
 Jaw is a hinge that prevents side to side
chewing
 Bottom teeth fit inside upper teeth ( like a
scissor) so they cannot move side to side
 Commonly fed extruded diets predispose
ferrets to dental disease

8. Ingestion of Food
 Binocular vision
 Broad auditory range, extremely olfactory
specialization
 Excellent predators
 Very large bite force
 Dental formula I3/3 C1/1 PM3/3 M1/2

9. Stomach
 Very simple stomach
 Special muscles can close the entrance
and exit of the stomach
 Powerful acids are secreted by the
stomach to digest the proteins and fats of
their prey

10. Pancreas
 Large for their body size, makes enzymes
for digestion of animal tissue and buffers
to neutralize the stomach acids
 Insulinomas ( tumors) that secrete too
much insulin are thought to be a result of
the high carbohydrate kibble diet fed to
many pet ferrets

11. Liver
 Very large ( proportionally much larger
than our liver per our body size)
 Large surface area of the liver is used to
convert proteins to sugars
 Also produces a large amount of bile salts
to help digest fats

12. Intestine
 Short and simple
 No ceacum
 Animal tissue liquifies as it is digested so the
intestine is not highly developed in this strict
carnivore
 Surrounded by a highly developed lymphatic
system that protects from bacterial infection
from the diet and helps transport digested
fats
 Meals go through the GI tract in about 4 hours

13. Digestive System Notes
 Very short intestinal tract, lacks a cecum and
ileocolic valve
 Under vagal and sacral innervation
 Gut flora is simple, GI upset or diarrhea after
antibiotic use is rare
 Do have ability to vomit but don’t usually vomit
 Prolonged fasting greater than 3-6 hours is not
required or recommended
 Ferrets with insulinomas become hypoglycemic
much faster, even less than 3 hours, and require
special pre-operative care

14. Nutrition
 In the wild mostly small and medium sized
mammals, small amount of birds, reptile,
amphibians, insects worms and fish
 Due to their inefficient GI system, ferrets
require a very concentrated diet high in
protein and fat, low in fiber and
carbohydrates
 fat, when metabolized, releases twice as
much energy as proteins and therefore should
be the main source of calories in the ferrets
diet

15. Dry Kibble for Ferrets
 Not the correct diet for ferrets but easier
for owners
 Majority contain a higher level of grains
which are required for kibble shape and
stability
 Heating and processing can potentially
make them less digestible

16. The Perils of Dry Kibble
 Urolithiasis- due to diets high in plant
protein
 Insulinomas- related to carbohydrates in
dry kibble
 Excessive dental wear- dry kibble leads to
excessive dental wear and tartar

17. Feeding whole prey or raw
diet
 Potential risks of raw diets, such as
bacterial ( Salmonella)
 Parasitic contamination which can be
zoonotic
 Risk of breakdown of diet due to
mishandling of diet, ( not refrigerated etc)

18. Keys to a Proper Ferret Diet
 Kibble ( Dry or Semi Moist)
- Crude protein of >35% on a dry matter basis
- Crude fat> 20% on a dry matter basis
- Limited amounts of fiber and carbohydrates
- First 2-3 macro ingredient animal origin, ex
chicken, egg, fish meal
- Limited grains, (small amounts which may
represent carbohydrates found in gut
contents of prey species

19. Treats/Supplemental foods
 Good
- Treats with animal proteins as primary
ingredients
- Cooked or fresh raw organ and muscle
meat
- Raw or cooked chicken
- Crickets or mealworms from reliable
source
- Prey items such as mice and small frogs

21. Treats/Supplements
 BAD
Most commercial treats
- They contain plant based ingredients as
well as sweeteners
- Raisins or excessive fruit

23. Water
 Unlimited, clean, fresh
 Require about three times as much water
as dry matter intake
 Use a bowl and sipper bottle
 May play in bowl so use heavy crockery
 Do not put supplements or additives in
water as it can reduce consumption

24. Fiber
 Small amounts are essential to the health
of the ferrets GI tract
 Helps flush hair out of the system and
prevent hairballs
 Firms up stool and helps with elimination

25. Health Issues
 Relatively free of health problems in early
years of life
 Live 6-10 years on average

26. Aleutian Disease Virus
 Parvovirus
 Chronic, incurable
 Nervous system disorders, organ
failure, chronic wasting
 Infected ferrets must be quarantined
 May be misinterpreted as a dietary
problem

27. Dental Disease
 About 90% of pet ferrets, ranging from mild
gingivitis to extreme periodontal disease
 Can lead to organ disease and life
threatening infections
 Teeth are not penetrating tissue so they are
not being cleaned leading to tartar buildup
 Require tooth brushing and dental cleanings

28. Insulinoma
 Pancreatic tumor releasing too much
insulin
 Linked to consumption of carbohydrates
in extruded kibble diets
 Need to be surgically removed
 Symptoms result of hypoglycemia ( low
blood sugar)

29. THE END