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Posted by Brian Macker on January 12, 2003 at 20:21:46:
In Reply to: Re: thaimin posted by Brian Macker on January 12, 2003 at 20:13:31:
From what I read it's the duration of freezing that matters. It doesn't make sense to me that the Thiaminase would increase, now that I think about it. It may be that freezing a fish that contains thiaminase for a long time gives it a chance to break down any vitamin B1 that the fish contains. This might be even worse than the same fish fresh because the fresh fish might still contain enough B1 to be adsorbed by the snake before it has a chance to broken down in the digestive system while in contact with the thiaminase.
This might also explain the rumor that long dead thiaminase containing fish cause more problems. A dead fish would stop producing vitamin B1 and the thiaminase would have a chance to start breaking down the B1. This would be more rapid under warm temperatures than in the freezer.
I noticed that one of my snakes that like to eat its rosy reds dead and quite ripe ended up getting into trouble before her siblings.