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 Getting what you want from your breeding program A mating with an inbreeding coefficient of 10 percent, based on an eight generation pedigree, would be considered moderate inbreeding for a Labrador Retriever (a popular breed with a low average inbreeding coefficient), but would be considered an outcross for an Irish Water Spaniel (a rare breed with a higher average inbreeding coefficient).
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History of the Labrador Retriever IIn 1822 a traveler to Newfoundland gave an account of a number of small water dogs preferred for retrieving by waterfowlers because their smooth, short coats did not retain icy water in the freezing weather. The Earl of Malmesbury upon seeing the swift black retrieving dogs took a liking to them and arranged to have some imported to England. It wasn't until 1887 that the name "Labrador" was coined when the Earl incorrectly referred to them in a letter as his "Labrador dog." It was in the same letter that he also mentions the physical attributes which still distinguish the breed today... "its close coat which turns the water off like oil and above all, a tail like an otter." |
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Is the Labrador Retriever the right breed for you? If you've owned a Lab before, then you already know the answer to this question and can skip this section. For those who have not yet experienced the joy of sharing their homes with one, the following may answer some questions.
The pros: It is not by chance that the Labrador has become one of the most successful companion dogs in the world. Throughout its history, though interbreeding and diversity of type have taken place, three attributes of the original ancestors of the breed have persevered: the short, dense coat, the otter tail, and the good natured temperament. Even-tempered, utterly dependable with children, loyal, devoted, affectionate, highly trainable are just a few of the adjectives which describe Labs. For these reasons and many others, Labs are the favored breed as guides for the blind and helpers for the deaf and paralyzed.
How often do you change your dogs food? Dogs (actually all mammals) are designed to consume a range of different foods, and to obtain differing vitamins and minerals from each. They are not designed to eat “only chicken” or “only lamb” or any other food item for eternity. Changing foods, importantly the contents of those foods, every so often helps to give them the variety their bodies were designed to thrive on.
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The truth behind "Silver" Labradors A dog's genetic makeup is very complex (like us) and many genes are involved in coat color. The same genes are all present in every dog however only certain ones get "turned on" like a switch and others are off depending on what breed or what goes into a puppy in the case of a mixed breed. A Labrador's coat color is dependent on many genes being turned on and off. The ones we commonly think of that dictate color in our breed are the B and E genes. Other genes like T for ticking is always turned off and still other genes like the A gene causes a dog's coat to be a solid color. We know that If a lab has BB or Bb then black is dominant and if it has bb then the dog is chocolate. However the E gene acts as a epistatic gene or "masking" gene; in other words if the dog has Ee or EE then the color is dependent on what is present at the B gene (BB, Bb, or bb) but if the dog has ee then it will always be yellow no matter what is present at the B gene. A yellow that has a dominant B gene (BB or Bb) will have typical black pigment on the nose, lips, and eyerims and a yellow that is homozygous recessive at the B gene (bb) will be a Dudley.
Do you really know what's in your pet's food? Although you may think all pet food manufacturers have your pet’s best interests in mind, this is not always the case. Current pet food regulations allow manufacturers to use ingredients that you would never knowingly give to your pet. In fact, you may be shocked to learn what some brands of pet food really contain. For example: the use of by-products (feet, bones and intestines, etc.), chemical preservatives (BHA and BHT) and grains that are often difficult to digest (corn, wheat, gluten and soy), which are often used as a protein source instead of meat.
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