The Labrador Retriever originated in Newfoundland and further developed in England. Besides being a famous gun dog, the Lab has become a renowned police and war dog and a trusted guide dog for the blind. The Labrador Retriever is also only one of the few breeds known to produce an oil through the pores of the skin. It will develop a very dry and brittle coat in a very short period of time when the entire Linoleic acid group is not present in its daily diet. The Linoleic acid group consist of three fatty acids: Oleic, Linolenic and Linoleic. The best commercial sources of these fatty acids for the Labrador Retriever are fish oil, linseed oil, or cold pressed wheat germ oil.
In Newfoundland the primary food sources were caribou, fish, and whale fats. In England the food sources were poultry, fish, wheat, and dairy products. The combined effect of foods from these two areas resulted in the development of a breed requiring a diet low in carbohydrates yet high in fats. The source of the fat is also important; the Labrador Retriever has a difficult time assimilating beef fat but thrives on poultry fat, fish oil, or vegetable fats.
For the Labrador Retriever
its recommended foods that contain fish, poultry, lamb, and green vegetables. However, for this breed you should avoid foods that are a blend of beef, beets, corn, and soy.