Beurteilung in Deutschland erhältlicher veganer Alleinfuttermittel für Hunde und Katzen

2021 ◽  
Vol 49 (04) ◽  
pp. 262-271
Author(s):  
Janine Starzonek ◽  
Lara von Lindeiner ◽  
Ingrid Vervuert
Keyword(s):  
Food Industry ◽  
Pet Food ◽  
Klinische Relevanz ◽  
Research Councils

Zusammenfassung Gegenstand und Ziel Beurteilung veganer Alleinfuttermittel (AF) für adulte Katzen und Hunde sowie Überprüfung der Deklarationstreue. Material und Methoden Vier in Deutschland erhältliche vegane AF für Katzen und Hunde wurden auf ihre Nährstoffgehalte analysiert. Die benötigte Futtermenge wurde kalkulatorisch bestimmt und mit der Fütterungsempfehlung der Hersteller verglichen. Die Deklarationsangaben wurden auf die Einhaltung der Angaben aus der Verordnung (EG) 767/2009 überprüft. Eine Einschätzung der Versorgung mit Taurin und Vitaminen erfolgte anhand der Produktdeklarationen zu den ernährungsphysiologischen Zusatzstoffen. Ergebnisse Die Deklarationsangaben entsprachen vielfach den rechtlichen Vorgaben. Die Fütterungsempfehlung der Hersteller wich bei 2 von 4 AF deutlich von der kalkulierten Futtermenge ab und ergab eine Bedarfsdeckung von 64 bis 121 %. Die Zufuhr an einzelnen Mengen- und Spurenelementen lag beim adulten Hund 5,2- bis 8,2-fach, bei der adulten Katze 9,0- bzw. 11,4-fach über den Versorgungsempfehlungen. Die Vorgaben der European Pet Food Industry Federation wurden für die Rohprotein-, Rohfett- und Phosphorgehalte in jeweils einem Fall unterschritten, für Zink und Kupfer fanden sich sowohl Über- als auch Unterschreitungen der Empfehlungen. Eine Unterschreitung der Empfehlungen des National Research Councils (NRC) für den Zinkgehalt ergab sich bei einem AF. Die empfohlene Zufuhr an essenziellen Aminosäuren konnten die AF größtenteils abdecken; 2 AF deckten für Methionin und Cystin lediglich den Mindestbedarf ab, aber nicht die optimalen Versorgungsempfehlungen. Die Menge an zugesetztem Taurin entsprach nur bei einem AF für Katzen der empfohlenen Zufuhr. Die Empfehlungen für Vitamine konnten 3 AF über die Zusatzstoffe sicherstellen. Schlussfolgerung und klinische Relevanz Keines der veganen AF erfüllte uneingeschränkt die Empfehlungen zur Energie- und Nährstoffversorgung für adulte Hunde und Katzen. Somit können Mängel in der Zufuhr einzelner Nährstoffe bei langfristiger Fütterung der untersuchten AF nicht ausgeschlossen werden.

Regulating the pet food industry

2020 ◽  
Vol 186 (9) ◽  
pp. 287.2-287
Author(s):  
Sarah Hormozi
Keyword(s):  
Food Industry ◽  
Pet Food

scholarly journals The effect of temperature and time of extraction on the quality of Semi Refined Carrageenan (SRC)

2018 ◽  
Vol 154 ◽  
pp. 01034 ◽  
Author(s):  
Heri Heriyanto ◽  
Indar Kustiningsih ◽  
Denni Kartika Sari
Keyword(s):  
Food Industry ◽  
Gel Strength ◽  
Effect Of Temperature ◽  
Pet Food ◽  
Sulfate Content ◽  
Cooking Process ◽  
Cooking Temperature ◽  
Kappa Carrageenan ◽  
Carrageenan Quality

Euchema cottonii is a good source of kappa-carrageenan and can be found cultivated in the Indonesia coastal areas in which one of them is in Banten Province. Carrageenans have many applications and are utilized in human food and pet-food industry. Carrageenans are also utilized in non-food industry such as pharmaceuticals, cosmetics, printing and textile formulations. Hence, the present study features on the cooking process cooking time and cooking temperature. The effects of these parameters on carrageenan quality such as gel viscosity and gel strength were studied. The process of extraction of carrageenan was conducted with variations temperature: 60, 70, and 80 °C and the variation of time: 1, 2, and 3 hours. Alkaline substance used was KOH with 8% concentration and the ratio of solvent to dry seaweed 8:1. From the present investigation, it was observed that SRC extraction reached the best condition at temperature 70 °C for 2 hours with the value of yield 30.20%, 5.90% moisture content, 18.34% ash content, sulfate content of 6.94%, viscosity of 190 cP, and the gel strength 714.45 g / cm2. The treatment of temperature and extraction time significantly affected the quality of the SRC yield parameter, viscosity and gel strength.

scholarly journals Evaluation of antioxidants on oxidative stability and fatty acid profile of poultry offal oil used in the pet food industry

2021 ◽  
Vol 42 (3Supl1) ◽  
pp. 1813-1824
Author(s):  
Carlos Magno da Rocha Junior ◽  
◽  
Antônio Gilberto Bertechini ◽  
Alexandre de Oliveira Teixeira ◽  
Leonardo Marmo Moreira ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Oxidative Stability ◽  
Fatty Acid Profile ◽  
Food Industry ◽  
Essential Fatty Acids ◽  
Acid Methyl Ester ◽  
Natural Antioxidants ◽  
Compositional Data Analysis ◽  
Pet Food

The aim of this study was to examine the use of antioxidants on the oxidative stability of poultry offal oil used in the pet food industry. Five commercial synthetic and two natural antioxidants were used in the following treatments: Control (CON); CON + (BHT + BHA + ETH95); CON + (BHT + BHA); CON + (BHA + PG + CA); CON + (BHT + BHA + ETH70); CON + BHA; CON + (ASC + rosemary); and CON + (ASC + tocopherols). Inclusion levels were 0.5% for the synthetic and 0.625% for the natural antioxidants. Oxidative stability was determined at three temperatures (90, 110 and 130 ºC). To determine the fatty acid profile, the original sample of the offal oil was considered a negative control. The fatty acids were determined based on the preparation of methyl esters by a transesterification reaction with methanol in alkaline medium, followed by gas chromatography analysis. The different fatty acid types were identified by comparing the retention times of the fatty acid methyl ester standards with the retention times of the observed peaks. Compositional data analysis was carried out. Without the use of antioxidant, induction time is shorter, resulting in lower oxidative stability of the offal oil and consequent loss of its quality due to less time taken to oxidize. The antioxidants used in CON + (BHT + BHA + ETH95), CON + (BHA + PG + CA) and CON + BHA better preserved the essential fatty acids (linolenic and linoleic). Natural antioxidants exhibited higher oxidation, with higher proportions of saturated fatty acids and the worst ω6:ω3 ratios. In conclusion, the synthetic antioxidants used in CON + (BHT + BHA + ETH95), CON + (BHA + PG + CA) and CON + BHA provided greater protection against oxidation and better preserved the essential fatty acids. The natural antioxidants tested in the present study did not provide satisfactory protection.

scholarly journals Preference Ranking Procedure: Method Validation with Dogs

Animals ◽  
2020 ◽  
Vol 10 (4) ◽  
pp. 710
Author(s):  
Han Li ◽  
Rachel Wyant ◽  
Greg Aldrich ◽  
Kadri Koppel
Keyword(s):  
Fish Oil ◽  
Efficient Method ◽  
Similar Pattern ◽  
Food Industry ◽  
Preliminary Test ◽  
Preference Ranking ◽  
Pet Food ◽  
Validation Test ◽  
Ranking Procedure ◽  
Test Fish

The growth of the number of pet products and the pet food industry is continuous. This is partially driven by palatability and perceptions of preference. A preference ranking procedure for dogs has been proposed in order to suggest a more efficient method to study the palatability of food products for dogs. This method was developed based on the assumption that (1) dogs would be more motivated to solve a puzzle for foods that they preferred and (2) the order in which the dogs obtained the treats from the puzzles would indicate the ranking of their preferences. This current study included a validation test that was conducted with 12 dogs to determine if the proposed method was reliable. The validation followed the same procedure as the preliminary test for most parts and dedicated a separate phase each for training, fats, proteins, starches, and complex diets. The results from phases 2 to 4 showed a similar pattern with the preliminary test: Fish oil was preferred over lard, liver over beef, and corn over chickpea. The results from phase 5 showed that the ranking of the combination of the ingredients reflected the preference of the dogs for individual ingredients. As a result, this method was concluded to be reliable.

scholarly journals The effects of fiber source on extrusion processing parameters and kibble characteristics of dry cat foods

2020 ◽  
Vol 4 (4) ◽  
Author(s):  
Renan Antunes Donadelli ◽  
Hulya Dogan ◽  
Charles Gregory Aldrich
Keyword(s):  
Food Industry ◽  
Processing Parameters ◽  
Fiber Content ◽  
Pet Food ◽  
Screw Extruder ◽  
Chicken Fat ◽  
Extrusion Processing ◽  
Single Screw Extruder ◽  
Beet Pulp ◽  
Adult Cats

Abstract Cellulose and beet pulp have been commonly used in the pet food industry to increase the dietary fiber content of cat foods. However, pet food companies seek alternatives to these so-called byproducts. Miscanthus grass is grown for its fiber content and may serve as an alternative to traditional fibrous ingredients. The objectives of this study were to determine the effects of fiber sources on extrusion processing and kibble structure of cat foods. Three replicate batches of a complete and balanced foods for adult cats at maintenance each containing 10% of Miscanthus grass, cellulose, or beet pulp was mixed and kibbles were produced on a single-screw extruder. Feed rate, preconditioner water and steam, extruder screw speed, extruder water and steam addition, and knife speed were adjusted to achieve a wet bulk density of 330 g/L. After extrusion, kibbles were dried at 115.5 ºC to less than 10% moisture. Dried kibbles were coated with chicken fat and flavor enhancer. No effects due to fiber source were reported for extrusion parameters or kibble measurements (P > 0.05) with the exception of compression energy, wherein kibbles produced with cellulose required more energy to compress than those containing beet pulp (6,917 N mm vs. 3,591 N mm, respectively). In conclusion, tested fiber sources had no impact on extrusion parameters and most kibble characteristics. Kibbles containing cellulose required more energy to compress than kibbles containing beet pulp. Miscanthus grass could be used as an alternative to traditional fiber sources used to produce cat foods.

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