10b Ingredients in Petfoods 1 Flashcards
1
Q
What might be an important reason to look into the ingredient composition of pet food?
A
- bioavailability
- ANFs
- palatability
- species differences
2
Q
What are some ingredient characteristics?
A
- nutrient characteristics (total content known, bioavailability generally poorly described)
- functional characteristics
- feed processing characteristics (dry food must extrude well and keep shape)
- taste characteristics
- colour characteristics
3
Q
What are the 3 types of food forms?
A
- dry: 10-12% moisture, dry- expanded, meal, pelleted and kibbled; cat extruded only
- semi moist: 25-35% moisture, same but more meat or meat by products and water, soft expanded
- canned: 74-78% moisture, cat market expanding, dog market shrinking, 25-75% meat or meat by products
4
Q
Describe ingredients of animal origin.
A
- large range in quality
- ranging from meat to co product from slaughter plants
- off grade for human consumption can still be a perfectly valid and safe pet food
5
Q
Describe ingredients of plant origin.
A
- expect more in dog than cat diets
- but surprisingly cats can tolerate important quantities of plant products
6
Q
What are some concerns for ingredients of anima origin?
A
- pathogens like BSE
7
Q
What are some concerns with ingredients of plant origin?
A
- protein content less
- protein less quality
- if high fibre, may dilute energy density
- mycotoxins
8
Q
Brewer’s Rice
A
- dried, extracted co product of rice from the manufacture of wort or beer; may contain pulverized dried spent hops in an amount not to exceed 3%
- nutritional composition depends on source and processing
- broken rice very different from brewers grain
- concern: toxin
9
Q
poultry by-product meal.
A
- consists of ground rendered clean parts of the carcass of slaughtered poultry such as necks, feet, undeveloped eggs, intestine, exclusive of feathers
- concern: food safety or variable outcomes of bone and fat
10
Q
How can lysine be damaged?
A
- heat treated ingredients
- lysine digestibility does not equal lysine availability
- measured in vivo using growth trial
11
Q
corn gluten meal.
A
- dried residue from corn after the removal of the larger part of the starch and germ, and the separation of the bran by the process employed in the wet milling manufacture of corn starch or syrup, or by enzymatic treatment of the endosperm
- concern: co product; reduced protein quality as from plant
12
Q
lentil.
A
- pulse crop (non oilseed legume)
- includes field pea
- pulses also used in cat food
- concern: antinutritional factor
13
Q
spray-dried cooked liver.
A
- spray dried cooked chicken liver produced from USDA inspected facilities using chicken livers that are ground, cooked, and spray dried
- spray dried pork liver is pork liver from USDA inspected facilities that undergoes a solubilization process at a regulated temperature, time and pH, followed by enzymatic hydrolysis, pasteurization and spray drying
- specialty protein source
14
Q
fish meal.
A
- high quality protein
- clean, dried, ground tissue of undecompoased whole fish or fish cuttings with or without extraction of part of oil
- must not contain more than 10% moisture
- if contains more than 3% salt, amount of salt must constitute a part of the product name
- omega 3 fatty acids
- concerns: mercury, sustainability, ethoxyquin
15
Q
powdered cellulose.
A
- high levels of cellulose
- purified, mechanically disintegrated cellulose prepared by processing alpha cellulose obtained as a pulp from fibrous plant materials
- weight management, diabetes and hairball control
- in weight control diets, the virtual indigestibility of cellulose translates into negligible food energy contribution (ME basically 0)
- basically an expensive filler
- concern: indigestible
