10d Diet Forms and Formulations Flashcards
1
Q
The quality of food is not related to its ____ but to its ______
A
not related to its form, but its formulation
- however pets are individualistic in feeding behaviour and food preferences
2
Q
What are some steps that need to be taken when formulating a diet?
A
- consider nutrient requirements
- select ingredient and determine ingredient bioavailability
- consider food intake and adjust nutrient density
- consider expected or legal minima or mama in nutrients or ingredients
- feeding management ( ad libitum or single meal)
3
Q
How can one use excel when formulating diets?
A
- can calculate costs/ limits/ compositions
- select least cost formulation
4
Q
How does formulating diets for dogs and cats differ?
A
- dogs: more latitude in ingredient selection and formulation, feasible to formulate without animal ingredients; can adapt
- cats: commercial diets have significant amount of plant based and animal based ingredients; veg diets alone are not nutritionally adequate
5
Q
How does ingredient selection play a critical role in feed processing?
A
- starch helps binding during extrusion
6
Q
What are the 2 main types of food?
A
- dry and canned
7
Q
What are the 3 types of dry food?
A
- dry expanded
- semi moist
- soft expanded
8
Q
dry expanded
A
- major ingredients: cereal grains, grain by products
- minor: animal by products
- other: 10-30% vegetable protein, fat, supplements
- marketed as: kibble, meal, pellets, baked
- suited for incising rather than grinding
9
Q
What are some advantages of dry expanded?
A
- ease of storage and feeding
- lower cost
- free choice feeding option
- abrasive effects
10
Q
What are some disadvantages of dry expanded?
A
- lower palatability
- change of reduced nutrient content with improper heating
- restricted amounts of fat and energy, lower digestibility
- can all be overcome by proper formulation and processing
11
Q
baked pet foods
A
- not common
- some owners of dogs prefer
- shape of bones to attract buyers
- produced using traditional means of dough formation, shape cutting, baking
- high levels of cereal flours (>50%)
- fats and oils seldom applied post baking
12
Q
semi moist
A
- usually contains meat or meat by product slurries prior to or during extrusion
- incorporate humectantL sugar, NaCl, sorbate to reduce water activity (shelf stability, prevent old, microbial growth)
- stabilizers: propylene glycol, food grade acids (citric acid), antimycotic agent
- must be packed in low moisture diffusion packaging to prevent moisture loss and changes in water activity
- no drying process after extrusion
- softer in texture, not wet to touch, chewy but not sloppy
13
Q
Advantages of semi moist
A
- can be sold in bags, does not require refrigeration
- can be fed free choice, can be sold in larger amounts
- can be fed as patties
14
Q
disadvantages of semi moist
A
- greater cost of manufacturing and shipping
- contain acidifiers to lower pH and retard bacterial growth
- higher in sugar to improve taste (consumer concern, maybe for problem animals)
15
Q
Soft expanded (soft dry)
A
- similar to semi moist pet food but differ in expanded appearance after extrusion
- extrusion parameters are similar to dry expanded food processing but ingredients include humectants to control water activity
- relatively higher level of meat byproducts
- often have higher levels of fats and oils than dry expanded foods
- expansion of semi moist pet food is difficult due to high moisture and predominance of non expandable materials
16
Q
Describe what kind of pet treats there are.
A
- historically, dough forming, shape cutting and oven baking
- recently use extrusion
- no requirement for feeding directions if not being complete and balanced
17
Q
canned food
A
- often contain higher levels of fresh or frozen meat, poultry or fish products and animal by products
- may contain significant level of texturized protein, meat analogue, mimics appearance (soy or wheat gluten based, reduce formula cost, improve nutrient profiles)
- high energy density DM basis (dictate high concentration of amino acids, vitamins, minerals)
- commonly used as supplements to improve the acceptability of dry pet foods
18
Q
advantages of canned
A
- increased palatability (higher in protein and fat, easier to eat)
19
Q
disadvantages of canned
A
- generally too much protein and fat
- greater cost, processing is a complex endeavour
- increased attention to dental care, not abrasive enough
20
Q
How is canned pet food processed?
A
- complex endeavour
- blend fat, meat, water, dry ingredients
- heated to cook or directly through filling device can, sealed
- retorted (heat and pressure cooking and sterilization, destroy food borne pathogens)
- destruction of nutrients due to heat and pressure
- 74% loss thiamin
21
Q
Advantages of processing
A
- increases salability and acceptability
- increases nutrient availability
- removes toxins, inhibitors, unwanted fractions
- increases shelf life and storage time
- improves handling characteristics
- improves texture, taste or appearance
- increases or decreases nutrient density
- adds flexibility in consumers choice
22
Q
problems with processing
A
- decreases palatability and acceptability
- can decrease digestibility
- can accidentally introduce contaminants
- may reduce texture, taste and appearane
23
Q
What is extrusion
A
- developed 1954
- uses raw materials
- needs no chemicals/solvents
- generates insignificant waste
- cook using high heat, moisture, high pressure, forced through a die
24
Q
What are the 5 steps of an extruder operation?
A
- mixes inside
- w/ liquids or heated with steam
- 1 or 2 screws (1 for cat food)
- rotate contents toward barrel end
- expands into desired shape.size
25
Q
Why is extrusion an important process?
A
- food properties, density and starch gelatinization impacted by precondition and extrusion, retention time, temperature, pressure and moisture, degree of cook
- starch gelatinization improves digestibility and palatability
26
Q
How does the distance from the die affect gelatinization?
A
- further from die = gelatinization smaller
- closer to die, gelatinization increases
27
Q
what is the relationship between temperature and starch gelatinization?
A
- as temp increases, gelatinization increases
- eventually gelatinization plateaus
28
Q
How does starch gelatinization and retrogradation work?
A
- as temp increases starch granule forms gel
- gelatinized starch cools down, forms rigid structure
- retrograded starch may be very difficult to digest like resistant starch
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29
Q
What is an extrusion problem with fat?
A
- creates starch lipid complex
- may not significantly affect starch and lipid availability, but slower
- can interfere with assay for determining ether extract, but can use acid hydrolysis to determine fat content
30
Q
How does fat content affect starch gelatinization?
A
- as fat content increases, leads to decreased degree of starch gelatinization
- depends on type of fat
31
Q
What are some important factors when extruding food for cats?
A
- grind to 1mm especially for cats
- sharp angles can hurt cats mouth so ensure die plate and knives in good condition
- for cat, diameter of kibble <1cm as cats have to move kibble in mouth before cracking
