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ANSC 464 - Companion Animal Nutrition > (T3) Lecture 10a - Diet forms and formulations > Flashcards

(T3) Lecture 10a - Diet forms and formulations Flashcards

1
Q

What is a simple guideline to diet formulation?

A

The quality of food is not related to its form but to it’s formulation.

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2
Q

What does ingredient composition drive?

A

Nutrient composition

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3
Q

What do we have to consider when selecting ingredients for diet formulation for a dog?

A
  • Omnivorous
  • More latitude in ingredient selection and formulation
  • Feasible to formulate adequate diet w/o animal-based ingredients because dogs adapt; results in wide array of commercial diets
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4
Q

What do we have to consider when selecting ingredients for diet formulation for a cat?

A
  • Carnivorous
  • It’s possible for commercial diets to contain a significant amount of plant-based ingredients.
  • We want commercial diets to contain a portion of animal-based ingredients in order to: increase acceptability by cat, provide specific nutrients (arachidonic acid, taurine), improve palatability
  • Generally, vegetarian-‘natural’ diets fed alone are not nutritionally adequate, even when made palatable.
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5
Q

What 5 characteristics must we consider for ingredients?

A
  1. Nutrient characteristics
  2. Functional characteristics
  3. Food processing characteristics
    - Key role for extrusion quality
  4. Taste characteristics
  5. Colour characteristics
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6
Q

Following extrusion, what can happen?

A

Extruded particles can be coated
- fat, flavour
- palatability enhancers

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7
Q

Ingredient selection plays a critical role in feed processing. From most important to least, what characteristics play a role in quality control of extrusion?

A

Ingredient characteristics > Equipment variables > Conditioning = Pre-processing (grinding) > Cooling and drying

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8
Q

What are food properties, such as density and starch gelatinization, impacted by?

A
  1. Precondition and extrusion
  2. Retention time, temperature, pressure and moisture
  3. Degree of cook
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9
Q

What does starch gelatinization improve?

A

Improves digestibility and palatability
- essential for cat nutrition

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10
Q

How does an extruder operate?

A

Raw materials enter
(1) mixes insides
(2) w/ liquids or heated w/ steam

Propelled through
(3) 1 or 2 screws
(4) rotate contents toward barrel end

Depending on rotational energy, screw mixes/heats materials more/less as result of mechanical shearing/friction of pumpable mass:
- forced through die openings
- expands into desired shape/ size
- (5) cut by rotating knife

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11
Q

What is one problem associated with extrusion?

A

Creates a starch-lipid complex (e.g., amylose-lipid complex)
- may not affect extent of starch and lipid availability, but slower
- interferes with assay for ether extract

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12
Q

What are the 2 main pet food categories and the subcategories?

A
  1. Dry
    A) Dry-extruded (10-12% moisture; 41-70% CHO)
    - Canadian consumers preferences; storage, option to buy in bulk

B) Semi moist (25-35% moisture; 40-60% CHO)
- Cats require a smaller volume of food compared to dogs; consumers still more willing to buy for their cats than canines
- 2B) Soft-expanded (extruded) (soft dry) (27-32% moisture)

  1. Canned (74-78% moisture; 4-13% CHO)
    - cat mkt expanding, dog mkt shrinking
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13
Q

What are the trends of nutrient content, AS FED, for dry, semi-moist, and canned food?
- Moisture %
- Fat %
- Protein %
- CHO %
- Mcal ME

A

Moisture %: canned > semi-moist > dry

Fat %: dry > semi-moist > canned

Protein %: dry > semi-moist > canned

CHO %: dry > semi-moist > canned

Mcal ME: dry > semi-moist > canned

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14
Q

What are the trends of nutrient content, DM BASIS, for dry, semi-moist, and canned food?
- Fat %
- Protein %
- CHO %
- Mcal ME

A

Fat %: canned > dry > semi-moist

Protein %: canned > dry > semi-moist

CHO %: dry > semi-moist > canned

Mcal ME: canned > dry > semi-moist

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15
Q

What are the major, minor, and other ingredients of dry extruded food?

A

Major ingredients (24-50%, with starch):
- cereal grains, grain by-products

Minor ingredients (5-25%, animal protein):
- animal by-products etc

Other (10-30%)
- vegetable protein, fat, supplements etc

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16
Q

How is dry extruded food marketed?

A

Marketed as kibbles, meals, pellets, backs
- size and shape suitable for incising rather than grinding; cats lack molar teeth

17
Q

What are 4 advantages and 4 disadvantages of dry extruded food?

A

Advantages
1. Ease of storage and feeding
2. Lower cost
3. Free-choice feeding option (flexibility)
4. Abrasive effects (reduce tarter build-up on teeth)

Disadvantages
1. Lower palatability
2. Change of reduced nutrient content- improper heating
3. Restricted amounts of fat and energy, lower digestibility
4. Can all be overcome by proper formualtion and processing

18
Q

Baked Pet Foods

A
  • Not common
  • Preferred by some dog owners
  • Shape of bones to attract buyers
  • Produced using a traditional means of dough formation, shape cutting, baking
  • High levels of cereal flours
  • Fats and oils seldom applied post-baking
19
Q

Semi-moist food
- contains:
- incorportates:
- sold in:
- texture:

A
  • Contains meat or meat by-product slurries prior to or during extrusion
  • Incorporate humectant: sugar, NaCl, sorbate etc. to bind water and reduce water activity which results in shelf stability and prevention of mold and microbial growth.
  • Stabilizers: polyhydric, food grade acids, antimycotic agent
  • Sold in low-moisture diffusion packaging, sealed pouches, to precent moisture loss and changes in water activity
  • No drying after extrusion
  • Softer in texture, not wet to touch
20
Q

What is humectant in semi-moist food? What does it do? Why are water binders needed?

A

Sugar, NaCl, sorbate etc.
- Bind water and reduce water activity
- Shelf stability, prevent mold, microbial growth

21
Q

What are 3 advantages and 3 disadvantages of semi-moist food?

A

Advantages
1. Can be sold in bags, do not require refrigeration
2. Can be fed free choice, can be sold in larger amounts
3. Can be fed as patties

Disadvantages
1. Greater cost of manufacturing and shipping
2. Contain acidifiers to lower pH and retard bacterial growth
3. Higher in sugar to improve taste; consumer concerns and perhaps a role for ‘problem’ animals

22
Q

Snacks (Treats) for Pets

A
  • Historically, produced using traditional means of processing: dough forming, shape cutting, oven baking
  • Recently, produced using extrusion
  • gaining in popularity, an opportunity for business
  • No requirement to bear feeding directions, if not being ‘complete and balanced’
23
Q

Canned (Wet) Food
- contains more:
- may contain important level of:
- high:
- commonly used as:

A
  • Often contain more fresh or frozen meat, poultry, or fish and animal by-products
  • May contain important level of textured protein (soy or wheat gluten based), meat analogue, mimics appearance that: reduces formula cost and improves nutrient profiles
  • High energy density (DM basis); dictate high concentration of AA, vitamins, minerals
  • Commonly used as supplements to improve the acceptability of dry pet foods
24
Q

What is 1 advantage and 3 disadvantages of canned (wet) food?

A

Advantages
- Increased palatability (higher in protein and fat; easier to eat)

Disadvantages
- Generally, too much protein and fat
- Greater cost, processing is a complex endeavor
- Increased attention to dental care, not abrasive enough

25
Q

Canning Petfood

A
  1. Complex endeavor
    - Blending fat and meat ingredients + water + dry ingredients
    - Blended, ground to produce thick slurry, for fine texture
    - Heated (blanched) to cook, or directly through a filling device
    - Can, then sealed
    - Retorted: essentially a heat and pressure-cooking and sterilization; destruct food-borne pathogens
  2. Destruction of nutrients, due to heat and pressure, also storage
    - 74% loss of thiamin
  3. Materials can be added to novel containers
26
Q

What are 8 advantages of processing?

A
  1. Increases palatability and acceptability
  2. Increases nutrient availability
  3. Removes toxins, inhibitors, unwanted fractions
  4. Increases shelf-life and storage time
  5. Improves handling characteristics
  6. Improves texture, taste, or appearance
  7. Increases or decreases nutrient density
  8. Adds flexibility in consumer choices
27
Q

What are 4 problems with processing?

A
  1. Decreases palatability and acceptability
  2. Can decrease digestibility
  3. Can accidentally introduce contaminants
  4. May reduce texture, taste, and appearance
28
Q

What are 4 new pet food categories? What does popularity of these diet formats have to do with?

A
  1. Fresh (refrigerated)
  2. Raw
  3. Dehydrated
  4. Freeze-dried

*Popularity of these diet formats has more to do with anthropomorphism than scientific evidence

29
Q

What are the benefits and risks of raw pet food?

A

Benefits
- Nutritional benefits; greater bioavailability of some nutrients since heat can damage some nutrients

Risks
- Greater risk of pathogen bacteria; direct risk for pets but also potential risk for owners
- Heat can kill such bacteria

ANSC 464 - Companion Animal Nutrition (20 decks)

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