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ANSC 464 - Companion Animal Nutrition > (T3) Lecture 10b - Ingredients in pet foods > Flashcards

(T3) Lecture 10b - Ingredients in pet foods Flashcards

1
Q

What do dogs and cats have a demonstrated requirement for?

A

Dogs and cats have a demonstrated requirement for specific nutrients but NOT a requirement for specific feedstuffs to be included in their diet.

Why is this statement important?
- We use ingredients to provide nutrients

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2
Q

What might be an important reason to investigate the ingredient composition of pet food?

A

Ingredients can also supply functionality to the kibble, such as taste, colour, gut heath

*way less important relative to human nutrition

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3
Q

What are 5 ingredient characteristics?

A
  1. Nutrient characteristics
    - total content known
    - bioavailability generally poorly described (no facilities to look at ileal cannulation of dogs/cats)
  2. Functional characteristics
    - hard to define in pet models
    - anything you can do on the outside is not too difficult (ex. hair coat, ultrasound, cat scan)
    - the moment it becomes invasive the fxnl characteristics that could be explored often aren’t for cats and dogs
  3. Feed processing characteristics
    - ingredients impact extrusion and shape of dry food
  4. Taste characteristics
  5. Colour characteristics
    - owner preferences
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4
Q

Importance of Food Quality Evaluation: Input, Output, Pet

A

Input:
- ingredients
- intake

Output:
- feces; stool Q
- companionship

Pet:
- Growth: animal health and welfare

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5
Q

What are overall concerns for animal origin ingredients?

A

FOOD SAFETY!
- Animals carry a lot of material around in the GI tract and we want to ensure food safety with ingredients coming from slaughter plant
- Need to get rid of pathogenic bacteria, using high temp but concern about bioavailability

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6
Q

There is large range in ‘quality’ among animal origin feedstuffs, why?

A
  • Ranging from meat (high price and value) to co-products from slaughter plants (low price and value)
  • Off grade for humans (such as organs) can be perfectly valid and safe pet food
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7
Q

What ingredients do we expect to see more in dog than cat diets?

A

Plant origin ingredients
- But surprisingly, cats can tolerate important quantities of plant products

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8
Q

What are overall concerns for plant origin ingredients?

A

Antinutritional factors
- ex. legume bean have ANF to protect themselves but can also affect animals ingesting them

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9
Q

What is Brewer’s Rice?

A

Dried extracted co-product of rice from the manufacture of wort or beer; may contain pulverized dried spent hops
- Brewers rice is a mixture of broken rice, rice bran and rice germ

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10
Q

What does the nutritional composition of brewer’s rice depend on?

A

Source and processing

DM: brewers grain > broken rice
CP: brewers grain > broken rice
Fat: brewers grain > broken rice
Starch: broken rice> brewers grain
ADF: brewers grain > broken rice
CF: brewers grain> broken rice
Lys brewers grain > broken rice

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11
Q

What is a concern for brewer’s rice? Why pick rice?

A
  • Fiber
  • Anytime you do a process on an ingredient with variability of a nutrient profile, variability of the nutrient profile transfer s to the coproduce
  • Also need to be mindful of mycotoxins in these ingredients that survive and end up in coproducts
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12
Q

What are concerns for poultry by-product meal?

A
  1. Food safety
  2. Variability
    - have a system set up for rapid ingredient evaluation to characterize the batch of ingredients and readjust the diet formulation if needed
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13
Q

How are lysine digestibility and availability related?

A

Lysine digestibility does not equal lysine availability!
- As lysine is heat treated, availability decreases but still appears to be digestible for a high percentage = heat treated lysine can be digested but is not absorbed in the form the animal can use (therefore availability is low)

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14
Q

What are unique about pulse ingredients (such as lentils)? What is a concern for this feedstuff?

A

Unique: high in starch and protein
- becoming a popular ingredient due to being able to mkt it as “grain free”

Concern: ANF

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15
Q

What is a concern for fish meal as an ingredient despite being a high quality protein?

A

It’s a non-sustainable way of sourcing ingredients

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16
Q

What are characteristics of powdered egg albumin?

A
  • Egg waste comes from egg processing facilities
  • Egg white is >90% water; its sticky and acts as a binding agent in pet food
  • Very high quality protein source
  • No fat
  • Lactose-free
  • BUT may contain dangerous pathogens like Salmonella
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17
Q

What are characteristics of Brewer’s Yeast?

A
  • By-product of brewing beer; inactivated, non-living, dried yeast
  • Protein source
  • B-vitamin source
  • Help fight bacteria that cause infections in the intestine
  • Help relieve diarrhea
  • Can be used to increase palatability
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18
Q

What are 3 factors of starch to consider

A
  1. Starch Origin
    - Grain, Pulse, Tuber
    - Amylose vs. Amylopectin
    - Protein starch matrix
  2. Resistant starch
  3. Processing
    - High moisture and temp disrupt crystalline structure
    - Gelatinization and retrogradation
    - Influence RS formation
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19
Q

What is the difference btw amylose vs. amylopectin?

A

Amylose = slowly digestible starch
Amylopectin = rapidly digestible starch

20
Q

What does starch that is not digested act like?

A

Fiber

21
Q

Kinetics of Starch Digestion

A

By changing the starch source we can change starch digestion
- rapid (100% amylopectin)
- moderate rapid
- moderate slow
- slow

By changing the starch source we can change the glycemic index

22
Q

What 5 ingredients are included for nutritional value?

A
  1. mineral and vitamin supplements
  2. chondroprotective agents, antioxidants
  3. probiotics, enzymes
  4. herbs and botanicals
  5. prebiotics
23
Q

What 4 ingredient categories are included for technical or non-nutritive effects?

A
  1. preservatives
  2. flavors and extracts
  3. colors
  4. others
24
Q

Where is dicalcium phosphate obtained from?

A

Degreased bones which are demineralized by hydrochloric acid treatment and precipitated by a saturated lime solution

25
Q

Why is dicalcium phosphate included in a diet?

A

To provide minerals (Ca, P)
- vital for building and maintaining strong bones and teeth
- Ca regulates heartbeat and other muscle contractions and is necessary for proper blood clotting
- P plays an important part in the body’s energy production

To much Ca
- inhibit absorption of other nutrients
- may lead to kidney stones

Elimination of CNS is critical

26
Q

What is a concern for dicalcium phosphate?

A

Variability due to processing BUT we need processing to ensure that there is no pathogenic material.

27
Q

What is salt (sodium chloride) important for in a diet?

A

For both maintenance and to support normal growth and development

28
Q

What can too much sodium in a dog’s diet lead to?

A
  • increased thirst
  • can also cause swelling throughout the body; this puts a strain on the circulatory system and the kidneys as the body tries to rid itself of the excess fluid
  • vomiting, diarrhea and seizures may indicate sodium ion poisoning
29
Q

What can too little salt lead to in a dog’s diet?

A

Can cause dehydration, which can be life-threatening

30
Q

What is taurine?

A

Sometimes called an AA, and indeed is an acid containing an amino group, it is not an AA in the usual biochemical meaning of the term

31
Q

Where is Taurine exclusively found? What is it absent in? What is it essential for?

A
  • Exclusively found in animal-based proteins, muscle meat
  • Absent in cereal grains
  • Essential for cat
32
Q

What are the fundamental biological roles of taurine?

A
  1. conjugation of bile acids
  2. antioxidation
  3. osmoregulation
  4. membrane stabilization
  5. modulation of calcium signaling
33
Q

What is taurine critical for?

A

Normal vision, normal digestion, normal heart muscle fxn, to maintain normal pregnancy and fetal development, and to maintain a healthy immune system

34
Q

Why were premixes developed?

A

Helps with uniform mixing

35
Q

What is an important characteristic in formulating high quality diets?

A

BIOAVAILABILITY = how much of a nutrient can be used by the animal to support metabolic fxns
- Bioavailability data sorely lacking for companion animals
- Swine data base is much better
- For example, minerals: oxide (poorly available) vs sulfate (better available)

36
Q

What is the difference in bioavailability of oxides and sulfates?

A

Oxides: poorly available; could still be used but would need more

Sulfate: better available; might be more $

37
Q

What is phytate? What does it do?

A

Complex compound that binds P, other minerals, and even starch
- P digestibility is low in plant products; nutritionists disregard minerals coming from plant sources bc they assume they aren’t available, will depend on adding the premix instead

38
Q

Chondroprotective Agents

A
  • Retard degradation of cartilage
  • Promote chondrocyte metabolism in the treatment of osteoarthritis in dogs and cats
  • Widespread inclusion for healthy pets may not be warranted
  • Glucosamine: can add to diet to help with cartilage protection for animals who exercise a lot
39
Q

Antioxidants

A
  • Reduce oxidative damage, free radical formation; cats appear more prone to oxidative injury
  • Vitamin E: protects lipid-rich cell membrane; cannot be synthesized in body, essential
  • Vitamin C: non-essential
  • Mineral-dependent antioxidants; trace minerals, by incorporation into antioxidant enzymes
  • B-carotene and other carotenoids; precursor for Vit. A in dogs but not cats
40
Q

Probiotics and Enzymes

A

Probiotics
- Direct-fed microbial; influence gut flora
- Promoting Intestinal Health
- Dogs and cats prone to digestive sensitivity like soft stool or diarrhea may benefit from a food containing prebiotics and probiotics

Enzymes
- Supplemental enzymes are rarely used in pet foods
- Phytases etc.
- Sensitive to loss due to processing and storage

41
Q

Herbs and Botanicals

A
  • Whole form, provide macronutrients MINOR
  • Provide flavor etc., MAJOR
  • Pharmacologic rather than nutritional function
  • Potential safety concern (ex. garlic and onion cause oxidative damage)
42
Q

L-carnitine

A

Transports long-chain acyl groups from fatty acids into the mitochondrial matrix, so they can be broken down through B-oxidation to acetyl CoA to obtain usable energy via the CAC

43
Q

Prebiotics

A
  • Fructooligosaccharides (FOS)
  • Resistant starch
  • Basically, any CHO that is not digested but fermented
  • Among these, a wide range of fermentation characteristics exist; potentially, aim for increased fermentation in upper or lower digestive tract
44
Q

3 examples of preservatives

A
  1. Ethoxyquin
    - antioxidant, reduce degradation of FA and fat-soluble vitamins
    - fish meal, vitamin premixes
  2. Propylene Glycol
    - hygroscopic (binds water), useful for semimoist food to prevent microbial growth
    - may cause oxidative damage
    - prohibited from use in manufacture of cat foods
  3. Others
    - Not formally approved, but listed as acceptable by AAFCO: BHA, BHT, TBHQ
    - Tocopherols, from plants, ‘natural’ preservative
45
Q

Flavors and extracts

A
  • Digests; hydrolyses of animal tissue and “natural flavor”
  • Other natural flavors: extracted from other animal and plant material; dairy, eggs, herbs, spices
  • Artificial flavors; various synthetic compounds, mainly in treats
46
Q

Colors

A
  • Non-certified
  • From natural sources: spices, fruits, vegetables, caramel etc.
  • Can be synthetically derived: iron oxide and titanium dioxide
47
Q

Other additives

A
  • Facilitate manufacturing processes and affect stability or form of food: dust control agents, lubricants, emulsifiers, gums etc.
  • Sequestrants, such as sodium hexametaphosphate; used to form chelate complexes and prevent mineralization of dental plaque

ANSC 464 - Companion Animal Nutrition (20 decks)

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