26 LEARNING CURVE / Nutrition Myths
food, for seed or for industrial purposes (Penn State Extension 2010). Corn is a good source of protein,
with a biologic value of 74. This means that corn contains 74% of the essential amino acids. When compared with egg (BV 100), corn is a less complete protein. Plant-based proteins typically have lower biologic values than do meat-based pro- teins, and corn is no exception. Biologic value is determined by the first limit- ing amino acid found in a food; this is the first essential amino acid that the food “runs out of” when digested. The first limiting amino acid found in corn is lysine, the second is histidine and the last is valine. The fact that there are limiting amino
acids just means that plant-based pro- teins need to be combined with comple- mentary sources of protein for all the essential amino acids to be supplied. This concept is not a new one; it is used daily by many healthy vegetarians. Many foods use multiple protein sources to improve the overall quality of protein and the amino-acid profile of the final food product. Corn and soybean meal are often combined, for example, to take advantage of protein complementation (Gross et al. 2010). When digesting food, the animal’s
body is concerned with the amino-acid profile and the nutrients, not with the protein source or type. If all the amino acids are provided, it makes no difference where that protein source came from. Meat-based proteins tend to be more
digestible because they lack the outside cellulose layer found in most plants, but they are more expensive to produce because the animal whose meat is being eaten must consume the plant-based pro- tein and reassemble it into an animal pro- tein (ibid.). As a “green-conscious” and economi-
cal protein, carbohydrate and fat source, you would have a hard time beating corn. Corn also contains high levels of polyunsaturated fatty acids, B vitamins, minerals and natural antioxidants that
Trends magazine, April 2012
can benefit the animal consuming it (ibid.).
Conclusion Once clients are given the facts regard-
ing pet foods, our jobs should become easier. After all, a well-informed client is our best friend. With proper information, clients will
be able to pick a pet food that contains quality ingredients, has undergone feed- ing trials and is properly preserved so that all the ingredients are available to their pet. They may also learn that their veterinary team is the best source for nutrition information! n
References
1. Case LP, Carey DP, Hirakawa DA, Daristotle L. Digestion and absorption: nutrient content of pet foods. In Canine and feline nutrition, 2nd ed. St. Louis: Mosby, 2000, 60–63, 175–185.
2. Gross KL, Jewell DE, Yamka RM, et al. Macronutrients in small animal clinical nutrition, 5th ed. Topeka, KS: Mark Morris Institute, 2010, 89–96.
3. Hand MS, Thatcher CD, Remillard RL, Roudebush P. Nutrients: making commercial pet foods, making pet foods at home. In Small animal clinical nutrition, 4th ed. Topeka, KS: Mark Morris Institute, 2000, 58–60, 140–146, 167–169.
4. Penn State Extension. Agronomy Guide 2009–2010. Part 1, Section 4: Corn,
http://agguide.agronomy.psu. edu/cm/sec4/
sec41.cfm. Accessed September 3, 2010.
5. Wortinger A. Nutrition myths: nutrition for veterinary technicians and nurses. Ames, IA: Wiley-Blackwell, 2007, 205–210.
Ann Wortinger is a program director for Sanford-Brown College’s Veterinary Technology Program in Dearborn, Mich. She has spoken at numerous local, state, regional and national conferences, including AAHA’s Yearly Conference. She is also on the organizing committee and is president-elect of the Academy of Veterinary Nutrition Technicians (AVNT).
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