PET FOOD ▶▶▶
Shelf-life evaluation of ingredients in pet food
There are multiple factors that could influence the quality of pet food ingredients. A better understanding of how to improve the shelf-life of these ingredients will ensure safe and healthy food for our cats and dogs.
BY SAMANEH AZARPAJOUH, INDEPENDENT RESEARCHER
Meat, which is used as a pro- tein source in dry pet food, un- dergoes an in- tensive industri- al process
including high temperatures, which may dam- age proteins and amino acids.
C
ats and dogs account for approximately 184 million of the total number of pets owned by households in the United States. According to the American Pet Products Association, pet food and treats sales were
worth US$ 42.0 billion in 2020 and US$ 44.1 billion in 2021 within the US market. Animal materials considered inedible for human consumption are processed for use as pet food and treats. Type of animal by-products that are rendered in- clude offal, fat, blood, bones, meat trimmings and viscera. The fastest growing categories in the pet food industry are raw, frozen, and freeze-dried products. Raw pet food sales grew 196% and frozen pet food grew 235% between 2012 and 2016. It is assumed that raw, frozen and freeze-dried products have a long shelf-life. The main ingredient in pet food is meat, with considerable amounts of water and large concentrations of fat and protein. However, extended storage
and freezing time, multiple freeze-thaw cycles during trans- port and storage of raw-frozen foods and high temperature applied to rendered protein meals can impact meat quality, damage proteins and amino acids, make proteins less digesti- ble, and increase the level of oxidation products. Therefore, it is essential to evaluate the quality of the fat and protein contents of pet food to ensure a nutritionally complete diet.
Lipid oxidation in pet food Rendered animal protein meals, which are used in extruded pet food products, provide higher quality protein than raw meat. Fat is separated from the cooked material during the rendering process; however, some remaining fat can oxidise and become rancid after storage for a long period of time if it is not protected. Therefore, it is essential to understand which antioxidants are effective to control oxidation. Oxidised pet food impacts the animals consuming the diet. For example, puppies fed an oxidised diet have lower weight gain, de- creased serum vitamin E, lower linoleic acid, and slower bone formation. Furthermore, raw-frozen pet food may experience multiple freeze-thaw cycles as it is being transported, pur- chased, and stored, leading to the potential for product oxi- dation. In addition to the number of freeze-thaw cycles and the length of storage time, the type of antioxidant used will affect the degree of oxidation that occurs within a product.
Protein oxidation in pet food Fresh meats and meat meals are two raw materials used as protein sources in dry pet food. Fresh meats are obtained from the meat rejected as unfit for human consumption with no signs of disease transmissible to humans, while meat meals are derived from animal parts such as hooves, horns, bristles, and feathers that are not consumed by humans. Meat meals undergo an intensive industrial process using high temperatures, 115 to 145°C (240 to 290 °F) as a method to separate and melt the fat from the solids. High temperature may damage proteins and amino acids, making them less di- gestible, cause protein oxidation, partial degradation of raw materials and alteration in organoleptic and nutritional prop- erties of pet food products. In addition, inappropriate storage condition increases the proliferation of microorganisms, de- grades organic components, and develops harmful products, such as biogenic amines.
6 ▶ ALL ABOUT FEED | Volume 30, No. 3, 2022
PHOTO: CANVA
PHOTO: ZONTICA
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