![]() ![]() In consequence, such additives may be indicated only as a functional group. It is essential to add that labeling the information on antioxidants added to the product is voluntary. Various combinations of antioxidant compounds were tested for their efficacy in preserving the nutrient quality and protecting freshness of pet foods during storage. It was previously shown that oxidized dietary lipids negatively affect the growth, antioxidant status and some immune functions of growing dogs. Thus, the monitoring of oxidative stability status is crucial for pet foods quality control. Lipid ingredients are specifically prone to oxidation damage and rancidification causing major sensory alterations that occur during storage. In fact, actual properties of finished product depend on selection of commodities providing the nutritional features. However, regulatory guidelines forbid the inclusion of ingredient quality indicators on pet food labels. Īccording to EU regulations that concern products for animal feeding all nutrient sources used in the production process have to be listed on the label either by specific names or categories. Pet food labels are widely promoted as the primary source of information for customers. Before making purchase decisions on the market, dog owners seek the best feeding option for their pets, often consulting the packaging information. ![]() Continuing growth in pet-related spending is currently explained with the increased devotion to pets. PDSC appeared to be an effective method for the analysis of lipid oxidation in pet foods.Īs reported by the European Pet Food Industry Federation (FEDIAF), 8.5 million tons of pet food products was sold in EU in 2012 with a turnover of 13.8 billion euro. Product with the lowest content of polyunsaturated FA had the highest oxidative stability. Results of FA and AV assays showed specificity and marked quality differences of lipid ingredients declared as used in the production process. The study revealed changes in lipid quality and oxidative stability of dry dog foods that appeared during storage. From the resulting PDSC exotherms, maximum induction time ( τ max) was determined and used for assessing the oxidative stability. Fatty acid (FA) content and acid value (AV) were determined, followed by subsequent pressure differential scanning calorimetry (PDSC) measurements. The measurements were taken at the time of bag opening and repeated after 7 months of continuous storage in normal room conditions. Selected quality and oxidative stability parameters of the lipid fraction were analyzed in four complete dry dog foods with different main animal-derived ingredients. ![]()
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