Alexia Heldman DVMJune 2, 2016

MYTHS AND MISPERCEPTIONS

PET FOOD INGREDIENTS

1. Pet owners are concerned about the ingredients.

2. Ingredients should be selected for their nutrient content

3. Finished product also depends on processing and cooking

KEY POINTS

Lots of folks think, “Oh my gosh there’s chemicals in my food! I’m here to tell you that food is made of chemicals, that’s the way it’s made here on planet earth. Everything is a chemical”-Dr. Nathan Myhrvold

Why are chemicals included? Are actually essential vitamins and minerals

Meat byproducts are scary Organs and other nutritious parts

Too many believe what they read on the internet despite peer reviewed published data

PET OWNERS DO NOT WANT CHEMICALS

AAFCO- Voluntary charged by law to regulate the sale and distribution of animal feed Nutritional claims, acceptable ingredients

Animal digest- highly palatable proteinBHA- Butylated Hydroxyanisole Antioxidant Brewer rice- broken grainsMeat byproducts- protein source of organ meats, scrap

meat, bone, blood, and fatty tissue----which do not include hair, hide, horns, hooves, teeth, or intestinal content!

Menadione Sodium- Vitamin KTocopherols- Natural source Vitamin ETBHQ- Tertiary butyl hydroquinoneWhole Grain- bran, germ, and endosperm

COMMONLY USED INGREDIENT TERMS

Why? 1. Often called a “filler” 2. Quality of grains are questioned 3. Grain can manifest as allergies

GRAIN FREE PET FOOD

Good carbohydrate source

75% starch6-10% protein 4% fat7% fiber

Legal definition of filler is little to no nutritional value

WHOLE CORN

Abnormal reaction to a normal food or ingredientSigns:

GI or dermatologic or both Vast majority are to the proteins or glycoproteins

ALLERGIES AND GRAINS

MOST COMMON FOOD ALLERGENS FOR DOGS AND CATS

Beef- 36% Beef- 20%Dairy-28% Dairy -14.6%Wheat- 15% Fish- 13%Egg-10% Lamb- 6.7%Chicken 9.6% Poultry- 4.5%Lamb 6.6% Barley/Wheat- 4.5%Soy 6%

Dog Cat

Verlinden A, Hesta M, Millet S, et al. Food allergy in dogs and cats: a review.

Needed in a form of glucose for the brain, nervous tissues, and RBC.

If not provided you have de novo gluconeogenesis from amino acids and glycerol backbone of triglycerides.

ARE CARBOHYDRATES A DIETARY REQUIREMENT FOR CATS AND

DOGS?

Not necessarily low in dietary carbohydrates Other sources of carbohydrates

Potatoes Beans Tapioca Peas

GRAIN FREE DIETS

Can they digest carbohydrates?Both cats and dogs lack salivary amylaseBoth have pancreatic amylase, and have intestinal

disaccharides

Dietary carbohydrates/simple sugars, starches, fiber Proper processing is crucial Poorly digestible carbohydrates or an overload of simple

sugars may induce adverse changes in intestinal metabolism. True for cats given 25-40% sugar or starches

CATS ARE CARNIVORES

Pet owners are concerned about the meaning, content, and source

Lack of understanding may confuse pet owners, and they perceive that these are poor quality ingredients Consists of edible parts and organs such as; heart, lungs,

liver, meat trimmings, and bone Do not include hair, hide, horns, hooves, teeth, or intestinal

content May actually provide more nutritional benefits Many are considered a delicacy in other cultures

MEAT AND POULTRY BY PRODUCTS

May greatly influence the quality of protein produced

Can affect protein digestibility of finished pet food

Pet food companies contract with specific supplier for consistent quality

Those affiliated with USDA inspected plants receive animal products only from those facilities

Urban legend is that pet foods contain rendered remains of pets

RENDERING

Rendering is recyclingA secret no moreGood for animal healthRendering is sustainableClean and safeConsumers can have confidenceVolume in/quality out 56B # raw10B # fats and

9B#protein

RENDERING FACTS

Quality is determined By amino acid composition Digestibility Ability to meet amino acid requirements

Example- Soy protein provides 100% of essential amino acids, but is deficient in methionine and scores lower.

By mixing proteins in a diet, the finished product can provide excellent protein quality, even though individual components have limitations

ANIMAL VS VEGETABLE PROTEIN

Raw food diets suggests that cooking decreases nutritional value and destroying inherent enzymes.

Natural enzymes add little, if any, value to

digestibility Are not specialized and do not help digestion Grains benefit from cooking

Cooking increases digestibility between 14-208%

Carmody RN, Wrangham RW. The energetic significance of cooking.

EFFECT COOKING HAS ON QUALITY AND DIGESTIBILITY

Effect on nutrient quality and digestibility can vary with type of cooking method, temperature, time, and moisture.

Extrusion uses a combination of: Moisture (25-35%) Temperature between 100 and 150C Pressure 20-30 bars Mechanical sheer (0.5- 5 minutes)

Correct extrusion favors higher retention of amino acids, protein and starch digestibility, decreased lipid oxidation, higher retention of vitamins.

Extrusion denatures undesirable enzymes such as: trypsin inhibitors and phytates. Sterilizes the finished product

EXTRUSION COOKING

Pyridoxine hydrochloride- Vitamin B6Menadione sodium bisulfite- Vitamin KCopper Proteinate- Dietary copper

40+ essential nutrients that dogs and cats need Tocopherols or vitamin E- natural antioxidant BHA, TBHQ or ethoxyquin- synthetic antioxidant

Without antioxidants essential fatty acids become oxidized or rancid and nutritional value is destroyed

PET OWNERS MAY NOT RECOGNIZE

Pet parents want transparency and trustPet specialty rules:

3278 new pet food products introduced in to the US in 2015, Maria Lange Business Group Director for GFK

Sustainability is a main conceptPet food purchasing patterns are related to the type

and amount of protein content

TRANSPARENCY

Paleo, GMO free, grain free, natural, freeze dried

US sales- $5.5 billion, representing 10% growth

BUZZWORDS BACKED BY NUMBERS

Pets require specific nutrients not specific ingredientsPet food manufacturers formulate diets to be

complete and balanced Ingredients should be selected for nutrient content,

as well as impact for palatability, digestibility, and consumer preferences.

Finished product also depends on processing and cooking

SUMMARY