Background Fel d1 is the most important allergen from cats. Fel d1 is produced primarily in saliva and spread to the haircoat during grooming and then transferred to the environment via hair and dander. Objectives A novel approach to reducing allergenic Fel d1 exposure was evaluated, involving binding the Fel d1 with an anti‐Fel d1 polyclonal egg IgY antibody. The hypothesis was that hair from cats who had been fed foods containing anti‐Fel d1 IgY would show a significant reduction in active Fel d1 (aFel d1). Methods Hair collected from 105 cats completing a 12‐week study was evaluated for aFel d1 via ELISA. Hair was collected four times over a 2‐week baseline period, then weekly during the 10 week treatment period during which cats consumed a food containing the anti‐Fel d1 IgY. Results Baseline aFel d1 (μg/g hair) varied greatly among the cats in this study. From week 3, there was a significant reduction in mean aFel d1 with an overall average decrease of 47% by week 10, ranging from a 33–71% decrease vs baseline. Cats with the highest baseline aFel d1 showed the greatest decrease in aFel d1. Conclusions & Clinical Implications Feeding anti‐Fel d1 IgY to cats successfully reduced aFel d1 on their haircoat with the greatest decreases observed in cats with initially high levels. Feeding a diet with anti Fel d1 IgY significantly reduced the active Fel d1 on the hair of cats.

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A failure compression test with a standardized procedure for protein gelation was developed. Using whey protein concentrate, egg white protein and soy protein isolate as representative proteins, a highly reproducible procedure for sample preparation and gel testing was developed after refinements. Gels of varying protein concentrations were prepared with 0.1M NaCl at pH 7. Force (N) and strain (⌬ ⌬ ⌬ ⌬ ⌬h/h) at failure were the main parameters measured. Variability of results was found due to uncontrolled conditions for protein hydration and pH adjustment and air incorporation during hydration. After corrective steps to avoid potential errors, the procedure was recommended for a routine analysis of failure properties of protein gels.