Evaluation of the quality of pet foods using fast techniques and official methods

Osawa, Cibele Cristina; Gonçalves, Lireny Aparecida Guaraldo; Ragazzi, Sidnei

doi:10.1590/s0101-20612008000500034

Cited by 12 publications

(8 citation statements)

References 16 publications

(9 reference statements)

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“…In a study by Osawa et al. (), the PV of 18 expired pet foods was measured using both a modified official AOCS method and a commercially available kit (Saf Test PeroxiSafe MSA kit; MP Biomedicals, Santa Ana, CA), and the maximum quantified level was 6.8 and 2.9 mEq O 2 /kg of fat, respectively, which are much lower than the mean value (17.49 mEq O 2 /kg of fat) recorded in the samples collected in our study. It is well known that extrusion processing and storage are the main conditions that cause fat and oil oxidation in pet foods (Lin et al., ).…”

Section: Discussioncontrasting

confidence: 72%

Prediction of chemical composition and peroxide value in unground pet foods by near‐infrared spectroscopy

Marchi

Righi

Meneghesso³

et al. 2016

Animal Physiology Nutrition

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The massive development of the pet food industry in recent years has lead to the formulation of hundreds of canine and feline complete extruded foods with the objective of meeting both the needs of the animals and numerous demands from pet owners. In the meantime, highly variable raw material compositions and the industry's new production techniques oblige manufacturers to monitor all phases of the extrusion process closely in order to ensure the targeted composition and quality of the products. This study aimed at evaluating the potential of infrared technology (visible and near-infrared spectrophotometer; 570-1842 nm) in predicting the chemical composition and peroxide value (PV) of unground commercial extruded dog foods. Six hundred and forty-nine commercial extruded dog foods were collected. For each product, an unground aliquot was analysed by infrared instrument while a second aliquot was sent to a laboratory for proximate analysis and PV quantification. The wide range of extruded dog food typologies included in the study was responsible for the wide variability observed within each nutritional trait, especially crude fibre and ash. The mean value of the 208 pet foods sampled for PV quantification was 17.49 mEq O /kg fat (min 2.2 and max 94.10 mEq O /kg fat). The coefficients of determination in cross-validation of NIRS prediction models were 0.77, 0.97, 0.83, 0.86, 0.78 and 0.94 for moisture, crude protein, crude fat, crude fibre, ash and nitrogen-free extract (NFE) respectively. PV prediction was less precise, as demonstrated by the coefficient of determination in cross-validation (0.66). The results demonstrated the potential of NIRS in predicting chemical composition in unground samples, with lower accuracy for moisture and ash, while PV prediction models suggest use for screening purposes only.

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Section: Discussioncontrasting

confidence: 72%

Prediction of chemical composition and peroxide value in unground pet foods by near‐infrared spectroscopy

Marchi

Righi

Meneghesso³

et al. 2016

Animal Physiology Nutrition

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“…Thus, the monitoring of oxidative stability status is crucial for pet foods quality control [7]. It was previously shown that oxidized dietary lipids negatively affect the growth, antioxidant status and some immune functions of growing dogs [8].…”

Section: Introductionmentioning

confidence: 99%

Selected quality properties of lipid fraction and oxidative stability of dry dog foods under typical storage conditions

Holda

Głogowski

2016

J Therm Anal Calorim

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Selected quality and oxidative stability parameters of the lipid fraction were analyzed in four complete dry dog foods with different main animal-derived ingredients. The measurements were taken at the time of bag opening and repeated after 7 months of continuous storage in normal room conditions. Fatty acid (FA) content and acid value (AV) were determined, followed by subsequent pressure differential scanning calorimetry (PDSC) measurements. From the resulting PDSC exotherms, maximum induction time (s max ) was determined and used for assessing the oxidative stability. The study revealed changes in lipid quality and oxidative stability of dry dog foods that appeared during storage. Results of FA and AV assays showed specificity and marked quality differences of lipid ingredients declared as used in the production process. Product with the lowest content of polyunsaturated FA had the highest oxidative stability. PDSC appeared to be an effective method for the analysis of lipid oxidation in pet foods.

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“…The p ‐AV for a sample of TNO was reported to be negative but negative p ‐AV has been suggested to be an artefact arising from the presence of water in samples and reagents thus leading to interference in the test. The original authors did not explain this but negative values are simply an unreal situation . An in‐depth study covering this would be required to determine the p ‐AV of a sample of TNO.…”

Section: Introductionmentioning

confidence: 99%

Tiger nut oil (Cyperus esculentus L.): A review of its composition and physico‐chemical properties

Ezeh

Gordon

Niranjan

2014

Euro J Lipid Sci & Tech

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Despite its high nutritional value, tiger nut oil is hardly used in food industries compared to other vegetable oils such as olive and peanut oil. However, its benefits are increasingly being recognized, including its stability and similarity to olive oil in particular. This review discusses its composition, physico‐chemical properties and economic potential. Literature reveals that tiger nut oil shares a similar fatty acid profile with olive, avocado and hazelnut oil. Its low content of polyunsaturated fatty acid, tocopherol and phytosterol contributes to its high stability. When compared to soy bean oil, its phospholipids composition (3.1–5.4%) is higher. Its iodine and acid values reflect its quality at 76.60 and 0.03 mg KOH/g oil, respectively. Roasted tiger nut oil was found to contain vanillin and to a lesser extent 2, 3‐dihydro‐3, 5‐dihydroxy‐6‐methyl‐4H‐pyran‐4‐one and 5‐ethylfurfural as key odorants contributing to the overall aroma of the oil. Its low viscosity makes it suitable for use in coating industry and as fuel. In‐depth studies on the oils' constituents are on‐going but efficient and environmentally friendly extraction techniques are needed. Based on the available data, tiger nut oil has been established as an oil of good nutritional value which may be exploited to the great benefit of growers, processors and dealers of the tuber. This review discusses the composition, physico‐chemical properties and economic potential of tiger nut oil.

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Evaluation of the quality of pet foods using fast techniques and official methods

Cited by 12 publications

References 16 publications

Prediction of chemical composition and peroxide value in unground pet foods by near‐infrared spectroscopy

Prediction of chemical composition and peroxide value in unground pet foods by near‐infrared spectroscopy

Selected quality properties of lipid fraction and oxidative stability of dry dog foods under typical storage conditions

Tiger nut oil (Cyperus esculentus L.): A review of its composition and physico‐chemical properties

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