2016
DOI: 10.1590/0103-8478cr20151651
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Palatability of cat food with sodium pyrophosphate and yeast extract

Abstract: Cat food formulation should not only meet the animal's nutritional needs, but also take into

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Cited by 10 publications
(5 citation statements)
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“…The taste buds in cats are innervated by four different cranial nerves in the mouth (Oliveira et al 2016). The receptors in facial nerve mainly react to tastants such as amino acids, nucleotides, sugar, etc.…”
Section: Amino Acidsmentioning
confidence: 99%
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“…The taste buds in cats are innervated by four different cranial nerves in the mouth (Oliveira et al 2016). The receptors in facial nerve mainly react to tastants such as amino acids, nucleotides, sugar, etc.…”
Section: Amino Acidsmentioning
confidence: 99%
“…Cats have been shown to respond positively to amino acids such as proline, cysteine, ornithine, lysine, histidine, and alanine which results in sweet taste perception in humans (Bradshaw et al 1996). On the other hand, it was confirmed that 'bitter' amino acids such as arginine, isoleucine, phenylalanine, and tryptophan were widely rejected by cats due to negatively affected receptors in the facial nerve (Oliveira et al 2016;Zaghini and Biagi 2005). Another report also showed that cats rejected L-tryptophan, although they showed a high preference for L-lysine when given as a pure solution (White and Boudreau 1975).…”
Section: Amino Acidsmentioning
confidence: 99%
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“… Martins et al (2013) also evaluated the use of S. cerevisiae in canine diets, reporting greater average IRs (>0.67) for diets containing 7.5% sugarcane yeast relative to a control. In cat diets, de Oliveira et al (2016) evaluated the palatability of extruded kibbles supplemented with yeast extract from S. cerevisiae and reported a greater IR for a combination of yeast extract and sodium pyrophosphate; however, these ingredients individually did not increase palatability.…”
Section: Discussionmentioning
confidence: 99%
“…Pyrophosphates (phosphate salts) are added to cat food to prevent struvite stones and promote oral health (de Oliveira et al . 2016). However, they also increase palatability, probably via interaction with amino acid receptors, thereby intensifying the taste of a specific amino acid (Brand & Bryant 2012).…”
Section: Additives Associated With Safety Issues In People and Animal Species Other Than Dogs And Catsmentioning
confidence: 99%