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Since 2008, there have been several recalls due to insufficient thiamine levels in canned cat food. Cats have a high requirement of thiamine, and deficiencies can lead to death within a month if not treated. Limited studies have been published regarding the impact of processing on thiamine loss. Therefore, it was our objective to determine the effect of container size and type on thiamine retention during processing of cat food. A model canned cat food was produced and placed in two container sizes (small: 89-104 mL vs medium: 163-207 mL) and three container types (can, pouch, and tray). Within each replicate batch (64 containers per replicate, two replicates), thermocouple probes were inserted into 14 separate containers. The retort time was determined by thermocouple heat penetration to meet Fo = 8 min at 121°C and 21 psi. The three sampling points for vitamin analysis were 1) batter without vitamins, 2) batter with vitamins, and 3) post retort loaf product. Samples from 1 and 2 were stored in the freezer (-20°C) and from 3 were stored at room temperature. Composite samples were analyzed for proximates (moisture, crude protein, crude fat, ash), pH, and B vitamin (thiamine, riboflavin, niacin, pyridoxine, pantothenic acid, biotin, folic acid, cobalamin) concentrations. Results were analyzed using the GLM procedure in SAS (v. 9.4) with means and interactions separated using Fischer LSD method by significant F values and an a of 5%. The proximate composition and pH were similar (P > 0.10) among treatments. Neither container size nor container type had an effect on riboflavin, pyridoxine, or cobalamin concentrations (average 87.0, 179.0, 0.41 mg/kg, respectively). Small containers retained more (P < 0.05) thiamine than medium (3,209 and 2,513 mg/kg), niacin (909 and 861 mg/kg), and folic acid (22 vs 15 mg/kg), while pantothenic acid retention in small containers was lower (P < 0.05) than medium (273 and 324 mg/kg, respectively). The main effect means for container type only influenced thiamine concentration, wherein retention was greater for pouches than for trays with cans intermediate to both (2,540, 2,359, and 2,274 mg/kg). This work suggests that thermal processing of B vitamins can be influenced by container size and type, which likely relate to the controls over the heating and cooling cycle. [ABSTRACT FROM AUTHOR]

Legumes are increasingly popular in pet foods. Dehulled faba beans (FB) are a legume well researched in human diets but not pet foods. Therefore, the objective of this work was to evaluate the effect of graded levels of FB in dog diets. Four experimental diets were extruded in a single-screw extruder (Model 525; ExtruTech, Inc., Sabetha, KS) in which FB were included at 0% (FB0), 10% (FB10), 20% (FB20), and 30% (FB30) in exchange for rice. The FB and experimental diets were analyzed for proximate constituents. Diets were then fed to twelve Beagle dogs in a replicated 4 × 4 Latin square design. Dogs were adapted to food for 9 days, and feces were collected for 5 days, then (d14) blood was collected by brachial venipuncture into vacuum tubes. Feces were scored on a scale from 1 to 5 (1 = runny; 5 = very hard feces). Fecal output was estimated using chromic oxide to determine digestibility. Blood was analyzed for complete blood count (CBC) and chemistry profile. The experiment was approved by the KSU IACUC. Means were separated by multivariate analysis of variance (MANOVA) by the GLM procedure (SAS, v 9.4). There were no differences among treatments for dietary intake, fecal output, and stool score. Apparent total tract digestibility (ATTD) of DM was highest (P < 0.05) for FB0 (89.3%), intermediate for FB20 (88.9%), and slightly lower for dogs fed FB10 and FB30 (average 88.1%). Organic matter ATTD differed (P < 0.05) for each treatment: with FB0 > FB20 > FB10 > FB30 (92.7, 92.2, 91.7, and 91.4%, respectively). Gross energy ATTD was greater (P < 0.05) for FB0, FB10, and FB20 (average 83.4%) than FB30 treatment (82.6%). Crude protein ATTD was greater (P < 0.05) for FB0 and FB20 (average 90.7%) than for dogs fed FB10 and FB30 (average 89.8%). Crude fat ATTD was greater (P < 0.05) for FB20 (95.2%) and intermediate for FB0 and FB30 (average 94.0%), and for dogs fed FB10 it was lowest and similar to FB30 (93.5%). No differences were noted among treatments for CBC or chemistry profile, and all values were within normal range for adult medium sized dogs. Palatability was slightly lower for total volume, intake ratio, and first choice for dogs fed the FB10 and FB30 relative to control. However, palatability measures for dogs fed the FB20 did not differ from that of dogs fed the control. This study suggests that FB is an effective ingredient for use in a commercial dog diet. [ABSTRACT FROM AUTHOR]

Wet pet foods make up 18% of the market. Most studies report thermal inactivation of pathogens, but data reporting the heat penetration in containers other than cans are scarce. Therefore, the objective of this work was to determine heat penetration in various container types and sizes of pet food. The experiment was conducted as a 2 × 3 factorial arrangement of treatments with two general container sizes (small: 89-104 mL vs medium; 163-207 mL) and three container types (can, pouch, and tray). A model cat formula was produced for all six experimental treatments, and each was produced in duplicate over six days in commercial scale equipment. The containers were cooked in a retort (cans: SJ Reid Retort, Bellingham, WA; trays and pouches: FMC retort, Madera, CA) with thermocouples attached to the center of representative cans, pouches, or trays (n = 14) in each batch. Software (Calsoft Systems, v. 5.0.5) was used to record the internal temperatures and lethality during processing. Cumulative lethality values were determined for both the cooking and cooling processes. Data were analyzed using the GLM procedure of SAS (v. 9.4), and main effect means and interactions were separated by significant F test. There was an interaction (P < 0.05) between container size and type for time to reach the F08, wherein the medium can and tray had the longest time (45.5 and 46.3 min, respectively), the small can and tray and medium pouch were intermediate (35.4, 36.0, and 32.0 min, respectively), and the small pouch had the shortest time (36.0 min). There was no difference for either main effect of container type or size on heating lethality values (each main effect average Fo = 10.3). Container size did not affect cooling lethality values (average Fo = 4.6), but pouches and trays had a higher (P < 0.05) cooling lethality than cans (Fo = 4.5, 5.9 vs 3.3, respectively). Total lethality values were not affected by container size (average Fo = 14.9), but there was a trend (P = 0.0569) for pouches and trays to have a higher total lethality than cans. These heating differences may have an impact on the retention of heat labile nutrients like thiamine. [ABSTRACT FROM AUTHOR]