Abstract
AbstractThis study aims to compare the quality of fat extracted from different priced dry pet food for adult cats through classical and instrumental methods: pressure differential scanning calorimetry (PDSC), Fourier transform infrared spectroscopy (FT-IR) or gas chromatography (GC). Fat extracted from pet food was examined for induction time (IT), fatty acid composition, free fatty acid (FFA) content and peroxide value with the use of PDSC, GC, acid–base and iodometric titration, respectively. FT-IR data from the selected spectral regions correlate with the value of oxidation IT or the content of FFA. This resulted in construction of a reference model for IT with the following statistical features: Rcalibration = 0.917 (RMSEC = 28.0) and Rvalidation = 0.841 (RMSEP = 34.6). For fatty acid content, model statistics were as follows: Rcalibration = 0.912 (RMSEC = 0.61) and Rvalidation = 0.856 (RMSEP = 0.75). Discriminant model that uses spectral data alone, calculated with performance index 83.7 allowed distinguishing the studied pet food samples due to the price. Studies conducted proved PDSC and IR as reliable analytical techniques to control and monitor the quality of dry pet food for cats. Considering quality of the studied samples, it was proved that low-priced pet foods can be stored longer than premium-priced ones, while former is nutritionally more beneficial for adult cats.
Highlights
According to GfK Institute, a global increase in the amount of pet food sold in 2016 was 5% greater on average compared to that of 2015
Such mixture contains a range of fatty acids including the essential unsaturated fatty acid (UFA), e.g., linoleic acid
Each one of three different low-priced, fairly average priced and premium-priced dry pet food composed of ten samples purchased from various retailers
Summary
According to GfK Institute, a global increase in the amount of pet food sold in 2016 was 5% greater on average compared to that of 2015. Increased demand for pet food results in increased production that in turn requires intensified quality control. Pertaining to source fat used should be of good quality as it is the component most sensitive to environmental factors, mostly influencing the deterioration process. Additional fat comes from the poultry byproduct meal and/or corn, while smaller amounts come from meat and bone meal, wheat and soybean meal. Such mixture contains a range of fatty acids including the essential unsaturated fatty acid (UFA), e.g., linoleic acid. Some other commonly used fat sources in pet dry food production are vegetable, fish and flaxseed oils rich in linoleic acid and omega-3 fatty acids [2].
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