Palatability of cat food with sodium pyrophosphate and yeast extract

Oliveira, Rúbia Tabachi de; Haese, Douglas; Kill, João Luís; Lima, Anderson Lazarini; Malini, Pablo Victor; Thompson, Guilherme Rodrigues

doi:10.1590/0103-8478cr20151651

Cited by 10 publications

(7 citation statements)

References 5 publications

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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%

“…Pyrophosphates are chemical compounds that are used as a raising agent or to improve texture, and flavour of foods (Terenteva et al 2017). Oliveira et al (2016) reported that the coating cat food with 0.5% sodium pyrophosphate resulted in a significant increase in food consumption.…”

Section: Sodium Pyrophosphatementioning

confidence: 99%

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Taste preferences and diet palatability in cats

Pekel

Mülazımoğlu²,

Acar

2020

Journal of Applied Animal Research

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The taste of food is an essential characteristic for cats and has been shown to affect food selection. However, understanding of food selection by cats using taste characteristics is far from complete. Therefore, the aim of the present review was to summarize the current knowledge on food preference and the role of taste on this selection in domestic cats. Appetite regulation is one of the determinants of palatability in cats and involves a highly complex interplay between hypothalamus, adipose tissue, and digestive tract. However, knowledge on this interplay is scarce in cats. When evaluating different foods for cats, behavioural responses such as facial expressions involving the movements and positions of ears, tongue, and head can provide increased insight into the effectiveness of formulating a more palatable diet. This paper also reviews food additives currently used in industry for enhancing the palatability of cat foods. In summary, a better understanding of the factors that affect the food preference in cats is essential to produce high-quality foods because cats will not eat a food with a flavour they dislike even though it is complete and nutritionally balanced.

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Section: Amino Acidsmentioning

confidence: 99%

Section: Amino Acidsmentioning

confidence: 99%

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Taste preferences and diet palatability in cats

Pekel

Mülazımoğlu²,

Acar

2020

Journal of Applied Animal Research

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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%

Evaluation of Torula yeast as a protein source in extruded feline diets

Holt

Aldrich

2022

Journal of Animal Science

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The objective of this work was to evaluate the use of a Torula yeast on diet processing, palatability, and total tract nutrient digestibility in extruded feline diets. Four dietary treatments were compared, differing by protein source: Torula yeast (TY), pea protein concentrate (PP), soybean meal (SM), and chicken meal (CM). Diets were produced using a single-screw extruder under similar processing conditions. Palatability assessment was conducted as a split plate design where both first choice and intake ratio (IR) were determined. Apparent total tract digestibility (ATTD) of nutrients was estimated using Titanium dioxide as an indigestible marker. During diet production, specific mechanical energy (SME) of TY and SM (average of 187 kJ/kg) was greater (P<0.05) than for PP (138 kJ/kg); however, CM was similar to all treatments (167 kJ/kg). Kibble diameter, piece volume, and sectional expansion ratio were greatest for TY (P<0.05). Additionally, both bulk and piece density were lowest (P<0.05) for TY. Kibble hardness was lower for TY and SM (P<0.05; average of 2.10 Newtons) compared to CM and PP (average of 2.90 Newtons). During the palatability trial, TY was chosen first a greater number of times than CM (P<0.05; 36 vs 4, respectively), but differences were not found between TY and PP (25 vs 15, respectively) or TY and SM (24 vs 16, respectively). Cats had a greater IR (P<0.05) of TY compared to CM and PP (0.88 and 0.73, respectively). However, there was no difference in preference between TY and SM. ATTD of dry matter (DM) and organic matter (OM) was greater (P<0.05) for CM (87.43 and 91.34%, respectively) than other treatments. Both DM and OM ATTD of TY were similar (P<0.05) to PP and SM (average of 86.20 and average of 89.76%, respectively). Ash ATTD was greater (P<0.05) for cats fed TY and SM (average of 37.42%), intermediate for PP (32.79%), and lowest for CM (23.97%). Crude protein (CP) ATTD of TY was similar to all other treatments (average of 89.97%), but fat ATTD was lower (P<0.05; 92.52%) than other treatments (93.76 to 94.82%). Gross energy (GE) ATTD was greater (P<0.05) for CM than TY (90.97 vs 90.18%, respectively); however, TY was similar to PP and SM (average of 90.22%). Total dietary fiber (TDF) ATTD was similar between TY and CM (average of 66.20%) and greater (P<0.05) than PP and SM (average of 58.70%). The Torula yeast used in this study facilitated diet formation, increased diet preference, and was highly digestible when fed to cats.

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“…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%

Additives in pet food: are they safe?

Craig¹

2021

J of Small Animal Practice

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A good, nutritious diet is essential for the health and well‐being of our domestic pets. Today, most pet dogs and cats are fed highly processed food bearing little resemblance to canine and feline ancestral diets. Additives are included in processed pet food to provide nutritional benefits, ensure food safety, and maintain the desirable features of colour, flavour, texture, stability and resistance to spoilage. This paper reviews the safety of various additives in processed pet food. Labelling, safety assessment, and ethical concerns regarding existing toxicity testing procedures are also considered. The adequacy of testing for many additives and the scientific basis for determining safety are questioned. Additives can be synthetic or ‘natural’ although the distinction can be blurred when naturally derived substances are synthesised in the laboratory, or extracted using a high level of physical and chemical processing. Although additives play important roles in processed food production, updated strategies and technologies may be required to establish their safety in the pet food industry.

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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

Cited by 10 publications

References 5 publications

Taste preferences and diet palatability in cats

Taste preferences and diet palatability in cats

Evaluation of Torula yeast as a protein source in extruded feline diets

Additives in pet food: are they safe?

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