Nutrition Exam 5

What are the parts of a petfood label? What is required to be on each?

• principle display panel: product name, net quantity statement, product identity

• Information panel: guaranteed analysis, ingredient list, nutritional adequacy statement, daily feeding guidelines, name+address for manufacturer, and information required by FDA for health related claims.

What are the rules for naming a pet food if the name includes an ingredient name?

• 100% ingredient: only have that ingredient except preservatives, vitamins, etc (not normal)

• Single ingredient rule: must comprise 95% of product not including water added

• Combination of ingredients: two ingredients must comprise at least 95% of product, first predominant, only applies to animal origin ingredients

• dinner rule: must contain at least 25% of named ingredients, 1st predom, may include plant ingredients, must include at least 3% of each ingredient.

• with rule: must contain 3% of named ingredient, 3% or each of any combination of ingredients

• flavor rule: must contain source of flavor that is detectable

What are the functions of a pet food label?

• communication

• indicates quality

• identifies product

• identifies nature of product

• how to use product

How should the net quantity statement be provided?

• weight of the food in the package

• must be listed as both lb/oz and kg/g

Why is it important that pet foods contain the product identity (ex. specifically state dog food)?

• needs to clearly identify if it’s a cat or dog food

• specify snack/treat if appropriate

• So you are meeting the proper nutritional requirements of your dog specifically in state’s that require more or less things.

What rules related to optional information? Pictures?

• the pictures and graphics have to show accurate looking food

• premium pet food means nothing

• if labeled as new/improved only lasts for 6 months

• any claims they make have to be able to prove them in court if sued

• if recommended by veterinarian on bag that could literally be any vet ever

What items must be included in the guaranteed analysis? Why is this important?

• crude protein min, crude fat min, crude fiber max, moisture max

• this is important so we can calculate nutrient and calorie amounts if needed and just to know the percentages of things in our dogs food.

What order should ingredients be listed in the ingredient list? How is the order decided?

• descending order of predominance by wight

• weight determined in the form that the ingredients are added including the inherent moisture content of the ingredient.

What does the nutritional adequacy statement tell us? How is it verified or proven?

• Tells you what the diet is for like life stage and how it is tested.

• verified and proven in a couple of different ways like feeding trials by aafco or meet profiles based on aafco reqts.

How are the feeding guidelines determined?

• Based on ME concentration of a diet, usally for adults at maintainence. Must be adjusted for physiological state, activity, environment, breed, etc.

• mostly of the time target the high end of the requirement to get more money and to prevent underfeeding.

How do you calculate the DM concentration of nutrients in a pet food?

% nutrient DM basis= % nutrient as fed / %DM in food

(so need to take percent nutrient minus moisture percent)

How do you calculate the calorie content of a pet food?

ME (kcal/g)= [ (3.5 x CP) + (8.5 x fat) + (3.5 x CHO) ] /100

value should be between 3-5

How does cooking affect the starch in the pet food?

• Cooking increases the digestibility and utilization of dietary starches

• The native granular structure of starch is disrupted by heating in the presence of water, making starch more susceptible to attack by acid and enzymes

• Cooking allows the starch to act as a binder

What are the steps in production of a extruded pet food?

1. particle size reduction by grinding

2. ingredient blending/mixing

3. Extrusion cooking

4. Drying

5. Enrobing- spraying food with a flavor enhancer

What are the functions of the extruder?

• Blending and Hydration

• Cooking (Starch is gelatinized and proteins are denatured)

• Forming

• Expanding

What are functions of the screw and the die?

• screw: take raw polymer material (such as pellets, powder, or flakes) and transform it into a uniform, pressurized melt that can be forced through a die to create a final product

• die: Product is shaped as it emerges through the die. A rotating knife at the face of the die cuts the product to desired length.

How does the product change in the extruder?

• 
  Ingredients are mixed and particles are hydrated

• 
  As product is conveyed through the barrel, the pressure, shear and temperature increase

• The product loses its granular structure and becomes a uniform plastic mass

• The product is cooked. The starch is gelatinized and the proteins are denatured

What are the differences between a single and a twin screw extruder?

• 
  Single screw extruders are less expensive to purchase, operate and maintain

• 
  Twin screw extruder create higher shear and temperatures

• 
  Twin screw extruders have more uniform flow through the barrel and give better control of intricately shaped products. Allows for co-extrusion.

What is the advantage of using extrusion?

• 
  Multiple functions can be performed with a single piece of equipment: blending/hydrating, cooking, forming/shaping, and expanding

• Less water is needed for cooking, so the process is more energy efficient

• 
  Less labor needed

• 
  Improved sanitation

What microorganisms should we be concerned about in pet foods?

• 
  Molds and Fungi

• 
  Yeasts

• 
  Bacteria

What is the most important factor to affect growth of the microorganism? What is water activity? What level should it be at in a processed food?

• Moisture content/water activity (the most important factor)

• Temperature

• Acid

• Sugar and Salt

• Other chemical preservatives

• water activity: Takes into account both the quantity of water and the state of water

• (bound or free) in a product.

• Water activity range is 0 1. aw < 0.5 does not support growth; 0.7– 0.9 supports molds and yeasts; 0.91 and greater supports all microorganisms including bacteria

How do temperature, acid, sugar, and salt affect growth of microorganisms in the food?

• temperature: either low temperature or high temperature will help control microorganisms

• acid: acts as barrier, a low and acidic pH will prevent growth

• sugar + salt: act as preservatives by tying up the water and making the product stable

What are the steps in processing a canned food?

• 
  Comminution (grinding)

• 
  Blending

• 
  Container filling and sealing

• 
  Thermal processing (retorting)

What temperature is needed to achieve commercial sterility? What does commercial sterility mean?

• A temperature of 121
  C for 15 minutes is required for complete destruction of all microorganisms (sterilization).

• Most canned products are “commercially sterile” meaning that all pathogenic and spoilage microorganisms are destroyed. A few resistant bacterial spores may survive. Commercially sterile products can usually be stored safely for up to two years.

What is the D-value mean?

• 
  For a given microorganism, a D value can be calculated. In is the cooking time required at a specific temperature to reduce the population by 90% (one log cycle).

• 
  D values are usually calculated for highly heat-resistant bacteria

What are the differences between a still or agitating or batch or continuous retort?

• Retorts can be still or agitating, batch or continuous. Agitating retorts are more efficient as heat is transferred by convection and conduction.

• batch retort- load the cans in a batch of a certain size and we would be able to fit a certain number of cans into the retort crates and that would constitute the number of cans that we would process in a batch

• A still retort means the cans are not agitated--they sit still and are not moving

  during the thermal process.

• continous- agitate the containers while they’re moving through the system

What should consumers look for as far as ingredients when picking out of pet food?

• formulation includes ingredients that provide nutrients

• palatability, appearance, and shelf life of ingredients

What are the differences between fresh meat, meat meal, meat and bone meal, and meat by-product meals?

• fresh meat: raw material, freshly slaughtered animals

• meat meal: dried product that include more weird sources from the animal

• meat and bone meal: can include certain amount of bones in the meal

• meat by-product meals: can include lung, spleen, and even more weirder animal parts like parts of eggs

Which of these are a disadvantage of SBM?

anti-nutritional factors, increased fecal mass, flatulence

Which of these are an advantage of SBM?

less variation in composition, good quality AA profile, less expensive, readily available

Meat by-product meals can't have which of these?

foreign materials, feathers, horns, hooves, teeth, hair, feces

Meat by-product meals can include which of these?

undeveloped eggs, poultry, internal organs

Meat and bone meals can't include which of these?

blood, horn, hooves, hair, hide trimmings, manure, GI contents

Meat and bone meals can include which of these?

meat meal items and bone

Meat meals can't include which of these?

hide trimmings, hair, GI contents, manure, horn, hoof

Meat meals can include which of these?

heart, esophagus, tongue, diaphragm, skeletal muscle

Which of the following describe rendering?

processes raw material, solid fraction is protein rich, minimizes contamination, and fractionates raw material into water+fat+solids

What are the pros and cons of rendered animal product ingredients?

• pros: good quality AA profile, label appeal, source of fat+minerals

• cons: highly variability in composition, may contain variable portions of viscera, bone, fat, etc