Author(s): Tran, Q. D.; Lin, C. G. J. M. van; Hendriks, W. H.; Poel, A. F. B. van der

Correspondence address: Correspondence address, A. F. B. van der Poel, Animal Nutr. Group, Dep. of Animal Sci., Wageningen Univ., 6709 PG Wageningen, Netherlands. Tel. +31 317 484082. Fax +31 317 484260. E-mail Thomas.vanderpoel@wur.nl

Publication Year: 2007

Animal Feed Science and Technology 138 (2) 162–168

Language(s): English

ISSN: 0377-8401

Lysine O-methylisourea (OMIU) reactivity and starch gelatinization were investigated in extruded and pelleted dog foods (n = 15) obtained from retailers in Wageningen, Netherlands. Pelleted foods generally exhibited lower starch and crude fat contents than those that were extruded, but a higher degree of starch gelatinization. The ratio of mean reactive lysine to total lysine was higher for extruded than for pelleted foods, and the analysed nutrients showed less variation in the former than the latter. It is suggested that the inclusion of vegetable or animal ingredients, together with process variables, may be responsible for the observed variation in starch gelatinization and lysine reactivity between dog foods.

Section: Pet foods

Keywords: FATS; GELATINIZATION; GELATION; LYSINE; PROCESSED FOODS; STARCH; PET FOODS; DOG FOODS; EXTRUDED PET FOODS

Journal Article

Accession number: 2008-04-Wd0050

Date added: 21-Jan-2008

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