Evaluation of animal byproducts for use in modern pet foods: Insights into protein and fat quality

Transcription

1 Evaluation of animal byproducts for use in modern pet foods: Insights into protein and fat quality C. G. Aldrich, C. K. Jones, R. P. K. Ambrose, S.A. Beyer, K.A. Koppel, S. Chanadang, and M. N. Gray March 2016

2 Pet$Food$&$Nutri-on$Science$ Established$KSU$2011$ Grain$Science$&$ Industry$ Feed$Science$&$Mgt$ Training:$Short$courses,$ Minor,$BS,$MS,$PhD,$$ The$impact$producing$ safe$pet$food$has$on$ nutrient$composi-on$ and$shelfilife$

3 Process$Effects$On$Nutri-on$ Chicken$Byproduct$ Chicken$meal$ Low$Temp$Air$Dried$ Low$Temp$&$Press$Air$ Spray$Dried$Chicken$ Spray$Dried$Egg$ Spray$Dried$Egg$White$ Spray$Dried$Egg$Yolk$ 0$ 20$ 40$ 60$ 80$100$120$

4 Does$the$quality$of$fat$in$rendered$ protein$meal$mawer?$

5 Fat in Rendered Protein Meals Fat composition range: 10-25% Provide a supplementary source of: Energy Flavor Texture Nutrients (essential fatty acids) Issues: Fat oxidation

6 Loss$of$flavor$ Loss$of$color$ Food$oxida-on$$ Reduced$nutrient$value$$ Reduced$ingredient$func-onality$ Accumula-on$of$harmful$oxida-on$ compounds$ $(Addis,$1986).$

7 Oxida-on$Reac-on$ Oxidation IP Time

8 Effects$of$Storage$Time$on$Peroxide$Value$(PV)$and$Linoleic$ Acid$(18:2nI6)$Concentra-on$in$Unstabilized$(PB)$and$ Stabilized$(PBS)$Poultry$ByIproduct$Meal$ C18:2n6) 25$ 20$ 15$ 10$ 5$ 0$ PB$ PBS$ PB$ PBS$ 0$ 3$ 6$ 9$ 12$ Storage,)weeks) 100$ 90$ 80$ 70$ 60$ 50$ 40$ 30$ 20$ 10$ 0$ Peroxide,)meq/kg) (adapted from Kirkland and Fuller, 1971)

9 Effects$of$oxidized$fat$consump-on$on$puppy$ growth$and$fawy$acid$nutri-on$ Variable$ Control$ Medium$ High$ Final$wgt,$kg$ a$ b$ c$ 18:2nI6$mol/100mol$ $Diet$ a$ b$ c$ $Plasma$ a$ a$ b$ $Bone$ a$ b$ 9.29 c$ Serum$Vit$E,$$ppm$ 2.2 a$ 1.3 b$ 0.52 c$ Altered$immune$func-on$ Impaired$rate$of$bone$forma-on$ Turek$et$al.,$2002$

10 How$is$Pet$food$ShelfILife$Defined?$ The$-me$it$takes$for$the$ food$to$reach$a$point$at$ which$it$becomes$ unacceptable$ Offensive$odor$to$the$ pet$owner$ Buildup$of$harmful$ toxins$ Dog$or$cat$rejects$the$ food$

11 Toward$a$Solu-on:$Emerging$Issues$ NRA,$23Oct2012$ In$rendered$protein$meals$there$is$a$need$ To$establish$a$baseline$understanding$regarding$methods$ of$analysis$for$oxida-on$ To$dig$deeper$regarding$methods$of$preserva-on$ $$ Applica-on$systems$ Preserva-ve$mixes$ Product$carryIthrough$ To$develop$rapid$and$reliable$tes-ng$methods$for$ commerce$ To$beWer$understand$ingredient$impact$on$food$shelfIlife$

12 Evaluation of Oxidation

13 Comparison of Oxidation Measures (mean ± standard deviation) BMBM CBPM TM* Supplier/Source B1 B2 C1 C2 C3 T1 N= PV Lab 1 (meq/kg) PV Lab 2 (meq/kg) PV SafTest (meq/kg) Anisidine Value TBARS (mg MDA eq/g oil) b ± a ± b ± ab ± e ± b ± b ± b ± bc ± d ± a ± d ± a ± a ± c ± b ± c ± b ± c ± b ± abcde Means within a row with unlike superscripts differ P * Turkey meal was excluded from statistical analysis due to lack of replicate samples b ± c ± b ± a ± a ±

14 Gas Chromatography-Mass Spectrometry Peroxide)(meq/kg))&)Anisidine)Value) 180$ 160$ 140$ 120$ 100$ 80$ 60$ 40$ 20$ 0$ B1$ B2$ C1$ C2$ C3$ Hexanal$ Heptanal$ Octanal$ Nonanal$ Decanal$ Peroxide$Value$ Anisidine$Value$ 6000$ 5000$ 4000$ 3000$ 2000$ 1000$ 0$ Aldehydes)(ppb))

15 Shelf Life Ambient Storage (23 C, 25% RH) Peroxide Value (meq/kg) Time (Weeks) Anisidine Value PV - BMBM-B PV - BMBM-C PV - CBPM-C PV - TM AV - BMBM-B AV - BMBM-C AV - CBPM-C AV - TM

16 Shelf Life Accelerated Storage (36 C, 52% RH) Peroxide)Value)(meq/kg)) 50.00$ 45.00$ 40.00$ 35.00$ 30.00$ 25.00$ 20.00$ 15.00$ 10.00$ 5.00$ 0.00$ 40.00$ 35.00$ 30.00$ 25.00$ 20.00$ 15.00$ 10.00$ 5.00$ 0.00$ 0$ 4$ 8$ 12$ 16$ 20$ 24$ 28$ 32$ 36$ 40$ 44$ 48$ 52$ Time)(Weeks)) Anisidine)Value) PV$I$BMBMIB$ PV$I$BMBMIC$ PV$I$CBPMIC$ PV$I$TM$ AV$I$BMBMIB$ AV$I$BMBMIC$ AV$I$CBPMIC$ AV$I$TM$

17 Par-cle$Size$and$Conforma-on$of$$ Meat$&$Bone$meal$and$Chicken$Byproduct$Meal$ Particle size analysis of beef meat and bone meal (BMBM) and chicken byproduct meal (CBPM) main effect least square means BMBM CBPM SEM P-Value Particle Size, Dgw Particles / Gram Surface Area, cm 2 /gram 1 Geometric mean diameter <

18 Evaluation of the Use of Oxidized Rendered Protein Meal in an Extruded Pet Food

19 Materials & Methods

20 Materials & Methods - BMBM PV, meq/kg BU-PV BT-PV BE-PV BU-AV BT-AV BE-AV Time (Days) AV

21 PV, meq/kg Materials & Methods - CBPM 0.00 CU-PV CT-PV CE-PV CU-AV CT-AV CE-AV Time (Days) AV

22 Peroxide)(meq/kg))&)Anisidine)Value) 100$ 90$ 80$ 70$ 60$ 50$ 40$ 30$ 20$ 10$ 0$ Gas Chromatography Mass Spectroscopy (Rendered Protein Meals) 18000$ 16000$ 14000$ 12000$ 10000$ 8000$ 6000$ 4000$ 2000$ 0$ BIU$ BIMT$ BIE$ CIU$ CIMT$ CIE$ Aldehydes)(ppb)) Hexanal$ Heptanal$ Octanal$ Nonanal$ Decanal$ Peroxide$Value$ Anisidine$Value$

23 Materials & Methods Model cat food diet Ingredient Diet, % Diet % Chicken By-Product Meal Meat and Bone Meal Rice, Brewers Corn Wheat Beet Pulp Potassium Chloride Monosodium Phosphate Salt Choline Chloride, % Dry Vitamin Premix (Kansas) Trace Mineral Premix (Kansas) DL Methionine Taurine Ingredient Total

24 Before and After Pet Food Processing Oxidized BMBM PV (meq/kg) PV - Control PV - Mixed Tocopherols PV - Ethoxyquin AV - Control AV - Mixed Tocopherols AV - Ethoxyquin Prior To Extrusion Post Extrusion AV

25 Before and After Pet Food Processing Oxidized CBPM PV - Control PV - Ethoxyquin AV - Mixed Tocopherols PV - Mixed Tocopherols AV - Control AV - Ethoxyquin PV (meq/kg) Prior To Extrusion Post Extrusion AV

26 Shelf Life 3 kg of pet food/treatment in Ziploc bags Accelerated: 40 C; 70% RH Ambient: 22 C; 45% RH (ongoing)

27 Accelerated Shelf Life of Pet Food Produced with Oxidized BMBM (40 C; 70% RH) PV - Control PV - Mixed Tocopherols PV - Ethoxyquin AV - Control AV - Mixed Tocopherols AV - Ethoxyquin PV, meq/kg Time (Weeks) AV

28 Accelerated Shelf Life of Pet Food Produced with Oxidized CBPM (40 C; 70% RH)$ PV - Control PV - Mixed Tocopherols PV - Ethoxyquin AV - Control AV - Mixed Tocopherols AV - Ethoxyquin PV (meq/kg) AV Time (Weeks) 0.00

29 Gas Chromatography Mass Spectrometry (BMBM - Kibble) Unpreserved Mixed Tocopherols Ethoxyquin Total Aldehydes (ppb) Time (Weeks)

30 Gas Chromatography Mass Spectrometry (CBPM - Kibble)$ Total Aldehydes (ppb) Unpreserved Mixed Tocopherols Ethoxyquin Time (Weeks)

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32 Conclusions PV was inconsistent and not descriptive of quality. The ingredient oxidation levels were diluted by food production, and their oxidation may not completely account for later food product deterioration. Oxidation measures (e.g. PV) don t match with consumer sensory factors identifying foods as rancid and need to be recalibrated.

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34 Mean$intensity$scores$of$aroma$aWributes$for$CBPM$samples$ Sample'! CBPM6O'! CBPM6MT' CBPM6ET' Storage'time'(month)'! Oxidized! Oil!! Stale!! Aroma'! Cardboard NS!! Rancid!! 0!! 2.29!c!! 2.38!bcd!! 2.75!! 0.33!c!! 3!! 2.50!bc!! 2.33!bcd!! 2.54!! 0.33!c!! 6!! 2.88!b!! 2.50!ab!! 2.54!! 1.17!b!! 9!! 2.50!bc!! 2.33!bcd!! 2.58!! 1.00!bc!! 12!! 4.13!a!! 2.75!a!! 2.83!! 4.21!a!! 0!! 2.38!c!! 2.25!bcde!! 2.54!! 0.63!bc!! 3!! 2.38!c!! 2.46!bc!! 2.46!! 0.33!c!! 6!! 2.46!c!! 2.33!bcd!! 2.54!! 0.83!bc!! 9!! 2.38!c!! 2.17!de!! 2.50!! 0.29!c!! 12!! 2.50!bc!! 2.21!cde!! 2.42!! 0.71!bc!! 0!! 2.25!c!! 2.00!e!! 2.33!! 0.46!bc!! 3!! 2.13!c!! 2.29!bcd!! 2.38!! 0.58!bc!! 6!! 2.33!c!! 2.25!bcde!! 2.50!! 0.46!bc!! 9!! 2.13!c!! 2.17!de!! 2.63!! 0.50!bc!! 12!! 2.17!c!! 2.21!cde!! 2.21!! 0.88!bc!!

35 Mean$intensity$scores$of$aroma$aWributes$for$BMBM$samples$ Sample'! BMBM5O! BMBM5MT' BMBM5ET' Storage' Time! (month)'! Aroma'! Oxidized! Oil! Stale!! Cardboard!! Rancid!! 0!! 2.29!fg! 2.04!e! 2.50!c! 0.46!def! 3!! 2.42!def! 2.25!cde! 2.58!bc! 0.08!fg! 6!! 2.00!g! 2.04!e! 2.58!bc! 0.33!efg! 9!! 2.46!cdef! 2.38!bcd! 2.67!bc! 1.04!bc! 12!! 2.63!bcde! 2.42!bc! 2.67!bc! 0.71!cde! 0!! 2.29!fg! 2.13!de! 2.54!c! 0.17!fg! 3!! 2.29!fg! 2.29!bcde! 2.71!bc! 0.17!fg! 6!! 2.21!fg! 2.29!bcde! 2.67!bc! 0.17!fg! 9!! 2.75!bc! 2.42!bc! 2.71!bc! 0.92!bc! 12!! 3.21!a! 2.54!b! 2.79!b! 1.63!a! 0!! 2.33!ef! 2.42!bc! 2.71!bc! 0.08!fg! 3!! 2.67!bcd! 2.88!a! 3.04!a! 0.67!cde! 6!! 2.25!fg! 2.46!bc! 2.50!c! 0.00!g! 9!! 2.50!cdef! 2.33!bcd! 2.67!bc! 0.79!cd! 12!! 2.83!b! 2.46!bc! 2.58!bc! 1.33!ab!

36 External$preference$mapping$of$CBPMIO$samples$from$5$different$-me$points$ and$average$overall$liking$from$106$pet$owners.$black$dots$represent$samples$ from$specific$-me$point;$red$dots$represent$sensory$awributes$ 2$ 1.5$ CPBMJOJ6) Sour$ 1$ F2)(16.73)%)) 0.5$ 0$ I0.5$ Overall)liking) CPBMJOJ3) CPBMJOJ9) Cardboard(F)$ BiWer$ Rancid(F)$ Metallic$ Oxidized$Oil(F)$ Stale(A)$ Stale(F)$ Oxidized$Oil(A)$ Rancid(A)$ CPBMJOJ12) I1$ CPBMJOJ0) Cardboard(A)$ I1.5$ I1.5$ I1$ I0.5$ 0$ 0.5$ 1$ 1.5$ 2$ F1)(65.99)%))

37 External$preference$mapping$of$BMBMIO$samples$from$5$different$-me$ points$and$average$overall$liking$from$106$pet$owners.$black$dots$represent$ samples$from$specific$-me$points;$red$dots$represent$sensory$awributes.$$ 1.5$ 1$ BMBMJOJ3) Metallic$ Oxidized$Oil(A)$ Stale(A)$ F2)(31.13)%)) 0.5$ 0$ I0.5$ Cardboard(F)$ Cardboard(A)$ Overall)liking) BMBMJOJ12) BMBMJOJ9) Stale(F)$ Rancid(A)$ Sour$ Oxidized$Oil(F)$ I1$ BiWer$ BMBMJOJ0) Rancid(F)$ BMBMJOJ6) I1.5$ I1.5$ I1$ I0.5$ 0$ 0.5$ 1$ 1.5$ F1)(51.49)%))