Impacts of vitamin premix and/or yeast ingredient inclusion in a canned cat food on thiamin retention during 6 months of storage
IntroductionLow thiamin levels in thermally processed canned cat foods are concerning for the pet food industry. However, there is little information on storage stability of thiamin in this food format or if inclusion of select ingredients, such as dried yeasts, has an effect. Therefore, the objecti...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2022-12-01
|
| Series: | Frontiers in Veterinary Science |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fvets.2022.1090695/full |
| _version_ | 1811185699412508672 |
|---|---|
| author | Amanda N. Dainton Brittany White Leah Lambrakis Charles Gregory Aldrich |
| author_facet | Amanda N. Dainton Brittany White Leah Lambrakis Charles Gregory Aldrich |
| author_sort | Amanda N. Dainton |
| collection | DOAJ |
| description | IntroductionLow thiamin levels in thermally processed canned cat foods are concerning for the pet food industry. However, there is little information on storage stability of thiamin in this food format or if inclusion of select ingredients, such as dried yeasts, has an effect. Therefore, the objective was to evaluate the storage stability of thiamin when a vitamin premix and/or yeasts ingredients were included in a canned cat food.Materials and methodsThe factorial treatment arrangement consisted of 2 levels of vitamin premix (with or without) and 4 inclusions of yeast (NY = none, LBV = Lalmin B Complex Vitamins, BY = product #1064B, or EA = BGYADVANTAGE). Diets were stored for 6 months and analyzed every month for thiamin. Data were analyzed as a mixed model (SAS v. 9.4; SAS Institute, Cary, NC) with fixed effects (vitamin premix, yeast, time, and their two-way and three-way interactions) and random effects (production day and the interaction of production day, vitamin premix, and yeast). Significance was set at P < 0.05 and Fisher's LSD was used to separate means.Results and discussionDiets including the vitamin premix [average 55.1 mg/kg dry matter basis (DMB)] contained more (P < 0.05) thiamin than diets that did not (average 7.5 mg/kg DMB). Inclusion of LBV (average 40.3 mg/kg DMB) resulted in the highest (P < 0.05) levels of thiamin, followed by BY (P < 0.05; average 26.9 mg/kg DMB). Diets with NY and EA contained the lowest (P < 0.05) levels of thiamin and were not different from each other (P > 0.05; average 19.3 mg/kg DMB). The diet containing vitamin premix without yeast lost (P < 0.05) 17.8% thiamin while diets containing a yeast ingredient maintained thiamin levels better during storage. This suggested that thiamin from yeast ingredients was more resistant to degradation during storage and should be considered when designing new canned cat foods. |
| first_indexed | 2024-04-11T13:34:43Z |
| format | Article |
| id | doaj.art-c901c9da43fe48cd8e0b718fd59c3dc8 |
| institution | Directory Open Access Journal |
| issn | 2297-1769 |
| language | English |
| last_indexed | 2024-04-11T13:34:43Z |
| publishDate | 2022-12-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Veterinary Science |
| spelling | doaj.art-c901c9da43fe48cd8e0b718fd59c3dc82022-12-22T04:21:38ZengFrontiers Media S.A.Frontiers in Veterinary Science2297-17692022-12-01910.3389/fvets.2022.10906951090695Impacts of vitamin premix and/or yeast ingredient inclusion in a canned cat food on thiamin retention during 6 months of storageAmanda N. Dainton0Brittany White1Leah Lambrakis2Charles Gregory Aldrich3Department of Grain Science and Industry, Kansas State University, Manhattan, KS, United StatesSimmons Pet Food, Inc., Siloam Springs, AR, United StatesSimmons Pet Food, Inc., Siloam Springs, AR, United StatesDepartment of Grain Science and Industry, Kansas State University, Manhattan, KS, United StatesIntroductionLow thiamin levels in thermally processed canned cat foods are concerning for the pet food industry. However, there is little information on storage stability of thiamin in this food format or if inclusion of select ingredients, such as dried yeasts, has an effect. Therefore, the objective was to evaluate the storage stability of thiamin when a vitamin premix and/or yeasts ingredients were included in a canned cat food.Materials and methodsThe factorial treatment arrangement consisted of 2 levels of vitamin premix (with or without) and 4 inclusions of yeast (NY = none, LBV = Lalmin B Complex Vitamins, BY = product #1064B, or EA = BGYADVANTAGE). Diets were stored for 6 months and analyzed every month for thiamin. Data were analyzed as a mixed model (SAS v. 9.4; SAS Institute, Cary, NC) with fixed effects (vitamin premix, yeast, time, and their two-way and three-way interactions) and random effects (production day and the interaction of production day, vitamin premix, and yeast). Significance was set at P < 0.05 and Fisher's LSD was used to separate means.Results and discussionDiets including the vitamin premix [average 55.1 mg/kg dry matter basis (DMB)] contained more (P < 0.05) thiamin than diets that did not (average 7.5 mg/kg DMB). Inclusion of LBV (average 40.3 mg/kg DMB) resulted in the highest (P < 0.05) levels of thiamin, followed by BY (P < 0.05; average 26.9 mg/kg DMB). Diets with NY and EA contained the lowest (P < 0.05) levels of thiamin and were not different from each other (P > 0.05; average 19.3 mg/kg DMB). The diet containing vitamin premix without yeast lost (P < 0.05) 17.8% thiamin while diets containing a yeast ingredient maintained thiamin levels better during storage. This suggested that thiamin from yeast ingredients was more resistant to degradation during storage and should be considered when designing new canned cat foods.https://www.frontiersin.org/articles/10.3389/fvets.2022.1090695/fullcanned cat fooddegradationretentionstoragethiaminvitamin B1 |
| spellingShingle | Amanda N. Dainton Brittany White Leah Lambrakis Charles Gregory Aldrich Impacts of vitamin premix and/or yeast ingredient inclusion in a canned cat food on thiamin retention during 6 months of storage Frontiers in Veterinary Science canned cat food degradation retention storage thiamin vitamin B1 |
| title | Impacts of vitamin premix and/or yeast ingredient inclusion in a canned cat food on thiamin retention during 6 months of storage |
| title_full | Impacts of vitamin premix and/or yeast ingredient inclusion in a canned cat food on thiamin retention during 6 months of storage |
| title_fullStr | Impacts of vitamin premix and/or yeast ingredient inclusion in a canned cat food on thiamin retention during 6 months of storage |
| title_full_unstemmed | Impacts of vitamin premix and/or yeast ingredient inclusion in a canned cat food on thiamin retention during 6 months of storage |
| title_short | Impacts of vitamin premix and/or yeast ingredient inclusion in a canned cat food on thiamin retention during 6 months of storage |
| title_sort | impacts of vitamin premix and or yeast ingredient inclusion in a canned cat food on thiamin retention during 6 months of storage |
| topic | canned cat food degradation retention storage thiamin vitamin B1 |
| url | https://www.frontiersin.org/articles/10.3389/fvets.2022.1090695/full |
| work_keys_str_mv | AT amandandainton impactsofvitaminpremixandoryeastingredientinclusioninacannedcatfoodonthiaminretentionduring6monthsofstorage AT brittanywhite impactsofvitaminpremixandoryeastingredientinclusioninacannedcatfoodonthiaminretentionduring6monthsofstorage AT leahlambrakis impactsofvitaminpremixandoryeastingredientinclusioninacannedcatfoodonthiaminretentionduring6monthsofstorage AT charlesgregoryaldrich impactsofvitaminpremixandoryeastingredientinclusioninacannedcatfoodonthiaminretentionduring6monthsofstorage |