CN116406741A - An additive that can significantly improve the palatability of pet food - Google Patents

Abstract

The invention provides an additive that can significantly improve the palatability of pet food, which is characterized in that it contains amino acid composition and other materials; amino acids are classified, and three types of amino acids are screened out and grouped: The amino acid composition is mixed in the weight ratio of (very sweet amino acid group + sweet amino acid group): (sour amino acid group) in the range of 55:45 to 70:30; the other materials are hydrolyzed animal offal powder; The amino acid composition and the other materials are mixed in a weight ratio of 5:95 to 20:80 to form the additive. The pet food is used as a raw material, and the additive is sprayed on the pet food to form a coating to obtain a finished pet food with high palatability. The finished pet food with high palatability can stimulate pets to eat, increase taste, increase palatability, ensure stable food attraction and increase palatability, and can establish a healthy and scientifically proportioned diet for pets.

Description

An additive that can significantly improve the palatability of pet food

technical field

The invention relates to the technical field of pet food, in particular to an additive that can significantly improve the palatability of pet food.

Background technique

Generally, pets are well cared for by their owners, who are provided with appropriate food choices. Pets, like humans, are attracted to foods they find palatable and will eat more regularly and easily. Therefore, improving palatability is critical for pet foods, especially for cats.

Taste is a key mechanism used by animals to select foods that are nutrient-dense and safe to ingest. Umami and sweet tastes are used to select foods rich in calories and amino acids, while bitter tastes are often used to avoid foods containing potential toxins. The taste buds of animals can detect five basic tastes, which are divided into salty, sour, bitter, sweet and umami. Although cats have a functional sense of taste like most mammals, they lack sweet taste receptors and have no preference for sweet compounds such as sucrose. Furthermore, as obligate carnivores, domestic cats have at least seven different functional bitter taste receptors, and they tend to reject bitter foods, whereas dogs and most other mammals do not.

With the advancement of scientific pet feeding and market demand, how to develop high palatability pet food is an important research direction for modern pet feeding.

Contents of the invention

The technical task of the invention is to solve the deficiencies of the prior art and provide an additive that can significantly improve the palatability of pet food.

The technical solution of the present invention is realized in the following manner, an additive of the present invention that can significantly improve the palatability of pet food, the additive includes amino acid composition and other materials;

Among them, the tastes of amino acids are not all the same, and the tastes of their isomers are not all the same, especially the taste difference of optical isomers.

The flavors of 18 common amino acids are shown in Table 1 below:

Table 1

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Amino acids are classified according to taste, and three types of amino acids are screened out and grouped: extremely sweet, sweet, and sour.

The extremely sweet amino acid group is composed of D-tryptophan and D-histidine in any ratio;

Sweet amino acid group, consisting of L-alanine, D,L-alanine, D-alanine, D,L-leucine, D-leucine, D-valine, D-serine, L-threonine, D,L-threonine, D-threonine, D,L-methionine, D-methionine, D,L-phenylalanine, D-phenylalanine, D,L- Tryptophan, D, L-histidine in any ratio of more than one mixture;

Sour amino acid group, one of L-aspartic acid, D,L-aspartic acid, D-aspartic acid, L-glutamic acid, D,L-glutamic acid, D-glutamic acid More than one kind of mixed composition in any ratio;

The amino acid composition is composed of one or more of the three groups of extremely sweet amino acid group, sweet amino acid group and sour amino acid group mixed in any ratio;

The other materials are hydrolyzed animal offal powder;

The amino acid composition and the other materials are mixed in any ratio to form the additive.

The amino acid composition is mixed in the weight ratio of (very sweet amino acid group + sweet amino acid group): (sour amino acid group) in the range of 55:45-70:30, which can achieve the best improvement of palatability Effect.

The amino acid composition and the other materials are mixed in a weight ratio of 5:95 to 20:80, which can maximize palatability performance.

The animal viscera hydrolyzed powder adopts chicken liver powder.

The pet food is dry food for cats.

A method of using additives to improve the palatability of pet food, the method is:

Using pet food as raw material, the raw material is mixed, pulverized, puffed, and dried to obtain a semi-finished product. The semi-finished product is sprayed with animal fat, sprayed with hydrolyzed animal offal powder and mixed, and sprayed on the mixture as described in any one of claims 1 to 5. The above-mentioned additive that can significantly improve the palatability of pet food is turned over and mixed to obtain a finished pet food with high palatability.

The method is specifically:

Heat the semi-finished product to 50 degrees ± 2 degrees;

Put the heated semi-finished product into the mixing bucket and turn over to mix;

According to the proportion of 6% of the weight of the semi-finished product, spray animal fat atomized at 55°C, then spray the animal viscera hydrolyzed powder using chicken liver powder, and keep turning and mixing in the mixing tank for 1 to 10 minutes; then spray the additive and turn and mix to obtain Finished pet food with high palatability.

The animal fat adopts chicken fat.

After the finished pet food with high palatability is obtained, the performance of the product is judged by feeding experiments.

The application of the additive that can significantly improve the palatability of pet food in the production of pet food.

The application of the method for improving the palatability of pet food by using additives in the pet food preparation process.

The beneficial effect that the present invention produces compared with prior art is:

The present invention is an additive that can significantly improve the palatability of pet food. As an additive for pet food, it is especially sprayed on pet food to form a coating, which can stimulate pets to eat, increase the taste and palatability, and further pass strong Olfactory stimulation combined with mouthfeel increases food intake, ensuring stable food attraction and increasing palatability. The nutrients in the additives, such as amino acids, can also provide sufficient nutrition for pets, prevent the lack of nutrients, and establish a healthy and scientifically proportioned diet for pets.

The invention provides a new composition, which is aimed at a specific amino acid ratio, and can significantly improve the palatability performance of cat dry food.

The formula ratio design of the additive that can significantly improve the palatability of pet food is reasonable, easy to master, beneficial to production and processing, safe and reliable as a pet food additive, and has good promotion and use value.

Detailed ways

An additive that can significantly improve the palatability of pet food according to the present invention will be described in detail below.

An additive which can significantly improve the palatability of pet food according to the invention comprises an amino acid composition and other materials.

Wherein, the amino acid composition is composed of at least one of the following from Group 1, Group 2, and Group 3:

Group 1 very sweet amino acid group: D-tryptophan, D-histidine;

Group 2 sweet amino acid group: L-alanine, D,L-alanine, D-alanine, D,L-leucine, D-leucine, D-valine, D-serine , L-threonine, D, L-threonine, D-threonine, D, L-methionine, D-methionine, D, L-phenylalanine, D-phenylalanine, D, L - tryptophan, D,L-histidine;

Group 3 sour amino acid group: L-aspartic acid, D, L-aspartic acid, D-aspartic acid, L-glutamic acid, D, L-glutamic acid, D-glutamic acid;

The weight ratio of (group 1 + group 2): (group 3) is in the range of 55:45 to 70:30, which can achieve the best effect of improving palatability.

The other materials are hydrolyzed animal offal powder.

The amino acid composition and the other materials are fully mixed according to the weight ratio to obtain a uniformly mixed composition.

The existing pet food raw materials are mixed, pulverized, puffed and dried to obtain a semi-finished product of the pet food, and the semi-finished product is sprayed with oil and the additive of the present invention to obtain the finished product of the pet food. Then use the feeding experiment to judge the performance of the product.

A method of using additives to improve the palatability of pet food, the method is:

Using pet food as raw material, the raw material is mixed, crushed, puffed, and dried to obtain a semi-finished product, and the semi-finished product is heated to 50°C ± 2°C; the heated semi-finished product is placed in a mixing bucket and mixed;

According to the proportion of 6% of the weight of the semi-finished product, spray animal fat atomized at 55°C, and then spray the hydrolyzed animal offal powder using chicken liver powder. The amount of chicken liver powder is controlled at a ratio of 0.05 to 0.5 of the weight of the semi-finished product; Invert and mix for 1-10 minutes;

Then spray the additive, and the amount of the additive is controlled at a ratio of 0.05 to 0.5 of the weight of the semi-finished product; the semi-finished product is continuously turned and mixed in the mixing tank for 1 to 10 minutes; finally, a finished pet food with high palatability is obtained.

The animal fat adopts chicken fat.

After the finished pet food with high palatability is obtained, the performance of the product is judged by feeding experiments.

Obtained by feeding experiment results:

In the amino acid composition, the amino acids from the three groups are mixed according to the weight ratio. (Pair it with sweet and sour taste).

When the weight ratio of the amino acid composition and the other materials is between 5:95 and 20:80, the palatability performance of the cat dry food can be improved to the greatest extent.

Example:

1. Prepare chicken liver powder with the same ingredients. The amino acid composition of the selected chicken liver powder is as follows:

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2. Preparation of amino acid composition

(1) The composition of amino acid composition 1 is as follows:

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The amino acid composition 1 and the chicken liver powder were mixed according to the weight ratio of 5:95 to obtain the composition 1.

(2) The composition of amino acid composition 2 is as follows:

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The amino acid composition 2 and the chicken liver powder were mixed according to the weight ratio of 10:90 to obtain the composition 2.

(3) The composition of amino acid composition 3 is as follows:

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The amino acid composition 3 was mixed with the chicken liver powder according to the weight ratio of 20:80 to obtain the composition 3.

Three, preparation contrast product:

1. Use the same semi-finished cat dry food and heat it to 50°C;

2. Weigh 10kg of the above-mentioned heated semi-finished cat dry food and put it into the octagonal bucket, start the octagonal bucket, the rotation of the octagonal bucket will cause the internal semi-finished product to start turning;

3. According to the proportion of 6% of the weight of the semi-finished product, spray animal fat at 55°C atomized (chicken fat is used for animal fat), and the semi-finished product is continuously turned and mixed in the octagonal bucket for 1 minute;

4. Then spray the selected chicken liver powder to obtain the comparison product.

Four, preparation embodiment test article:

Use the same semi-finished cat dry food in step 3:

Repeat steps 1 to 3, and spray composition 1 in the last step to obtain test product 1.

Repeat steps 1 to 3, and spray composition 2 in the last step to obtain test product 2.

Steps 1 to 3 were repeated, and composition 3 was sprayed in the last step to obtain test product 3.

5. Feeding comparison

Feed test product 1, test product 2, and test product 3 with the control product respectively, and the results are as follows:

Control Sample VS Test Sample 1:

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Control Sample VS Test Sample 2:

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Control Sample VS Test Sample 3:

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"*" represents the level of significance of the difference.

The palatability performance of the test products 1, 2 and 3 made of the three amino acid compositions is far better than that of the control product prepared with a single chicken liver powder.

That is, adopting the weight ratio of (group 1+group 2):(group 3) in the range of 55:45-70:30 can achieve the best effect of improving palatability.

6. Comparative experiment

Examples of different ratios:

Amino acid composition 1 and chicken liver powder were mixed according to the weight ratio of 3:97 to obtain composition 4.

Amino acid composition 1 was mixed with chicken liver powder at a weight ratio of 30:70 to obtain composition 5.

1. Use the same semi-finished cat dry food and heat it to 50 degrees;

2. Weigh 10kg and put it into the octagonal bucket, start the octagonal bucket, the rotation of the octagonal bucket will make the internal semi-finished products start to flip;

3. According to the proportion of 6% of the weight of the semi-finished product, spray the animal fat atomized at 55°C (chicken fat is used here), and the semi-finished product is continuously turned and mixed in the octagonal bucket for 1 minute;

4. Then spray the selected chicken liver powder to obtain the contrast product.

Steps 1-3 were repeated, and composition 4 was sprayed in the last step to obtain test product 4.

Steps 1-3 were repeated, and composition 5 was sprayed in the last step to obtain test product 5.

Control Sample VS Test Sample 4:

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Control Sample VS Test Sample 5:

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"NS" stands for no significant difference.

The above-mentioned test animals are all selected pet cats.

After comparative analysis:

When the weight ratio of amino acid composition and chicken liver powder is lower than 5:95, the palatability performance is only slightly significant; when the weight ratio is greater than 20:80, there is no significant difference in palatability performance. That is, when the weight ratio of the amino acid composition to the chicken liver powder is between 5:95 and 20:80, it can be used as an additive to obtain finished pet food with high palatability, especially dry food for cats.

Claims (10)

1. An additive that can significantly improve the palatability of pet food, characterized in that it contains an amino acid composition and other materials; The extremely sweet amino acid group is composed of D-tryptophan and D-histidine in any ratio; Sweet amino acid group, consisting of L-alanine, D,L-alanine, D-alanine, D,L-leucine, D-leucine, D-valine, D-serine, L-threonine, D,L-threonine, D-threonine, D,L-methionine, D-methionine, D,L-phenylalanine, D-phenylalanine, D,L- Tryptophan, D, L-histidine in any ratio of more than one mixture; Sour amino acid group, one of L-aspartic acid, D,L-aspartic acid, D-aspartic acid, L-glutamic acid, D,L-glutamic acid, D-glutamic acid More than one kind of mixed composition in any ratio; The amino acid composition is composed of one or more of the three groups of extremely sweet amino acid group, sweet amino acid group and sour amino acid group mixed in any ratio; The other materials are hydrolyzed animal offal powder; The amino acid composition and the other materials are mixed in any ratio to form the additive. 2. A kind of additive that can significantly improve the palatability of pet food according to claim 1, is characterized in that: The amino acid composition is mixed in a weight ratio of (very sweet amino acid group+sweet amino acid group):(sour amino acid group) in the range of 55:45-70:30. 3. A kind of additive that can significantly improve the palatability of pet food according to claim 1 or 2, is characterized in that: The amino acid composition and the other materials are mixed in a weight ratio of 5:95-20:80. 4. A kind of additive that can significantly improve the palatability of pet food according to claim 1, is characterized in that: The animal viscera hydrolyzed powder adopts chicken liver powder. 5. An additive that can significantly improve the palatability of pet food according to claim 1, characterized in that: the pet food is dry food for cats. 6. A method of utilizing additives to improve the palatability of pet food, characterized in that: the method is: Using pet food as raw material, the raw material is mixed, pulverized, puffed, and dried to obtain a semi-finished product. The semi-finished product is sprayed with animal fat, sprayed with hydrolyzed animal offal powder and mixed, and sprayed on the mixture as described in any one of claims 1 to 5. The above-mentioned additive that can significantly improve the palatability of pet food is turned over and mixed to obtain a finished product of pet food with high palatability. 7. A method of utilizing additives to improve the palatability of pet food according to claim 6, characterized in that: the method is: Heat the semi-finished product to 50 degrees ± 2 degrees; Put the heated semi-finished product into the mixing bucket and turn over to mix; According to the proportion of 6% of the weight of the semi-finished product, spray animal fat atomized at 55°C, then spray the animal viscera hydrolyzed powder using chicken liver powder, and keep turning and mixing in the mixing tank for 1 to 10 minutes; then spray the additive and turn and mix to obtain Finished pet food with high palatability. 8. A method of utilizing additives to improve the palatability of pet food according to claim 6 or 7, characterized in that: The animal fat adopts chicken fat. 9. The application of an additive capable of significantly improving the palatability of pet food according to any one of claims 1 to 5 in the production of pet food. 10. The application of the method of improving the palatability of pet food by using additives in the pet food preparation process according to any one of claims 6-8.