O segmento Pet, no agronegócio, está relacionado ao desenvolvimento das atividades de criação, produção e comercialização de animais de estimação. Este mercado cresceu 7,6% entre 2014/2015, gerou R$ 18 milhões no Brasil e 67,3% desse valor refere-se a produtos para alimentação animal, comumente chamados de Pet Food. Na alimentação animal, o alimento pode ser um único ingrediente ou uma formulação elaborada. Os ingredientes são categorizados em proteínas, carboidratos, fibras, gorduras, vitaminas e minerais. Eles são selecionados considerando os seguintes aspectos: disponibilidade, níveis de nutrientes, funcionalidade, palatabilidade, digestibilidade, custo e segurança. As matérias-primas são escolhidas de acordo com o (s) método (s) de processamento (s) em que o produto passa, sua estabilidade no processo e sua fonte nutricional durante a validade do produto. Na preservação de alimentos, o processo de irradiação é um tratamento que busca reduzir a carga microbiana dos mesmos. No entanto, também pode alterar a composição dos ingredientes presentes e formar produtos radiolíticos na formulação que ainda estão em estudo. Nos alimentos, as gorduras atuam como aporte de ácidos graxos essenciais são palatabilizantes e uma fração energética importante das rações. Nos produtos que contêm a presença de gordura, a principal preocupação são as 2-Alcilciclobutanonas (2-ACBs), que são produtos radiolíticos formados exclusivamente pós-processamento com radiação ionizante. A formação de 2- ACBs está diretamente relacionada à concentração lipídica e à dose de irradiação. O objetivo deste trabalho é descrever os possíveis subprodutos radiolíticos formados em rações caninas extrusadas contendo gordura após irradiação e determinar se a formação de 2-ACBs depende do aumento da dose de radiação, assim como , verificar sua citotoxicidade e genotoxicidade em cães. / In agribusiness, the Pet segment is related to the development of the activities of creation, production and commercialization of pet food. This market grew 7.6% between 2014/2015, generated R$ 18 million in Brazil and 67.3% of this amount refers to products for animal feed, commonly called pet food. In animal nutrition the food may be a single ingredient or an elaborate formulation. Ingriedients are categorized into proteins, carbohydrates, fiber, fat, vitamins and minerals. They are selected considering the following aspects: availability, nutrient levels, functionality, palatability, digestibility, cost and safety. The raw materials are chosen according to the method (s) of processing (s) in which the product is submit, its stability in the process and its nutritional source during the validity of the product. In food preservation the irradiation process is a treatment that seeks to reduce the microbial load of the food. However, it can also alter the composition of the ingredients present and form radiolytic products in the formulation that are still under study. In foods, fats act as a contribution of essential fatty acids are palatabilizing and an important energetic fraction of the rations. In products containing the presence of fat, the main concern are 2- alkylcyclobutanones (2-ACBs), which are radiolytic products formed exclusively post-processing with ionizing radiation. The formation of 2-ACBs is directly related to the lipid concentration and the dose of irradiation. The objective of this work is to describe the possible radiolytic by-products formed in extruded fat-containing canine rations after irradiation and to determine if the formation of 2-ACBs is dependent on the radiation dose, and as well as verify their cytotoxicity and genotoxicity.

Made available in DSpace on 2016-04-28T20:16:22Z (GMT). No. of bitstreams: 1 2007-Sergio Gaspar de Campos.pdf: 2897411 bytes, checksum: 8082944027bbc9af70ff336d4860483f (MD5) Previous issue date: 2007-03-27 / The commercial feed constitutes an important element in the pet industry in Brazil. Its composition includes cereal mixtures produced in farms such as sorghum, maize and some oily seeds. All feed destined to pets are supplemented with fats, vitamins, minerals, antirust and flours of diverse origins incorporated in some cases as pellets. When conditions of nutrients and moisture are adequate, fungal contamination could be present during pre and post harvest, storage, manufacture and processing of these ingredients. The filamentous stored grain fungi more commonly found include the species belonging to Aspergillus, Penicillium and Fusarium genera. They are able to produce different mycotoxins. Species of Aspergillus such as Aspergillus flavus, Aspergillus parasiticus and Aspergillus nomius are able to produce aflatoxins, considered as carcinogen type 1A. The pet foods have important amounts of cereals and therefore, they can concentrate important amounts of toxins. In dogs and cats the effects of mycotoxins are severe and can produce death, besides the loss of nutrients, to alter the organoleptic properties and to diminish the average life of the product in the market. On the other hand, the presence of toxicogenic species could indicate the contamination with several mycotoxins and this situation represents a potential risk for the animal health. On the basis of these antecedents the objectives of this work were 1) to characterize the mycoflora, 2) to detect the natural incidence of mycotoxins from raw materials and compound feed for dogs and 3) to establish parameters to prevent and/or to control micotoxicoses. A total of 230 samples (117 suspected foods to produce natural poisoning (AIN), 43 commercial foods (AC) of 3 different qualities, 70 ingredients of the production line (ALP)) of ingredients and rations destined to the feeding of dogs were analyzed. The fungal isolation was made by the surface spread method. The culture media were dicloran-rose-bengal-chloranphenicol agar (DRBC), dicloran-chloranphenicol 18% glicerol agar (DG18) and Nash-Snyder agar. The average of the number of colonies by triplicate was determined and it was expressed as colony forming units/gram of feed (UFC/g). AIN and some ALP (maize, ground maize, flour of sorghum, maize flour and gluten) obtained fungal counts over than 104 UFC/g. The AC samples were not over this value. Each strain was isolated and identified at the species level. The species belonging to the Aspergillus genera were predominant in all of the analyzed samples, having aflatoxicogenic species A. flavus/A. parasiticus those of greater frequency. These strains were evaluated in their ability to produce aflatoxins by the TLC method. The 100% of isolated strains of AIN, 80% of AC and 70% of ALP were able to produce aflatoxins at levels that varied from 2 and 66.25 ng/g. The natural incidence of aflatoxins in all feed samples was determined by high performance liquid chromatography (HPLC). AIN and some samples of ALP ingredients, mainly those containing maize, obtained aflatoxins levels over than 20 ppb. The hystopatological and biochemical studies of the affected animals organs demonstrated the death cause (aflatoxicosis), and were confirmed by the mycological studies: the fungal counts and aflatoxins levels were over the allowed ones by national and international regulations in use. The commercial feed of different qualities are feeds in conditions to be consumed, but have a potential risk if they are in inadequate storage conditions due to the aflatoxicogenic ability of the studied strains. As far as the ingredients and finished feed of the production line, those made up of maize did not fulfill the values of fungi and aflatoxins allowed by the legislation. Although the finished ration adjusts to the required regulation, probably by the processing, it presents a potential risk since more of 80% of the species of A. flavus, were able to produce aflatoxins B1 and B2. It is important then to emphasize the need to a suitable control of the used ingredients in the compound feed elaboration and the adequate environmental conditions to preserve the pet food of undesired fungal contamination and the consequent production of their mycotoxinas. / Os alimentos balanceados comerciais constituem um elemento importante na ind?stria de c?es no Brasil. Sua composi??o inclui misturas de cereais produzidos nas granjas, tais como sorgo, milho e algumas oleaginosas. Todos os alimentos destinados a c?es est?o suplementados com gorduras, vitaminas, minerais, antioxidantes e farinhas de diversas origens incorporados, em alguns casos como pellets. Ao possuir suficientes nutrientes e condi??es de umidade adequadas s?o suscet?veis a contamina??o por fungos durante a pr? e p?s-colheita, no armazenamento, na manufatura e no processamento destes ingredientes. Os fungos filamentosos mais comumente encontrados em gr?os armazenados incluem as esp?cies dos g?neros Aspergillus, Penicillium e Fusarium, capazes de produzir deteriora e diferentes micotoxinas. Esp?cies de Aspergillus como Aspergillus flavus, Aspergillus parasiticus e Aspergillus nomius s?o as mais toxic?genas podendo produzir aflatoxinas, consideradas como carcin?genos tipo 1A. Os alimentos destinados a c?es possuem quantidades importantes de cereais e, portanto podem concentrar quantidades importantes de toxinas. Em c?es e gatos os efeitos das micotoxinas s?o severos e podem produzir a morte, al?m de levar a perda de nutrientes, alterar as propriedades organol?pticas e diminuir a vida m?dia do produto no mercado. Por outro lado a presen?a de esp?cies toxicog?nicas poderia indicar a contamina??o com v?rias micotoxinas e, esta situa??o representa um risco potencial para a sa?de dos animais. Baseado no exposto anteriormente, os objetivos deste trabalho foram caracterizar morfologicamente a micobiota, detectar a incid?ncia natural de micotoxinas em ingredientes e alimentos balanceados para c?es, isolar microrganismos com potencialidades toxicog?nicas e estabelecer par?metros para prevenir e/ou controlar as micotoxicoses em c?es. Um total de 230 amostras (117 alimentos suspeitos de produzir intoxica??o natural (AIN), 43 de alimentos comerciais (AC) de tr?s qualidades diferentes, 70 ingredientes da linha de produ??o (ALP) de ingredientes e ra??es destinadas ? alimenta??o de c?es) foram analisadas. O isolamento de fungos se realizou pelo m?todo de dissemina??o em superf?cie. Os meios de cultivo utilizados foram ?gar Diclor?n-Rosa de Bengala Cloramfenicol (DRBC), ?gar Diclor?n Cloramfenicol 18% Glicerol (DG18) e ?gar Nash-Snyder. Se determinou a m?dia do n?mero de col?nias por triplicata e se expressou como unidades formadoras de col?nias por grama de alimento (UFC/g). Os AIN e alguns ALP (milho, milho mo?do, farinha de sorgo, farinha de milho e gl?ten) apresentaram contagens f?ngicas superiores a 104 UFC/g. As amostras de AC n?o superaram este valor. Cada cepa foi isolada e identificada a n?vel de g?nero. As esp?cies pertencentes ao g?nero Aspergillus prevaleceram em todas as amostras analisadas, sendo as esp?cies aflatoxicog?nicas, A. flavus/A. parasiticus, as de maior freq??ncia. Estas cepas foram avaliadas em sua habilidade de produzir aflatoxinas. Dos 100% das cepas isoladas de AIN, 80% de AC e 70% de ALP, foram capazes de produzir aflatoxinas em n?veis que variaram entre 2 e 66,25 ng/g. Se determinou a incid?ncia natural de aflatoxinas em todas as amostras de alimentos por cromatografia l?quida de alta efici?ncia. Os AIN e algumas amostras de ingredientes de ALP, principalmente aquelas compostas por milho, apresentaram n?veis de aflatoxinas superiores a 20 ppb. Os estudos histopatol?gicos e bioqu?micos dos ?rg?os dos animais afetados evidenciaram a causa morte (aflatoxicose), assim como tamb?m os estudos micotoxicol?gicos realizados: a carga f?ngica e os n?veis de aflatoxinas encontrados, foram superiores aos permitidos pelas regulamenta??es nacionais e internacionais em vig?ncia. Os alimentos comerciais pertencentes a distintas qualidades s?o alimentos aptos para o consumo mas, potencialmente perigosos em condi??es de armazenamento inadequado devido ? capacidade aflatoxicog?ncia das cepas estudadas. Quanto aos ingredientes e alimentos terminados da linha de produ??o, aqueles compostos por milho n?o cumpriram com os valores de fungos e aflatoxinas permitidos pela legisla??o. Embora a ra??o terminada se ajuste ao requerido pela regulamenta??o, provavelmente pelo processamento recebido, apresenta um risco potencial j? que mais de 80% das esp?cies de A. flavus foram capazes de produzir aflatoxinas B1 e B2. ? importante ent?o destacar a necessidade de realizar um controle adequado dos ingredientes utilizados na elabora??o de alimentos compostos, como tamb?m as condi??es ambientais onde se armazenam as ra??es destinadas aos c?es, para preserv?- los da indesejada contamina??o f?ngica e a conseq?ente produ??o de micotoxinas.

Uma das maiores preocupações das indústrias de alimentação humana ou animal relaciona-se às questões de contaminações físicas, químicas e microbiológicas que podem ocorrer durante o processo produtivo. Ao longo dos últimos anos, especialmente as indústrias de alimentos para animais de estimação vêm aumentando o controle de qualidade em seus processos produtivos, pois a globalização alterou a forma como os proprietários passaram a se relacionar com seus animais de estimação (pets), estas transformações levaram ao surgimento de consumidores cada vez mais exigentes em relação à qualidade dos alimentos dos seus pets. Diante deste novo contexto, o objetivo principal deste trabalho foi elaborar o plano de análise de perigos e pontos críticos de controle (APPCC) em uma indústria de alimentos para cães e gatos. O conceito básico destacado pelo sistema APPCC é a prevenção e não a inspeção do produto final. Para elaboração do plano APPCC foram analisadas as condições de boas práticas de fabricação (BPF) e procedimentos padrões de higiene operacional (PPHO). O processo produtivo foi mapeado para identificação de potencias pontos críticos, posteriormente os pontos mapeados foram submetidos à árvore decisória para orientar a identificação de pontos críticos de controle. Para cada ponto crítico de controle identificado, foi elaborado um plano de controle com ações preventivas, corretivas e de monitoramento. As análises dos indicadores de desempenho do processo indicam uma melhora significativa no controle de qualidade após a elaboração e aplicação do plano APPCC. / One of the major concerns of the food and feed industries relates to the issues of physical, chemical and microbiological contamination that may occur during the production process. Over the past few years, especially the pet food industries have been increasing quality control in their production processes, as globalization has altered the way owners have come to relate to their pets, these transformations have led to the emergence of increasingly demanding consumers regarding the quality of their pets\' food. In view of this new context, the main objective of this work was to elaborate a plan of analysis of hazards and critical control points (HACCP) in a food industry for dogs and cats. The basic concept highlighted by the HACCP system is the prevention and not the inspection of the final product. To prepare the HACCP plan, the conditions of good manufacturing practice (GMP) and standard operating hygiene procedures (PPHO) were analyzed. The productive process was mapped to identify potential critical points, then the mapped points were submitted to the decision tree to guide the identification of critical control points. For each identified critical control point, a control plan was developed with preventive, corrective and monitoring actions. The analysis of process performance indicators shows a significant improvement in quality control after the elaboration and application of the HACCP plan.

Master of Science / Department of Grain Science and Industry / Greg Aldrich / Water soluble B-vitamins play an integral role in normal metabolic function in cats. For example, thiamine deficiency results in anorexia, neurological impairment, and, in severe cases, death in a few weeks’ time. However, little research has addressed how these vitamins are affected during cat food canning. Thiamine is the most susceptible to degradation during this process, with less known about how it affects the other B-vitamins. Therefore, our objectives were to determine the effects of modifying processing parameters on thiamine and other water-soluble B-vitamins in a model canned cat food. In a series of five experiments, various processing parameters were adjusted: including cook (retort) time, batter moisture and temperature, pH, protein source, and the addition of sulfites. Pressure (172368.93 Pa) and temperature (121 ̊C) within the retort remained the same for all treatments. As retort time increased, thiamine concentration decreased (P ≤ 0.05). No loss of B-vitamin concentration was noted for thiamine, riboflavin, cobalamin, and pantothenic acid as batter moisture increased. Likewise, as batter temperature increased, concentration of riboflavin, niacin, pyridoxine, folic acid, and pantothenic acid remained constant (P ˃ 0.10). When different types of thiamine were included for supplementation, thiamine mononitrate tended to have a greater retention of the vitamin than thiamine hydrochloride (P = 0.12). The protein sources selected for the experiment included chicken as a control, beef liver, chicken liver, pork liver, salmon, tuna, and whitefish. The salmon, tuna, and whitefish were grouped together for analysis. Beef liver, chicken liver, and pork liver were grouped together for analysis. The vitamin retention of each group was compared. When compared to chicken or liver, thiamine retention was greatest in diets containing fish (P≤ 0.05). In addition, riboflavin, niacin, and cobalamin retentions were greatest (P≤ 0.05) in diets containing liver. The addition of sulfites came from dehydrated potatoes added to thediets in exchange for rice. Thiamine tended to decrease in those diets with sulfite containing dehydrated potatoes (P= 0.07) compared to diets containing rice. Pyridoxine and pantothenic acid retention decreased in diets containing dehydrated potatoes (P≤ 0.05) compared to diets containing rice. The largest negative impact on thiamine retention was time in the retort; cobalamin, folic acid, and riboflavin were also negatively affected. Including sulfite-containing potatoes in the diet tended to decrease thiamine, pyridoxine, and pantothenic acid. It was expected that diets containing chicken would retain more thiamine than those formulated with fish and liver. However, diets containing fish retained more thiamine, pyridoxine, and pantothenic acid. Therefore, it appears that processing and diet composition can affect the B-vitamin content of canned cat foods and must be accounted for when producing commercial products.

Master of Science / Department of Grain Science and Industry / Greg Aldrich / Pet food is a $23 billion industry that continues to grow. Owners continue to humanize their pets and their dietary needs, thus the pet food industry tends to mirror human dietary trends. Currently, pet food is trending towards higher levels of protein, thus lower levels of starch. Decreasing starch, one of the main structure forming ingredients in extruded foods, creates issues in terms of lower rates of expansion and decreased kibble durability. Consumers tend to dislike ingredients that do not serve a dual nutritional purpose; therefore gelatin may be a plausible binding ingredient for high protein pet foods. Gelatin is a pure protein derived from collagen and is sold as a dry, odorless, tasteless powder. High-bloom gelatins find numerous uses in the human food as a stabilizer, foaming agent, and capsule base among other uses. Low-bloom gelatin may find a value-adding opportunity as a nutritional binder in the pet food market. Four extrusion experiments were performed to test this hypothesis. Experiment 1 compared gelatin at 0%, 5%, 10%, and 15% inclusion and 15% gelatin at 3 different extruder screw speeds. Results showed a decrease in expansion but an increase in hardness and pellet durability index (PDI); however there may have been inadequate preconditioning. It was unclear whether the decrease in expansion or presence of gelatin improved product durability. Experiment 2 analyzed two levels of gelatin, 0% and 10%, under two extruder screw speeds, 300 rpm and 500 rpm, and two hydration ratios, 17% and 28%. In this experiment, there were no differences in density, expansion, hardness, or PDI. This indicated that preconditioning was more ideal and may indicate gelatin does not decrease product expansion. Experiment 3 analyzed two levels of gelatin, 0% and 10%, at two target densities, low and high. Results indicated that gelatin created a more expanded product when processed under similar conditions as a control formula. Experiment 4 analyzed different strengths of gelatin to determine if the low-bloom gelatin experiments were repeatable with more conventional strength gelatins. Treatments were a control with no gelatin, and a 100 bloom, 175 bloom, and 250 bloom gelatin. Results showed increased gelatin strength increased product expansion, likely through a foaming effect. However, durability declined with mid- and high-bloom gelatins; thus, low-bloom gelatin may be the most promising to improve product characteristics and preserve durability. Two additional experiments were performed in order to explore gelatin bloom strength in injection molded treat processing. A lab-scale experiment was performed to optimize an initial formula. Tensile strength, strain at break, Young’s Modulus, puncture force, and peaks were measured. It was determined that equal parts gelatin, gluten, and glycerin were most ideal for further testing purposes. Determination of gelatin bloom strength effects with three bloom strength gelatins were used to produce beadlets on a pilot-scale twin-screw extruded and production model injection molding system. Differences were noted between treatments; wherein high bloom gelatin created a softer, more stretchy treat and low bloom gelatin created a tougher, more rubbery treat. Low-bloom gelatin may find use as a nutritional binder in high protein pet foods and may be an alternative to high-bloom gelatin in injection molded dental treats.

Uma das maiores preocupações das indústrias de alimentação humana ou animal relaciona-se às questões de contaminações físicas, químicas e microbiológicas que podem ocorrer durante o processo produtivo. Ao longo dos últimos anos, especialmente as indústrias de alimentos para animais de estimação vêm aumentando o controle de qualidade em seus processos produtivos, pois a globalização alterou a forma como os proprietários passaram a se relacionar com seus animais de estimação (pets), estas transformações levaram ao surgimento de consumidores cada vez mais exigentes em relação à qualidade dos alimentos dos seus pets. Diante deste novo contexto, o objetivo principal deste trabalho foi elaborar o plano de análise de perigos e pontos críticos de controle (APPCC) em uma indústria de alimentos para cães e gatos. O conceito básico destacado pelo sistema APPCC é a prevenção e não a inspeção do produto final. Para elaboração do plano APPCC foram analisadas as condições de boas práticas de fabricação (BPF) e procedimentos padrões de higiene operacional (PPHO). O processo produtivo foi mapeado para identificação de potencias pontos críticos, posteriormente os pontos mapeados foram submetidos à árvore decisória para orientar a identificação de pontos críticos de controle. Para cada ponto crítico de controle identificado, foi elaborado um plano de controle com ações preventivas, corretivas e de monitoramento. As análises dos indicadores de desempenho do processo indicam uma melhora significativa no controle de qualidade após a elaboração e aplicação do plano APPCC. / One of the major concerns of the food and feed industries relates to the issues of physical, chemical and microbiological contamination that may occur during the production process. Over the past few years, especially the pet food industries have been increasing quality control in their production processes, as globalization has altered the way owners have come to relate to their pets, these transformations have led to the emergence of increasingly demanding consumers regarding the quality of their pets\' food. In view of this new context, the main objective of this work was to elaborate a plan of analysis of hazards and critical control points (HACCP) in a food industry for dogs and cats. The basic concept highlighted by the HACCP system is the prevention and not the inspection of the final product. To prepare the HACCP plan, the conditions of good manufacturing practice (GMP) and standard operating hygiene procedures (PPHO) were analyzed. The productive process was mapped to identify potential critical points, then the mapped points were submitted to the decision tree to guide the identification of critical control points. For each identified critical control point, a control plan was developed with preventive, corrective and monitoring actions. The analysis of process performance indicators shows a significant improvement in quality control after the elaboration and application of the HACCP plan.

El objetivo principal del presente trabajo de investigación es evaluar la deseabilidad, factibilidad y viabilidad de la propuesta de un plan de negocio para la venta de comida BARF (comida cruda biológicamente apropiada, por sus siglas en inglés) para perros domésticos. Nuestra propuesta parte de la existencia de una creciente demanda de alimentos saludables para las mascotas, la cual está lineada a la tendencia de buscar nuevas alternativas de alimentación saludable para las propias personas y su entorno. Se busca fundamentalmente disminuir el riesgo de enfermedades y contar con una vida longeva para las mascotas. Adicionalmente, los últimos años ha existido un incremento continuo del gasto en el cuidado de las mascotas y del número de mascotas por hogar, ambas tendencias han creado el concepto de doglovers. Partiendo de estas premisas, se realizó un análisis económico para estimar la viabilidad de este plan de negocio, el cual resulta coherente con la realidad del mercado objetivo, generando márgenes de ganancia adecuados y sustentables en el tiempo. / The main objective of this research work is to evaluate the desirability, feasibility and opportunity of the proposal of a business plan for the sale of BARF (biologically appropriate raw food) for domestic dogs. Our proposal is based on the existence of a growing demand for healthy food for pets, which is aligned with the tendency to seek new alternatives for healthy eating for the people themselves and their environment. It is fundamentally sought to reduce the risk of diseases and have a long life for pets. In addition, in recent years there has been a continuous increase in spending on pet care and the number of pets per household, both trends have created the concept of doglovers. Based on these premises, an economic analysis was carried out to estimate the viability of this business plan, which was consistent with the reality of the target market, generating profit margins and being sustainable over time. / Trabajo de investigación

The main objective of this PhD was to provide fundamental information regarding some metabolic aspects of selenium metabolism in cats and dogs. The total selenium content of a range of commercially available petfoods was analysed using a fluorometric method. The petfoods contained a wide range of selenium concentrations, with up to 6 µg Se/g DM found in cat foods. Mean concentrations of selenium in dog and cat foods were 0.40 and 1.14 µg Se/g DM respectively. All petfoods analysed met the recommended current minimum dietary selenium requirements. The use of blood parameters for the assessment of selenium status was investigated in a study in which cats were fed inorganic and organic selenium supplemented at concentrations of up to 2.0 µg Se/g DM for 32 days. Plasma selenium concentrations reflected dietary selenium intakes, however there were no differences between the different levels of supplementation. Whole blood selenium concentrations showed less distinct patterns and were thought to be a more useful indicator of longer term selenium status. Activities of glutathione peroxidase in plasma and whole blood showed no response and the response of cats to supplementation of the different forms of selenium were similar. In the same study, faecal and urinary excretion (µg/kg BW/d) were measured and apparent absorption and retention were estimated during the last seven days of the 32 day trial. Faecal excretion of selenium remained constant whereas urinary excretion of selenium increased with increased dietary intake. The form of selenium had no effect on excretion or apparent absorption however there was a trend in which more selenium was retained in cats fed organic selenium. A study was conducted with cats and dogs fed high levels (10 µg Se/g DM) of inorganic and organic selenium for 21 days to determine whether there were species differences in their metabolic response. Cats and dogs exhibited the same pattern of response, however cats showed higher plasma selenium levels, lower levels in liver and excreted more selenium compared to dogs. It was concluded from this data that cats and dogs differ in their metabolism of selenium. The effect of heat processing on the addition of inorganic and organic selenium to petfoods was investigated in cats fed 3.0 µg Se/g DM for 11 days. Apparent absorption was higher in cats fed inorganic selenium added after processing, whilst less selenium of organic origin was excreted in the urine when added after processing. These preliminary results suggest heat processing may decrease the apparent availability and utilisation of selenium in petfoods.

Master of Science / Grain Science and Industry / Greg Aldrich / Rendered protein meal is an important source of dietary protein and fat in pet food. However, fats in rendered meals can oxidize rapidly if not protected. The most common measurement of oxidation is the peroxide value (PV), but the analysis is highly variable. Additionally, the incorporation of oxidized protein further shortens its shelf life. Therefore, our objectives were to evaluate methods to measure fat quality in rendered protein meals and to determine the effect of increasingly oxidized protein meals on the shelf life of extruded pet foods. In Experiment 1, samples of five chicken byproduct meals (CBPM) from each of three locations and five beef meat and bone meals (BMBM) from each of two locations were analyzed for PV, anisidine value (AV), and thiobarbituric acid reactive substances (TBARS). The PV varied by method and location (P < 0.05). The alternative oxidation analytical methods, AV and TBARS, were not strongly correlated to PV (R² > 0.01). In Experiment 2, one metric ton of each unpreserved CBPM and unpreserved BMBM were collected and left unpreserved (U) or preserved with either ethoxyquin (E) or mixed tocopherols (T). These were held at ambient conditions (25°C, 51% RH) and monitored for PV and AV until values plateaued (41 and 63 days for CBPM and BMBM, respectively). Each “aged” meal was then incorporated into a model extruded cat food diet (~30% protein). Samples of kibble for each treatment were collected and stored at an elevated temperature and humidity (40°C, 70% RH) for 18 weeks and an ambient temperature and humidity (~22°C, 45% RH) for 12 months. The initial reduction (P < 0.05) in PV of the U (highly oxidized) BMBM and CBPM after processing suggests oxidation levels were diluted by food production. The oxidized meal led to a shorter shelf life (P < 0.05) in the finished food by PV analysis; but, sensory analysis by quick assessment did not completely corroborate these findings. These results suggest that PV doesn’t fully describe rendered protein meal stability or have a direct impact on shelf life for consumers; but may have a negative impact on pets due to oxidized lipid consumption.

Orientadores: Antonio Carlos de Oliveira Ferraz, João Domingos Biagi / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia Agricola / Made available in DSpace on 2018-08-11T19:01:49Z (GMT). No. of bitstreams: 1 Nascimento_Thiago_M.pdf: 7363563 bytes, checksum: c584b4867dd4a37ddbbf7c6004606312 (MD5) Previous issue date: 2005 / Resumo: A qualidade de produto extrudado destinado à alimentação animal é de fundamental importância para a indústria e para os animais. A extrusão é a operação que consome a maior quantidade de energia elétrica. Para atingir melhor qualidade e maior produtividade, o uso de aditivos tem se tornado uma prática cada vez mais difundida. Dentre esses produtos destaca-se o lignosulfonato de cálcio e magnésio que com sua característica aglutinante pode alterar as propriedades físicas das rações. O objetivo do presente trabalho foi avaliar o efeito da adição de lignosulfonato de cálcio e magnésio nas concentrações de 0,5, 1,0, 1,5, 2,0 e 4,0%, em peso, em escala industrial, em formulação genérica para cães adultos em manutenção, quanto à valores nutricionais e resistência mecânica do produto extrudado. Em formulação genérica para cães filhotes foram avaliadas variações nutricionais e consumo de energia elétrica pelo motor da extrusora. O efeito da inclusão de lignosulfonato de cálcio e magnésio foi analisado através da composição centesimal e índices de absorção de água, solubilidade em água e de expansão. Para avaliar o efeito na resistência mecânica foram realizados ensaios de penetração com ponteira de 1,30mm de diâmetro, compressão entre pratos planos e paralelos, ambos até 30% de deformação específica, e ensaios de durabilidade. O monitoramento de parâmetros elétricos foi realizado para avaliar o consumo de energia elétrica do motor da extrusora. Não foram constatadas diferenças para índice de expansão, resistência à penetração e durabilidade, para os diversos tratamentos. Verificou-se que o ensaio que melhor avaliou a resistência mecânica dos extrudados foi aquele que utilizou a compressão entre pratos planos e paralelos, pois foi sensível e discriminou os tratamentos com lignosulfonato de cálcio emagnésio do tratamento controle. O ensaio de penetração não foi adequado, pois não evidenciou diferença entre os índices de resistência. Dentre os índices de resistência mecânica propostos, o de energia de deformação foi o que melhor discriminou as diferenças entre o tratamento controle e aqueles com inclusão de lignosulfonato de cálcio e magnésio. Verificouse que houve aumento nos índices de absorção de água e solubilidade em água. O consumo de energia elétrica sugeriu uma relação linear com o tempo de processamento. Concluiu-se que a inclusão de lignosulfonato de cálcio e magnésio, nas concentrações consideradas altera as propriedades físicas do extrudado. No entanto, apesar da tendência apresentada de diminuição de consumo energético, investigações futuras devem ser realizadas, envolvendo maior tempo de observação. / Abstract: The extrudate feed quality is important to the industry as well to the final consumers, the animals. In the feed industry, the extrusion process requires the largest amount of energy. To achieve the best quality and productivity, additives have been increasingly used by the industry. The addition of calcium and magnesium lignosulfonate as a binder may affect the feed physical properties. The purpose of this work was to evaluate the effect of the calcium and magnesium lignosulfonate addition, in concentrations of 0,5, 1,0, 1,5, 2,0 and 4,0%, in weigh, processed in industrial scale, in general feed for adults maintenance dogs in the extrudate nutritional values and mechanical resistance. Using a general feed for growth dogs extrudate nutritional values and the extruder's engine power consumption were evaluated. The extrudates were analyzed by centesimal compound test, water absorption index, water solubility index and expansion rate. To evaluate the mechanical resistance it was used a penetration test using a 1,30mm diameter cylindrical, and a flat plate compression test both until 30% of specific deformation, and a durability test. Electrical parameters were measured on a continuous basis to obtain power consumption information from the extruder electrical motor. Differences were not observed in the expansion rate, penetration resistance and durability. It was observed that the best test to evaluate the mechanical resistance was the flat plate compression, because of its sensitivity and ability to discriminate treatments from the control. The water absorption index and water solubility index increased with increasing concentrations of lignosulfonate. The power consumption suggested a linear relation with process time and showed differences between the treatments. In conclusion, despite the fact that different concentrations of lignosulfonate do affetct physical properties of the extrudate and that a tendency to reduce energy consumption was observed, further investigations considering longer observation times should be considered. / Mestrado / Tecnologia Pós-Colheita / Mestre em Engenharia Agrícola