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Marine source proteins and oils in pet food: Nutrition, health, and shelf-life considerations for successful application

Dr Greg Aldrich

Marine source proteins and oils in pet food: Nutrition, health, and shelf-life considerations

for successful application.Greg Aldrich

Kansas State University

Grain Science & Industry

Pet Food Program

23Oct2017_IFFO

Learning Outcomes

• Gain an understanding for the size and scope of the pet food industry

• Gain perspective for the trends and drivers for pet food products

• Learn about details associated with use of marine sourced proteins and fats in pet food

Pets and Pet Food• US – $69.36 B pet supplies, $ 28.23 B Pet Food (2017

APPA)

– $235 per year spent on food for dogs/cats

– Estimated 8.5 MMT - $1 billion export

• Global Pet Food – $ 56 billion – 4% growth (Packaged Facts, 2011)

• Pet food manufacturing jobs – 22,420 (US; BLS March 2014) 50,000 (FEDIAF, 2010)

Paradigm ShiftBarnyard security Furry “child”

Pet Food Trends/Market Pressures• Increased offerings of high protein low carbohydrate

“grain-free” diets• Growth in minimally processed, fresh, refrigerated-frozen,

raw, and freeze dried diets• Increasing number of “limited ingredient” and “novel

ingredient” diets• Expanding “NO” list (no corn, wheat, soy, beef, byproducts,

beet pulp, potato, etc.)• Increased drive for natural/non-synthetic, domestic (non-

China), and species specific ingredients• Demand by retailers and distributors for longer shelf-life• Expanding life-stage, breed, (in)activity targeted, and

special purpose foods

Fish Meal - Popular• Fish meal has been popular with pet owners

for decades

• High degree of name recognition

• High quality protein

• Beneficial levels of fatty acids

Protein Meals

Protein Fat Ash H2O

Fish meal 65-75 12-15 11-19 4

Poultry 62-71 12-15 11-19 4

Beef, Pork, Lamb 50-55 12-15 20-25 4

Soy 44-50 4-6 2-4 8

Corn 60-75 2-5 1-3 8

Protein quality of various proteins

3.34

3.25

3.9

3.99

4.03

3.9

2.01

3.65

2.83

PBPM-RA

PBPM-LA

P-LIV

B-LUNG

P-LUNG

S-LUNG

LM

CK-NECK

FISH

PER

Cramer et al., 2007

Marine Oils:Essential Nutrient Delivery

• Prominent choice for health & wellness

– Anti-inflammatory (Joint health, Aging, Skin & Coat, other)

– Cognition and learning

• 2006 AAFCO set requirement for EPA, DHA

– EPA & DHA only source is marine (no approved [yet] source of algae in US

Urine 11-dehydro thromboxane B2 andserum EPA in healthy dogs

Hall et al, 2011

Psycohomotor task completion for puppies(n = 48) fed enriched diets (L M H)x

Side to side = SS

Cutout = CO

Zicker et al., 2012

x Low Med High

EPA 0 .013 .31

DHA 0 0.095 .19

N3 0.12 .35 1.40

Carni <30 30 312.1

Vit E 60 311 816

chol 1822 888 4876

Taur 0.08 .015 0.14

Comparison of Fatty Acid Profiles: Marine oils

Herring Salmon Menhaden Sardine Mackerel* Tuna*

18:2n6 1.1 1.5 2.2 2.0 2.3 1.0

18:3n3 0.8 1.1 1.5 1.3 2.2 0.6

20:4n6 0.3 0.7 1.2 1.8 0.5 1.7

20:5n3 6.3 13.0 13.2 10.1 9.7 7.1

22:5n3 0.6 3.0 4.9 2.0 1.9 1.5

22:6n3 4.2 18.2 8.6 10.7 14.5 26.3

IV** 115-160 130-160 150-200 159-192

www.nal.usda.gov 5-7-04*Frankel et al., 2002**Firestone, 1999

2016 OP: AAFCO - DogNutrient Unit

DM Basis

Growth and Reproduction

Minimum

Adult Maintenance

Minimum

Maximum

Crude Fat % 8.5 5.5

Linoleic acid % 1.3 1.1

Alpha-Linolenic acid % 0.08 ND

Eicosapentaenoic + docosahexaenoic acid

% .05 ND

(Linoleic + arachaidonic): (alpha-Linolenic + Eicosapentaenoic+Docosahexaenoic) acid ratio

30:1

2016 OP: AAFCO - CatNutrient Unit

DM Basis

Growth and Reproduction

Minimum

Adult Maintenance

Minimum

Maximum

Crude Fat % 9 9

Linoleic acid % 0.6 0.6

Alpha-Linolenic acid % 0.02 ND

Arachidonic acid % 0.02 0.02

Eicosapentaenoic + docosahexaenoic acid

% 0.012 ND

Nutritional constraints

• D3 limit has reduced number of canned-fish offerings

• Dog foods – maximum D3 3,000 IU/kg

• Based on work of Trydondidou et al., 2002

• Many north Atlantic fish contain high levels

“Liking” Rank Order For Pet Food Ingredientsperiod Treatments

2: Fats and Oils Fish Oil Butter Shortening Chicken Fat Lard

2.48a 2.54a 3.21ab 3.22ab 3.53b

3: Proteins Liver Chicken Fish Tofu Beef

2.49a 2.62ab 3.19ab 3.28ab 3.42b

4: Starches Corn Wheat Tapioca Potato Chickpea

2.29a 2.62ab 3.28b 3.33b 3.48b

5: Complex Food* F/P C/R L/O T/C C/P

1.84a 2.95b 3.28b 3.37b 3.56b

Comparison of oxidation among fat sources

Fontana, 2003

0 5 10 15 20 25 30 35 40

Poultry (1)

Poultry (2)

SBO

Flax

Salmon

Menhaden

OSI, h

Influence of Tocopherol Homologues on Oxidation of Fish Oils

Menhaden Oil Sardine OIl

Kulas and Ackman, 2001

Food oxidation

• Loss of flavor

• Loss of color

• Reduced nutrient value

• Reduced ingredient functionality

• Accumulation of harmful oxidation compounds

(Addis, 1986).

Current Challenges/Opportunities

• Drive for “Wild” caught, species identified

• Expansion of limited ingredient diets (hypoallergenic)

• Food Safety Modernization Act

Conclusions• Fish Meal and Oil popular in pet foods

• Key tool for formulation – quality proteins, omega-3 fatty acids, trace minerals

• Direct health benefit for the dog and cat: skin & coat, cognition, joint health, other

• Consumers demanding natural, species specific, identity to origin, wild caught

• Stability and safety essential