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Pet Food Kibble Preservation2018 | Jim Mann
KEMIN IS ASSURANCE
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Kemin’s Involvement in Pet Food Supply Chain
The pet food manufacturing process creates multiple
opportunities to influence taste
Crops
FieldSlaughter
Houses
Fresh/Frozen
Meat
Collectors
Renderers
KIBBLE STABILITY
PALATABILITY
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Pet Food Quality
Nutrient Profile
Moisture Control
Palatability Targets
Process Control
and Consistency
Food Safety
Programs
Packaging
Distribution
Ingredient Legend
DesignMoisture Migration
Ingredient Quality
Oxidation Control
Target Shelf Life
Formulation
and DesignProcess
External
Factors
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Pet Food Quality
• Ingredients with a high oxidation potential must
be treated when processed to prevent oxidation
• Changes in formulations can greatly impact shelf-
life stability
• Diets must be treated with both proper antioxidant
and correct level to reach shelf life
• Microbial risk may be controlled with process
control, antimicrobial agents, and moisture control
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Negative Effects of Oxidation
• Quality loss
• Negative color and texture changes
• Warmed-over flavor, negative palatability
• Economic loss
• Consumer acceptance, loss of shelf-life
• Brand loyalty
• Nutritional losses
• Destruction of essential fatty acids
• Vitamin loss
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Synthetic Antioxidants
C(CH3)3
OH
OH
C(CH3)3C
OH
C(CH3)3
CH3
O
C - O - CH2CH
2CH
3
OH OH
OH
C(CH3)3
OH OH
C(CH3)3
O - CH3
O - CH3
CH3
CH3
H
N
CH3
CH3CH
2O
EthoxyquinMol. Wt. 217
Butylated
hydroxyanisole
(BHA)Mol. Wt. 180
Butylated
hydroxytoluene
(BHT)Mol. Wt. 220
Tertiary
butylhydroquinone
(TBHQ)Mol. Wt. 166
Propyl gallateMol. Wt. 212
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Inc
reas
ing
Vita
min
E A
ctiv
ity
Incre
as
ing
An
tio
xid
an
t A
cti
vit
y
O
OH
CH3
CH3
CH3
CH3
(CH2CH2CH2CH)3CH3
CH3
TocopherolMol. Wt. = 430
O
OH
CH3
CH3
CH3
(CH2CH2CH2CH)3CH3
CH3
TocopherolMol. Wt. = 416
O
OH
CH3
CH3
(CH2CH2CH2CH)3CH3
CH3
TocopherolMol. Wt. = 402
O
OH
CH3
CH3
CH3
(CH2CH2CH2CH)3CH3
CH3
TocopherolMol. Wt. = 416
Delta
homologues
have the
greatest
antioxidant
activity
Alpha
homologues
have the
greatest
Vitamin E
activity
Natural Tocopherol Homologues
Kemin PRE 14-00017
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Petfood Trends
• Diets higher in unsaturated fats
• Natural, organic, holistic
• Vegetable oil substitution for animal fats
• Algal meals and flax as Omega 3 sources
• Corn alternatives (oat groats, flax, soybean,
brown rice, other small grains, etc.)
• Fresh meats and novel protein sources
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Types of Fats
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Types of Fats
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Reaction rate per double bond
Fatty acids Relative rates
18:1 n9 1
18:2 n6 50 1
18:3 n3 100 2
18:4 n3,20:4 n6 3
20:5 n3 (EPA) 4
22:6 n3 (DHA) 5
PUFA
Activation Energy
decreases
Reference: Lipid Oxidation, Second Edition, E. N. Frankel The Oily Press, Bridgewater, England, 2005
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Lipid Oxidation Curves
PV
Decadienal
Time
Co
nce
ntr
atio
n (
me
q/k
g) 70
35
0
Hexanal
Hexanal (heat
stressed)
Decadienal (heat
stressed)
Propanal
Light aldehydes are volatile and are easily outgassed
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Aldehyde Sensory Impact in Diets
• Dog palatability is sensitive to the presence of oxidation by-
products, such as aldehydes
• Data show a significant reduction in palatability when 20 ppm
of synthetic Total Aldehydes (Hexanal + 2,4-Decadienal)
were added to petfood.
CLS Project #17N002234, 17N002235, 17N002236, 17N002237
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Aldehyde Sensory Impact in Diets
20 ppm
40 ppm
80 ppm
CLS Project #17N002234, 17N002235, 17N002236, 17N002237
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Finished Diet Design- Enrobing Fat
0
0.2
0.4
0.6
0.8
1
1.2
1.4
1.6
1.8
2
week 0
Pero
xid
e V
alu
es (
meq
/kg
sam
ple
)
Initial Peroxide Values
Chicken Fat Untreated Canola Oil Untreated
HL Sunflower Oil Untreated MO Sunflower Oil Untreated
HO Sunflower Oil Untreated Soybean Oil Untreated
SD-16-00014
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Finished Diet Design- Enrobing Fat
0
1
2
3
4
5
6
7
8
week 0 week 6 week 12 week 18 week 24 week 30
Per
oxid
e V
alue
(m
eq/k
g sa
mpl
e)
Weeks at Ambient
Chicken Fat Untreated Canola Oil Untreated
HL Sunflower Oil Untreated MO Sunflower Oil Untreated
HO Sunflower Oil Untreated Soybean Oil Untreated
SD-16-00014
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Carbohydrate Sources
• Corn, barley, oats now replaced with ancient
grains, pulses, or rice
• Bulk density of kibble altered by changes
• Metals present in whole grain
• Extrusion parameters changed
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Carbohydrate Sources
• Enzymatic oxidation may also be a concern,
though should not be present in kibble
• “Stabilized” rice products are cooked to reduce
FFA, not PV
• Very source dependent
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Flax Meal Stability
CLS project 06-698
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Product
Type
FOX II PV
(meq/kg
sample)
% FatAOCS PV
(meq/kg fat)
Hexanal
(ppm)
2,4-Decadienal
(ppm)
Untoasted 0.08 35 0.23 7 <1
Toasted 2.96 35 8.46 10 18
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Carbohydrate Sources
• Closer to native source = more stable?
• Magic happens in kibble
• Interaction with oil, grain, protein produces
side reactions
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Finished Diet - Stability- Rice Types
Kemin Internal Document SD-15-00003
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Carbohydrate Sources
• Follow up trial with corn base diet
• Brown rice, white rice, rice bran
• Pea protein sources
• Lentil beans
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Diet Substitutions
Kemin Internal Document SD-16-00016
Diet Formulation
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Substitution ForRate
(%)
None, diet control NA NA
Corn gluten 60% Brewer’s 12
Corn gluten 60% Bran 6
Corn gluten 60% Brown 12
50% Pea Protein 72% Pea Protein 7
Milo Rice 30
Lentils Rice 30
Ingredient%
Inclusion
Chicken Meal 15.00
Brown Rice 12.00
Brewers Rice 12.00
Rice Bran 6.00
Oat Groats 3.00
Flax Seed 5.20
Lamb Meal 6.25
Fish Meal, Menhaden 6.50
Pea Protein 72% 7.00
Beet Pulp 4.57
Trace Minerals/Vitamins 0.88
High Linoleic Sunflower oil 1.75
In Extruder 95.50
Chicken meat mix 15.00
Coating 100.00%
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Kemin Internal Document SD-16-00016
0
10
20
30
40
50
Diet Substitution
Pe
roxi
de
Val
ue
s (m
eq
/kg
fat)
12%6%
Canola Oil coated diet week 15 storage @ 37°C
Finished Diet Stability & Carbohydrate
12% 7% 30%30%
Ba
se
Die
t
Co
rn fo
r B
rew
er’
s
Co
rn fo
r R
ice
Bra
n
72%
Pea for
50%
Pea
Milo
fo
r R
ice
Len
til fo
r R
ice
Co
rn fo
r B
row
n R
ice
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Canola Oil coated diet week 15 storage @ 37°C
Finished Diet Stability & Carbohydrate
0
10
20
30
40
50
60
70
80
90
100
Diet Substitution
% A
nti
oxi
dan
t Lo
ss
Base D
iet
Co
rn fo
r R
ice
Bra
n
Co
rn fo
r B
rew
er’
s
Co
rn fo
r B
row
n R
ice
72%
Pea
fo
r 50
% P
ea
Milo
fo
r R
ice
Len
til fo
r R
ice
Kemin Internal Document SD-16-00016
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Protein Sources
• Rendered Meal
• Meat Slurry
• Non Meat protein sources- beans, insects
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Protein Sources
• Rendered meals
• Chicken by-product vs chicken meal
• Lamb - mostly New Zealand or Australia
• Duck - imported
• Pork, beef
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05
101520253035404550
Diet Substitution
Pe
roxi
de
Val
ue
s (m
eq
/kg
fat)
Base Lamb Meal Untreated Meat
Canola Oil coated diet week 15 storage @ 37°C
Kemin Internal Document SD-16-00016
Finished Diet Stability & Protein
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Substitution ForRate
(%)
None, diet
controlNA NA
Lamb meal Chicken 21
Untreated
Meat
Antioxidant
Treated Meat15
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75
80
85
90
95
100
Diet Substitution
% A
nti
oxi
dan
t Lo
ss
Base Lamb Meal Untreated Meat
Canola Oil coated diet week 15 storage @ 37°CKemin Internal Document SD-16-00016
Finished Diet Stability & Protein
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Protein Sources
• Meat Slurry
• Chicken, turkey, rabbit, kangaroo
• Ingredient Quality varies
• Micro and Oxidation detract from diet quality
• Can be source of off odors
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Antioxidant Treatment- Kibble
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Ingredients % Inclusion
DRY MEAL BATCH 89.50%
Chicken Meal 29.33
Brewers Rice US #4 14.66
Corn Ground 14.66
Wheat US #2 9.17
Wheat Middlings 5.06
Organic Dried Peas 4.45
Eggs, Dried 4.05
Beet Pulp Pellets 3.03
Pea Fiber 2.02
Flaxseed, Whole 2.02
Salt 0.30
Potassium Chloride 50% K 0.30
Trace Mineral Premix 95 0.20
Bern Dog & Cat Vitamin Premix 0.13
Choline Chloride 0.10
COATING 100.00%
Dry Kibble From Extruder 89.50
Dry Dog Palatant (Palasurance) 2.00
Fat / Oil 8.50
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Antioxidant Treatment- Kibble
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Antioxidant Treatment- Kibble
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Antioxidant Treatment- Kibble
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The Challenge of Shelf Life
• The value of controlling oxidation and microbial
growth is well recognized
• Shelf life risk and risk mitigation is measureable
and shelf life targets, in most cases, are
achievable
• A shelf life program which includes proper
antioxidant application and appropriate microbial
control is essential for assuring product safety,
quality and customer loyalty
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Kemin Has Expertise Along Entire Supply Chain
Food Safety Antioxidants Palatants
SLAUGHTERHOUSES FRESH/FROZEN MEAT
COLLECTION
RENDERING PET FOOD INDUSTRY DOGS & CATS
Health & Nutrition
Antioxidants
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THANK YOU
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