Composition and thermal processing evaluation of yeast ingredients as thiamin sources compared to a standard vitamin premix for canned cat food.

Autor: Dainton AN; Department of Grain Science & Industry, Kansas State University, Manhattan, KS, United States of America., Miller MF Jr; Simmons Pet Food, Inc, Siloam Springs, AR, United States of America., White B; Simmons Pet Food, Inc, Siloam Springs, AR, United States of America., Lambrakis L; Simmons Pet Food, Inc, Siloam Springs, AR, United States of America., Aldrich CG; Department of Grain Science & Industry, Kansas State University, Manhattan, KS, United States of America.
Jazyk: angličtina
Zdroj: PloS one [PLoS One] 2022 Aug 02; Vol. 17 (8), pp. e0271600. Date of Electronic Publication: 2022 Aug 02 (Print Publication: 2022).
DOI: 10.1371/journal.pone.0271600
Abstrakt: Significant improvement in thiamin retention of canned cat food has not been achieved by altering processing conditions. Some ingredients, such as yeasts, may supply thiamin able to withstand thermal processing. Therefore, the study objective was to evaluate yeast ingredients as thiamin sources for canned cat food. Six yeast ingredients were screened for thiamin content, and values ranged from 9.9-4,283.8 mg/kg dry matter basis (DMB). Treatments for thermal processing were arranged as a 2×4 factorial with 2 levels of vitamin premix (with or without) and 4 yeast ingredients (NY = none and LBV, BY, or EA from the ingredient screening). Replicates (n = 3) were processed in a horizontal still retort to an average lethality of 79.23 minutes. Thiamin degradation was analyzed as a mixed model with pre-retort thiamin content as a covariate and production day as a random effect. Main effects of vitamin premix and yeast and their interaction were significant at P-values less than 0.05. The Fisher's LSD post hoc comparison test was used to separate means. On average, experimental formulas retained 33.75% thiamin. The main effect of vitamin premix (average -42.9 mg/kg DMB) was not significant (P > 0.05). Thiamin degradation between NY (-31.3 mg/kg DMB) and BY (-33.8 mg/kg DMB) was similar (P > 0.05) whereas EA (-40.5 mg/kg DMB) and LBV (-55.6 mg/kg DMB) lost more (P < 0.05) thiamin than NY. The experimental formula of EA with vitamin premix (-70.3 mg/kg DMB) lost more (P < 0.05) thiamin than no yeast, BY, or EA without vitamin premix (average -17.4 mg/kg DMB) and all others (average -57.3 mg/kg DMB) were intermediate (P > 0.05). In summary, thiamin from yeast ingredients didn't exhibit better thermal stability than thiamin mononitrate. However, those ingredients with similar degradation levels or uniquely high thiamin levels may provide added value.
Competing Interests: A.N.D. was employed by Simmons Pet Food, Inc. as a paid intern prior to conducting this research project. M.F.M. Jr., B.W., and L.L. were employed by Simmons Pet Food, Inc. while this research project was conducted. Simmons Pet Food, Inc. manufactures canned foods for dogs and cats. This does not alter our adherence to PLOS ONE policies on sharing data and materials. C.G.A. declares no competing interests.
Databáze: MEDLINE
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