Palatability is a term used to describe how well a dog or cat likes the
taste, smell, and texture of a food. A premium pet food manufacturer spends a
considerable amount of time conducting controlled feeding studies to determine
the right combination of ingredients and processing techniques to produce a
nutritious, palatable food.
To increase the palatability, processors often use sugars, meat
by-products, enzyme digests and some other natural components.
Palatability means more than just adding a flavour. Increasing the
palatability of pet food involves oxidation, mould control and selection of a
good and appropriate palatant.
In addition, shelf life stability as well as impact of
individual ingredients on taste needs to be taken into account when adding
flavours. The easiest way to improve palatability is to provide enhancers which
can provide a significant improvement at low inclusion levels.
Research with flavour enhancers has proliferated intensely and many different
flavour enhancers of liquid and dry types are available ranging from those added
in minute quantities to macro additives.
Widely known enhancers for dogs include sugars, meat by-products, enzyme
digests and some other natural components. Animal proteins, including fresh
unrendered vegetable-based products, are commonly used as well.
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