Nutrition: Page 315

Pet Food Product Database

Aker Biomarine Vit2Be QRILLOX 3D

Brand Insights

Plasma: A Multi-Faceted Ingredient Supporting Health, Formula Functionality, and Nutrition in Pet Food

APC Inc

Discover how plasma protein supports pet health, boosts palatability, and improves pet food functionality and processing performance in modern formulations.

Pet Food Ingredients

Effects of omega-3 fatty acids in cockatiels

Although dietary omega-3 (n-3) fatty acids have been extensively studied in poultry, they have not yet been prospectively investigated in psittacines despite potential benefits for preventing and treating atherosclerosis, osteoarthritis and other chronic disease processes. This study investigated the incorporation of dietary n-3 fatty acids into red blood cells (RBC) and determined the effects of supplementation of psittacine diets with fish or flax oil on plasma lipids and lipoproteins in the cockatiel.

Pet Food Ingredients

How beta-mannanase affects digestibility of canine diets

This experiment evaluated the effects of including the enzyme β-mannanase in dog diets based on poultry by-product meal (PBM) or soybean meal (SBM). The second objective was to evaluate three methods for determining energy and nutrient digestibility values in diets fed to dogs: total fecal collection (TFC), use of acid-insoluble ash (AIA) or crude fiber (CF) as a marker.

Pet Food Ingredients

American Feed Industry Association holds spring meeting

Nearly 60 members of the American Feed Industry Association’s board of directors met to discuss issues of mutual concern and make their concerns known to legislators during the annual spring meeting near Washington, D.C., USA. On May 16, board members visited Capitol Hill and members of Congress to publicize the association's positions on proposed legislation that would impact the feed and feed ingredient industry.

Pet Food Product Database

Trouw Nutrition USA Preserv-8

Pet Food Ingredients

Advances in functional petfood ingredients

Since the term “functional food” was first used in Japan in the 1980s, food science and nutrition knowledge have progressed from identifying and correcting nutritional deficiencies—improving life expectancy—to designing foods that promote optimal health and reduce risk of disease—improving wellness and the quality of life, said K.B. Kore, PhD, assistant professor with the College of Veterinary Science and Animal Husbandry at Navsari Agricultural University in India.