Changes in peroxide value and synthetic antioxidants in dog food
2005 Volume 8 Issue 3 Pages 69-73
Details
2005 Volume 8 Issue 3 Pages 69-73
We analyzed changes in peroxide value (POV), the ratio of C18 fatty acids, and synthetic antioxidants (butyl hydroxyanisole (BHA), dibutyl hydroxytoluene (BHT), and ethoxyquin) in three kinds of commercial dog foods (jerky type A-C) after their bags were opened. We also determined the amount of synthetic antioxidants in two kinds of bone type dog foods (D, E).
1. The POVs of the dog foods were 1.2-1.9meq/kg immediately after the bags were opened. They increased to 14.6-19.9meq/kg when they were left in the sun for 15 days.
2. The analyses of the contents of C18:1, C18:2, and C18:3, showed that they had 23.4-34.9% of oleic acids,11.2-18.4% of linoleic acid and 0.6-3.4% of linolenic acid. Fatty acids with high oleic acid are regarded as of high quality when used in dog food, as they are not easily oxidized and the formed hydrogen peroxide does not easily become decomposed.
3. BHA was found only in the dog food E, an Australian product. The dog foods A-D had 1.53-2.06ppm of BHT. The dog food E had 28.59 ppm of BHT.
4. The bone type dog foods D and E had 30-40 ppm of ethoxyquin. In the jerky type dog food C, in which ethoxyquin was detected, had a slow rate of POV increases, showing that oxidation is retarded. But the dog food A, in which ethozyquin was not detected, had a lower amount of POV than that of the dog food C, so increase in POV appears to be more related with the ratio of C18fatty acids than the presence of ethoxyquin.
