Qualitative analysis of dry foods for dogs

Abstract

Cite this article: Bilan, M. V., Gavrilina, O. G., Konoviy, Y. R., Martynenko, Y. O., & Smirnov, D. O. (2019). Qualitative analysis of dry foods for dogs. Theoretical and Applied Veterinary Medicine, 7(4), 215‒222. doi: 10.32819/2019.74038 Abstract. Foods and feed additives are the source of nutrients and biologically active substances for the animal organism. Nutritioousness of the food depends on its chemical composition – the content of protein, fat, carbohydrates, minerals, vitamins. Dry food for dogs has its advantages and disadvantages, but its sanitary safety needs special attention: the presence of microorganisms and fungi in the foods, in particular molds, which secrete toxic products of vital activity – toxins. They can be in raw materials, get into the food due to contact with the means of production, in connection with transportation, storage, together with the used additives, water, by air. In our work the results of qualitative analysis of dry foods for dogs are presented and some of its indicators are characterized. Samples of dry foods for small breeds of dogs of different classes (economy, premium and super-premium) were investigated. Organoleptic, bacteriological, chemical methods and microstructural analysis were used. It is established that in accordance with microbiological indicators dry foods of all classes were safe for small breeds of dogs. The total number of microbial cells and fungi in all samples of dry foods did not exceed the admissible standards; coagulasepositive staphylococci, bacteria of the group of bacillus coli communis (E. coli bacteria), salmonella were not revealed. However, there was an imbalance in the food of economy class for mineral substances (1.9 times) and super premium class for fat (1.3 times), compared to the composition indicated on the packing. According to the microstructural indicators, the conformity of the composition of the investigated food samples to be declared by the manufacturer with the exception of soy concentrate and carrageenan was determined. In the food samples of premium and super-premium class the cereal vegetable components are dominated (up to 65 % and 52 %, respectively). Soybean processing products in the form of soy concentrate in the food of super-premium class have been revealed. Meat-and-bone meal with structure-forming agent carrageenan was the main component of the investigated samples of food of economy class.