THE ROLE OF PRESERVATIVES AND ANTIOXIDANTS IN DRY FEED FOR CATS AND DOGS


  • I. Biloshitska Odessa State Agrarian University, Odessa.
  • L. Tarasenko Odessa State Agrarian University, Odessa.
Keywords: dry food, pet food, spoilage, oxidation, flora, preservatives, antioxidants

Abstract

Manufacturers of dry feed added preservatives and antioxidants of different origins for unproductive animals to ensure feed quality and slowing deterioration and development of microbial flora.

Today, manufacturers use as artificial (chemical) and natural (biological) preservatives and antioxidants.

Natural additives (tocopherols, citric acid, vitamins C and E, herbal extracts) are safe, but do not provide long–term storage of feed. Artificial additives (BHA, BHT, ethoxyquin, propilgalat, propylene glycol, Termoksa, potassium sorbate) have toxic, mutagenic and carcinogenic properties, can become a cause of serious diseases, but the food is preserve  for much longer.

It was found that the modern domestic and foreign manufacturers use most additives of chemical origin.

In general, to date, the question of the duration of storage of feed and the effect of preservatives and antioxidants in the body of animals is not fully understood and is open. Therefore, further research is aimed at studying the health indicators of dry pet food and the health of animals that consume them, depending on the applied preservatives and antioxidants, will contribute to the prevention of diseases of dogs and cats.

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Author Biographies

I. Biloshitska, Odessa State Agrarian University, Odessa.
graduate student
L. Tarasenko, Odessa State Agrarian University, Odessa.
Doctor of Veterinary Sciences

References

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Abstract views: 91
PDF Downloads: 235
Published
2016-04-08
How to Cite
Biloshitska, I., & Tarasenko, L. (2016). THE ROLE OF PRESERVATIVES AND ANTIOXIDANTS IN DRY FEED FOR CATS AND DOGS. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Veterinary Sciences, 18(1), 168-171. Retrieved from https://nvlvet.com.ua/index.php/journal/article/view/111