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Encyclopedia of Canine Clinical Nutrition
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Royal Canin Nutritional Information

Author(s):
Muller G.
In: Encyclopedia of Canine Clinical Nutrition by Pibot P. et al.
Updated:
SEP 10, 2008
Languages:
  • DE
  • EN
  • ES
  • FR
  • IT
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    Royal Canin Nutritional Information

    The palatability of a food depends on how the dog consumes it, as this translates its perception of the food's organoleptic qualities
    The palatability of a food depends on how the dog consumes it, as this translates its perception of the food's organoleptic qualities. A highly palatable food will be consumed with great pleasure, while an unpalatable food may be underconsumed or even refused. (© Renner).

    Key Points in the Analysis of: The Dietary Behavior Sequence

    Generally speaking, food intake follows the following sequence.

    The Search, Identification and Selection Phases

    The dog uses its sense of smell to capture the aromas emitted by the food and its sense of touch to judge the food's temperature. Smell is the most discriminating sense in this phase. The dog has 70 - 200 million olfactory receptors, compared with a human's 5 to 20 million receptors (Vadurel & Gogny, 1997).

    Sense of smell
    (© UMES).

    When a dog sniffs, the airflow is 1 l /sec, which is ten times faster than in normal respiration (Vadurel & Gogny, 1997). Olfactory acuity is at a maximum when the dog is hungry and falls when the dog is satiated.

    The sense of smell declines with age.

    The Oral Phase

    The dog now perceives the size, shape, texture and taste of the food.

    The sense of taste is centered in the gustatory papilla on the tongue, palate and pharynx. Dogs have around 1700 tastebuds, compared with 9000 tastebuds in humans.

    Dogs distinguish five distinct flavors: bitter, sweet, acidic, salty and umami, which is the recognition of an essential amino acid, glutamate. Dogs tend to reject bitter flavors and be attracted to sweet flavors. It should be remembered that wild canids also eat fruits and berries.

    Conditioning starts before birth, as the puppy's gustative system starts to function just before whelping (Ferrel, 1984). It is sensitive to certain molecules in the mother's food, which are conveyed through the placental circulation and the amniotic liquid (Thorne, 1995). This intrauterine exposure influences the future preferences of the puppy (Doty, 1986).

    Digestion Phase

    If the dog associates negative sensations with the ingestion of a food (e.g., if it is ill just after it has eaten), it may develop a process of aversion that will lead it to avoid this food the next time (Cheney & Miller, 1997).

    Comparison of Olfactory Performance in Dogs and Humans. (from Vadurel & Gogny, 1997).

     

    Dog

    Human

    Surface of the olfactory mucosa (cm2)

    60 to 200

    3 to 10

    Number of receptor cells (millions)

    70 to 200

    5 to 20

    Part of the olfactory brain/total brain

    35 times greater

     

    Detection threshold for certain molecules

    Concentration 106 - 108 times weaker

     

    Focus on: Food Flavors

    The dog is naturally attracted to food with a high fat content. Increasing the quantity of fat in the kibble's coating is the simplest way of increasing palpability, although this strategy may be counterproductive to the nutritional strategy. There is a danger that high fat food will encourage obesity if the owner fails to properly control the quantities given.

    The more you try to limit the fat content, the more important flavor is to palatability. Flavors were limited until new ones started to be produced by traditional methods like enzyme hydrolysis and Maillard reactions, as used in the manufacture of cookies. A technological breakthrough has enabled the development of a third generation of flavors, with even better results. The effect is much improved as it is the synergy of the two flavor types that were formerly used for dogs.

    The work on flavors involves following their development in time. Palatability must remain satisfying until the final date of consumption stated on the packaging.

    The main technologies used un developing flavors
    Figure 1. The main technologies used un developing flavors.

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    References

    1. Cheney CD, Miller ER. Effects of forced flavor exposure on food neophobia. Appl Anim Behav Sci 1997 ; 53: 213-217.

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    About

    How to reference this publication (Harvard system)?

    Muller, G. (2008) “Royal Canin Nutritional Information”, Encyclopedia of Canine Clinical Nutrition. Available at: https://www.ivis.org/library/encyclopedia-of-canine-clinical-nutrition/royal-canin-nutritional-information-13 (Accessed: 08 February 2023).

    Affiliation of the authors at the time of publication

    Lille, France.

    Author(s)

    • Muller G.

      Behavioural Veterinary Practioner
      DVM Dipl ECVB-CA Comp Dipl ENVF
      Clinique Vétérinaire de Lille, St Maurice,
      Read more about this author

    Copyright Statement

    © All text and images in this publication are copyright protected and cannot be reproduced or copied in any way.
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