Effects of Processing on Water Soluble B-Vitamins in a Canned Cat Diet

Abstract Text: There has been very little research published regarding the degradation of B-vitamins in a canned cat food. The objectives of these experiments were to evaluate the effect of batter temperature and moisture, or retort-cooking time on B-vitamin retention. In Exp. 1, cat food was produced at a batter temperature of 60oC and moistures of 65, 75 and 85%. In Exp. 2, cat food was produced at a batter moisture of 78% and temperatures of 50, 60, and 70°C. All foods were held in the retort (121°C) for 45, 60 and 90 minutes. In Exp. 1, (n=3) thiamine concentration decreased (P = 0.0031; 5.11, 4.30, and 2.96 mg/kg for 45, 60, and 90 min, respectively) as time in the retort increased. As batter moisture decreased, thiamine (P = 0.0072; 3.57,3.67, and 5.12 mg/kg for 65,75, and 85% moisture, respectively), riboflavin (P = 0.0320; 10.41,9.89, and 13.00 mg/kg for 65, 75, and 85% moisture, respectively), pantothenic acid (P = 0.0240; 46.32, 49.52, and 67.31 mg/kg for 65,75,and 85% moisture, respectively), and vitamin B-12 (P = 0.0004; 0.0220, 0.0180, and 0.0400 mg/kg for 65, 75, 85% moisture, respectively) concentration decreased. In Exp. 2, (n=3) thiamin (P = 0.0002; 5.11, 3.86, and 2.53 mg/kg for 45, 60, and 90 minutes, respectively), and niacin (P = 0.0170; 228.51, 200.51 and 202.60 mg/kg for 45, 60, and 90 minutes respectively) decreased as retort time increased. Pantothenic acid (P = 0.0360) concentration initially increased slightly at 60 minutes, but returned back to its initial level by 90 minutes. Folic Acid declined (P = 0.0330; 0.85, 0.83, and 0.03 mg/kg for 50, 60, and 70°C, respectively) as batter temperatures increased. In both experiments, thiamine and folic acid losses exceeded 90%, while vitamin B12 losses exceeded 50%. Fortification of canned cat food diets must take these substantial losses into account in order to avoid nutrient deficiencies.

Keywords: B-Vitamins, Pet Food, Thermal Processing