Heat processing changes the protein quality of canned cat foods as measured with a rat bioassay

The purpose of this study was to determine the influence of increasing heat treatment on the protein quality of a canned cat food. A standard recipe cat food was canned and heat-treated for different times in a standard laboratory autoclave to obtain experimental diets containing different lethality values. Estimates of the lethality value of the different diets were calculated using the temperature-time relationship recorded with a data logger positioned at the center of the can. The experimental diets were analyzed for crude protein, amino acids, and reactive lysine (fluorodinitrobenzene and O-methylisourea) and were used in a rat bioassay for the determination of the true ileal digestibility of amino acids. The heat treatment of the cat food resulted in experimental diets with lethality values of 5.3, 8.6, 17.2, and 24.3 min. There was no decrease in the amino acid content of diet with increasing heat treatment. The reactive lysine content of the diets also showed no change with heat treatment. There were significant (P < .05) changes in the true ileal digestibility of all amino acids and amino acid nitrogen, and the digestibility of most amino acids decreased with increasing heat treatment.