Fat or oil can contribute positively or negatively to pet food flavor. AFB’s Han Laumen explores fat’s quality risks and how to manage them to ensure a positive impact on palatability.
In this article published in the April 2017 issue of PETS International (p. 115), AFB International research and development director Han Laumen explains the quality risks associated with fats used in pet foods and how to manage them, including:
• Factors that influence oxidation and can lead to rancidity
• How to prevent oxidation
• Methods of verifying fat stability
• The importance of monitoring fat quality
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