PET:RPT:1215:NutrientsReport

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Report: Traditional and Novel Carbohydrate Sources for Dogs and Cats

Issue Summary

In recent years, carbohydrates have fallen out of favor with many consumers and popular media, whether in human or animal nutrition. Pet food manufacturers have contributed to the movement, from grain-free marketing messages to pet food aisles dominated by grain-free formulations. However, non-structural and structural carbohydrates play important roles in dog and cat nutrition, particularly when it comes to energy sources for the animals. Examining the science behind carbohydrates is a must.

Editor's Take

Many natural and synthetic carbohydrates are available to the pet food industry for use in all types of dietary formulas, even those that are grain-free. The majority of dogs and cats should not be denied carbohydrates as they are safe and serve many useful functions in pet food production and in animal metabolism.

Takeaways for Your Business

  • High-carbohydrate food sources include fruits, vegetables, grains, pulses and tubers.
  • Man-made carbohydrates usually use starch, sucrose or lactose as starting materials.
  • Structural carbohydrates include the fiber component of pet food ingredients.

About the Author

Heather F. Mangian, Ph.D., has served as a research scientist at the University of Illinois since 1979. Her area of research, published in numerous peer-reviewed publications, focuses on the impact of nutrition on health and advancing new concepts in companion animal nutrition. As a senior research specialist, Dr. Mangian manages complex projects using both animal and human models. She has guided more than 80 undergraduate, graduate and visiting scholars in their laboratory and research projects.

Maria R. Cattai de Godoy, Ph.D., is assistant professor in the Department of Animal Sciences at the University of Illinois at Urbana-Champaign. Her research is in the area of companion animal and comparative nutrition, with special emphasis on ingredient evaluation, pet food technology, and the use of nutraceutical ingredients to improve health and manage clinical conditions of pet animals. Dr. Godoy's laboratory also uses “omics” technology as a tool to understand the interface between nutrition and health.

George C. Fahey Jr., Ph.D., is professor emeritus of animal sciences and Kraft Foods endowed professor emeritus of nutritional sciences at the University of Illinois at Urbana-Champaign. He has served on the faculty since 1976 and has held research, teaching and administrative appointments. Dr. Fahey’s research is in the area of comparative nutrition, specifically carbohydrates such as dietary fibers, oligosaccharides, novel carbohydrates and resistant starches. His consulting business emphasizes pet food science and pet animal nutrition.


Co-authors Maria R.C. de Godoy, Ph.D., and George C. Fahey Jr., Ph.D., were featured speakers at the 2015 Petfood & Animal Nutrition 2.0 conference, Oct. 20-21 in Chicago.