date:Aug 09, 2013
s reported that when drying dog food (beginning at 30 per cent moisture) and using different temperatures and drying times to achieve the same finished product moisture levels in two sizes of dog food, several changes were noted.
With smaller (4 mm) sized dog food, elevated drying temperatures reduced concentrations of some amino acids (critical building blocks of protein), including lysine and reactive lysine, which indicates reduced nutrient availability resulting from the Maillard reaction.