date:Aug 09, 2013
When drying temperatures reached 200oC, lysine was reduced by nearly 18 per cent, while reactive lysine was reduced by 27 per cent. Also, with 4 mm dog food, the amount of unsaturated fatty acids (nutritionally-important components of dietary fat) was reduced, while saturated fatty acid levels were increased, at 200C drying.
The authors noted that this could indicate fat oxidation, or deterioration of the dietary fat. With larger (8 mm) dog food, reactive lysine was also reduced with heating f