Effect of stocking conditions on fatty acid composition and oxidation capacities of different class and type dog food

The aim of this study was the determination of changes in the fatty acid profile, oxidation parameters [peroxide value (PV), and malondialdehyde (MDA)] of wet and dry types of premium (PC) and economic class (EC) commercial dog foods at different stocking temperatures (+4 degrees C, +21 degrees C, +40 degrees C) and different stocking times (1, 3, 6, and 12 months). At the time of purchase, the PV and MDA concentrations of dry type foods were lower than those of wet type foods (p < .001). At the time of purchase, MDA concentrations in wet types of EC dog foods were higher than those of wet types of PC dog foods (p < .05). The contents of docosahexaenoic (DHA) and oleic acids in PC dog foods, at the time of purchase, were higher than those of EC dog foods (p < .05). The MDA and PV concentrations of dog food increased with the progress of stocking times at increasing temperatures (p < .05). In the 12(th) month of stocking, eicosapentaenoic acid (EPA)+DHA contents decreased by up to 13% in PC dog foods and 50% in EC dog foods. The EPA + DHA contents reduced up to 33% in dry types and 36% in wet types of dog foods. As a result, all the classes and types of dog foods, which were stocked at +4 degrees C, +21 degrees C, or +40 degrees C for up to 3 months, had no significant changes in PV, but it may be recommended to stock for up to 12 months at +4 degrees C to preserve the existing oxidation capacity and essential fatty acid profile.