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Zhang Q, Liu Y, He C, Zhu R, Li M, Lam HM, Wong WT. Nutritional Assessment of Plant-Based Meat Products Available on Hong Kong Market: A Cross-Sectional Survey. Nutrients 2023; 15:3684. [PMID: 37686716 PMCID: PMC10489762 DOI: 10.3390/nu15173684] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Revised: 08/17/2023] [Accepted: 08/21/2023] [Indexed: 09/10/2023] Open
Abstract
BACKGROUND Plant-based meat (PBM) takes up ever-increasing market shares and draws great attention from both customers and retailers these days. However, little is known about the nutritional quality of PBM products. OBJECTIVE This study intended to profile and evaluate the overview nutrition of PBM with equivalent meat products on the Hong Kong market. METHODS We conducted a cross-sectional survey of 274 PBM and 151 meat products from 27 different brands on the Hong Kong market in October 2022. The nutritional differences between PBM and meat products were assessed using analysis of covariance (ANCOVA) and two independent sample t-test. The nutritional quality of PBMs was evaluated according to nutrient reference value, front-of-package (FoP) criteria and nutritional score. RESULTS PBM had relatively lower energy density, total fat, saturated fat, protein, and salt compared to meat. According to the FoP criteria, 91.36%, 17.88%, and 99.34% of PBMs were labeled as medium to high in fat, salt, and sugar, respectively. Through ingredient analysis of 81 PBM products, soy and canola were the main source of protein and fat. CONCLUSIONS PBM products have a roughly better nutrient quality compared to muscle-based meat, though there is still potential for further refinement in terms of production, consumption, and regulation.
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Affiliation(s)
- Qile Zhang
- School of Life Sciences, Faculty of Science, The Chinese University of Hong Kong, Hong Kong, China; (Q.Z.); (C.H.); (R.Z.)
| | - Yilin Liu
- The Jockey Club School of Public Health and Primary Care, Faculty of Medicine, The Chinese University of Hong Kong, Hong Kong, China;
| | - Chufeng He
- School of Life Sciences, Faculty of Science, The Chinese University of Hong Kong, Hong Kong, China; (Q.Z.); (C.H.); (R.Z.)
| | - Ruiwen Zhu
- School of Life Sciences, Faculty of Science, The Chinese University of Hong Kong, Hong Kong, China; (Q.Z.); (C.H.); (R.Z.)
| | - Minghui Li
- School of Pharmacy, University College London, London WC1N 1AX, UK;
| | - Hon-Ming Lam
- School of Life Sciences, Faculty of Science, The Chinese University of Hong Kong, Hong Kong, China; (Q.Z.); (C.H.); (R.Z.)
- State Key Laboratory of Agrobiotechnology, The Chinese University of Hong Kong, Hong Kong, China
| | - Wing-Tak Wong
- School of Life Sciences, Faculty of Science, The Chinese University of Hong Kong, Hong Kong, China; (Q.Z.); (C.H.); (R.Z.)
- State Key Laboratory of Agrobiotechnology, The Chinese University of Hong Kong, Hong Kong, China
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Xu Y, Xu X, Xu B. Glycosylation modification: A promising strategy for regulating the functionalities of myofibrillar proteins. Crit Rev Food Sci Nutr 2023:1-15. [PMID: 37183695 DOI: 10.1080/10408398.2023.2204945] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/16/2023]
Abstract
Myofibrillar proteins (MPs), the most important proteins in muscle, play a vital role in the texture, flavor, sensory and consumer acceptance of final muscle-based food products. Over the past several decades, conjugation of carbohydrates to MPs via glycosylation is of particular interest due to the substantial enhancement in MPs characteristics. Studying the covalent interactions between carbohydrates and MPs under various processing conditions and molecular mechanisms by which carbohydrates affect the functionalities of MPs can introduce new perspectives for design and production of muscle-based foods. However, there is no insightful and comprehensive summary of the structural, physicochemical and functional characteristics changes of MPs induced by glycosylation modification and how these changes can be adopted to potentially promote the science-based development of tailor-made muscle foods. Based on this, the functionalities of MPs as well as their practical limiting issues are initially highlighted. A comprehensive overview of fabrication strategies is then introduced. Additionally, changes in the structural and functional properties of MPs regulated by glycosylation have also been carefully summarized. On this basis, the research limitations to be solved and our perspectives for the future development of muscle-based foods are put forward.
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Affiliation(s)
- Yujuan Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
| | - Xinglian Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education and College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
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3
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Czarnowska-Kujawska M, Draszanowska A, Gujska E. Effect of Different Cooking Methods on Folate Content in Chicken Liver. Foods 2020; 9:E1431. [PMID: 33050265 PMCID: PMC7600162 DOI: 10.3390/foods9101431] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2020] [Revised: 09/30/2020] [Accepted: 10/02/2020] [Indexed: 11/16/2022] Open
Abstract
Common liver sources in European countries include cow, chicken, duck, lamb and pig. Despite its decreasing popularity, liver is possibly one of the most nutrient-dense foods, being rich in high-quality protein and low in calories. In animals, the liver is the storage organ for folate. In this study, the effect of different cooking methods on folate vitamers content in chicken liver was investigated. Three folate derivatives, 5-CH3-H4PteGlu, H4PteGlu and 5-HCO-H4PteGlu, were identified in the analyzed samples using high performance liquid chromatography (HPLC). The folate content in liver after sous-vide (60 °C/75 min) and steaming (100 °C/30 min) did not differ significantly (p ≤ 0.05) from raw liver folate content (781 µg/100 g). Even liver cooked in a combi oven or grilled (which resulted in significant folate losses) showed much higher folate content, 455-631 µg/100 g and 612-715 µg/100 g, respectively, than the most folate-abundant plant foods. These findings are important as they demonstrate that processed liver has the potential to improve the supply of folate and meet the recommended daily requirements, particularly when folate deficiency is common worldwide.
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Affiliation(s)
- Marta Czarnowska-Kujawska
- Department of Commodity and Food Analysis, The Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-726 Olsztyn, Poland;
| | - Anna Draszanowska
- Department of Human Nutrition, The Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-718 Olsztyn, Poland;
| | - Elżbieta Gujska
- Department of Commodity and Food Analysis, The Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, 10-726 Olsztyn, Poland;
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4
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Tompa O, Lakner Z, Oláh J, Popp J, Kiss A. Is the Sustainable Choice a Healthy Choice?-Water Footprint Consequence of Changing Dietary Patterns. Nutrients 2020; 12:E2578. [PMID: 32854386 PMCID: PMC7551173 DOI: 10.3390/nu12092578] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2020] [Revised: 08/19/2020] [Accepted: 08/21/2020] [Indexed: 01/04/2023] Open
Abstract
It is evident that the modification of dietary patterns is a necessary precondition of disease prevention and health improvement. Changing nutritional habits also has deep-rooted consequences on the environmental burden. The majority of similar previous studies have analyzed the change in greenhouse gas emissions against theoretical modifications in current food consumption. The analysis on the effect of diet on the water footprint is also gaining in importance, since water supply is a critical global issue. Based on current nutritional patterns of a Central European country-Hungary-as well as dietary recommendations and scientific literature, we generated six dietary scenarios and determined the consequences of these on green (originally from precipitation) and blue (sourced from surface or groundwater) water consumption and dietary quality. Compared to the baseline scenario (current local nutritional pattern) of both genders, based on the integrated aspect of water footprint and dietary quality, the most disadvantageous scenario was the ketogenic (ca. -2% in dietary quality, +18% in blue water footprint, and +16% in green water footprint) and the most advantageous was the sustainable scenario (ca. +9% in dietary quality, -42% in green water footprint, and -29% in blue water footprint). As a summary it can be stated, that (1) there is no clear linear relationship between the "healthiness" and water footprint of different diets, but (2) a more balanced diet, which integrates nutritional and environmental considerations could decrease the environmental burden in an efficient way.
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Affiliation(s)
- Orsolya Tompa
- Department of Food Chain Management, Institute of Agribusiness, Faculty of Economics and Social Sciences, Szent István University, 2100 Gödöllő, Hungary; (O.T.); (Z.L.)
| | - Zoltán Lakner
- Department of Food Chain Management, Institute of Agribusiness, Faculty of Economics and Social Sciences, Szent István University, 2100 Gödöllő, Hungary; (O.T.); (Z.L.)
| | - Judit Oláh
- Faculty of Economics and Business, University of Debrecen, 4032 Debrecen, Hungary
- TRADE Research Entity, North-West University, Faculty of Economic and Management Sciences, Vanderbijlpark 1900, South Africa;
| | - József Popp
- TRADE Research Entity, North-West University, Faculty of Economic and Management Sciences, Vanderbijlpark 1900, South Africa;
- Faculty of Economics and Social Sciences, Szent István University, 2100 Gödöllő, Hungary
| | - Anna Kiss
- Institute of Health Promotion and Sport Sciences, Faculty of Education and Psychology, Eötvös Loránd University, 1117 Budapest, Hungary;
- Department Science Policy and Scientometrics, Library and Information Centre of the Hungarian Academy of Sciences, 1051 Budapest, Hungary
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Das AK, Nanda PK, Bandyopadhyay S, Banerjee R, Biswas S, McClements DJ. Application of nanoemulsion-based approaches for improving the quality and safety of muscle foods: A comprehensive review. Compr Rev Food Sci Food Saf 2020; 19:2677-2700. [PMID: 33336977 DOI: 10.1111/1541-4337.12604] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2020] [Revised: 06/16/2020] [Accepted: 06/23/2020] [Indexed: 12/15/2022]
Abstract
Recently, there has been growing interest in implementing innovative nanoscience-based technologies to improve the health, safety, and quality of food products. A major thrust in this area has been to use nanoemulsions because they can easily be formulated with existing food ingredients and technologies. In particular, oil-in-water nanoemulsions, which consist of small oil droplets (<200 nm) dispersed in water, are being utilized as delivery systems for various hydrophobic substances in foods, including nutrients, nutraceuticals, antioxidants, antimicrobials, colors, and flavors. In this article, we focus on the application of nanoemulsion-based delivery systems for improving the quality, safety, nutritional profile, and sensory attributes of muscle foods, such as meat and fish. The article also critically reviews the formulation and fabrication of food-grade nanoemulsions, their potential benefits and limitations in muscle food systems.
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Affiliation(s)
- Arun K Das
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, 37 Belgachia Road, Kolkata, West Bengal, 700 037, India
| | - Pramod Kumar Nanda
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, 37 Belgachia Road, Kolkata, West Bengal, 700 037, India
| | - Samiran Bandyopadhyay
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute, 37 Belgachia Road, Kolkata, West Bengal, 700 037, India
| | - Rituparna Banerjee
- Department of Livestock Products Technology, West Bengal University of Animal & Fishery Sciences, 37 & 68 K B Sarani, Kolkata, West Bengal, 700 037, India
| | - Subhasish Biswas
- Department of Livestock Products Technology, West Bengal University of Animal & Fishery Sciences, 37 & 68 K B Sarani, Kolkata, West Bengal, 700 037, India
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, 102 Holdsworth Way, Amherst, Massachusetts, MA 01003, USA
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Madane P, Das AK, Nanda PK, Bandyopadhyay S, Jagtap P, Shewalkar A, Maity B. Dragon fruit ( Hylocereus undatus) peel as antioxidant dietary fibre on quality and lipid oxidation of chicken nuggets. Journal of Food Science and Technology 2019; 57:1449-1461. [PMID: 32180641 DOI: 10.1007/s13197-019-04180-z] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/28/2019] [Accepted: 11/14/2019] [Indexed: 01/26/2023]
Abstract
In this study, the efficacy of dragon fruit peel (DFP) powder as antioxidant dietary fibre (ADF), at two different concentrations (T1-1.5% and T2-3.0%), on quality improvement and susceptibility to lipid oxidation of chicken nuggets during 20 days of refrigerated storage was assessed. DFP, rich in dietary fibre (56.91%) with higher insoluble dietary fibre, phenolics (36-39 mgGAE/100 g) content and possessing good radical scavenging activity as well as reducing power, contained 10.36% protein, 4.48% fat and 2.34% ash. HPLC analysis revealed presence of high concentrations of gallic and ferulic acid, among the phenolics. Incorporation of DFP in nuggets although decreased the pH but improved emulsion stability as well as cooking yield and had higher protein, ash and lower fat content. Further, the treated nuggets had significantly (p < 0.05) higher dietary fibre and total phenolics content than control. Incorporation of DFP decreased the hardness, gumminess and chewiness and improved (p < 0.05) the products' redness values. Sensory evaluation of the products revealed significant improvement in the appearance score and non-significant (p > 0.05) increase in the scores of other attributes compared to control samples. DFP significantly decreased lipid peroxidation, odour scores and microbial load in chicken nuggets during 20 days of storage period. From the study, it could be deduced that DFP rich in bioactive components had positive influence on the nutritional quality of chicken nuggets and could also be used as ADF in muscle food without affecting the quality and acceptability of products.
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Affiliation(s)
- Pratap Madane
- 1Division of Livestock Products Technology, ICAR-Indian Veterinary Research Institute, Izatnagar, Bareilly, UP 243 122 India
| | - Arun K Das
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute (IVRI), Kolkata, West Bengal 700 037 India
| | - P K Nanda
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute (IVRI), Kolkata, West Bengal 700 037 India
| | - Samiran Bandyopadhyay
- Eastern Regional Station, ICAR-Indian Veterinary Research Institute (IVRI), Kolkata, West Bengal 700 037 India
| | - Prasant Jagtap
- Poultry Processing Unit, Shalimar Hatcheries Limited, Grand Trunk Road, Golsi, India
| | - Akshay Shewalkar
- Poultry Processing Unit, Shalimar Hatcheries Limited, Grand Trunk Road, Golsi, India
| | - B Maity
- Poultry Processing Unit, Shalimar Hatcheries Limited, Grand Trunk Road, Golsi, India
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7
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Dalgaard TS, Briens M, Engberg RM, Lauridsen C. The influence of selenium and selenoproteins on immune responses of poultry and pigs. Anim Feed Sci Technol 2018; 238:73-83. [PMID: 32336871 PMCID: PMC7173062 DOI: 10.1016/j.anifeedsci.2018.01.020] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2017] [Revised: 01/26/2018] [Accepted: 01/29/2018] [Indexed: 12/21/2022]
Abstract
Selenium is an essential nutrient for poultry and pigs, and is important for a number of physiological processes including regulation and function of the immune system. Through its incorporation into selenoproteins, Se is involved in the regulation of oxidative stress, redox mechanisms, and other crucial cellular processes involved in innate and adaptive immune response. This review provides current knowledge on the mechanisms by which selenium can modulate the resilience to infectious diseases, and how this micronutrient can influence the capacity of the bird or the pig to maintain its productivity during an infectious challenge. In relation to the most frequent and economically important infectious diseases in poultry and pig production, the present paper considers the influence of different selenium sources (organic vs. inorganic Se) as well as dietary concentrations on the immune responses of poultry and pigs with major emphasis on the potential beneficial impact on animal resilience to common infectious diseases.
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Affiliation(s)
- Tina S Dalgaard
- Dept. of Animal Science, Aarhus University, Blichers allé 20, 8830 Tjele, Denmark
| | - Mickaël Briens
- Adisseo France, CERN, 6 Route Noire, 03600 Commentry, France
| | - Ricarda M Engberg
- Dept. of Animal Science, Aarhus University, Blichers allé 20, 8830 Tjele, Denmark
| | - Charlotte Lauridsen
- Dept. of Animal Science, Aarhus University, Blichers allé 20, 8830 Tjele, Denmark
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Schmid A, Gille D, Piccinali P, Bütikofer U, Chollet M, Altintzoglou T, Honkanen P, Walther B, Stoffers H. Factors predicting meat and meat products consumption among middle-aged and elderly people: evidence from a consumer survey in Switzerland. Food Nutr Res 2017; 61:1308111. [PMID: 28469547 PMCID: PMC5404422 DOI: 10.1080/16546628.2017.1308111] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2016] [Accepted: 03/13/2017] [Indexed: 10/29/2022] Open
Abstract
Background: An adequate diet contributes to health and wellbeing in older age. This is nowadays more important than ever since in industrialised countries the elderly population is growing continually. However, information regarding the consumption behaviour of older persons in Switzerland is limited. Objective: The objective of this investigation was to explore how middle-aged and elderly Swiss view animal products in relation to diet and health, and what factors predict consumption frequency. Design: A representative consumer survey among 632 people over the age of 50 years, living in the German-, French- and Italian-speaking regions of Switzerland was conducted. Results: This paper presents the results related to meat and meat products consumption. Most participants consumed meat and meat products regularly. The majority of participants with low meat intake indicated that eating small amounts would be enough. Respondents judged fresh meat (except pork) to be healthier than meat products, and poultry to be the healthiest meat. Overall meat consumption frequency was predicted by language region, gender, household size, and BMI. Furthermore, participants' opinion about healthiness, taste and safety of meat but not their adherence to the Swiss food pyramid was found to be correlated to the consumption frequency of individual types of meat. Conclusion: Several factors have an impact on consumption frequency of meat and meat products in the middle-aged and elderly Swiss population and the importance varies according to the individual types of meat and meat products. The results show that the traditional food pyramid is not one of these factors for which reason new tools must be explored to support elderly people in regard to a healthy dietary behaviour.
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Affiliation(s)
| | | | | | | | | | | | - Pirjo Honkanen
- Nofima - Norwegian Institute for Food, Fisheries and Aquaculture Research, Tromsø, Norway
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Agarwal S, Fulgoni VL, Berg EP. Association of lunch meat consumption with nutrient intake, diet quality and health risk factors in U.S. children and adults: NHANES 2007-2010. Nutr J 2015; 14:128. [PMID: 26715332 PMCID: PMC4696330 DOI: 10.1186/s12937-015-0118-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2015] [Accepted: 12/23/2015] [Indexed: 11/10/2022] Open
Abstract
BACKGROUND Consumption of lean meat is recommended as part of healthy diet by Dietary Guidelines for Americans, 2010. Lunch meats are precooked or cured meats typically used in sandwiches and are also called as cold cuts or deli meat. OBJECTIVE The purpose of the study was to examine the association of lunch meat consumption with nutrient intake, diet quality, and physiological measures in children (age 2-18 years; n = 5,099) and adults (age 19 years and older; n = 10,216) using a large, nationally representative database. METHODS Lunch meat consumers were defined as those consuming any amount of lunch meat during a 24-h recall and association with nutrient intake, diet quality (Healthy Eating Index (HEI)-2010 score) and physiological measures were evaluated using the National Health and Nutrition Examination Survey (NHANES), 2007-2010. RESULTS The lunch meat consumers (both children and adults) had higher intakes of calories, protein, calcium, potassium, sodium and saturated fat (for adults only) compared to non-consumers. Lunch meat intake was also associated with higher intake of meat/poultry/fish food group in both children and adult consumers than non-consumers. There was no difference in total HEI-2010 scores comparing lunch meat consumers and non-consumers in children or adults. However, HEI components scores for total fruit, whole fruit (children only), whole grains, dairy and total protein foods were significantly higher, and for greens & beans (adults only), seafood and plant protein, fatty acid ratio and sodium were significantly lower in children and adult lunch meat consumers compared to non-consumers. There were no significant differences in physiological measures or in the odds ratios of health related conditions between lunch meat consumers and non-consumers in children or adults. CONCLUSIONS The results of this study may provide insight into how to better utilize lunch meats in the diets of U.S. children and adults.
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Affiliation(s)
- Sanjiv Agarwal
- NutriScience LLC, 901 Heatherwood Drive, East Norriton, PA, 19403, USA.
| | | | - Eric P Berg
- Animal Sciences, North Dakota State University, Fargo, ND, USA.
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Somogyi T, Holló I, Csapó J, Anton I, Holló G. Mineral content of three several muscles from six cattle genotypes. ACTA ALIMENTARIA 2015. [DOI: 10.1556/aalim.44.2015.1.4] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Nikolic D, Djinovic-Stojanovic J, Jankovic S, Stefanovic S, Radicevic T, Petrovic Z, Lausevic M. Comparison of Essential Metals in Different Pork Meat Cuts from the Serbian Market. ACTA ACUST UNITED AC 2015. [DOI: 10.1016/j.profoo.2015.09.060] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Abstract
Domestic dogs diverged from grey wolves between 13 000 and 17 000 years ago when food waste from human settlements provided a new niche. Compared to the carnivorous cat, modern-day dogs differ in several digestive and metabolic traits that appear to be more associated with omnivorous such as man, pigs and rats. This has led to the classification of dogs as omnivores, but the origin of these ‘omnivorous’ traits has, hitherto, been left unexplained. We discuss the foraging ecology of wild wolves and calculate the nutrient profiles of fifty diets reported in the literature. Data on the feeding ecology of wolves indicate that wolves are true carnivores consuming a negligible amount of vegetal matter. Wolves can experience prolonged times of famine during low prey availability while, after a successful hunt, the intake of foods and nutrients can be excessive. As a result of a ‘feast and famine’ lifestyle, wolves need to cope with a highly variable nutrient intake requiring an adaptable metabolism, which is still functional in our modern-day dogs. The nutritive characteristics of commercial foods differ in several aspects from the dog's closest free-living ancestor in terms of dietary nutrient profile and this may pose physiological and metabolic challenges. The present study provides new insights into dog nutrition and contributes to the ongoing optimisation of foods for pet dogs.
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