U.S. patent application number 10/996713 was filed with the patent office on 2005-05-26 for pet food composition having enhanced palatability.
Invention is credited to Qvyjt, Fernando.
Application Number | 20050112259 10/996713 |
Document ID | / |
Family ID | 34652325 |
Filed Date | 2005-05-26 |
United States Patent
Application |
20050112259 |
Kind Code |
A1 |
Qvyjt, Fernando |
May 26, 2005 |
Pet food composition having enhanced palatability
Abstract
A food composition is provided for a companion animal such as a
dog or cat, the food composition comprising an extract of a herb or
spice that comprises at least one compound selected from thymol and
carvacrol as a substantial flavorant ingredient. A method is
provided for enhancing palatability of a food composition to a
companion animal, the method comprising adding to the composition a
palatability enhancing effective amount of an extract of a herb or
spice that comprises at least one compound selected from thymol and
carvacrol as a substantial flavorant ingredient. A suitable extract
is essential oil of oregano.
Inventors: |
Qvyjt, Fernando; (Topeka,
KS) |
Correspondence
Address: |
Harness, Dickey & Pierce, P.L.C.
Suite 400
7700 Bonhomme
St. Louis
MO
63105
US
|
Family ID: |
34652325 |
Appl. No.: |
10/996713 |
Filed: |
November 24, 2004 |
Related U.S. Patent Documents
|
|
|
|
|
|
Application
Number |
Filing Date |
Patent Number |
|
|
60525306 |
Nov 26, 2003 |
|
|
|
Current U.S.
Class: |
426/534 |
Current CPC
Class: |
A23K 10/30 20160501;
Y02P 60/87 20151101; A23K 20/30 20160501; A23K 50/42 20160501; Y02P
60/877 20151101; A23K 50/40 20160501; A23K 20/163 20160501 |
Class at
Publication: |
426/534 |
International
Class: |
A23L 001/22 |
Claims
What is claimed is:
1. A food composition for a companion animal, the food composition
comprising an extract of a herb or spice that comprises at least
one compound having the formula 4as a substantial flavorant
ingredient; said extract being present in the food composition in
an amount equivalent to at least about 1 ppm by weight of essential
oil of oregano in content of compounds of said formula.
2. The food composition of claim 1, wherein said at least one
compound comprises thymol.
3. The food composition of claim 1, wherein said at least one
compound comprises carvacrol.
4. The food composition of claim 1, wherein said extract is an
essential oil, an oleoresin, an infusion, a tincture or a
distillate.
5. The food composition of claim 1, wherein said extract is
essential oil of oregano.
6. The food composition of claim 1 that is a canned moist dog or
cat food.
7. The food composition of claim 1 that is a dry dog or cat
food.
8. The food composition of claim 1 that is a nutritional
supplement.
9. The food composition of claim 1 that is a dog or cat treat.
10. A food composition for a companion animal, the food composition
comprising an extract of a herb or spice of the botanical family
Verbenaceae, said extract being present in the food composition in
an amount equivalent to at least about 1 ppm by weight of essential
oil of oregano in flavorant effect.
11. The food composition of claim 10, wherein said herb or spice is
selected from the group consisting of lemon verbena, oregano and
vervain.
12. A food composition for a companion animal, the food composition
comprising an extract of a herb or spice selected from the group
consisting of cinnamon, citrus, eucalyptus, lavender, oregano,
peppermint, thyme and vanilla.
13. The food composition of claim 12, wherein the extract is an
essential oil.
14. A method for enhancing palatability of a food composition to a
companion animal, the method comprising adding to the composition a
palatability enhancing effective amount of an extract of a herb or
spice that comprises at least one compound having the formula 5as a
substantial flavorant ingredient; said extract being added to the
food composition in an amount equivalent to at least about 1 ppm by
weight of essential oil of oregano in content of compounds of said
formula.
15. The method of claim 14, wherein the animal is a cat.
16. The method of claim 14, wherein the animal is a dog.
17. The method of claim 14, wherein said herb or spice is
oregano.
18. The method of claim 14, wherein said extract is an essential
oil, an oleoresin, an infusion, a tincture or a distillate.
19. The method of claim 14, wherein the food composition is a
canned moist dog or cat food.
20. The method of claim 14, wherein the food composition is a dry
dog or cat food.
21. The method of claim 14, wherein the food composition is a
nutritional supplement.
22. The method of claim 14, wherein the food composition is a dog
or cat treat.
23. The method of claim 14, wherein said extract is mixed
substantially homogeneously with the food composition.
24. The method of claim 14, wherein said extract is added topically
to the food composition.
25. The method of claim 14, wherein the extract is diluted or
dispersed in a powder or liquid carrier to form a palatability
enhancer composition, and the extract is added in the form of said
palatability enhancer composition.
26. The method of claim 14, wherein the amount of said extract
added is equivalent to about 1 to about 1000 ppm by weight of
essential oil of oregano in flavorant effect.
27. The method of claim 14, wherein the amount of said extract
added is equivalent to about 5 to about 100 ppm by weight of
essential oil of oregano in flavorant effect.
28. The method of claim 14, wherein the amount of said extract
added is equivalent to about 10 to about 50 ppm by weight of
essential oil of oregano in flavorant effect.
29. A method for enhancing palatability of a food composition to a
companion animal, the method comprising adding to the composition a
palatability enhancing effective amount of at least one compound
having the formula 6
30. The method of claim 29, wherein said at least one compound is
added to the food composition in an amount of about 1 to about 1000
ppm by weight.
31. The method of claim 29, wherein said at least one compound is
added to the food composition in an amount of about 5 to about 100
ppm by weight.
32. The method of claim 29, wherein said at least one compound is
added to the food composition in an amount of about 10 to about 50
ppm by weight.
33. A method for enhancing palatability of a food composition to a
companion animal, the method comprising adding to the composition a
palatability enhancing effective amount of an extract of a herb or
spice of the botanical family Verbenaceae, said extract being added
to the food composition in an amount equivalent to at least about 1
ppm by weight of essential oil of oregano in flavorant effect.
34. The method of claim 33, wherein said herb or spice is selected
from the group consisting of lemon verbena, oregano and
vervain.
35. A method for enhancing palatability of a food composition to a
companion animal, the method comprising adding to the composition a
palatability enhancing effective amount of an extract of a herb or
spice selected from the group consisting of anise, arnica, basil,
bergamot, calendula, caraway, chamomile, cinnamon, citrus, elder,
eucalyptus, fir needle, garlic, hops, juniper, lavender, lemon
balm, licorice, marjoram, oregano, passionflower, peppermint,
primrose, thyme and vanilla.
36. The method of claim 35, wherein the extract is an essential
oil.
Description
[0001] This application claims priority of U.S. provisional patent
application Ser. No. 60/525,306, filed Nov. 26, 2003, which is
incorporated herein by reference in its entirety.
FIELD OF THE INVENTION
[0002] The present invention relates to pet food compositions
having enhanced palatability and to methods of enhancing
palatability of a pet food.
BACKGROUND OF THE INVENTION
[0003] In designing foods for companion animals such as cats and
dogs, optimal animal health or wellness through good nutrition is
an important goal. However, even the most nutritious animal food is
of little value if the animal rejects or refuses to eat the food,
or if the animal's intake of the food is restricted, because it
finds the food unpalatable.
[0004] Finicky animals, older animals, sick animals, and high
energy animals often do not consume enough nutrients to maintain
their weight and activity level. Particularly in the case of older
animals and sick animals, lack of interest in food and resulting
low consumption can result in muscle deterioration, weakness and
poor recovery of health, ultimately resulting in hospitalization
and/or death of the animal.
[0005] Cats in particular are notoriously finicky, fastidious or
otherwise excessively selective in what they will eat.
[0006] Enticing a companion animal to eat can be an expensive and
time consuming chore. Foods with varying moisture content,
supplements and treats have been developed to encourage animals to
eat, however these attempts are an imperfect solution to the
problem.
[0007] U.S. Patent Application Publication No. 2003/019343
discloses use of a mixture of natural herbs and spices as a
palatability improving agent. Examples given therein of natural
herbs and spices for use in such a mixture include allspice, anise,
basil, bay, black pepper, caraway, cardamom, cassia, celery seed,
cinnamon, clover, coriander, cumin, dill, fennel, ginger, marjoram,
mustard, nutmeg, oregano, paprika, rosemary, saffron, sage, savory,
tarragon, thyme, turmeric and white pepper.
[0008] U.S. Pat. No. 4,514,431 discloses meat-flavored products
including cat and dog foods. A recipe is given for a ground sausage
mixture containing, inter alia, oils of black pepper, celery,
cloves, coriander, cumin, ginger, mustard, nutmeg and pimenta
berries, as well as oleoresin capsicum.
[0009] European Patent No. 1 063 897 discloses a dual texture pet
or animal food that can comprise ingredients such as rosemary,
clove and parsley seed oils.
[0010] U.S. Pat. No. 6,156,355 discloses various pet food
formulations that comprise certain extracts or oils of herbs and
spices, including for example rosemary extract, Yucca schidigera
extract, parsley seed oil powder and ginger extract.
[0011] U.S. Pat. No. 6,106,838 discloses a pharmaceutical
composition comprising an essential oil that comprises thymol and
carvacrol, for example an essential oil of Origanum species,
reportedly useful as an antimicrobial.
SUMMARY OF THE INVENTION
[0012] This invention is directed to animal foods having enhanced
palatability and to methods for enhancing palatability of animal
foods. It is contemplated that such compositions and methods can be
useful in relation to a wide range of non-human animals, but more
particularly companion animals such as cats and dogs.
[0013] In one embodiment, there is provided a food composition for
a companion animal, the food composition comprising an extract of a
herb or spice that comprises at least one compound having the
formula 1
[0014] as a substantial flavorant ingredient. The extract is
present in the food composition in an amount equivalent, in content
of compounds of the above formula, to at least about 1 ppm by
weight of essential oil of oregano.
[0015] It will be seen that the above formula embraces thymol
(5-methyl-2-isopropylphenol) and carvacrol
(2-methyl-5-isopropylphenol).
[0016] In another embodiment, there is provided a food composition
for a companion animal, the food composition comprising an extract
of a herb or spice of the botanical family Verbenaceae, said
extract being present in the food composition in an amount
equivalent, in flavorant effect, to at least about 1 ppm by weight
of essential oil of oregano.
[0017] In a further embodiment of the invention, there is provided
a method for enhancing palatability of a food composition to a
companion animal, the method comprising adding to the composition a
palatability enhancing effective amount of an extract of a herb or
spice that comprises at least one compound having the formula 2
[0018] as a substantial flavorant ingredient. The extract is added
to the food composition in an amount equivalent, in content of
compounds of the above formula, to at least about 1 ppm by weight
of essential oil of oregano.
[0019] In a still further embodiment of the invention, there is
provided a method for enhancing palatability of a food composition
to a companion animal, the method comprising adding to the
composition a palatability enhancing effective amount of an extract
of a herb or spice of the botanical family Verbenaceae (herein a
"verbenaceous extract"). The extract is added to the food
composition in an amount equivalent, in flavorant effect, to at
least about 1 ppm by weight of essential oil of oregano. Throughout
this specification where essential oil of oregano is indicated, it
will be clear to one skilled in the art that any verbenaceous
extract, or any herb or spice extract that comprises thymol and/or
carvacrol in a substantial flavorant amount, can be substituted,
including but not limited to essential oils, oleoresins, infusions,
tinctures and natural extractives, including distillates.
[0020] A pet food composition comprising an extract as defined
herein can exhibit surprisingly high palatability to a companion
animal; furthermore practice of the method as described herein can
impart surprisingly high palatability to a pet food that otherwise
is of inferior palatability to a companion animal.
[0021] Additional or alternative advantages and benefits of the
composition and method of the present invention will be apparent to
one skilled in the art from reading this specification.
DETAILED DESCRIPTION
[0022] The terms "herb" and "spice" as descriptors of plant species
or parts of plants are not clearly differentiated in the art and
have overlapping meanings. These terms are used interchangeably
herein.
[0023] An "extract" herein is a preparation made from any part or
parts of a herb or spice that comprises, generally in concentrated
form, compounds that contribute to the characteristic flavor and/or
aroma of the herb or spice. Extracts include without limitation
essential oils, oleoresins, infusions, tinctures and natural
extractives, including distillates. Extracts do not include crude
plant parts, whether whole or ground. It is contemplated that
considerable advantages are obtainable by use of an extract as
provided herein, rather than by use of the corresponding herb or
spice in crude form as proposed, for example, in above-cited U.S.
Patent Application Publication No. 2003/019343. Such advantages can
include greater standardization and/or uniformity of flavorant
effect, lower cost, improved cost stability, greater ease of
processing, etc.
[0024] A "flavorant" compound or ingredient herein is a compound or
ingredient that, when it occurs naturally in a plant part,
contributes to the characteristic flavor and/or aroma of the plant
part, and/or, when extracted from a plant or synthesized, has a
distinctive flavor that it imparts to a composition comprising that
compound or ingredient. A "substantial flavorant ingredient" of a
herb or spice or an extract thereof is a flavorant ingredient
present in sufficient amount to have an organoleptically detectable
effect on the flavor and/or aroma of the herb or spice or extract
thereof. Typically, such an ingredient is present in an amount of
at least about 1%, more typically at least about 5%, by weight of
an essential oil of the herb or spice.
[0025] "Enhanced" palatability of a food composition comprising a
herb or spice extract herein will be understood to be by comparison
with an otherwise similar food composition lacking only the herb or
spice extract.
[0026] Essential oil of oregano, which can contain up to 70% by
weight or more of thymol and carvacrol, is the standard herein.
Where essential oil of oregano is used in a food composition, the
amount used should be at least about 1 ppm by weight. Where a herb
or spice extract other than essential oil of oregano is used, the
amount used should be an amount equivalent to 1 ppm of essential
oil of oregano, in content of thymol and carvacrol or in palatant
effect. An essential oil of oregano equivalent amount of any such
extract can readily be determined by one of ordinary skill in the
art based on the disclosure herein.
[0027] The name "oregano" is a general term applying to a herb
having a particular flavor, rather than to a particular species of
plant. See Fenaroli's Handbook of Flavor Ingredients, Vol. 1,3rd
ed. (1995), CRC Press, at p. 210. Accordingly, essential oil or
other extract of oregano for the purposes of the present invention
can be derived from any oregano-flavored herb, including Lippia
graveolens of the family Verbenaceae (also known as Mexican
oregano), Origanum species including O. vulgare (also known as wild
marjoram), O. viride and O. virens, Coleus ambionica and Thymus
martichina of the family Labiatae.
[0028] In one embodiment, the food composition comprises an oil of
oregano equivalent amount of at least about 1 ppm of a herb or
spice extract comprising at least one of thymol and carvacrol.
[0029] In one embodiment the extract comprises thymol. In another
embodiment the extract comprises carvacrol.
[0030] Both thymol and carvacrol can be present, at any weight
ratio, for example a weight ratio of about 1:10 to about 10:1. Such
an extract can be derived from an oregano-flavored herb as
described above, or from any other thymol- and/or
carvacrol-containing herb or spice. Non-limiting examples of such
herbs or spices other than those listed above include basil (Ocimum
species, particularly O. gratissimum); dittany of Crete, also known
as Spanish hops (Origanum dictamnus); horsemint, also known as wild
bergamot (Monarda punctata), and other Monarda species; savory
(Satureia species including S. hortensis and S. montana); thyme
(Thymus species including T. vulgare, T. serpyllum, T. zygis and T.
capitatus); and the fruits of Schinus molle.
[0031] Illustrative examples of extracts useful according to this
embodiment include the essential oils of oregano and thyme.
[0032] In another embodiment, the food composition comprises an oil
of oregano equivalent amount of at least about 1 ppm of a
verbenaceous extract such as those obtained from Lippia species
such as L. graveolens (Mexican oregano) or L. citriodora (lemon
verbena), or from Verbena officinalis (vervain).
[0033] In yet another embodiment, the food composition comprises an
extract, for example an essential oil, of a herb or spice selected
from the group consisting of anise, arnica, basil, bergamot,
calendula, caraway, chamomile, cinnamon, citrus (including lemon),
elder, eucalyptus, fir needle, garlic, hops, juniper, lavender,
lemon balm, licorice, marjoram, oregano, passionflower, peppermint,
primrose, thyme and vanilla. More particularly, the extract is
derived from cinnamon, citrus (including lemon), eucalyptus,
lavender, oregano, peppermint, thyme or vanilla. Compositions of
this embodiment, when fed to companion animals, can be beneficial
in reducing odor of excreta, including stool odor and flatulence
odor.
[0034] Contemplated food compositions include, for example, canned
moist pet foods, extruded dry pet foods, supplements and treats.
All are adapted for consumption by a companion animal such as a dog
or cat, but are not necessarily suitable for human consumption. In
one embodiment the food composition, by virtue of the quality or
origin of the ingredients or means of processing, is not adapted
for human consumption. Any pet food can benefit from inclusion of a
herb or spice extract as defined herein, but in one embodiment the
pet food is one having a major (at least about 25%, for example at
least about 50%, by weight) component derived from animal (e.g.,
mammal, bird or fish) proteinaceous tissues including muscle
tissues and offal, optionally with a carbohydrate source such as
cereal grains.
[0035] The herb or spice extract can be distributed more or less
homogeneously through the food composition. Alternatively, the herb
or spice extract can be present in whole or in part on surfaces of
food pieces such as meat chunks, dry kibbles or individual treats
such as dog biscuits.
[0036] The herb or spice extract should be present in an amount
that is not toxic or otherwise deleterious to the health of a
companion animal consuming a normal quantity of the food
composition. In particular, the extract should be present at a
concentration that does not cause undesirable effects on digestion,
particularly long-term effects lasting several days or longer.
Undesirable effects on digestion can include, for example,
constipation or diarrhea.
[0037] Suitable amounts of a herb or spice extract as provided
herein will normally be found in a range of about 1 to about 1000
ppm, for example about 5 to about 100 ppm, or about 10 to about 50
ppm, expressed as essential oil of oregano equivalent. Where the
extract is localized on surfaces of food pieces, local
concentrations can exceed those suggested here, but the overall
concentration in the food composition as a whole will generally be
in a range as stated above.
[0038] In preparing a composition of the present invention, the
components of the food composition are adjusted so that the herb or
spice extract is present in the composition at a desired
concentration. The herb or spice extract can, for example, be
incorporated into the food composition during formulation, such as
during and/or after mixing of other components of the composition.
Distribution of these components into the composition can be
accomplished by any conventional method including standard mixing
procedures.
[0039] Food compositions of the present invention can be prepared
in a wet or containerized (e.g., canned) form using conventional
pet food processes. In one contemplated embodiment, ground animal
(e.g., mammal, poultry and/or fish) proteinaceous tissues are mixed
with other ingredients, including for example animal fats and
vegetable oils, cereal grains, other nutritionally balancing
ingredients, special purpose additives (e.g., vitamin and mineral
mixtures, inorganic salts, cellulose and beet pulp, bulking agents,
and the like); and water sufficient for processing is also added.
These ingredients typically are mixed in a vessel suitable for
heating while blending the components. Heating of the mixture can
be effected in any suitable manner, such as, for example, by direct
steam injection or by using a vessel fitted with a heat exchanger.
Following addition of the last of these ingredients, the mixture is
heated in a pre-cooking step to a temperature of up to about
100.degree. C. Higher temperatures can be acceptable, but can be
commercially impractical without use of other processing aids. When
heated to the appropriate temperature, the material is typically in
the form of a thick liquid. The thick liquid is filled into
suitable containers such as cans, jars, pouches or the like. A lid
is applied, and the container is hermetically sealed. The sealed
containers are then placed into conventional equipment designed to
sterilize the contents. This is usually accomplished by heating to
a temperature of at least about 110.degree. C. for an appropriate
time, which is dependent on, for example, the temperature used and
the composition. Products can also be prepared by an aseptic
process wherein the contents are heated to commercial sterility
before being packaged in sterilized containers.
[0040] The herb or spice extract can be added to containerized pet
food products before, during or after the pre-cooking step.
[0041] Food compositions of the present invention can be prepared
in a dry form using conventional processes. In one contemplated
embodiment, dry ingredients, including, for example, animal protein
sources, plant protein sources, grains, etc., are ground and mixed
together. Moist or liquid ingredients, including fats, oils, animal
protein sources, water, etc., are then added to and mixed with the
dry mix. The mixture is then processed into kibbles or similar dry
pieces. Kibble is often formed using an extrusion process in which
the mixture of dry and wet ingredients is subjected to mechanical
work at a high pressure and temperature, and forced through small
openings and cut off into kibble by a rotating knife. The wet
kibble is then dried and optionally coated with one or more topical
coatings which can include, for example, flavors, fats, oils,
powders, and the like. Kibble also can be made from the dough using
a baking process, rather than extrusion, wherein the dough is
placed into a mold before dry-heat processing. Kibble also can be
made from a food matrix undergoing pelletization.
[0042] It is important to note that the herb or spice extract can
be incorporated into the food composition by addition to the
above-described mixtures before extrusion or by coating extruded
kibble or pellets with the herb or spice extract as an ingredient
of a topical coating. For example, an essential oil can be added to
liquids in a dry processing line, to a pre-conditioner composition
or to a coating composition.
[0043] In one embodiment, the food composition is a nutritional
supplement comprising a herb or spice extract as defined herein.
Supplements include, for example, a pet food used with another pet
food to improve the nutritive balance or performance of the total.
Contemplated supplements include compositions that are fed
undiluted as a supplement to other pet foods, offered free choice
with other parts of an animal's ration that are separately
available, or diluted and mixed with an animal's regular food to
produce a complete diet. The AAFCO, for example, provides a
discussion relating to supplements in the American Feed Control
Officials, Inc. Official Publication (2003), at p. 220. Supplements
can be in various forms including, for example, powders, liquids,
syrups, pills, encapsulated compositions, etc.
[0044] In another embodiment, the composition is a dog or cat treat
comprising the herb or spice extract. Treats include, for example,
compositions that are given to an animal to entice the animal to
eat during a non-meal time. Contemplated treats for canines include
dog biscuits, for example in the shape of dog bones. Treats can be
nutritional, wherein the composition comprises one or more
nutrients, and can, for example, have a composition as described
above for a pet food. Non-nutritional treats encompass any other
treats that are non-toxic. The herb or spice extract can be present
in a coating on the surface of the treat, or incorporated into the
treat, or both.
[0045] A herb or spice extract can, if desired, be encapsulated in
pet food systems. A herb or spice extract can be added to a
palatant (such as a digest or broth) at any time during processing
of the palatant.
[0046] A further embodiment of the invention is a method for
enhancing the palatability to a companion animal of a food
composition, the method comprising adding to the food composition a
palatability enhancing effective amount of a herb or spice extract
as described hereinabove.
[0047] Palatability enhancement can be measured by any procedure
known in the art, but in an illustrative procedure enhanced
palatability can be quantified by determining an intake ratio in a
palatability test. In one type of test, illustratively presented in
Example 1, a test formulation (for example a food composition of
the present invention) is offered together with a control or
comparator formulation (for example a food composition lacking a
herb or spice extract as described herein) for a predetermined
duration. A suitable duration is about 45 minutes for a dog or 24
hours for a cat, but this can be varied if desired. The weight
ratio of test food consumed to total food (test food plus control
food) consumed during that period is a measure of intake ratio and
of relative palatability of the two foods. An intake ratio
substantially greater than about 0.5 is indicative of enhanced
palatability.
[0048] The herb or spice extract can be added during manufacturing
of the food composition, for example by a process of mixing or
coating as indicated above. In one embodiment, the herb or spice
extract is added to a companion animal's food by the person
responsible for feeding the companion animal.
[0049] For this purpose, the herb or spice extract can be used as
such, for example as an undiluted essential oil. Typically,
however, it is more convenient, and reduces risk of accidental
over-addition of the extract, to provide the extract in diluted or
dispersed form in a suitable carrier such as vegetable oil or
edible powder. A powder comprising the herb or spice extract can be
sprinkled on an animal's food immediately before feeding.
Alternatively, a liquid comprising the herb or spice extract can be
sprayed on the food. Such powder or liquid compositions are
described herein as "palatability enhancer compositions" and can be
thought of as "seasonings". They can be applied to the top of a
serving of pet food and/or can, if desired, be mixed into the food.
The use of palatability enhancer compositions or seasonings
comprising a herb or spice extract as specified herein to enhance
palatability of a pet food composition is an embodiment of the
present invention.
[0050] A palatability enhancer composition or seasoning as
described above can be purchased by a pet owner independently of
the pet food to which it is to be added; alternatively, such a
palatability enhancer composition or seasoning can be purchased
together with the pet food in the form of a kit, for example a
co-packaged kit. Such a kit can further include a label or package
insert providing guidance or instructions as to suitable amounts of
the seasoning to be added to the food composition.
[0051] A palatability enhancing effective amount of the herb or
spice extract will generally be found in a range as provided above,
for example about 1 to about 1000 ppm, or about 5 to about 100 ppm,
or about 10 to about 50 ppm, by weight of the food composition to
which the herb or spice extract is to be added.
[0052] In a further embodiment, a method is provided for enhancing
palatability of a food composition to a companion animal, the
method comprising adding to the composition a palatability
enhancing effective amount of at least one compound having the
formula 3
[0053] The at least one compound of the above formula can be thymol
or carvacrol. Optionally both thymol and carvacrol can be added
according to the method of the invention. The compound of the above
formula can be of natural or synthetic origin.
[0054] According to this embodiment, the at least one compound of
the above formula can be added to the food composition in any
palatability enhancing effective amount that is not toxic or
otherwise deleterious to the health of the animal, for example an
amount of about 1 to about 1000 ppm, or about 5 to about 100 ppm,
or about 10 to about 50 ppm, by weight of the food composition.
[0055] It is contemplated that the methods of this invention can be
useful to enhance palatability for a variety of animals, including
non-human animals such as non-human primates (e.g., monkeys,
chimpanzees, etc.), companion animals (e.g., dogs, cats, horses,
etc.), farm animals (e.g., goats, sheep, swine, cattle, etc.),
laboratory animals (e.g., mice, rats, etc.), birds (e.g., domestic
birds such as canaries, parrots, etc. and commercial birds such as
chickens, ducks, turkeys, etc.), rodents (e.g., hamsters, guinea
pigs, gerbils, rabbits, hedgehogs, ferrets, chinchillas, etc.) and
wild, exotic and zoo animals (e.g., wolves, bears, deer, etc.).
[0056] In some embodiments of this invention, the animal is a
cat.
[0057] In other embodiments of this invention, the animal is a
dog.
[0058] The method of the invention will be found especially
beneficial in cases where the animal is, or has become, finicky,
has poor appetite, or is in ill health, all of which can occur in
animals of all ages but especially in aged animals. The method will
also be found especially beneficial where the food composition is
one to which the animal is unaccustomed, or contains ingredients or
a balance of ingredients designed to improve health or wellness
with less emphasis on palatability.
EXAMPLES
[0059] The following example is merely illustrative, and does not
limit this disclosure in any way.
Example 1
[0060] Dry pet food and containerized pet food products were
prepared from existing formulas with the additional inclusion of
essential oil of oregano.
[0061] Table 1 shows results of a palatability study in 25 cats
offered test foods that were dry cat foods prepared with and
without addition of essential oil of oregano to the pre-conditioner
composition during preparation of the foods. Two control foods were
provided.
[0062] An intake ratio (IR), defined as the average ratio of test
food ingested to total food ingested, was determined for each test
food in comparison with each of the two control foods. Each animal
received a pre-weighed food dish containing the test food and,
simultaneously, a pre-weighed food dish containing the control
food. The food dishes were left with the animal for 24 hours, at
the end of which the food dishes were removed and reweighed to
determine intake ratio using the formula
IR=A/(A+B)
[0063] where A is the amount of the test food consumed by the
animal and B is the amount of the control food consumed by the
animal.
[0064] In Table 1, "parity" means no significant preference was
observed for the test food over the indicated control (IR close to
0.5), and "win" means that the test food was preferred over the
indicated control (IR substantially greater than 0.5), i.e., found
more palatable on average by the cats in this study.
1TABLE 1 Palatability results for dry cat food formulas Oregano oil
Intake Palatability (ppm) Control food composition ratio result 0
Medi-Cal .RTM. Weight Control 0.588 parity 10 Medi-Cal .RTM. Weight
Control 0.551 parity 20 Medi-Cal .RTM. Weight Control 0.559 parity
50 Medi-Cal .RTM. Weight Control 0.902 win 0 Medi-Cal .RTM.
Reducing Formula 0.430 parity 10 Medi-Cal .RTM. Reducing Formula
0.895 win 20 Medi-Cal .RTM. Reducing Formula 0.745 win 50 Medi-Cal
.RTM. Reducing Formula 0.670 win
[0065] All patents and publications cited herein are incorporated
by reference into this application in their entirety.
[0066] The words "comprise", "comprises", and "comprising" are to
be interpreted inclusively rather than exclusively.
* * * * *