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Feral cats get by just fine with a high protein-high fat diet free of carbohydrates. Their diet is 52% protein, 46% fat, with only 2% made up of other things (3). Dry cat foods only contain 26% ...
Cats are "obligate carnivores," meaning in order to stay healthy a cat's diet is primarily protein, according to the American Society for the Prevention of Cruelty to Animals. Eggs are a great ...
This grain-free cat food is crafted to mimic the diet of wild cats, featuring an impressive 90% animal ingredients. Packed with a mix of fresh mackerel, herring, and flounder, it’s like serving ...
Science Diet was developed in the 1960s by Mark L. Morris Jr. (1934 – 2007). Morris was the son of veterinarian Dr. Mark Morris Sr., who pioneered the field of veterinary clinical nutrition when asked to create a specialized diet for the original seeing-eye dog, Buddy, a female German Shepherd with kidney disease.
According to this study the proportion of cat food purchased that is grain free has increased from 4% to 9% between 2012 and 2014. [59] The researchers at Tufts University analyzed the nutritional information and contents of 77 different dry cat food diets. 42 of these diets contained grain, while 35 were labeled as grain free.
The pet food subsidiary of Mars, Incorporated (Mars Petcare) began research into pet nutrition in the early 1960s, formally founding a Nutrition Research Unit in 1965. [1] Originally the institute was housed at a nearby location but was moved to an old stud farm at Waltham-on-the-Wolds in 1973.
According to AAFCO Dog and Cat Food Nutrient Profiles (2014), the minimum amount of AA for the growth and reproduction in cat food is 0.02% on a dry matter basis or 0.05g per 1000 kcal ME per day. [9] The minimum of adult maintenance in cats is 0.02% on a dry matter basis or 0.05g per 1000 kcal ME per day. [9]
Senior cats tend to become particularly picky with their food as a reduced ability to taste and smell is associated with age, therefore, palatability is an important factor to consider. [26] Cats have shown a preference in studies for diets with a higher protein content regardless of the flavouring of the food.
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