The primary reason we feed our dogs protein in the form of animal muscle meat or offal, legumes, seeds or grain is to provide them essential amino acids that their bodies cannot produce in sufficient quantities (if at all) and energy.

Cooking proteins reduces the bioavailability of amino acids and other nutrients to the dog. The temperature and length of cooking time determines the degree to which protein availability is affected. At temperatures around 70 – 80 degrees Celsius the chemical structure of protein starts to change and nutrient availability is lost. (Davis & Williams 1998, Ju 2001)

Here are 3 ways that cooking meat and other protein sources affects nutrient availability.

1. Production of Maillard reactions or products.

This substance is produced as a reaction of sugars, lysine (an amino acid that plays a key role in the absorption of calcium in the dog’s body) and other amino acids. The result for our dogs is that the nutritional value of the protein is reduced which can also affect how the dog’s body process other nutrients.
(Gilani et al 2005, Freeman et al 2013, Singh et al 2007, Davis & Williams 1998)

2. Formation of cross links in proteins (e.g. lysinoalanine)

Cross linking occurs when heat changes the molecular structure of the protein. These changes affect the availability of amino acids to the dog. Amino acids especially affected include lysine, tryptophan, cysteine, and histidine. Cross linking also impairs protein digestibility by inhibiting proteolysis (process of enzymes breaking down proteins into amino acids).
(Gilani et al 2005, Freeman et al 2013, Davis & Williams 1998, Singh et al 2007)

3. Enzymes are deactivated when food is heated to temperatures of 75 – 95 degrees Celsius.

Dogs requires enzymes to catabolise or breakdown protein, carbohydrates and fats enabling the dog to assimilate the nutrients within each. Enzymes occur naturally in the dog’s digestive system starting with the saliva in the mouth and throughout the gastrointestinal tract. Dietary factors such as cooked food strain the dog’s ability to produce digestive enzymes. Feeding dogs’ raw food that contains active enzymes eases the enzymatic load on the digestive system.
(Freeman et al 2013, Rawson et al 2011, Rachman 1997)

These are just three reasons, I prefer to feed raw, high availability protein. For more information about designing a suitable diet for your dog, please contact me. . Full Stride’s nutrition services develop custom diet plans to suit your lifestyle and your dogs’ unique requirements.

Until next time, enjoy your dogs.

Sources:

Davis, P.J & Williams, S.C (1998) “Protein modification by thermal processing” Allergy 53 (Suppl 46): 102 – 105
Freeman, L.M, Chandler, M,L, Hamper, B.A.& Weeth, L.P, (2013) “Current knowledge about the risks and benefits of raw meat based diets for dogs and cats”, Journal of the American Veterinary Medical Association. Vol.243, No.11 1549 – 1558

Gilani, G. S, Cockell, K.A. & Sepehr, E (2005). “Effects of antinutritional factors on protein digestibility and amino acid availability in foods.” Journal of AOAC International 88.3: 967-987.

Ju, Z.Y, Hettiarachchy, N.S & Rath, N (2001) “Extraction, Denaturation and Hydrophobic Properties of Rice Flour Proteins”, Journal of Food Science, Vol. 66, No. 2: 229 – 232

Rachman, B. 1997 “Unique features and application of non-animal derived enzymes” Clinical Nutrition Insights Vol. 5. No. 10: 1 – 4

Rawson, A, Patras, A, Tiwari, B.K, Noci, F, Koutchma, T, & Brunton, N (2011) “Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances”, Food Research International, 44:1875-1887

Singh, S, Gamlath, S, & Wakeling, L. (2007) “Nutritional aspects of food extrusion: a review” International Journal of Food Science and Technology, 42:916 – 929