Cats are high preference animals and may stop eating if the lipids in their food change. It is important to prevent lipid changes in cat food to ensure that cats receive proper nutrition. However, there are no reports of lipid changes with cat food storage methods. Therefore, we investigated the effects of different storage methods on lipid oxidation in cat food. A standard nutritional diet for cats was used and the cat food was stored under 4 different conditions: bag left open, sealed with an adhesive tape, sealed with an oxygen absorber and an adhesive tape, and transferred into a polyethylene bag with a zipper. The acid value, peroxide value, and iodine value of the stored food samples were analyzed over a time range, from the moment the package was opened until 2 months later. The results revealed that, under the bag left open condition, the acid value of the food had increased due to hydrolysis resulting from the large surface area of the food in contact with the outside air. The iodine and peroxidation value showed no change under the four different storage conditions. We thought this was because they were non-drying oils with high stability against oxidation. Therefore, to prevent degradation of the oils and fats contained in the food, it is recommended to remove as much air as possible from the bag and seal it tightly before storing it.
"},{"@language":"ja","@value":"猫は嗜好性の高い動物であり、フード中の油脂が酸化し品質が低下するとフードを摂取しないことがある。猫に適切な栄養を摂取させるためには、フードの脂質酸化を防ぐことが重要である。そこで本研究では、キャットフードの保存方法の違いが脂質酸化に与える影響を調査し、適切な保存方法を検討したので報告する。猫用総合栄養食を用い、4つの保存条件で2カ月間保管した。保存条件は、封をしないもの、開け口をテープで止めたもの、脱酸素剤を入れテープで止めたもの、チャック付きの袋に移し替えたものである。開封直後から2カ月間、経時的に酸価、過酸化物価、ヨウ素価の測定を行った。袋の封をしなかった場合、酸価が上昇した。これはフードが外気に触れている面積が多いため加水分解が進行したことが要因と考えられた。ヨウ素価および過酸化物価では、4つの保存方法で変化はなかった。フードに含まれる油脂は自動酸化に対して安定性の高い不乾性油であったことで酸化が抑制されたと考えられた。以上より、本研究で使用したフードは袋の封をしなかった場合に加水分解による劣化が起こったが、袋内の空気を抜き封をすることでフードに含まれる油脂の酸化を抑制できることが示唆された。
"}],"abstractLicenseFlag":"disallow"}],"creator":[{"@id":"https://cir.nii.ac.jp/crid/1410303962742254338","@type":"Researcher","foaf:name":[{"@language":"ja","@value":"生野 佐織"},{"@language":"en","@value":"Shono Saori"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Department of Veterinary Nursing & Technology, School of Veterinary Science, Nippon Veterinary and Life Science University"},{"@language":"ja","@value":"日本獣医生命科学大学獣医学部獣医保健看護学科"}]},{"@id":"https://cir.nii.ac.jp/crid/1410303962742254336","@type":"Researcher","foaf:name":[{"@language":"ja","@value":"左向 敏紀"},{"@language":"en","@value":"Sako Toshinori"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Department of Veterinary Nursing & Technology, School of Veterinary Science, Nippon Veterinary and Life Science University"},{"@language":"ja","@value":"日本獣医生命科学大学獣医学部獣医保健看護学科"}]},{"@id":"https://cir.nii.ac.jp/crid/1410303962742254337","@type":"Researcher","foaf:name":[{"@language":"ja","@value":"望月 眞理子"},{"@language":"en","@value":"Mochizuki Mariko"}],"jpcoar:affiliationName":[{"@language":"en","@value":"Department of Veterinary Nursing & Technology, School of Veterinary Science, Nippon Veterinary and Life Science University"},{"@language":"ja","@value":"日本獣医生命科学大学獣医学部獣医保健看護学科"}]}],"publication":{"publicationIdentifier":[{"@type":"PISSN","@value":"13443763"},{"@type":"EISSN","@value":"21857601"}],"prism:publicationName":[{"@language":"en","@value":"Journal of Pet Animal Nutrition"},{"@language":"ja","@value":"ペット栄養学会誌"},{"@language":"en","@value":"Journal of Pet Animal Nutrition"},{"@language":"ja","@value":"ペット栄養学会誌"}],"dc:publisher":[{"@language":"en","@value":"Japanese Society of Pet Animal Nutrition"},{"@language":"ja","@value":"日本ペット栄養学会"}],"prism:publicationDate":"2025-04-10","prism:volume":"28","prism:number":"1","prism:startingPage":"7","prism:endingPage":"13"},"availableAt":"2025-04-10","foaf:topic":[{"@id":"https://cir.nii.ac.jp/all?q=lipid%20change","dc:title":"lipid change"},{"@id":"https://cir.nii.ac.jp/all?q=oxidation","dc:title":"oxidation"},{"@id":"https://cir.nii.ac.jp/all?q=storage%20condition","dc:title":"storage condition"},{"@id":"https://cir.nii.ac.jp/all?q=%E8%84%82%E8%B3%AA%E5%A4%89%E5%8C%96","dc:title":"脂質変化"},{"@id":"https://cir.nii.ac.jp/all?q=%E9%85%B8%E5%8C%96","dc:title":"酸化"},{"@id":"https://cir.nii.ac.jp/all?q=%E4%BF%9D%E5%AD%98%E6%9D%A1%E4%BB%B6","dc:title":"保存条件"}],"dataSourceIdentifier":[{"@type":"JALC","@value":"oai:japanlinkcenter.org:2014021008"}]}