A fresh dog food for improving coat health and its preparation method

Abstract

This invention relates to the field of pet nutrition technology, and more particularly to a fresh dog food for improving coat health and its preparation method. The fresh dog food of this invention comprises component A and component B. Component A includes the following components in parts by weight: 40-45 parts venison, 10-12 parts mussels, 8-10 parts chicken liver, 8-10 parts duck egg, 3-5 parts carrot, 3-5 parts broccoli, 3-5 parts pumpkin, 3-5 parts taro, 3-5 parts avocado, 0.8-1 part dried red dates, 0.8-1 part dried rose petals, 0.5 parts whey calcium, 1.3 parts malt powder, 0.5 parts inulin, 0.5 parts brewer's yeast, and 0.2 parts fish oil. Component B is Bacillus subtilis; the viable count of Bacillus subtilis is 1×10⁻⁶. 9 CFU / g. This invention utilizes the synergistic effect of deep-sea shellfish and venison to improve the coat quality of puppies, increasing the coat diameter by ≥23.1% and the scale thickness by ≥32.4%.

Description

Technical Field

[0001] This invention relates to the field of pet nutrition technology, and in particular to a fresh dog food for improving coat health and its preparation method. Background Technology

[0002] Most commercially available dog foods for promoting healthy coats rely on a single Omega-3 source, such as fish oil. While fish oil is rich in Omega-3 fatty acids and can provide some coat-enhancing effects, its single source cannot meet a dog's comprehensive nutritional needs. For example, while EPA and DHA in Omega-3 fatty acids are beneficial for coat health, these components alone from fish oil are insufficient to achieve deeper coat-enhancing effects such as thickening of the hair cuticle.

[0003] Furthermore, existing coat-enhancing dog foods lack the glycosaminoglycans found in mussels and the high biological value protein from venison. Glycosaminoglycans are important bioactive substances that promote healthy hair growth and enhance its resilience and shine. Venison, as a high biological value protein source, has an amino acid composition that better matches the needs of dogs, allowing for efficient absorption and utilization, thus providing a superior protein foundation for hair growth. However, traditional coat-enhancing dog foods have not adequately considered the synergistic effects of these ingredients in their formulation design, resulting in insignificant effects on thickening the hair cuticle.

[0004] The single nutrient source and unreasonable formula of existing coat-enhancing dog foods have significant limitations in improving the health of dogs' coats. Therefore, developing a coat-enhancing dog food that can integrate multiple nutrients and exert synergistic effects is of great practical significance for improving the health of dogs' coats. To this end, this invention provides a fresh dog food that improves coat health, thereby solving the above-mentioned problems. Summary of the Invention

[0005] The purpose of this invention is to provide a fresh dog food that synergistically improves the coat health of puppies through deep-sea shellfish and venison, and its preparation method, in order to solve the problem that existing coat-enhancing dog foods mostly rely on a single Omega-3 source (such as fish oil) and lack glycosaminoglycans from mussels and high biological value proteins from venison, resulting in insignificant effects on thickening hair scales.

[0006] To achieve the above-mentioned objectives, the present invention provides the following technical solution: This invention provides a fresh dog food that improves coat health, comprising component A and component B. Component A comprises the following components in parts by weight: 40-45 parts venison, 10-12 parts mussels, 8-10 parts chicken liver, 8-10 parts duck eggs, 3-5 parts carrots, 3-5 parts broccoli, 3-5 parts pumpkin, 3-5 parts taro, 3-5 parts avocado, 0.8-1 part dried red dates, 0.8-1 part dried rose petals, 0.5 parts whey calcium, 1.3 parts malt powder, 0.5 parts inulin, 0.5 parts brewer's yeast, and 0.2 parts fish oil. Component B is Bacillus subtilis; the viable count of Bacillus subtilis is 1 × 10⁻⁶. 9 CFU / g.

[0007] This invention also provides a method for preparing the above-mentioned fresh dog food, comprising the following steps: Steam the venison, chicken liver, mussels, carrots, pumpkin, taro, broccoli, and duck eggs separately. After steaming or boiling, mash them and set aside. The crushed components are mixed with avocado, dried red dates, dried rose petals, whey calcium, malt powder, inulin, brewer's yeast, fish oil, and Bacillus subtilis, then packaged. The packaged product is pasteurized and frozen to obtain fresh dog food.

[0008] Optionally, the venison is steamed at a temperature of ≤80℃ for 1.5~2 hours.

[0009] Optionally, the chicken liver is steamed at a temperature ≤80℃ for 1~1.5h.

[0010] Optionally, the mussels are steamed at a temperature ≤80℃ for 30~40 minutes.

[0011] Optionally, the carrots, pumpkins, and taro are all steamed at a temperature of ≤75℃ for 30~40 minutes.

[0012] Optionally, the broccoli is steamed at a temperature of ≤75℃ for 10~15 minutes.

[0013] Optionally, the duck eggs are steamed at 100°C for 7-10 minutes.

[0014] Optionally, the pasteurization temperature is 75°C and the time is 20-30 minutes.

[0015] Optionally, the freezing temperature is -20°C.

[0016] Compared with the prior art, the present invention has the following beneficial effects: (1) Precise temperature control process: Meat is steamed at ≤80℃ and fruits and vegetables at ≤75℃ in stages to preserve the activity of immunoglobulins and probiotics; (2) Synergistic effect of components: Inulin (prebiotic) + Bacillus subtilis (probiotic) promotes the colonization of intestinal flora; (3) Mussel (glycosaminoglycan) + fish oil (Omega-3) enhances the strength of hair scale structure; (4) Quick-freeze technology: After pasteurization, the bacteria are quick-frozen to -20°C within 1 hour to ensure that the survival rate of probiotics is ≥95%. Attached Figure Description

[0017] Figure 1 A graph showing the rate of weight change in puppies after 14 days of continuous feeding; Figure 2 A coat rating chart for puppies on day 1 and day 14; Figure 3 Electron micrographs of hair diameter in puppies on day 1 and day 14; Figure 4 Electron micrographs of the hair scales of puppies on day 1 and day 14. Detailed Implementation

[0018] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as a limitation of the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0019] It should be understood that the terminology used in this invention is merely for describing particular embodiments and is not intended to limit the invention. Furthermore, with respect to numerical ranges in this invention, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Every smaller range between any stated value or intermediate value within a stated range, and any other stated value or intermediate value within said range, is also included in this invention. The upper and lower limits of these smaller ranges may be independently included or excluded from the range.

[0020] Unless otherwise stated, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. While only preferred methods and materials have been described herein, any methods and materials similar or equivalent to those described herein may be used in the implementation or testing of this invention. All references to this specification are incorporated by way of citation to disclose and describe methods and / or materials associated with those references. In the event of any conflict with any incorporated reference, the content of this specification shall prevail.

[0021] Various modifications and variations can be made to the specific embodiments described in this specification without departing from the scope or spirit of the invention, as will be apparent to those skilled in the art. Other embodiments derived from this specification will also be obvious to those skilled in the art. This application specification and embodiments are merely exemplary.

[0022] The terms “include,” “including,” “have,” “contain,” etc., used in this article are all open-ended terms, meaning that they include but are not limited to.

[0023] All raw materials used in this invention can be obtained commercially or prepared using existing technologies.

[0024] This invention provides a fresh dog food that improves coat health, comprising component A and component B. Component A comprises the following components in parts by weight: 40-45 parts venison, 10-12 parts mussels, 8-10 parts chicken liver, 8-10 parts duck eggs, 3-5 parts carrots, 3-5 parts broccoli, 3-5 parts pumpkin, 3-5 parts taro, 3-5 parts avocado, 0.8-1 part dried red dates, 0.8-1 part dried rose petals, 0.5 parts whey calcium, 1.3 parts malt powder, 0.5 parts inulin, 0.5 parts brewer's yeast, and 0.2 parts fish oil. Component B is Bacillus subtilis; the viable count of Bacillus subtilis is 1 × 10⁻⁶. 9 CFU / g.

[0025] In this invention, component A comprises 40 to 45 parts of venison, for example, 40, 41, 42, 43, 44, or 45 parts.

[0026] In this invention, component A includes 10 to 12 parts of mussels, for example, 10, 11, or 12 parts.

[0027] In this invention, component A includes 8 to 10 parts of chicken liver, for example, 8, 9 or 10 parts.

[0028] In this invention, component A comprises 8 to 10 parts of duck eggs, for example, 8, 9, or 10 parts.

[0029] In this invention, component A includes 3 to 5 parts of carrots, for example, 3 parts, 4 parts, or 5 parts.

[0030] In this invention, component A includes 3 to 5 parts of pumpkin, for example, 3 parts, 4 parts, or 5 parts.

[0031] In this invention, component A includes 3 to 5 parts of taro, for example, 3 parts, 4 parts, or 5 parts.

[0032] In this invention, component A includes 3 to 5 parts of avocado, for example, 3 parts, 4 parts, or 5 parts.

[0033] In this invention, component A includes 0.8 to 1 part of dried red dates, for example, 0.8 parts, 0.9 parts, or 1 part.

[0034] In this invention, component A includes 0.8 to 1 part of dried rose petals, for example, 0.8 parts, 0.9 parts, or 1 part.

[0035] This invention also provides a method for preparing the above-mentioned fresh dog food, comprising the following steps: Steam the venison, chicken liver, mussels, carrots, pumpkin, taro, broccoli, and duck eggs separately. After steaming or boiling, mash them and set aside. The crushed components are mixed with avocado, dried red dates, dried rose petals, whey calcium, malt powder, inulin, brewer's yeast, fish oil, and Bacillus subtilis, then packaged. The packaged product is pasteurized and frozen to obtain fresh dog food.

[0036] In the embodiments of the present invention, each component needs to be pre-treated before processing. Specifically, the venison, mussel meat, and chicken liver are thawed and cut into small pieces, the duck eggs are boiled and peeled, the broccoli is destemmed, the taro and carrot are peeled and cut into small pieces, the squash is destemmed and seeded and cut into small pieces, and the avocado is peeled and pitted.

[0037] In an embodiment of the invention, the processed ingredients are accurately weighed, and then placed in a frame and immersed in an ozone washing tank for cleaning (vegetables and meat are washed separately; fruits and vegetables are washed for 2 minutes, and meat for 3 minutes). After cleaning, the ingredients are placed in a steamer tray, and the steamer is preheated.

[0038] In an embodiment of the present invention, the processed and cleaned venison, chicken liver, mussels, carrots, pumpkin, taro, broccoli, and duck eggs are placed in a steamer at their corresponding steaming temperature and steamed for the corresponding time. After steaming for the corresponding time, the ingredients are taken out, and the water and blood in the tray are poured out. The ingredients are then prepared to be crushed and mixed. Each type of ingredient is placed separately in a clean grinder and crushed until the particles are small but still recognizable.

[0039] In this invention, the venison is steamed at a temperature of ≤80℃, preferably 80℃, for a time of 1.5~2h, for example, 1.5, 1.8 or 2h.

[0040] In this invention, the steaming temperature of the chicken liver is ≤80℃, preferably 80℃, and the time is 1~1.5h, for example, 1, 1.2 or 1.5h.

[0041] In this invention, the mussels are steamed at a temperature of ≤80℃, preferably 80℃, for a time of 30~40min, for example, 30min, 35min or 40min.

[0042] In this invention, the steaming temperature of the carrots, pumpkins, and taro is ≤75℃, preferably 75℃, and the time is 30~40 min, for example, 30 min, 35 min, or 40 min.

[0043] In this invention, the steaming temperature of the broccoli is ≤75℃, preferably 75℃, and the time is 10~15min, for example, 10min, 13min or 15min.

[0044] In this invention, the steaming temperature of the duck eggs is 90~100℃, for example, 90℃, 95℃ or 100℃, and the time is 7~10min, for example, 7min, 8min, 9min or 10min.

[0045] In an embodiment of the present invention, the crushed ingredients, weighed avocado, dried red dates, dried rose petals, whey calcium, malt powder, inulin, brewer's yeast, fish oil, and Bacillus subtilis are all poured into a mixer and mixed for 5 minutes until all ingredients and supplements are evenly distributed.

[0046] In an embodiment of the present invention, the specific steps of packaging are as follows: The mixed product is placed in a bowl and weighed, with each portion weighing no less than 100g and no more than 103g. After weighing, the product is poured into bags through a filling funnel until no food residue remains on the funnel wall. The filled product is then neatly arranged on a vacuum packaging machine for vacuum sealing. After sealing, the bag is gently pressed to evenly flatten and fill the entire packaging bag.

[0047] In an embodiment of the invention, pasteurization involves preheating the water in the pasteurizer to 75 degrees Celsius. The packaged product is then placed in the pasteurizer for water bath pasteurization.

[0048] In this invention, the pasteurization temperature is 75°C and the time is 20-30 minutes, for example, 20 minutes, 25 minutes or 30 minutes.

[0049] In an embodiment of the present invention, after pasteurization, the product is immediately removed, arranged neatly, and then placed in a freezer at -20 degrees Celsius or below until it is completely frozen solid, ensuring the survival of probiotics.

[0050] In this invention, the freezing temperature is -20°C.

[0051] The technical solutions provided by the present invention will be described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0052] Example 1 (1) Preparation of ingredients: Thaw the venison, mussels, and chicken liver and cut them into small pieces; boil the duck eggs and peel them; remove the stems from the broccoli; peel and cut the taro and carrots into small pieces; remove the stems and seeds from the squash and cut it into small pieces; peel and pit the avocado. The ingredients should be processed to a state where they can be eaten directly after steaming or boiling. (2) Weighing and cleaning: According to the formula ratio (40% venison, 10% mussels, 10% chicken liver, 10% cooked duck egg, 5% carrot, 5% broccoli, 5% pumpkin, 5% taro, 5% avocado, 1% dried red dates, 1% dried rose petals, 0.5% whey calcium, 1.3% malt powder, 0.5% inulin, 0.5% brewer's yeast, 0.2% fish oil, 1×10⁻⁶ Bacillus subtilis), 9 The CFU (Chemical Fuel Intake) is used to accurately weigh the processed ingredients and supplements (with an error of no more than 1%). After weighing, the ingredients are placed in a basket and then placed in the ozone washing tank for cleaning (separate tanks for vegetables and meat. Fruits and vegetables are cleaned for 2 minutes, and meat for 3 minutes). After cleaning, the ingredients are placed in the steamer tray and the steamer is preheated.

[0053] (3) Steaming: Place the cleaned ingredients into a steamer at the corresponding steaming temperature and steam for the corresponding time.

[0054] - Meat at 80 degrees: Venison steamed for 1 hour and 30 minutes / Chicken liver steamed for 1 hour / Mussels steamed for 30 minutes; - Vegetables at 75 degrees Celsius: Carrots, pumpkin, and taro steamed for 40 minutes / broccoli steamed for 15 minutes; - Other 100 degrees: Boil duck eggs for 7 minutes after the steam rises; After steaming for the appropriate time, remove the ingredients, pour out the water and blood from the tray, and prepare to crush and mix the ingredients.

[0055] (4) Grinding: Place each type of ingredient separately into a clean food processor and grind until the particles are small but still recognizable. Grind the ingredients in order according to the recipe and then pour them into a blender to wait for mixing.

[0056] (5) Mixing and stirring: Weigh out the crushed ingredients, avocado, dried red dates, dried rose petals, whey calcium, malt powder, inulin, brewer's yeast, fish oil and Bacillus subtilis according to the formula, and pour them into the mixer and mix for 5 minutes until all ingredients and supplements are evenly distributed.

[0057] (6) Weighing and filling: Weigh the mixed product in a bowl. Each portion shall not be less than 100g and not more than 103g. After weighing, pour the mixture into the bag through the filling funnel until there is no food residue on the funnel wall.

[0058] (7) Packaging: Arrange the filled products neatly on the vacuum packaging machine and vacuum seal them. After sealing, gently press to evenly flatten the product and fill the entire packaging bag.

[0059] (8) Pasteurization: Preheat the water in the pasteurizer to 75 degrees Celsius. Place the packaged product into the pasteurizer for water bath pasteurization. The temperature is 75 degrees Celsius, and the time is 20 minutes. After the time is up, immediately remove the product, arrange it neatly, and immediately place it in a freezer at -22 degrees Celsius or below. Continue freezing until the product is completely solid to obtain fresh dog food.

[0060] Test case The nutritional components of the fresh dog food were tested in accordance with the national standard (standard number: GB / T 18868-2024). The test results are shown in Table 1. The nutritional content meets the dog food standard of the "Chinese Pet Food Nutrition Standard" (GB / T 31216-2014).

[0061] Table 1 Nutritional composition of fresh dog food

[0062] Six puppies aged 3-6 months were selected and divided into a dry food group (A) and a fresh food group (B). The dry food group was fed commercially available Myfoodie brand complete dry puppy food (purchased from the official flagship store), while the fresh food group was fed the fresh dog food prepared in Example 1. Both groups were fed twice a day, and the amount of food was calculated and dynamically adjusted according to the puppy's daily maintenance energy requirement [(weight kg × 30) + 70 kcal / d], and fed continuously for 14 days. The puppies' weight was recorded daily during the feeding period, and their coat development was observed.

[0063] (1) Weight growth rate On the morning of the first day of the experiment, puppies were weighed on an empty stomach and recorded as their initial weight (W0, kg). On the morning of the 14th day of the experiment, puppies were weighed on an empty stomach and recorded as their final weight (W14, kg). The weight gain rate for each puppy was calculated using the following formula: Weight gain rate (%) = [(W14 – W0) / W0] × 100% (2) Improvement rate of healthy body shape The body condition score is assessed by the same veterinary professional using a combination of visual observation (ribs, abdominal contour, lumbar spine palpation) and palpation, based on the internationally recognized 9-point Body Condition Score (BCS) standard. The BCS scoring criteria are as follows: 1-3 points: underweight (ribs and lumbar spine are prominent, with very little fat coverage); 4-5 points: ideal body condition (ribs are palpable but not prominent, waist is prominent, and abdomen is tucked up); 6-9 points: obese (ribs are difficult to palpate, fat layer is thick, and abdomen is sagging).

[0064] Each puppy was assessed for body shape at the start of the trial (Day 0) and at the end of the trial (Day 14). Puppies achieving a body shape score of 4-5 points at the end of the trial were considered to have shown effective improvement. The rate of improvement in healthy body shape was calculated using the following formula: Improvement rate in healthy physique (%) = (Number of puppies with a physique score of 4-5 at the end of the trial / Total number of puppies in the group) × 100% Figure 1 The result is the change rate of puppy weight after 14 consecutive days of feeding. It can be seen that the puppy weight growth rate is ≥11.3% and the rate of improvement in healthy physique is ≥66.6%.

[0065] (3) The coat was scored according to the Purina coat scoring scale: a comprehensive evaluation was conducted from four dimensions: shine, oiliness, softness, and dandruff. Each indicator was scored on a scale of 1-5 (1 being the worst and 5 being the best). Each puppy was scored by the same professional before the start of the trial (day 0) and at the end of the trial (day 14). The sum of the four scores was the dog's total coat health score. Puppies whose total score at the end of the trial improved by ≥3 points compared to before the trial were considered to have effectively improved coat health. The improvement rate of the coat health score was calculated using the following formula: Hair health score improvement rate (%) = (number of puppies whose total score improved by ≥3 points at the end of the trial / total number of puppies in the group) × 100%.

[0066] Figure 2 These are the puppy's coat scores on day 1 and day 14. It can be seen that the improvement rate of the puppy's coat health score is ≥66.6%.

[0067] (4) Hair diameter increase: Before the start of the experiment (day 0) and at the end of the experiment (day 14), hair samples were collected from the same fixed area on the back of each puppy (e.g., 10 cm behind the scapula). The diameter (unit: μm) of 10 hairs was randomly measured under a 100x microscope using a micrometer, and the average value was taken as the hair diameter value of the dog. The hair diameter increase rate was calculated using the following formula: Hair diameter increase rate (%) = [(average diameter at the end of the test - average diameter before the test) / average diameter before the test] × 100%.

[0068] Figure 3 These are electron microscope images of the puppy's hair diameter on day 1 and day 14, showing an increase of ≥23.1% in hair diameter.

[0069] (5) Scale thickness improvement: Before the start of the experiment (day 0) and at the end of the experiment (day 14), hair samples were collected from the same fixed area on the back of each puppy (the same sampling point as the hair diameter). The scale structure of the cuticle was observed using a scanning electron microscope, and the thickness of the scales (unit: μm) was randomly measured at 10 locations. The average value was taken as the scale thickness value for that dog. The scale thickness improvement rate was calculated using the following formula: Scale thickness improvement rate (%) = [(average thickness at the end of the test – average thickness before the test) / average thickness before the test] × 100%.

[0070] Figure 4 These are electron microscope images of the puppy's hair scales on day 1 and day 14, showing an increase in scale thickness of ≥32.4%.

[0071] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A fresh dog food that improves coat health, characterized in that, The product includes component A and component B. Component A comprises the following components in parts by weight: 40-45 parts venison, 10-12 parts mussels, 8-10 parts chicken liver, 8-10 parts duck eggs, 3-5 parts carrots, 3-5 parts broccoli, 3-5 parts pumpkin, 3-5 parts taro, 3-5 parts avocado, 0.8-1 part dried red dates, 0.8-1 part dried rose petals, 0.5 parts whey calcium, 1.3 parts malt powder, 0.5 parts inulin, 0.5 parts brewer's yeast, and 0.2 parts fish oil. Component B is Bacillus subtilis; the viable count of Bacillus subtilis is 1 × 10⁻⁶. 9 CFU / g.

2. The method for preparing fresh dog food according to claim 1, characterized in that, Includes the following steps: Steam the venison, chicken liver, mussels, carrots, pumpkin, taro, broccoli, and duck eggs separately. After steaming or boiling, mash them and set aside. The crushed components are mixed with avocado, dried red dates, dried rose petals, whey calcium, malt powder, inulin, brewer's yeast, fish oil, and Bacillus subtilis, then packaged. The packaged product is pasteurized and frozen to obtain fresh dog food.

3. The preparation method according to claim 2, characterized in that, The venison is steamed at a temperature of ≤80℃ for 1.5~2 hours.

4. The preparation method according to claim 2, characterized in that, The chicken liver is steamed at a temperature of ≤80℃ for 1~1.5h.

5. The preparation method according to claim 2, characterized in that, The mussels are steamed at a temperature of ≤80℃ for 30~40 minutes.

6. The preparation method according to claim 2, characterized in that, The carrots, pumpkins, and taro are all steamed at a temperature of ≤75℃ for 30~40 minutes.

7. The preparation method according to claim 2, characterized in that, The broccoli is steamed at a temperature of ≤75℃ for 10~15 minutes.

8. The preparation method according to claim 2, characterized in that, The duck eggs are steamed at a temperature of 90-100℃ for 7-10 minutes.

9. The preparation method according to claim 2, characterized in that, The pasteurization temperature is 75℃ and the time is 20~30min.

10. The preparation method according to claim 2, characterized in that, The freezing temperature is -20°C.

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