Method and system for evaluating pet food

Abstract

A method for evaluating companion pet foods is provided. The method comprises providing at least a first pet food and a second pet food to a companion animal, performing one or more non-contact thermal measurements of the companion animal while the companion animal interacts with the first pet food and the second pet food, and comparing the measurements. Kits, systems and / or computer media for performing the method form further aspects of the invention.

Description

Technical Field

[0001] The present disclosure relates to methods for evaluating pet foods and provides systems, kits, and computer media for performing such methods. Background Art

[0002] Companion animal caregivers are tasked with providing their pets with a diet that meets the pet's nutritional needs. However, in addition to meeting nutritional needs, many caregivers would prefer to provide their animals with a diet that the animals enjoy. Indeed, many caregivers derive a large portion of their pet-keeping satisfaction from providing their pets with a diet that the pets seem excited to accept and enjoy. However, not all pets display affection in a way that is easily understood by their caregivers. Likewise, pet food manufacturers are certainly interested in developing and producing foods that pets enjoy, as such foods are expected to achieve greater commercial success than foods that are nutritionally complete but not favored by the animals.

[0003] Travain et al. (2016) Physiology & Behavior, 159, 80-87, used infrared thermography to study emotional responses to pleasurable events in dogs. In this study, infrared images of dogs were taken while they were anticipating treats from their owners and while they were enjoying treats that were hand-fed by their owners. Behavioral measurements were also taken. After noting that body surface temperature would increase or decrease depending on the species of animal, the anatomical region measured, and the type of stimulus used, the researchers concluded that infrared measurements alone, while useful, provide an insufficient / incomplete indication of a dog's emotional state.

[0004] A pet food evaluation method that is simple to use and provides consistent results would benefit both pet food manufacturers and pet caregivers. This method would be even more beneficial if it could provide reliable results based on objective criteria, and even more so if a single objective criterion was used as the basis for the evaluation. A further benefit would be a method that did not require consumption of large amounts of pet food to determine preference, as food preference is based on the relative amounts of food consumed when the animal has a choice. Summary of the invention

[0005] In some aspects, the methods described herein provide reliable and objective results of an animal's preference for one food over another based on the measurement of only one parameter. The parameter can be measured one or more times. Thus, pet owners can easily implement the method when selecting a diet that their pets prefer, which in turn can increase pet ownership satisfaction and strengthen the human-animal bond.

[0006] In some aspects, a method for evaluating pet food is provided, and the method can be advantageously applied to at least two pet foods (in some embodiments, can be nutritionally complete and balanced pet foods) to determine the preferences of animals. In some embodiments, the method includes providing at least a first pet food and a second pet food to a companion animal such as a cat or dog. The first pet food and the second pet food can be provided to a dog or cat by placing an appropriate amount of food in a pet food container (e.g., a plate or automatic dispenser operably arranged relative to a thermal measuring device). The thermal measuring device can be a contact or non-contact thermal measuring device. In some embodiments, the first food and the second food are provided separately, but in similar circumstances, i.e., at the same time of the day but on different days, or on the same day but at different meal times.

[0007] The pet food container may be configured to accept input from the thermal measurement device and / or display indicia indicative of the input.

[0008] One or more thermal measurements are taken of the animal during a first food interaction, i.e., while the animal is interacting with the first pet food (e.g., by smelling or feeding it) and / or after feeding the first pet food. One or more thermal measurements are taken of the animal during a second food interaction, i.e., while the animal is interacting with the second pet food (e.g., by smelling or feeding it) and / or after feeding the second pet food. For completeness, thermal measurements may also be taken before interaction, i.e., before any food is brought into the animal's location (e.g., room). For example, thermal measurements may be taken while the animal is performing pre-feeding or post-feeding behavior or during feeding.

[0009] The thermal measurements obtained during the first food interaction are compared to the thermal measurements obtained during the second food interaction. In some embodiments, an increase in the animal's body temperature between the first food interaction and the second food interaction indicates food enjoyment / preference. In other embodiments, a decrease in the animal's body temperature between the first food interaction and the second food interaction indicates an increase in food enjoyment / preference. Whether an increase in temperature or a decrease in temperature indicates an animal's enjoyment / preference for a food depends on which part of the animal's body the thermal measurements were collected from.

[0010] In some aspects, non-contact thermal measurements are taken. In some embodiments, non-contact thermal measurements are taken on a portion of the companion animal not covered by fur / hair, for example, at one or both eyes, one or both ears, the tip of the nose, or a combination of these.

[0011] Non-contact thermal measurements may be made with a non-contact thermometer, a thermal imaging device, or both. In those cases where non-contact thermal measurements are made with a thermal imaging device, further advantages (eg, in terms of resolution) may be seen by using a radiometric thermal imaging device.

[0012] The method is easy for pet owners to implement, and pet owners can use the method to select food for their animals (based on the results of the method, i.e., which of the two foods the animal likes), or to provide an indication of the animal's enjoyment of the food provided to the animal. In some aspects, a system for implementing the method is also provided. The system includes a thermal measurement device operably arranged relative to a pet food container (such as a food plate or an automatic dispenser). Regardless of what the specific container is, it can be advantageously configured to accept input from a non-contact thermal measurement device, and / or provide a mark based on the input, such as through a graphical user interface, or an alphanumeric or optical display. In some embodiments, the thermal measurement device is a non-contact thermal measurement device. In other embodiments, the thermal measurement device is a contact thermal measurement device.

[0013] In some embodiments, the non-contact thermal measurement device may be a thermal imaging device, a non-contact thermometer, or may be a device that combines both. In those cases where a thermal imaging device is used, additional advantages may be seen by using a radiometric thermal imaging device.

[0014] In some embodiments, the contact thermal measurement device can be a non-invasive surface contact thermometer, which can be further provided with a device that can be fixed to or close to the animal so that the non-invasive surface contact thermometer can measure the temperature of a desired part of the animal. The surface contact thermometer can be provided with, for example, a shirt, a bootie, or a collar. Alternatively, the surface contact thermometer can be provided with a placemat.

[0015] The system may further include a processor and a memory storing algorithm code. When the processor executes the code, the system receives inputs from a thermal measurement device (e.g., a non-contact thermal measurement device or a contact thermal measurement device), compares them, and generates an output for display on or near the system. The output may include a tag and / or a customized recommendation for an ongoing dietary regimen for a companion animal.

[0016] In some aspects, the present disclosure includes a kit comprising: at least two different pet foods; a thermal measurement device, such as a contact thermal measurement device or a non-contact thermal measurement device; a pet food container configured to accept input from the thermal measurement device and provide a mark based thereon; and written material including instructions for use and an explanation of the mark provided on the pet food container. The written instructions may further indicate that the kit is advantageously used to indicate a preference between two foods, and / or that the kit may physically include two different foods for comparison.

[0017] As with the systems and methods, in some embodiments, the thermal measurement device of the test kit can include a contact thermal measurement device and / or a non-contact thermal measurement device. In some embodiments, the test kit includes a non-contact thermal measurement device, which includes a thermal imaging device, a non-contact thermometer, or a device combining these two technologies. If a thermal imaging device is used, it can be advantageously a radiation thermal imaging device.

[0018] As with the systems and methods, in some embodiments, the thermal measurement device of the kit can include a contact thermal measurement device including, but not limited to, a non-invasive surface contact thermometer.

[0019] The pet food container can be any form of dish that can hold food and from which the pet can eat, such as a bowl of any shape, or an automatic dispenser. Whatever the form of the container, it is ideally capable of receiving input from the non-contact thermal measurement device and providing indicia based thereon. Ideally, the indicia is easily perceived by the pet owner and can be interpreted using instructions provided with the kit.

[0020] A non-transitory computer-readable medium is also provided. The medium stores instructions that, when executed by a processor, cause a computer system to identify which of at least two pet foods a companion animal prefers. The medium achieves this by receiving at least a first input and a second input from a non-contact thermal measurement device operably arranged relative to a pet food container and comparing the first input and the second input. An output is generated that includes the pet food preference of the companion animal and may further include a customized recommendation based on the output for an ongoing dietary regimen of the companion animal. The output and / or the customized recommendation including the output is then displayed on a graphical user interface. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] The present invention will now be described in detail by way of example with reference to the accompanying drawings, in which:

[0022] Figure 1is a graphical depiction of the maximum eye surface temperature (° C.) obtained as described in Example 1.

[0023] Figure 2 is a graphical depiction of the minimum nose tip surface temperature (° C.) obtained as described in Example 1.

[0024] Figure 3 A still thermal image acquired from thermal video footage using FLIR Tools+ software.

[0025] Figure 4 This is a still thermal image acquired from thermal video footage using FLIR Tools+ software, where the camera is looking directly through the fur into the ear.

[0026] Figure 5 is a graphical depiction of the results in Table 11 showing the difference in mean eye temperature (measured in °C) between a high palatability diet (Diet E) and a low palatability diet (Diet F) for each of four different time points (IR0 = before, IR1 = before, IR2 = during, IR3 = after). At each time point, the left hand bar is the data for Diet E and the right hand bar is the data for Diet F. DETAILED DESCRIPTION

[0027] In some aspects, the present disclosure includes methods for evaluating pet foods, and in particular provides methods for evaluating a companion animal's preference for one food relative to another food. The method can be applied to any companion animal, including, for example, dogs, cats, rabbits, gerbils, hamsters, etc., and is found to be particularly useful in evaluating a dog or cat's preference for a particular food. The method may be particularly useful in evaluating cats' food preferences, at least because of their known picky nature. That is, applying the method to a cat's feeding behavior can allow a cat's caregiver to obtain an objective marker of a cat's preference for one food relative to another food.

[0028] Any two pet foods can be compared using this method, including dry, wet or semi-moist foods. Pet food is any food that is fed to companion animals by their owners. Suitably, pet food may be labelled as such on the packaging and may be sold in supermarkets or specialist pet shops. Pet food may include own store brands such as Tesco, Sainsbury's, or Purina TM (Purina TM ), Weijia TM (Whiskas TM ) and Polo TM (Pedigree TM) and other pet food brands. Pet foods with less than 15% moisture are generally classified as dry foods, foods with more than about 50% moisture are generally classified as wet foods, and foods with moisture levels between 15% and 50% are generally considered semi-moist or semi-dry. Because many companion animals may prefer wet foods to dry foods, it is possible (but not necessary) to compare dry foods with another dry food, wet foods with another wet food, or semi-moist foods with semi-moist foods.

[0029] Wet foods are available in two main forms – loaves or pates, and chunks in jelly, gravy or mousse. Similar to moisture content, it is best to compare two wet foods of the same form if two wet foods are the subject of comparison, thus ensuring that the animal's preference is for formulation rather than form. However, loaves can also be compared to chunks in gravy, and this is considered in this article.

[0030] Although the method can be used to assess an animal's preference for inedible and edible treats, the method is particularly suitable for discerning an animal's preference between two foods. As used herein, a food is distinguished from a treat in that a food is expected to provide at least 75%, or at least 90%, or at least 95% or more of the animal's daily caloric requirement. On the other hand, treats are generally expected to provide less than 25%, or less than 10%, or less than 5% of the animal's daily caloric requirement. The method is particularly suitable for determining an animal's preference between at least two nutritionally complete and balanced foods.

[0031] In some aspects, the method includes providing at least two foods to the companion animal for comparison. Ideally, the at least two foods are provided to the animal separately, such as at different meal times, so that the animal's response to each food can be measured independently. With respect to providing the food at the animal's normal meal time compared to providing the food within a few minutes or hours after the animal has eaten, providing the food at a time that is typical of the animal's meal time will further ensure that the animal's response to the food is not affected by a greater sense of hunger or urgency.

[0032] The animal is provided with a first food in an appropriate amount as desired. The food is provided in a container, such as a plate or bowl, that is capable of containing the food and from which the animal can eat. The container may be (but need not be) a container designed for use with companion animals, including a slow feeder, a weighted bowl, an elevated bowl, etc. Alternatively, the food may be provided by an automatic dispenser. Ideally, it is best not to feed the food by hand, because the animal's response to hand feeding may be enhanced, thereby confusing the animal's preference for the food with the animal's preference for the method of providing the food.

[0033] The container may be a "smart" container, i.e., may be a container configured for Internet connection or capable of receiving input from a non-contact thermal measurement device. In those cases where the container is capable of receiving and storing input from a thermal measurement device (e.g., a non-contact thermal measurement device and / or a contact thermal measurement device), the container may also be capable of displaying indicia responsive to the input, as discussed further below.

[0034] It is not necessary for the animal to have a full meal in order to collect the measurements described, nor is a certain number of measurements required. Thus, any amount of food may be provided, as long as the animal interacts with the food for a sufficient time to collect at least one measurement of the same parameter (e.g., temperature of the nose), or 2 to 4, or 2 to 6, or 4 to 8, up to 10, or more than 10 measurements of the same parameter. In order to provide the animal with a familiar and comfortable environment, it may be desirable to provide the animal with an amount of food that is calorically equivalent, or substantially calorically equivalent, to the amount of food normally provided to the animal at mealtimes, although this is not required.

[0035] Once the animal has interacted with the first food (i.e., the animal has interacted with the first food for comparison, either by smelling or by eating, and measurements have been taken before, during, and / or after the interaction), the animal is provided with the second food for comparison to interact with the second food. Ideally, the first food and the second food are provided separately, but under similar circumstances, i.e., at the same time of day but on different days, or on the same day but at different meal times.

[0036] In some aspects, one or more thermal measurements are taken before, during, and / or after the animal interacts with the first pet food, and one or more thermal measurements are taken again before, during, and / or after the animal interacts with the second pet food. Measurements can be taken before feeding, such as before the food is presented to the animal, but at a time of day when the animal associates feeding. Alternatively, measurements can be taken before feeding, during feeding, or during post-feeding behavior. The thermal measurement device can be a contact or non-contact thermal measurement device.

[0037] Behavior before feeding and behavior after feeding can be different because of the kind of companion animal, but can include approaching, sniffing, licking lips and hygienic cleaning activities (such as licking paws) etc. Generally speaking, behavior before feeding and behavior after feeding usually occur within 30 minutes of eating or within 20 minutes, 15 minutes, 10 minutes, 5 minutes, 4 minutes, 3 minutes, 2 minutes or 1 minute of eating, and can also be measured before feeding and after feeding in these time ranges. For example, ideally, temperature before feeding and temperature after feeding can be measured within 30 seconds to 2 minutes of eating. For example, temperature after feeding can also be measured when animal is still near food but obviously finished eating.

[0038] Taking measurements within this time frame can limit the influence of variables that may affect the emotional state of the animal, as can taking pre-feeding measurements under similar or substantially identical circumstances for the two foods being compared. As used herein, feeding or pre-feeding circumstances or variables include the testing room, the animal's familiarity with the test administrator, the layout and contents of the room, the conditions of the room, and any other visual or auditory stimuli that may be perceived by the animal.

[0039] In some embodiments, thermal measurements are taken on a portion of the companion animal that is not covered by fur / hair, such as the eyes, ears, tip of the nose, paw pads, or a combination thereof. This is at least because the insulating effect of the hair or fur may interfere with or otherwise affect the measurement. Of course, there are many species of companion animals that are hairless, in which case thermal measurements can be taken anywhere convenient on the animal. For those companion animals that have fur or hair, non-contact thermal measurements can be taken from one or both eyes, the inner surface of one or both ears, the tip of the nose, or a combination thereof.

[0040] One or more measurements taken when the animal interacts with the first food are compared to one or more corresponding measurements taken when the animal interacts with the second food. Suitably, measurements taken during the pre-feeding activity relating to the first food are compared to measurements taken during the pre-feeding activity relating to the second food, and measurements taken during consumption of the first food are compared to measurements taken when consuming the second food. In another embodiment, measurements taken during the feeding activity relating to the first food are compared to measurements taken during the feeding activity relating to the second food.

[0041] In some embodiments, when a higher temperature is measured, the higher temperature may indicate a higher acceptance and / or enjoyment of the food being interacted with, while a lower temperature may indicate a lower enjoyment. In other embodiments, when a lower temperature is measured, the lower temperature may indicate a higher acceptance and / or enjoyment of the food being interacted with, while a higher temperature may indicate a lower enjoyment. For example, it has been found that when thermal measurements are taken of a companion animal's nose, a lower temperature indicates a higher preference / enjoyment of the food being interacted with.

[0042] In some aspects, the thermal measurement device is a non-contact thermal measurement device. Any non-contact device known to those of ordinary skill in the art or any such non-contact thermal measurement device developed in the future can be used for non-contact thermal measurement. Examples of suitable non-contact thermal measurement devices include but are not limited to non-contact thermometers and thermal imaging cameras or video cameras, or parts or combinations of these. For example, temperature measurements can be obtained from still images captured from video clips. If a thermal imaging camera or video camera is to be used, it is ideally a radiation thermal imaging camera, such as an infrared radiation camera. Suitable radiation thermal imaging camera manufacturers include FLIR, Kimo, Land, Fluke, Sonel, Optris, DJI, Yuneec, etc.

[0043] In some aspects, the thermal measurement device is a contact thermal measurement device. Contact thermal measurements can be performed using any non-invasive surface contact thermal measurement device known to those of ordinary skill in the art or any such contact thermal measurement device developed in the future. Examples of suitable contact thermal measurement devices include, but may not be limited to, surface contact thermometers.

[0044] The method is easily implemented by pet owners, pet food manufacturers, or manufacturers of pet food components. For example, pet owners can use the method to select a food to offer to their pet (based on the results of the method, i.e., which of two foods the pet prefers), or provide an indication of the pet's enjoyment of the food offered to it. Providing a pet with a preferred food can increase the enjoyment of the pet on the part of the caregiver, and thus enhance the bond between the pet and its caregiver.

[0045] In some aspects, the present disclosure includes systems that facilitate implementation of the methods provided herein. In some embodiments, the system includes a thermal measurement device, such as a non-contact thermal measurement device or a contact thermal measurement device, operably arranged relative to a pet food container, such as a food dish or an automatic dispenser. The thermal measurement device is considered to be "operably arranged" relative to the container when it is within a distance / angle that allows the device to nominally perform a measurement, and ideally, when it is at a distance / angle with the container that allows the device to achieve its maximum resolution in the measurement. In some embodiments, the thermal measurement device is a non-contact thermal measurement device that is placed at a certain distance / angle so as not to attract the attention of the companion animal.

[0046] This distance / angle will depend on the specific non-contact thermal measurement device selected. In some embodiments, the suitable distance between the non-contact thermal measurement device and the measurement point can be 6 feet (1.8m) or shorter, or 5 feet (1.5m) or shorter, or 4 feet (1.2m) or shorter, or 3 feet (0.9m) or shorter, or 2 feet (0.6m), or 1 foot (0.3m), or even shorter. In some embodiments, the distance between the non-contact thermal measurement device and the measurement point is optimally between 3 feet and 4 feet, or between 0.9 meters and 1.2 meters. In some embodiments, the angle between the non-contact thermal measurement device and the measured surface can be appropriately about 90 degrees. For example, the thermal measurement device is directly pointed at the face of the animal so that the longitudinal axis of the thermal measurement device is perpendicular to the face of the animal (i.e., 90 degrees). The suitable body part at this angle can include the tip of the nose or any other body part that can be measured without being confused by fur. In another embodiment, the thermal measurement device is held on its vertical axis and the measured surface is moved along a horizontal plane, thereby capturing different views of the measured surface. The angle between the thermal measurement device and the measured surface can be between 45 degrees and 90 degrees, inclusive. Such an angle can be used when the measured surface is an animal's ear, thereby enabling direct observation of the animal's ear skin without being confused by fur.

[0047] In another embodiment, the thermal measurement device may be tilted from the vertical axis so as to directly observe the animal's skin so as not to be confused by the fur. Suitably, the thermal measurement device is held on a vertical axis and / or at the height of the animal being measured.

[0048] Whatever the particular container is, it can be configured to accept input from a thermal measurement device via a wired or wireless connection. In this case, the container can also be additionally configured to provide indicia based on the input, such as via a graphical user interface, video, animation, alphanumeric or light display. For example, when measurements indicate that the animal prefers one food over another, the indicia can provide text (e.g., "preferred" or "I like this!"), color (e.g., a color associated or related to the preference, such as green or blue; a color associated or related to a warning, such as red, yellow or orange), or other (a number of paws associated with the preference), etc. Such indicia can provide further benefit / enjoyment to pet owners, namely, because they may feel reassured that their pet likes and enjoys the food provided to them.

[0049] The system can further include a processor and a memory storing algorithm code. When the processor executes the code, the system receives inputs from the non-contact thermal measurement device, compares them, and generates outputs for display on or near the system. The outputs can include indicia and / or customized recommendations for an ongoing dietary regimen for a companion animal.

[0050] Because the method and system are easy to implement or use by pet owners / consumers to determine the preference of their pets between at least two different foods, a kit is also provided. In some aspects, the kit includes: a thermal measurement device, such as a non-contact thermal measurement device or a contact thermal measurement device; a pet food container, which is configured to accept input from the thermal measurement device and provide a mark based thereon; and written materials, which include instructions for use and an explanation of the mark provided on the pet food container. The written instructions can further indicate that the kit is advantageously used to indicate a preference between two foods, and / or the kit can physically include two different foods for comparison.

[0051] As with the systems and methods, in some embodiments, the non-contact thermal measurement device of the kit may include a thermal imaging device, a non-contact thermometer, or a device combining the two technologies. If a thermal imaging device is used, it may advantageously be a radiometric thermal imaging device.

[0052] As with the systems and methods, in some embodiments, the thermal measurement device of the reagent cartridge can include a contact thermal measurement device. In some versions, the contact thermal measurement device can include, but is not limited to, a surface contact thermometer.

[0053] The pet food container can be any form of dish that can hold food and from which the pet can eat, such as a bowl of any shape, or an automatic dispenser. Whatever the form of the container, it is ideally capable of receiving input from the thermal measurement device and providing indicia based thereon. Ideally, the indicia is easily perceived by the pet owner and can be interpreted using instructions provided with the kit.

[0054] A non-transitory computer-readable medium is also provided. The medium stores instructions that, when executed by a processor, cause a computer system to identify which of at least two pet foods a companion animal prefers. The medium achieves this by receiving at least a first input and a second input from a thermal measurement device operably arranged relative to a pet food container and comparing the first input and the second input. An output is generated that includes the pet food preference of the companion animal and may further include a customized recommendation based on the output for an ongoing dietary regimen of the companion animal. The output and / or the customized recommendation including the output is then displayed on a graphical user interface.

[0055] Example 1

[0056] A cohort of cats (n=28) was assigned to six groups (4-5 cats per group) by simple randomization, and each cat was assigned to a sequence of two test conditions / feeding opportunities according to a crossover design. At the beginning, the cats in each group were fed a predetermined high palatability diet (diet B) or a predetermined low palatability diet (diet A), depending on randomization, and as shown in Table 1 below. A single-bowl monadic testing protocol was followed, and food was provided at approximately the same time each day. No testing was performed from Friday to Sunday, and the cats were fed and housed according to their normal routine.

[0057] Table 1

[0058] Working Days Week 1 diet Week 2 diet Week 3 diet on Monday Group 1 A Group 3 A Group 5 A Tuesday Group 1 B Group 3 B Group 5 B Wednesday Group 2 B Group 4 B Group 6 B Thursday Group 2 A Group 4 A Group 6 A

[0059] For each data collection, the same procedure was used. The cat was brought to a testing room containing an infrared camera (FLIRT540, commercially available from FLIR Systems, Wilsonville, Oregon), where food was presented to the cat and baseline measurements were taken. The cat had access to a food bowl and was allowed to interact with and / or consume the food while thermal imaging was being performed. The cat was allowed to roam freely in the room while food was available and measurements were taken.

[0060] Thermal imaging was performed under standardized conditions immediately prior to (pre-feeding) and during each product feeding occasion. During the pre-feeding period, cats were allowed to smell the products. Cats' eye temperatures were measured from still images acquired from self-thermal video footage using FLIR Tools+ software.

[0061] Eye surface temperature was calculated from the area within the anterior surface area of ​​the left eye. Statistical analysis was performed to determine if there were significant temperature differences between the products.

[0062] The results of this example are shown in the following Tables 2 to 4 and Figure 1 Table 2 shows the confidence intervals and p-values ​​for the eye surface temperature (measured in °C) for the low-palatability diet (diet A) and the high-palatability diet (diet B) and for the pre-feeding (before) phase and the feeding (during) phase.

[0063] Table 2

[0064] contrast difference 95%Lower 95% Upper p-value AB -0.612 -0.935 -0.288 <0.001 Before-During -0.685 -1.004 -0.366 <0.001

[0065] Table 3 shows the mean and upper and lower 95% confidence intervals for eye temperature during the test phases before feeding (Before) and feeding (During) for the low palatability diet (Diet A) and the high palatability diet (Diet B).

[0066] Table 3

[0067] diet time Average value(℃) 95% Low 95% high A Before 34.362 33.964 34.760 B Before 34.974 34.614 35.333 A period 35.047 34.696 35.398 B period 35.658 35.354 35.963

[0068] Example 2

[0069] A group of cats (n=28) were assigned to six groups (4-5 cats per group) by simple randomization, and each cat was assigned to a sequence of two test conditions / feeding opportunities according to a crossover design. At the beginning, the cats in each group were fed a predetermined high palatability diet (diet C) or a predetermined low palatability diet (diet D), depending on randomization, and as shown in Table 4 below. A single-bowl monadic testing protocol was followed, and food was provided at approximately the same time each day. No testing was performed from Friday to Sunday, and the cats were fed and housed according to their regular routine.

[0070] Table 4

[0071] Working Days Week 1 diet Week 2 diet Week 3 diet on Monday Group 1 D Group 3 D Group 5 D Tuesday Group 1 C Group 3 C Group 5 C Wednesday Group 2 C Group 4 C Group 6 C Thursday Group 2 D Group 4 D Group 6 D

[0072] For each data collection, the same procedure was used. The cat was brought to a testing room containing an infrared camera (FLIRT540, commercially available from FLIR Systems, Wilsonville, Oregon), where food was presented to the cat and baseline measurements were taken. The cat had access to a food bowl and was allowed to interact with and / or consume the food while thermal imaging was being performed. The cat was allowed to roam freely in the room while food was available and measurements were taken.

[0073] Thermal imaging was performed under standardized conditions immediately prior to (pre-feeding) and during each product feeding occasion. During the pre-feeding period, cats were allowed to smell the products. Cat nose tip temperatures were measured from still images acquired from self-heating video footage using FLIR Tools+ software.

[0074] Nose tip temperature was calculated from the area within the anterior surface area of ​​the nose tip. Statistical analysis was performed to determine if there were significant temperature differences between the products.

[0075] The results of this example are shown in Tables 5-6 below. Table 5 shows the confidence intervals and p-values ​​for nose tip temperature (measured in °C) for a low palatability diet (Diet D) and a high palatability diet (Diet C) and for the pre-feeding (before) and feeding (during) phases.

[0076] Table 5

[0077] contrast difference 95% Low 95% high p-value CD 0.642 0.126 1.157 0.008 Before-During -2.847 -3.266 -2.428 <0.001

[0078] Table 6 shows the mean, upper and lower 95% confidence intervals for nose tip temperature for the low palatability diet (diet D) and high palatability diet (diet C) during the test phases before feeding (Before) and feeding (During).

[0079] Table 6

[0080] diet time Average value(℃) 95% Low 95% high C Before 17.461 16.899 18.022 D Before 16.819 16.249 17.389 C period 20.308 19.739 20.877 D period 19.666 19.099 20.234

[0081] Example 3

[0082] Based on the housing location (housing location), a group of cats (n=40) were assigned to four groups (9-11 cats in each group), and each group was assigned to a sequence of four sequentially balanced test conditions / feeding opportunities. As shown in Table 7, cats were fed a high palatability diet (diet E) and a low palatability diet (diet F) twice. Palatability was determined based on historical feeding data, which showed that when provided in excess, diet E had a higher standardized intake (116.99 g to 81.80 g) than diet F. Single-bowl monadic testing protocol was followed, and food was provided to each cat at approximately the same time every day. The test was conducted from Monday to Thursday, and in addition, cats were fed and housed according to their regular procedures.

[0083] Table 7

[0084] Working Days Week 1 diet Week 2 diet Week 3 diet Week 4 diet on Monday Group 1 E Group 2 F Group 3 E Group 4 F Tuesday Group 1 F Group 2 E Group 3 F Group 4 E Wednesday Group 1 E Group 2 F Group 3 E Group 4 F Thursday Group 1 F Group 2 E Group 3 F Group 4 E

[0085] For each feeding opportunity, the same procedure was used. The cats were taken to a testing room containing an infrared camera (FLIRT840, commercially available from FLIR Systems, Wilsonville, Oregon), where a baseline measurement was taken (before). The food was then brought into the room, and the cats were given the opportunity to smell the food, but not to interact, and to measure their reactions to the smell of the food (smell). The cats were then given access to the food bowl and were allowed to interact with and / or eat the food while thermal imaging was being performed (during). Once the cats stopped interacting with the food, but had not yet left the feeding area (after), a final thermal measurement was taken. During the entire feeding opportunity, the cats were allowed to move freely in the room.

[0086] Thermal imaging was performed for each product under standardized conditions throughout the feeding occasion. The camera was placed approximately 1m from the food bowl and at head level with the cats, and the room temperature was maintained at 20°C (±1°C). The temperature of the cats' eyes, ears, and noses was measured from still images acquired from self-thermal video footage using FLIR Tools+ software.

[0087] For eye surface temperature, select still images in which the cat is facing the camera directly, with eyes open and visible ( Figure 3 ). A circular area was defined within both eyes and used to determine the mean and maximum temperatures within that area.

[0088] For nose surface temperature, the same image as above with the cat facing directly towards the camera was used. A circular region around the nose was defined and used to determine the minimum temperature within that region.

[0089] For ear surface temperature, three still images were collected, one with the cat facing the camera (same as for the eye and nose temperatures above), and two separate images with the cat facing away from the camera at an angle between 45° and 90° inclusive, at which the inside of the ear could be viewed directly through the fur (one on each side), as shown in Figure 2. Figure 4 For each of these images, a circular region was defined that included the ear surface and extended to the upper region of the cat's temple. The highest surface temperature was determined from within this region.

[0090] To determine if the left and right sides of the cat were interoperable, variance components of ear and binocular measurements were compared between cats, diets, and sides. Additionally, to determine the effect of camera angle on ear measurements, still images of the left ear facing the camera directly and still images at an angle to the camera were compared. Finally, statistical analysis was performed on all measurement areas to determine if there were significant temperature differences between diets, time points, and replicates.

[0091] The results of this embodiment are shown in Tables 8 to 13 below. The camera angle has a significant effect on ear temperature, and the angled view shows the most consistent results between diets and repetitions. Therefore, all presented results related to the ear are based on angled views. Table 8 shows the variance and standard deviation of the values ​​of ear and eye surface temperature measurements for cats, diets, and sides. The results show that for the values ​​of the eyes, the variance of the side is much lower than the variance of the cat and diet, indicating that for the measurements of eye temperature, the left and right sides are interoperable. However, compared with cats and diets, the values ​​of the ears have a higher variance, and therefore, the side should be considered and controlled when measuring ear temperature. For the following results for the effect of the side, it is considered when the random effect is included.

[0092] Table 8

[0093]

[0094] Table 9 shows the difference and p-value for the comparison of the maximum ear temperature (measured in ° C) between the high palatability diet (diet E) and the low palatability diet (diet F), two replicates (replicate 1, replicate 2) and four different time points (before, smell, during, after). The results show that diet E recorded higher temperatures compared to diet F (in Table 9, EF gives a difference of 0.169). The temperature increased during the second replicate, but this difference was consistent between diets. The temperature also increased between the pre-feeding time point (before and smell) to the post-feeding time point (during and after), and this difference was consistent between diets.

[0095] Table 9

[0096] contrast Difference p-value EF 0.169 <0.001 Repeat 1-Repeat 2 -0.118 0.021 Before-Wen -0.175 0.100 Before-During -0.905 <0.001 Before-After -0.799 <0.001 News-Period -0.730 <0.001 After smelling -0.625 <0.001 During-After 0.105 0.415

[0097] Table 10 shows the difference and p-value (Table 10 shows EF is 0.146) of the highest eye temperature (measured in ° C) contrast between a high palatability diet (diet E) and a low palatability diet (diet F), two replicates (replicate 1, replicate 2) and four different time points (before, first, during, after). As with ear temperature, the results show that diet E records a higher temperature than diet F. Temperatures increased during the second replicate, but this difference between diets was consistent. From the previous time point to the first time point, the temperature decreased, but then increased between the first and during, and increased again between the during and after. This difference between time points was consistent between diets.

[0098] Table 10

[0099] contrast difference p-value EF 0.146 <0.001 Repeat 1-Repeat 2 -0.138 <0.001 Before-Wen 0.146 0.002 Before-During -0.074 0.258 Before-After -0.192 <0.001 News-Period -0.220 <0.001 After smelling -0.338 <0.001 During-After -0.118 0.017

[0100] Table 11 shows the difference and p-value for the mean eye temperature (measured in ° C) comparison between a high palatability diet (diet E) and a low palatability diet (diet F) for each of the four different time points (before, smell, during, after) and between two replicates (rep1, replicate2). The results showed that there was a significant interaction between diet and time point, as shown in Figure 5 As shown in . Diet E recorded higher temperatures compared to diet F, but only at time points after the food was presented to the cats (smell, during, after), and there were no significant differences between diets at previous time points. The temperature increased during the second repetition, but this difference was consistent between diets.

[0101] Table 11

[0102] contrast difference p-value Before: Diet EF 0.007 0.905 Smell: Diet EF 0.180 0.004 During: Diet EF 0.292 <0.001 After: Diet EF 0.176 0.004 Repeat 1-Repeat 2 -0.095 0.002

[0103] Table 12 shows the difference and p-value for the comparison of the minimum nose temperature (measured in °C) between the high palatability diet (diet E) and the low palatability diet (diet F), two replicates (replicate 1 and replicate 2), and four different time points (before, smell, during, after). The results show that diet E recorded lower nose temperatures compared to diet F. The temperature increased in the second replicate, but this difference was consistent between diets. The temperature also increased between the pre-feeding time point (before and smell) to the post-feeding time point (during and after), and this difference was consistent between diets.

[0104] Table 12

[0105] contrast Difference p-value EF -0.201 0.011 Repeat 1-Repeat 2 -0.382 <0.001 Before-Wen 0.095 0.830 Before-During -1.044 <0.001 Before-After -1.329 <0.001 News-Period -1.139 <0.001 After smelling -1.424 <0.001 During-After -0.285 0.051

[0106] Table 13 shows the mean and 95% confidence interval of the temperature in four different regions (Ear Max, Eye Max, Eye Mean, Nose Min) for the variables based on different diets (Diet E, Diet F), different replicates (Replicate 1, Replicate 2) and different time points (Before, Smell, During, After). Due to the interaction between diet and time point at Eye Mean, separate mean and confidence intervals are provided for each diet and time point combination.

[0107] Table 13

[0108]

[0109]

Claims

1. A method for assessing a companion animal's preference for a companion pet food, the method comprising: providing at least a first pet food and a second pet food to the companion animal; performing one or more first non-contact thermal measurements of the companion animal during the first food interaction; performing one or more second non-contact thermal measurements on the companion animal during a second food interaction; as well as comparing the first non-contact thermal measurement and the second non-contact thermal measurement, wherein a difference in the thermal measurements of the companion animal during the first food interaction and during the second food interaction indicates a difference in preference for the first pet food or the second pet food; The non-contact thermal measurement measures the temperature of one or both eyes, one or both ears, the tip of the nose, or a combination of these.

2. The method according to claim 1, wherein: The companion animal is a dog or a cat.

3. The method according to claim 1, wherein: The companion animal is a cat.

4. The method according to claim 1, wherein: The non-contact thermal measurement measures the temperature of one or both eyes, and / or the tip of the nose, or a combination of these.

5. The method according to claim 1, wherein: The non-contact thermal measurement measures the temperature of one or both eyes, one or both ears, or a combination thereof, and wherein a higher temperature measurement indicates greater acceptance and / or enjoyment of the pet food with which the companion animal interacted during the non-contact thermal measurement compared to lower temperature measurements of other pet foods.

6. The method according to claim 1, wherein: The non-contact thermal measurement measures the temperature of the tip of the nose, and wherein a lower temperature indicates a higher acceptance and / or enjoyment of the pet food that the companion animal interacted with during the non-contact thermal measurement, compared to higher temperature measurements of other pet foods.

7. The method according to claim 1, wherein: The first non-contact thermal measurement and the second non-contact thermal measurement are performed using a non-contact thermal imaging device, a non-contact thermometer, or a combination of these.

8. The method according to claim 7, wherein: The non-contact thermal measurement is performed using a thermal imaging device, which includes a radiation thermal imaging device.

9. The method according to claim 7, wherein: The angle between the thermal imaging device, non-contact thermometer, or combination of these and the body part of the companion animal not covered by fur / hair is between 45 degrees and 90 degrees.

10. The method according to claim 1, wherein: The first food interaction and / or the second food interaction comprises a behavior before feeding, a behavior during feeding and / or a behavior after feeding.

11. The method according to claim 9, wherein: The first food interaction and / or the second food interaction comprises a behavior before feeding, a behavior during feeding and / or a behavior after feeding.

12. The method according to claim 10 or 11, wherein: The pre-feeding behavior includes smelling behavior.

13. The method according to claim 7, wherein: The step of providing the first pet food and the second pet food includes placing a quantity of food in a container operably disposed relative to the non-contact thermal imaging device.

14. The method according to claim 13, wherein: The container comprises a tray or an automatic dispenser.

15. A system for assessing a companion animal's preference for a companion pet food, the system comprising a non-contact thermal measurement device and a pet food container, wherein: The system is used to implement the method of claim 1.

16. The system of claim 15, wherein: The non-contact thermal measurement device is a thermal imaging device, a non-contact thermometer or a combination of these.

17. The system of claim 16, wherein: The non-contact thermal measurement device includes a radiation thermal imaging device.

18. The system of claim 15, wherein: The pet food container is a dish or an automatic dispenser.

19. The system of claim 15, further comprising: processor; and A memory storing an algorithm code, when the processor executes the algorithm, causes the system to: receiving at least a first input and a second input from the non-contact thermal measurement device, and wherein one or more first non-contact thermal measurements are taken of the companion animal during a first food interaction to form the first input, and one or more second non-contact thermal measurements are taken of the companion animal during a second food interaction to form the second input; comparing the first input and the second input, wherein a difference in thermal measurements of the companion animal during the first food interaction and during the second food interaction indicates a difference in preference for the first pet food or the second pet food; and An output in the form of indicia to be displayed on or near the system is generated, the output being the pet food preference of the companion animal.

20. The system of claim 19, wherein: Execution of the algorithm by the processor further causes the system to generate customized recommendations for an ongoing dietary regimen for a companion animal.

21. A non-transitory computer readable medium storing instructions that, when executed by a processor, cause a computer system to identify which of at least two pet foods a companion animal prefers by: receiving at least a first input and a second input from a non-contact thermal measurement device operably disposed relative to the pet food container, wherein The non-contact thermal measurement device measures the temperature of one or both eyes, one or both ears, the tip of the nose, or a combination thereof, and wherein one or more first non-contact thermal measurements are taken of the companion animal during a first food interaction to form a first input, and one or more second non-contact thermal measurements are taken of the companion animal during a second food interaction to form a second input; comparing the first input and the second input, wherein a difference in thermal measurements of the companion animal during the first food interaction and during the second food interaction indicates a difference in preference for the first pet food or the second pet food; generating an output, wherein the output is a pet food preference of the companion animal; as well as The output and / or customized recommendations are displayed on a graphical user interface.

22. A non-transitory computer readable medium storing instructions that, when executed by a processor, cause a computer system to identify which of at least two pet foods a companion animal prefers by: receiving at least a first input and a second input from a non-contact thermal measurement device operably disposed relative to the pet food container, wherein The non-contact thermal measurement device measures the temperature of one or both eyes, one or both ears, the tip of the nose, or a combination thereof, and wherein one or more first non-contact thermal measurements are taken of the companion animal during the first food interaction to form a first input; taking one or more second non-contact thermal measurements of the companion animal during a second food interaction to form a second input; comparing the first input and the second input, wherein a difference in thermal measurements of the companion animal during the first food interaction and during the second food interaction indicates a difference in preference for the first pet food or the second pet food; generating an output, wherein the output is a pet food preference of the companion animal; Providing customized recommendations based on output for the companion animal's ongoing dietary regimen; and The output and / or customized recommendations are displayed on a graphical user interface.

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