High-protein cat food and method for preparing the same

Abstract

This invention provides a high-protein cat food and its preparation method, relating to the field of pet food technology. The high-protein cat food ingredients include: 25-40% chicken meat, 3-8% hydrolyzed fish protein, 3-7% fish oil, 0.5-2% low-temperature processed full-spectrum active protein groups, 1.0-1.8% nucleotides, short-chain fructooligosaccharides, and xylooligosaccharide complexes, 0.15-0.2% taurine, 0.3-0.8% fructooligosaccharides and mannan oligosaccharide complexes, and 0.005-0... 0.05% green tea extract, 0.01-0.1% astragalus extract, 0.0003-0.003% apigenin, 0.5-1.2% premix, with the balance being water, to make the total mass percentage 100%. The weighed raw materials are mixed evenly under low temperature conditions of 0-10℃, and the corresponding proportion of water is added. The mixture is stirred until a homogeneous slurry is formed. The slurry is sealed and sterilized in a water bath at 85-95℃ for 30-60 minutes. After sterilization, it is rapidly cooled to room temperature.

Description

Technical Field

[0001] This invention relates to the field of pet food technology, specifically to a high-protein cat food and its preparation method. Background Technology

[0002] Feline rhinobronchitis is an acute, highly contagious disease caused by feline herpesvirus type I infection. The incubation period is generally 2 to 6 days. In veterinary clinical practice, it is mainly characterized by respiratory symptoms, keratoconjunctivitis, and abortion in infected cats. In the early stages of infection, infected cats exhibit lethargy, clear nasal discharge, sneezing, coughing, and increased serous eye discharge. The morbidity rate in kittens can reach 100%, with a mortality rate of 50%, while the mortality rate is lower in adult cats. It is one of the most important respiratory diseases in cats.

[0003] Currently, the clinical treatment for feline rhinotracheitis mainly involves antiviral drugs combined with supportive care. However, most antiviral drugs are viral DNA replication inhibitors, and long-term use carries the risk of drug resistance and has limited effectiveness against latent viruses. Furthermore, existing high-protein cat food products mainly focus on the routine nutritional needs of kittens, adult cats, and senior cats, lacking functional formulas specifically designed for the recovery period of feline rhinotracheitis.

[0004] Existing research indicates that after the acute symptoms of feline herpesvirus infection disappear, a cat's immune system does not immediately recover, but rather experiences an "immune vulnerability window" lasting 2 to 3 months. During this period, immunoglobulin reserves may be depleted, and the intestinal and respiratory mucosal barriers have not yet been repaired. Therefore, there is an urgent need for a high-protein cat food that can simultaneously support immune reconstitution, mucosal repair, and viral suppression during this unique physiological phase. Summary of the Invention

[0005] (a) Technical problems to be solved The purpose of this invention is to provide a high-protein cat food and its preparation method to solve the technical problem that existing cat food products lack functional nutritional support for the "immune vulnerability window" during the recovery period of feline rhinotracheitis.

[0006] (II) Technical Solution To achieve the above objectives, the present invention provides the following technical solution: A high-protein cat food comprises the following ingredients by weight percentage: 25-40% chicken, 3-8% hydrolyzed fish protein, 3-7% fish oil, 0.5-2% low-temperature processed full-spectrum active protein group, 1.0-1.8% nucleotides, short-chain fructooligosaccharides and xylooligosaccharide complexes, 0.15-0.2% taurine, 0.3-0.8% fructooligosaccharide and mannan oligosaccharide complexes, 0.005-0.05% green tea extract, 0.01-0.1% astragalus extract, 0.0003-0.003% apigenin, 0.5-1.2% premix, with the balance being water, making the total mass percentage 100%. The low-temperature process full-spectrum active protein group is a complex prepared by low-temperature extraction or low-temperature freeze-drying process. The low-temperature process full-spectrum active protein group includes lactoferrin, immunoglobulin G, lysozyme, and at least 58 kinds of natural active proteins. The nucleotide complex with short-chain fructooligosaccharides and xylooligosaccharides further contains β-carotene and vitamin E; The green tea extract contains no less than 50% tea polyphenols; The astragaloside A content in the astragalus extract is not less than 0.5%; The premix contains vitamin A, vitamin D3, vitamin E, B vitamins, zinc, and selenium.

[0007] Preferably, in the fructooligosaccharide-mannooligosaccharide complex, the mass ratio of fructooligosaccharide to mannooligosaccharide is 1:1; in the nucleotide-short-chain fructooligosaccharide-xyloligosaccharide complex, the mass ratio of nucleotide, short-chain fructooligosaccharide, and xyloligosaccharide is 1:1:1, and the nucleotide is selected from at least two of 5'-adenosine monophosphate, 5'-cytidine monophosphate, 5'-guanosine monophosphate, and 5'-uridine monophosphate.

[0008] Preferably, the apigenin has a mass percentage of 0.0005-0.002%, and the purity of the apigenin is not less than 99%.

[0009] Preferably, the green tea extract has a mass percentage of 0.008-0.02%, and the content of epigallocatechin gallate in the green tea extract is not less than 90%.

[0010] Preferably, the mass percentage of the Astragalus extract is 0.03-0.08%, and the content of Astragalus polysaccharide in the Astragalus extract is not less than 20%.

[0011] Preferably, in the low-temperature process full-spectrum active protein group, the purity of lactoferrin is not less than 90%, the content of immunoglobulin G is not less than 15%, and the activity of lysozyme is not less than 2000 U / mg; the total content of eicosapentaenoic acid and docosahexaenoic acid in the fish oil is not less than 30%.

[0012] Preferably, the chicken meat is boneless chicken breast or filet mignon, the hydrolyzed fish protein is a fish protein peptide with a molecular weight of less than 3000 Da obtained by enzymatic hydrolysis, and the zinc element in the premix comes from an amino acid zinc complex, and the selenium element comes from yeast selenium.

[0013] A method for preparing a high-protein cat food, characterized by comprising the following steps: S1. After mincing the chicken, weigh it according to the ratio and mix it evenly with hydrolyzed fish protein, fish oil, nucleotides and short-chain fructooligosaccharides and xylooligosaccharide complexes, taurine, oligofructose and mannan oligosaccharide complexes, green tea extract, astragalus extract, apigenin and premix, excluding the low-temperature process full-spectrum active protein group, to obtain the mixture. S2. Add water in the appropriate proportion to the mixture and continue stirring until a uniform slurry is formed. Control the total moisture content to be 65-75%. Homogenize the slurry at a pressure of 20-40 MPa and a temperature of 4-10℃. S3. Fill the slurry material into a retort pouch or aluminum foil container, seal it, and sterilize it in a water bath at 85-95℃ for 30-60 minutes. After sterilization, cool it to room temperature quickly. S4. After visual inspection, metal detection, and labeling, the finished products are put into storage.

[0014] Preferably, the low-temperature process full-spectrum active protein group is added post-into the sterilization step to ensure that its activity is not destroyed. The post-into method is as follows: after sterilization and cooling to below 40°C, the low-temperature process full-spectrum active protein group is added to the sterilized slurry material in an aseptic manner, mixed evenly, and then filled.

[0015] The application of a high-protein cat food in the preparation of food or medicine for nutritional support during the recovery period of feline rhinotracheitis, wherein the recovery period of feline rhinotracheitis refers to the immune vulnerability window period of 2-3 months after the disappearance of acute symptoms of feline herpesvirus infection; wherein the nutritional support includes at least one of immune reconstitution support, intestinal mucosal barrier repair support, respiratory mucosal repair support and antiviral support.

[0016] (III) Beneficial Effects Compared with the prior art, the present invention provides a high-protein cat food and its preparation method, which has the following beneficial effects: For the first time, three natural active ingredients—green tea extract, astragalus extract, and apigenin—have been scientifically combined and applied to nutritional support during the recovery period of feline herpesvirus (FHV-1) infection. These three ingredients work synergistically at three levels: viral invasion, viral replication, and host immunity, forming a complete antiviral chain of "preventing invasion—blocking replication—supporting immunity," overcoming the limitation of single-component drugs targeting only a single point of action.

[0017] Utilizing a low-temperature process, this product preserves a full spectrum of active proteins, retaining over 58 naturally occurring synergistic active proteins, including lactoferrin, immunoglobulin G, and lysozyme. Its overall immune support effect is significantly superior to that of lactoferrin alone. Furthermore, it combines nucleotides with short-chain fructooligosaccharides and xylooligosaccharide complexes to regulate the expression of immune-related microRNAs. This combination systematically helps cats navigate the 2-3 month immune vulnerability window, providing both immediate immune support and long-term immune remodeling.

[0018] This product uses boneless chicken breast or filet mignon as the core protein source, supplemented with hydrolyzed fish protein peptides with a molecular weight of less than 3000 Da, providing high-quality protein that is highly digestible and hypoallergenic. Omega-3 fatty acids from fish oil exert anti-inflammatory effects and support mucosal repair. Taurine meets the increased nutritional needs during the recovery period. The wet food form has a moisture content of 65-75%, excellent palatability, and helps encourage cats with poor appetite to eat, reducing the risk of vomiting and facilitating tube feeding.

[0019] A layered preparation process was designed to address the differences in thermal stability of different raw materials: green tea extract, astragalus extract, and apigenin were mixed at a low temperature of 0-10℃ to avoid high-temperature degradation; the full-spectrum active protein group was added aseptically after sterilization and cooling to below 40℃ to ensure that its natural conformation and biological function were not destroyed; the slurry was homogenized to ensure uniform distribution of each functional component. This process solves the technical problem of easy inactivation of heat-sensitive functional components in traditional high-temperature sterilization processes. Attached Figure Description

[0020] Figure 1 This is a process flow diagram of the method for preparing high-protein cat food according to the present invention. Detailed Implementation

[0021] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention. Example

[0022] A high-protein cat food for the recovery period of feline herpesvirus (FHV-1) includes the following ingredients by weight percentage: 32% chicken, 5% hydrolyzed fish protein, 5% fish oil, 1.2% low-temperature processed full-spectrum active protein group, 1.5% nucleotides, short-chain fructooligosaccharides and xylooligosaccharide complex, 0.18% taurine, 0.5% fructooligosaccharide and mannan oligosaccharide complex, 0.015% green tea extract, 0.06% astragalus extract, 0.001% apigenin, 0.8% premix, and the balance being water, making the total weight percentage 100%.

[0023] The nucleotide-short-chain fructooligosaccharide-xylooligosaccharide complex contains nucleotides, short-chain fructooligosaccharides, and xylooligosaccharides in a mass ratio of 1:1:1, and the nucleotides are 5'-adenosine monophosphate and 5'-guanylic acid in a mass ratio of 1:1. The nucleotide-short-chain fructooligosaccharide-xylooligosaccharide complex also contains β-carotene and vitamin E.

[0024] In the fructooligosaccharide-mannan oligosaccharide complex, the mass ratio of fructooligosaccharide to mannan oligosaccharide is 1:1.

[0025] The green tea extract contains 55% tea polyphenols and 92% epigallocatechin gallate.

[0026] The astragaloside A content in the astragalus extract is 0.6%, and the astragalus polysaccharide content is 22%.

[0027] The purity of the apigenin is 99.5%.

[0028] The low-temperature process full-spectrum active protein group is a complex prepared by low-temperature extraction or low-temperature freeze-drying. The low-temperature process full-spectrum active protein group includes lactoferrin, immunoglobulin G, and lysozyme, and contains at least 58 kinds of natural active proteins. In the low-temperature process full-spectrum active protein group, the purity of lactoferrin is 92%, the content of immunoglobulin G is 16%, and the activity of lysozyme is 2200U / mg.

[0029] The total content of eicosapentaenoic acid and docosahexaenoic acid in the fish oil is 32%.

[0030] The chicken meat is boneless chicken breast; the hydrolyzed fish protein is fish protein peptide with a molecular weight of less than 3000 Da obtained by enzymatic hydrolysis; the premix contains vitamin A, vitamin D3, vitamin E, B vitamins, zinc (derived from amino acid zinc complex) and selenium (derived from yeast selenium).

[0031] Preparation method: Chicken meat was minced at -2 to 4°C, with the resulting meat particles not exceeding 5mm in diameter, and set aside. The minced chicken was then weighed according to the specified ratio and mixed evenly in a chopper at 0-10°C with hydrolyzed fish protein, fish oil, nucleotides and short-chain fructooligosaccharides and xylooligosaccharide complexes, taurine, fructooligosaccharide and mannan oligosaccharide complexes, green tea extract, astragalus extract, apigenin, and premix. The mixture was further mixed thoroughly with the premixed ingredients. Green tea extract, astragalus extract, and apigenin were premixed with a portion of the hydrolyzed fish protein to prepare a functional premix powder, which was then mixed with the other ingredients. The fish oil underwent emulsification pretreatment before mixing: fish oil and emulsifier were mixed at a mass ratio of 10:2 and sheared at 45°C to obtain emulsified fish oil. Water was added to the mixture in the appropriate proportion, and stirring continued until a homogeneous slurry was formed, controlling the total moisture content to 70%. The slurry material was homogenized under a homogenization pressure of 30 MPa and a homogenization temperature of 4-10℃. The homogenized slurry material was then filled into retort pouches, sealed, and sterilized in a 90℃ water bath for 45 minutes, followed by rapid cooling to room temperature. The low-temperature process full-spectrum active protein group was added post-processed: after sterilization and cooling to below 40℃, the low-temperature process full-spectrum active protein group was aseptically added to the sterilized slurry material, mixed thoroughly, and then filled. After visual inspection, metal detection, and labeling, the finished product was stored. Example

[0032] A high-protein cat food for the recovery period of feline herpesvirus (FHV-1) includes the following ingredients by weight percentage: 25% chicken meat, 8% hydrolyzed fish protein, 7% fish oil, 0.5% low-temperature processed full-spectrum active protein group, 1.8% nucleotides, short-chain fructooligosaccharides and xylooligosaccharide complex, 0.15% taurine, 0.8% fructooligosaccharide and mannan oligosaccharide complex, 0.005% green tea extract, 0.1% astragalus extract, 0.003% apigenin, 0.5% premix, and the balance being water, making the total weight percentage 100%.

[0033] The preparation method is the same as in Example 1. Example

[0034] A high-protein cat food for the recovery period of feline herpesvirus (FHV-1) includes the following ingredients by weight percentage: 40% chicken meat, 3% hydrolyzed fish protein, 3% fish oil, 2% low-temperature processed full-spectrum active protein group, 1.0% nucleotides, short-chain fructooligosaccharides and xylooligosaccharide complex, 0.2% taurine, 0.3% fructooligosaccharide and mannan oligosaccharide complex, 0.05% green tea extract, 0.01% astragalus extract, 0.0003% apigenin, 1.2% premix, and the balance being water, making the total weight percentage 100%.

[0035] The preparation method is the same as in Example 1.

[0036] Comparative Example 1 The difference from Example 1 is that green tea extract, astragalus extract and apigenin are not added, while the other raw materials, proportions and preparation methods are the same as in Example 1.

[0037] Comparative Example 2 The difference from Example 1 is that no low-temperature process full-spectrum active protein group is added, while the other raw materials, proportions, and preparation methods are the same as in Example 1.

[0038] Comparative Example 3 The difference from Example 1 is that no nucleotides, short-chain fructooligosaccharides, and xylooligosaccharide complexes are added; all other raw materials, proportions, and preparation methods are the same as in Example 1.

[0039] Comparative Example 4 The difference from Example 1 is that a single lactoferrin is used to replace the full spectrum of active proteins in the low-temperature process, with the same amount added. All other raw materials, ratios, and preparation methods are the same as in Example 1.

[0040] Effect verification I. Validation of in vitro antiviral activity 1. Experimental Materials and Methods Cat kidney cells (CRFK cells) were seeded into 96-well plates and cultured to a monolayer. Extracts from the formulations of Examples 1-3 and Comparative Examples 1-4 were then added, diluted to the same concentration gradient based on the total amount of antiviral active ingredients in each formulation. Simultaneously, 0.01 MOI of FHV-1 virus solution was added to establish a virus control group and a cell control group. After 60-70% lesions appeared in the virus control group, the expression levels of viral glycoproteins gB and gI were detected by Western blotting, viral titer was determined by TCID50, and reactive oxygen species levels were detected by the DCFH-DA method.

[0041] 2. Experimental Results The results showed that Examples 1-3 significantly reduced the expression of viral glycoproteins gB and gI (P < 0.0001), with viral titers decreasing by 4.5-6.2 titers compared to the viral control group, and reactive oxygen species levels recovering to near the levels of the cell control group. Example 1 showed the best results. Comparative Example 1, which did not contain the three plant extracts, showed a viral titer decrease of only 1.2 titers. Comparative Example 2, which did not contain the full spectrum of active proteins, showed a viral titer decrease of 2.8 titers. Comparative Example 3, which did not contain nucleotides and prebiotic complexes, showed a viral titer decrease of 3.1 titers. Comparative Example 4, which used lactoferrin alone to replace the full spectrum of active proteins, showed a viral titer decrease of 3.5 titers. All of these results were significantly lower than those in the Example groups.

[0042] 3. Results Analysis The above results indicate that the formulations of Examples 1-3 of the present invention have a significant inhibitory effect on FHV-1 in vitro, with Example 1 showing the best effect, indicating that the synergistic effect of each functional component is most significant when the ratio is optimal.

[0043] The results of Comparative Example 1 confirm that the combination of green tea extract, astragalus extract, and apigenin plays an irreplaceable core role in antiviral activity; none of the three can be omitted. Specifically, EGCG in green tea extract blocks the virus's entry into cells by inhibiting Akt protein phosphorylation; apigenin directly inhibits viral protein expression and replication; and astragalus extract enhances the host's defense capabilities by increasing the level of immunoglobulins. These three components provide multi-target intervention at different stages of the viral life cycle; the absence of any one of them significantly reduces the antiviral effect.

[0044] The results of Comparative Examples 2 and 4 both demonstrate that the antiviral effect of the low-temperature process with a full spectrum of active proteins is significantly superior to that of lactoferrin alone. This is attributed to the natural synergistic effect of more than 58 active proteins, including lactoferrin, immunoglobulin G, and lysozyme, within the full spectrum of active proteins. Lactoferrin inhibits the proliferation of iron-dependent pathogens by chelating iron ions, immunoglobulin G directly neutralizes pathogens, and lysozyme disrupts bacterial cell walls; these three form a multi-pathway synergistic defense system. Furthermore, immunoglobulin G can promote the phagocytosis and clearance of pathogens by phagocytes, and lysozyme also has a synergistic effect with lactoferrin in antibacterial activity. This naturally occurring multi-protein synergistic system has an overall effect far exceeding that of a single component, which is the scientific basis for choosing a full spectrum of active proteins rather than lactoferrin in this invention.

[0045] Comparative Example 3 validated the important role of the nucleotide-prebiotic complex in antiviral immune support. Nucleotides provide raw materials for immune cell proliferation, while short-chain fructooligosaccharides and xylooligosaccharides, as prebiotics, selectively promote the proliferation of beneficial gut bacteria and maintain gut microbiota balance. The gut is the largest immune organ in a cat, and a healthy gut microbiota plays a crucial supporting role in overall immune function. This complex enhances overall antiviral capabilities by regulating the expression of immune-related microRNAs, providing long-term "training" signals to the immune system.

[0046] II. Verification of the effectiveness of immune support 1. Experimental Materials and Methods Following the research method for the effect of Astragalus membranaceus on the immune performance of kittens, 42 feline herpesvirus (FHV-H) recovering kittens 2-4 weeks after symptom disappearance were randomly divided into 7 groups of 6 kittens each. Each group was fed the formulas from Examples 1-3 and Comparative Examples 1-4, respectively, for a 30-day feeding period. Serum samples were collected before feeding, on day 15, and on day 30 to detect the levels of immunoglobulins (IgA, IgM, IgG).

[0047] 2. Experimental Results The results showed that on day 30 of feeding, the serum IgA, IgM, and IgG levels in groups 1-3 of the Examples were significantly higher than those in groups 1-4 of the Comparative Examples (P < 0.05). The IgG level in group 1 of the Examples increased by 42.6% compared to before feeding, by 28.3% compared to group 1 of the Comparative Examples, by 19.7% compared to group 2 of the Comparative Examples (excluding the full-spectrum active protein group), by 22.1% compared to group 3 of the Comparative Examples, and by 15.4% compared to group 4 of the Comparative Examples. This indicates that the functional components in the formulation of this invention have a synergistic effect on immune reconstitution, and the overall effect of the full-spectrum active protein group is significantly better than that of lactoferrin alone.

[0048] 3. Results Analysis The above results demonstrate that the functional components in the formulation of this invention have a significant synergistic effect on immune reconstitution. Specifically: The comparison between Example 1 and Comparative Example 1 showed that the combination of green tea extract, astragalus extract, and apigenin increased the IgG level by 28.3 percentage points. This indicates that the three plant extracts synergistically support the immune system at different levels: astragalus extract directly promotes the synthesis and secretion of immunoglobulins, green tea extract protects immune cells from damage by reducing oxidative stress, and apigenin alleviates the continuous stimulation of the immune system by viruses through its antiviral effects. Together, they create favorable conditions for immune reconstitution.

[0049] The comparison between Example 1 and Comparative Example 2 showed that the addition of the full-spectrum active protein group increased the IgG level by 19.7 percentage points. This indicates that the synergistic effect of components such as lactoferrin, immunoglobulin G, and lysozyme in the full-spectrum active protein group can effectively compensate for the depletion of immunoglobulin reserves in convalescent cats, providing immediate passive immune support and active immune activation signals to the immune system.

[0050] The comparison between Example 1 and Comparative Example 4 showed that the immune support effect of the full-spectrum active protein group was significantly better than that of an equal amount of lactoferrin alone, with an IgG increase 15.4 percentage points higher. This further verifies the natural synergistic effect of multiple active proteins in the full-spectrum active protein group, which cannot be replaced by a single component. Immunoglobulin G directly provides antibodies to neutralize pathogens, lysozyme exerts antibacterial effects to reduce the risk of secondary infections, and lactoferrin regulates iron metabolism to inhibit pathogen proliferation and activate immune cells; the three form a complete immune support network.

[0051] The comparison between Example 1 and Comparative Example 3 showed that the addition of the nucleotide and prebiotic complex increased the IgG level by 22.1 percentage points. This indicates that the complex plays an important supporting role in immune reconstitution by providing raw materials for immune cell proliferation and regulating the gut microbiota, especially during the recovery period, a stage that requires a large number of immune cells to proliferate and differentiate.

[0052] III. Verification of Clinical Application Effects 1. Experimental Materials and Methods Eighty clinically diagnosed feline rhinotracheitis cats that had recovered after treatment and whose symptoms had disappeared were randomly divided into an experimental group (n=40, fed the formula in Example 1) and a control group (n=40, fed commercially available adult cat wet food) for 90 days. The relapse rate, appetite recovery time, coat shine score (1-5 points, 5 points being optimal), and fecal score (1-5 points, 5 points being optimal) were observed and recorded.

[0053] 2. Experimental Results The results showed that the recurrence rate within 90 days was 7.5% (3 / 40) in the experimental group and 35.0% (14 / 40) in the control group, with a statistically significant difference (P < 0.01). The average recovery time of appetite in the experimental group was 3.1 days, while it was 8.2 days in the control group. On day 30, the coat luster score in the experimental group was 4.2 ± 0.6 points, while it was 2.8 ± 0.7 points in the control group; the fecal score was 4.5 ± 0.5 points in the experimental group and 3.2 ± 0.8 points in the control group, with statistically significant differences in both cases (P < 0.05).

[0054] 3. Results Analysis Regarding the recurrence rate, the experimental group's 7.5% recurrence rate was significantly lower than the control group's 35.0%, indicating that the formula of this invention can effectively reduce the risk of recurrence during the recovery period of feline herpesvirus infection. This is mainly due to the direct antiviral effects of green tea extract and apigenin in the formula, which reduce the reactivation of latent viruses; the support of astragalus extract and the full spectrum of active proteins for the reconstruction of the immune system, shortening the immune vulnerability window period; and the long-term training of the immune system by nucleotide and prebiotic complexes, helping the body establish a more lasting and stable immune memory.

[0055] Regarding the time it takes for appetite to recover, the experimental group averaged 3.1 days, which was significantly better than the control group's 8.2 days. This is attributed to the fact that the formula uses a wet food form, which is highly palatable, has a water content of 65-75%, and a soft texture that is easy to eat. In addition, chicken and hydrolyzed fish protein are both high-quality proteins with high digestibility, and the good flavor brought by fish oil can effectively stimulate the appetite of cats in the recovery period.

[0056] In terms of coat shine, the experimental group scored 4.2 points, significantly better than the control group's 2.8 points. This indicates that the Omega-3 fatty acids provided by fish oil, the high-quality protein from chicken and hydrolyzed fish protein, and the zinc and vitamin E in the premix all contribute to healthy fur. Coat condition is an important external indicator of a cat's overall nutritional status, and an improvement in coat score indirectly reflects an improvement in the cat's overall nutritional status.

[0057] In terms of fecal scores, the experimental group (4.5 points) was significantly better than the control group (3.2 points). This is attributed to the fructooligosaccharides and mannan oligosaccharides in the formula acting as prebiotics to regulate the balance of gut microbiota, the hydrolyzed fish protein and chicken providing easily digestible protein sources to reduce the burden on the intestines, and the wet food form supplementing moisture to promote the normal passage of intestinal contents. Good fecal condition indicates that the formula has good digestive tolerance and is suitable for cats with weakened digestive function during the recovery period.

Claims

1. A high-protein cat food, characterized in that, Including the following percentages by weight of raw materials: 25-40% chicken, 3-8% hydrolyzed fish protein, 3-7% fish oil, 0.5-2% low-temperature processed full-spectrum active protein group, 1.0-1.8% nucleotides, short-chain fructooligosaccharides and xylooligosaccharide complexes, 0.15-0.2% taurine, 0.3-0.8% fructooligosaccharide and mannan oligosaccharide complexes, 0.005-0.05% green tea extract, 0.01-0.1% astragalus extract, 0.0003-0.003% apigenin, 0.5-1.2% premix, with the balance being water, making the total mass percentage 100%. The low-temperature process full-spectrum active protein group is a complex prepared by low-temperature extraction or low-temperature freeze-drying process. The low-temperature process full-spectrum active protein group includes lactoferrin, immunoglobulin G, lysozyme, and at least 58 kinds of natural active proteins. The nucleotide complex with short-chain fructooligosaccharides and xylooligosaccharides further contains β-carotene and vitamin E; The green tea extract contains no less than 50% tea polyphenols; The astragaloside A content in the astragalus extract is not less than 0.5%; The premix contains vitamin A, vitamin D3, vitamin E, B vitamins, zinc, and selenium.

2. The high-protein cat food according to claim 1, characterized in that, In the fructooligosaccharide-mannan oligosaccharide complex, the mass ratio of fructooligosaccharide to mannan oligosaccharide is 1:1; in the nucleotide-short-chain fructooligosaccharide-xylooligosaccharide complex, the mass ratio of nucleotide, short-chain fructooligosaccharide, and xylooligosaccharide is 1:1:1, and the nucleotide is selected from at least two of 5'-adenosine monophosphate, 5'-cytidine monophosphate, 5'-guanosine monophosphate, and 5'-uridine monophosphate.

3. The high-protein cat food according to claim 1, characterized in that, The mass percentage of apigenin is 0.0005-0.002%, and the purity of apigenin is not less than 99%.

4. The high-protein cat food according to claim 1, characterized in that, The green tea extract has a mass percentage of 0.008-0.02%, and the content of epigallocatechin gallate in the green tea extract is not less than 90%.

5. The high-protein cat food according to claim 1, characterized in that, The mass percentage of the Astragalus extract is 0.03-0.08%, and the content of Astragalus polysaccharides in the Astragalus extract is not less than 20%.

6. The high-protein cat food according to claim 1, characterized in that, In the low-temperature process full-spectrum active protein group, the purity of lactoferrin is not less than 90%, the content of immunoglobulin G is not less than 15%, and the activity of lysozyme is not less than 2000 U / mg; the total content of eicosapentaenoic acid and docosahexaenoic acid in the fish oil is not less than 30%.

7. The high-protein cat food according to claim 1, characterized in that, The chicken meat is boneless chicken breast or filet mignon, the hydrolyzed fish protein is fish protein peptide with a molecular weight of less than 3000 Da obtained by enzymatic hydrolysis, and the zinc element in the premix comes from amino acid zinc complex and the selenium element comes from yeast selenium.

8. A method for preparing a high-protein cat food as described in any one of claims 1-7, characterized in that, Includes the following steps: S1. After mincing the chicken, weigh it according to the ratio and mix it evenly with hydrolyzed fish protein, fish oil, nucleotides and short-chain fructooligosaccharides and xylooligosaccharide complexes, taurine, oligofructose and mannan oligosaccharide complexes, green tea extract, astragalus extract, apigenin and premix, excluding the low-temperature process full-spectrum active protein group, to obtain the mixture. S2. Add water in the appropriate proportion to the mixture and continue stirring until a uniform slurry is formed. Control the total moisture content to be 65-75%. Homogenize the slurry at a pressure of 20-40 MPa and a temperature of 4-10℃. S3. Fill the slurry material into a retort pouch or aluminum foil container, seal it, and sterilize it in a water bath at 85-95℃ for 30-60 minutes. After sterilization, cool it to room temperature quickly. S4. After visual inspection, metal detection, and labeling, the finished products are put into storage.

9. The preparation method according to claim 8, characterized in that, The low-temperature process full-spectrum active protein group is added post-into the sterilization process to ensure that its activity is not destroyed. The post-into method is as follows: after sterilization and cooling to below 40°C, the low-temperature process full-spectrum active protein group is added to the sterilized slurry material under aseptic conditions, mixed evenly, and then filled.

10. The use of the high-protein cat food according to claim 1 in the preparation of food or medicine for nutritional support during the recovery period of feline rhinotracheitis, characterized in that, The recovery period for feline rhinotracheitis refers to the immune vulnerability window period of 2-3 months after the disappearance of acute feline herpesvirus infection symptoms; the nutritional support includes at least one of immune reconstitution support, intestinal mucosal barrier repair support, respiratory mucosal repair support, and antiviral support.

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