Effect of stocking conditions on fatty acid composition and oxidation capacities of different class and type dog food

Abstract

The aim of this study was the determination of changes in the fatty acid profile, oxidation parameters [peroxide value (PV), and malondialdehyde (MDA)] of wet and dry types of premium (PC) and economic class (EC) commercial dog foods at different stocking temperatures (+4 °C, +21 °C, +40 °C) and different stocking times (1, 3, 6, and 12 months). At the time of purchase, the PV and MDA concentrations of dry type foods were lower than those of wet type foods (p