Temperature during food processing significantly impacts nutrient retention in dog food.
High-heat extrusion (300-400°F) can degrade heat-sensitive vitamins like B vitamins and vitamin C. Proteins may undergo changes that reduce digestibility. Some amino acids, particularly lysine, can be damaged through Maillard reactions.
Lower-temperature methods like air-drying or freeze-drying typically preserve more nutrients but cost more and have shorter shelf lives. Cold-pressed kibble uses temperatures around 160-180°F, which may retain more nutrients than traditional extrusion.
Manufacturers often fortify processed foods with synthetic vitamins to compensate for processing losses. While this restores measurable nutrient levels, some researchers question whether synthetic nutrients have the same bioavailability as naturally occurring ones.
When selecting dog food, consider asking manufacturers about their processing temperatures and quality control measures. Some brands provide this information on their websites or through customer service.
This article is for informational purposes only. Consult your veterinarian for personalized advice.