Improvements in diet stability through processing

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Abstract
Diets for laboratory animals are manufactured using essentially the same processes as those used in the manufacture of feeds for farm animals. Some of these processes, which include weighing, grinding, mixing, steam conditioning, extruding (pelleting), cooling, screening and packing are frequently blamed for poor quality, instability and unsatisfactory performance. The more obvious conditions giving rise to criticism include rancidity, with the attendant off-odors and flavors, mold growth, vitamin loss and poor physical quality, this last usually being associated with wastage. Rancidity can, to some extent, be controlled by the inclusion of antioxidants. Mold growth can be retarded with other chemical additives. Since the introduction of the American Good Laboratory Practice Regulations (FDA 1978), the use of nonnutritive additives is not recommended, because their presence in diets could affect data from experiments in which these diets were fed. Unless otherwise stated, the data presented relate to diets which did not contain any such additives.

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