Abstract: The present invention concerns a method for producing a cat kibble having a density from about 350 to about 550 g/L, comprising at least the steps of: a) providing kibble ingredients comprising at least 2% of exogenous fat (% based on total weight of kibble ingredients), b) at least partially precooking said kibble ingredients in a preconditioner, wherein said ingredients have a residence time in said preconditioner of at least 2 minutes; c) extruding the at least partially precooked kibble ingredients in an extruder with a DSOR inferior to 350 mm2/metric ton of throughput, d) drying the kibble extrudate resulting from step c), thereby obtaining a kibble palatable to cats. The present invention also concerns a cat kibble obtainable by this method, as well as a method for increasing kibble intake of a cat.

Abstract: The present invention concerns a cat kibble comprising at least: a) an animal material A comprising an endogenous fat fraction Fa, b) an exogenous animal fat Fb, c) a vegetable material C comprising an endogenous fat fraction Fc, wherein said cat kibble comprises at least 2.0% of exogenous fat Fb by weight of cat kibble, wherein the ratio R1 of Fa/Fb ranges from 0.7 to 2.5, and wherein the ratio R2 of (Fa+Fb)/Fc ranges from 6.0 to 13.0. The present invention also concerns a method for preparing a cat kibble.

Abstract: The present invention generally relates to the field of pet food. More precisely, the present invention concerns a palatable dry food for cats, wherein said food is characterized by a specific ingredient formulation and by a specific nutritional composition. The present invention further concerns a method for preparing such a palatable dry cat food.

Abstract: The present invention concerns a method for preparing an animal digest having enhanced palatability, comprising: a) providing animal viscera; b) contacting said animal viscera with at least one alkaline endopeptidase in an appropriate amount; c) allowing said alkaline endopeptidase to hydrolyze said animal viscera for a suitable period of time; d) thermally treating the thus obtained digest product to inactivate said alkaline endopeptidase; and e) obtaining said animal digest having an appropriate degree of hydrolysis and exhibiting enhanced palatability. The present invention also relates to animal digests having enhanced palatability that are obtainable by such a method, and uses thereof for preparing pet food having enhanced palatability.

Abstract: The present invention concerns a method for preparing a meat tissue digest having enhanced palatability, comprising: a) providing a meat tissue from animal; b) contacting said meat tissue with at least one alkaline endopeptidase; c) allowing said alkaline endopeptidase to hydrolyze said meat tissue; d) thermally treating the thus obtained digest product to inactivate said alkaline endopeptidase; and e) obtaining said meat tissue digest having enhanced palatability. The present invention also relates to meat tissue digests having enhanced palatability that are obtainable by such a method, and uses thereof for preparing pet food having enhanced palatability.

Abstract: The invention relates to appetence factors for animal feeding. More specifically, the invention relates to an appetence factor for animal feeding, obtained by fermentation with the aid of a yeast and which comprises at least one, in the absence of protein constituents of animal origin: a humidity (H) ranging from approximately 80 to 96% by weight; a protein fraction (FP) ranging from approximately 1.5 to 10.0% by weight; fat (MG) up to approximately 10%; sugars (S) ranging from approximately 0.20 to 2.0% by weight, and ashes (C) ranging from approximately 0.3 to 8.0% by weight.

Abstract: The present invention concerns means and methods for obtaining an edible or drinkable wet pet foodstuff having enhanced palatability, by heating an edible or drinkable foodstuff preparation comprising: —at least one inorganic phosphate compound, preferably at least one inorganic pyrophosphate; and—at least one thermal reaction-generated flavour and/or aminoacid and reducing sugar precursors thereof.