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Effect of the Level of Fat in the Diet on the Growth Performance of Dogs¹

Three Figures

Division of Biochemistry and Nutrition, American Meat Institute Foundation, and Department of Biochemistry, University of Chicago, Chicago, Illinois

The rate of gain of young cocker spaniel pups fed diets comprised of ingredients commonly used in dry meals, with or without added fats (choice, white grease stabilized with antioxidants), was investigated. The rates of gain for a 10-week period, when 4, 6, or 8% fat was added to the basal diet or when 6% fat was added to a commercial meal, were equal or slightly superior to those obtained when the diets without added fat were fed. No significant differences in the food or caloric efficiencies were noted between the groups fed different levels of fat, which indicated that the calories from the fat were well utilized. The performance of groups fed sucrose (equivalent in crude calories to the added fat) was comparable to that of groups fed the basal diet.

It is concluded that 4, 6, or 8% stabilized fat can be successfully added to the experimental ration used in these experiments, as judged by rates of gain, food utilization and the general health of young cocker spaniel pups.

A report of work done under contract with the U. S. Department of Agriculture and authorized by the Research and Marketing Act. The contract is being supervised by the Eastern Regional Research Laboratory of the Bureau of Agricultural and Industrial Chemistry.

Manuscript received 15 May 1952.