Dog foods labeled as 'complete and balanced' must meet standards
established by the Association of American Feed Control Officials (AAFCO)
either by meeting a
nutrient profile or by passing a feeding trial. In 1995, the
AAFCO's Canine Nutrition Expert Subcommittee revised their Dog Food
Nutrient Profiles.
There are now two separate nutrient profiles for dogs - one for growth
(puppies) and one for adult maintenance. Maximum levels of intake of some
nutrients have been established for the first time because of concern that
overnutrition, rather than undernutrition, is a bigger problem with many
pet foods today. The standards include recommendations on
protein,
fat,
fat
soluble vitamins,
water soluble vitamins, and
mineral content of foods.
The levels of nutrients in the table below are expressed on a 'dry
matter' (DM) basis. On most
pet
food labels, the levels listed in the guaranteed analysis are
expressed on an 'as fed' basis. To convert 'as fed' to 'dry matter' a
simple conversion is necessary. If a dry food has 10% moisture we know
that it has 90% dry matter. So we look at the label and check the protein
level. That reads 20%. Next, we divide the 20 percent protein by the 90%
dry matter and we get 22%, which is the amount of protein on a dry matter
basis. Does this make sense so far? Good. Now let us compare this to
canned food that has 80% moisture. We know that with 80% moisture we have
20% dry matter. The label shows 5% protein. So we take the 5% and divide
it by 20% and we get 25% protein on a dry matter basis. So the canned food
has more protein per pound on a dry matter basis after all the water is
taken out. We can do the same for fat, fiber, etc.
AAFCO Dog Food Nutrient Profilesa
| Nutrient |
Units
DM Basis |
Growth and Reproduction
Minimum |
Adult Maintenance
Minimum |
Maximum |
|
Protein |
% |
22.0 |
18.0 |
- |
| Arginine |
% |
0.62 |
0.51 |
- |
| Histidine |
% |
0.22 |
0.18 |
- |
| Isoleucine |
% |
0.45 |
0.37 |
- |
| Leucine |
% |
0.72 |
0.59 |
- |
| Lysine |
% |
0.77 |
0.63 |
- |
| Methionine-cystine |
% |
0.53 |
0.43 |
- |
| Phenylalanine-tyrosine |
% |
0.89 |
0.73 |
- |
| Threonine |
% |
0.58 |
0.48 |
- |
| Tryptophan |
% |
0.20 |
0.16 |
- |
| Valine |
% |
0.48 |
0.39 |
- |
|
Fatb |
% |
8.0 |
5.0 |
- |
| Linoleic acid |
% |
1.0 |
1.0 |
- |
|
Minerals |
|
Calcium |
% |
1.0 |
0.6 |
2.5 |
|
Phosphorous |
% |
0.8 |
0.5 |
1.6 |
| Ca:P ratio |
|
1:1 |
1:1 |
2:1 |
|
Potassium |
% |
0.6 |
0.6 |
- |
|
Sodium |
% |
0.3 |
0.06 |
- |
|
Chloride (Cl) |
% |
0.45 |
0.09 |
- |
|
Magnesium |
% |
0.04 |
0.04 |
0.3 |
|
Ironc |
mg/kg |
80.0 |
80.0 |
3,000.0 |
|
Copperd |
mg/kg |
7.3 |
7.3 |
250.0 |
|
Manganese |
mg/kg |
5.0 |
5.0 |
- |
|
Zinc |
mg/kg |
120.0 |
120.0 |
1,000.0 |
|
Iodine |
mg/kg |
1.5 |
1.5 |
50.0 |
|
Selenium |
mg/kg |
0.11 |
0.11 |
2.0 |
|
Vitamins |
|
Vitamin A |
IU/kg |
5,000.0 |
5,000.0 |
250,000.0 |
|
Vitamin D |
IU/kg |
500.0 |
500.0 |
5,000.0 |
|
Vitamin E |
IU/kg |
50.0 |
50.0 |
1,000.0 |
|
Vitamin B1 (thiamin)e |
mg/kg |
1.0 |
1.0 |
- |
|
Vitamin B2 (riboflavin) |
mg/kg |
2.2 |
2.2 |
- |
|
Vitamin B5 (pantothenic acid) |
mg/kg |
10.0 |
10.0 |
- |
|
Vitamin B3 (niacin) |
mg/kg |
11.4 |
11.4 |
- |
|
Vitamin B6 (pyridoxine) |
mg/kg |
1.0 |
1.0 |
- |
|
Folic Acid |
mg/kg |
0.18 |
0.18 |
- |
|
Vitamin B12 (cyanocobalamin) |
µg/kg |
22.0 |
22.0 |
- |
| Choline |
g/kg |
1.2 |
1.2 |
- |
| |
| a
Presumes an energy density of 3.5 kcal ME/g DM (metabolizable
energy/gram dry matter), as determined in accordance with Regulation
PF9, which is based on the 'modified Atwater' values of 3.5, 8.5, and
3.5 kcal/g for protein, fat, and
carbohydrate (nitrogen-free extract, NFE), respectively.
Rations greater than 4.0 kcal/g should be corrected for energy
density; rations less than 3.5 kcal/g should not be corrected
for energy.
Rations of low-energy density should not be considered adequate for
growth or reproductive needs based on comparison to the Profiles alone. |
| b
Although a true requirement for fat per se has not been established, the
minimum level was based on recognition of fat as a source of essential
fatty acids, as a carrier of fat-soluble vitamins, to enhance
palatability, and to supply an adequate caloric density. |
| c
Because of very poor bioavailability, iron from carbonate or oxide
sources that are added to the diet should not be considered as
components in meeting the minimum nutrient level. |
| d
Because of very poor bioavailability, copper from oxide sources that are
added to the diet should not be considered as components in meeting the
minimum nutrient level. |
| e
Because processing may destroy up to 90 percent of the thiamin in the
diet, allowance in formulation should be made to ensure the minimum
nutrient level is met after processing. |