Thiaminase Activity and Antioxidant Capacity of Fish-based Dog Treats

Authors: Joshua Cornelius, Katie Edwards

Field of Study: Integrative Neuroscience

Faculty Mentors: Katie Edwards

Easel: 16

Timeslot: Midday

Abstract: Thiamine (vitamin B1) is an essential vitamin. Some pet foods contain prey fish that are associated with thiaminase, an enzyme that breaks down thiamine. Furthermore, prey fish with high fat content increase oxidative burden and demand for thiamine in their consumers. Collectively, this can lead to thiamine deficiency and may raise concerns for dog owners primarily feeding fish-based diets. This project investigates thiaminase activity in dog treats and assesses antioxidant capacity among fish commonly used in dog food. We determined low levels of thiaminase activity in air-dried and freeze-dried fish in certain species. However, no activity was observed in other fish commonly associated with thiamine depletion in their consumers. High levels of antioxidant capacity in some species were found, and this benefit likely outweighs concerns about thiamine depletion when consumed in moderation by canines. Future work will assess the relationship between antioxidant capacity and resistance to lipid peroxidation.