ArticleTranslational animal science2026
Effects of coating kibble with chicken fat enriched with free fatty acids on digestibility and palatability in Labrador retrievers.
Article in Translational animal science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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6 authors.
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Abstract
Complete uncoated extruded kibble was coated with a premium chicken fat spiked with 0%, 5%, 10%, 15%, or 20% free fatty acids (Oleic acid, Millipore Sigma. Burlington, MA), and 3% liquid chicken-based natural flavor. Kibbles were then utilized in oral palatability (20 dogs, 10M/10F), aromatic palatability (20 dogs, 10M/10F), and apparent total tract digestibility (36 dogs, 18M/18F). Kibble odors were analyzed by flash gas chromatography electronic nose (AlphaMOS, Toulouse, France), and SPME GC/q-TOF (MUMC, Columbia, MO). In the aromatic palatability trials, there were no significant differences in first approach (
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