Summary

This is a proposal to undertake a further supplemental study as part of the current RIRDC funded project to elucidate the relationship of sulphur dioxide and thiamine in chilled kangaroo meat for pet consumption, building upon the previous RIRDC funded study (RIRDC project: PRJ-007258 and PRJ:8154), completed in August 2011. This supplemental study is required to provide further information of importance to the kangaroo and pet meat industries, pet owners and advisers such as veterinarians about the resultant thiamine levels in fresh kangaroo meat in the presence of sulphites, over the duration of expected shelf-life of fresh kangaroo pet meat products at levels of thiamine supplementation that are substantially above those included in the first (completed) section of this RIRDC report. This supplemental study will provide data and insight regarding the viability of processors including elevated thiamine inclusion rates through the processing process to redress the degradation of thiamine by sulphites present in kangaroo meat, with the objective of ensuring adequate levels of thiamine for companion animals (as published by AAFCO nutrient guidelines for dogs and cats). Thiamine is an important nutrient for the wellbeing of dogs and cats and this supplementary research will build upon the research completed in the first section of this report. The levels of thiamine supplementation proposed in this supplemental study are considerably greater than those studied to date and the levels of sulphur dioxide proposed in samples is considered valid in relation to both earlier research and industry operations.

Program

Kangaroo

Research Organisation

BIOLOGIC PTY LTD

Objective Summary

To elucidate the relationship of sulphur dioxide and thiamine in chilled kangaroo meat for pet consumption, building upon the previous RIRDC funded study (RIRDC project: PRJ-007258), completed in August 2011.