Health and Nutrition for Dogs and Cats
- #gianandreaguidetti
- Nov 26
- 3 min read
It is now evident to everyone that nutrition plays a decisive role in health, particularly in the etiology of dysbiosis, intolerances, and generalized inflammatory states, as well as specifically affecting the digestive system.
I start from an obvious consideration: Adverse Food Reactions (AFR) and reactions to environmental pollutants have increased considerably over the last 50 years in both humans and domestic animals, particularly in dogs and cats. Several published studies have highlighted that AFRs can be divided into toxic and non-toxic.
Toxic reactions (which are not strictly immune-mediated) include food intolerances (e.g., lactose, scombroid syndrome, pharmacological, idiopathic).
Non-toxic reactions (which are immune-mediated) include, for example, food allergies and celiac disease.
The pioneering studies conducted since the 1970s by Dr. Sergio Canello, DVM and founder of SANYpet, were the first to highlight the correlation between inflammatory-based disorders and food intake through the "Residue Syndrome." These studies were subsequently resumed and deepened by SANYpet's R&D Department in collaboration with various Italian Universities. Their main focus was the study of idiopathic intolerances, such as those due to the presence of antibiotics in ingested food.
Particular attention was paid to the food production chain, starting from farming. This is almost entirely intensive farming of chickens, turkeys, and pigs, whose slaughter waste forms the basis of industrial feed formulations for dogs and cats, as well as food for human consumption (mechanically separated meat).
It is now well known that in intensive farming globally, there is an abuse of antibiotics to prevent pathologies caused by overcrowding and to promote animal growth.
Specifically, oxytetracycline has a high affinity for cations and therefore for the calcium present in bones, where it can remain for long periods. Furthermore, it is a low-cost antibiotic with high efficacy and does not cause side effects in the animals that consume it. Pharmacokinetic studies have shown that a significant amount of oxytetracycline can accumulate especially in the kidneys, liver, and edible tissues of chickens (muscles and fat) and turkeys.
Therefore, to safeguard consumer health, control authorities have set MRLs (Maximum Residue Limits) for muscle, fat, kidneys, and liver to reduce the percentage of this antibiotic in the final product as much as possible. However, no residual limits were imposed on bone as it was considered non-edible.
Regarding the production of poultry-based feeds, these are formulated with a portion of meat meal which can contain chicken bone in the range of 20-30%. Regarding food for human use—mainly frankfurters, chicken nuggets, and cordon bleu—the bone content is quite variable as it depends on the mechanical separation of meat from bone that occurs during the production phase.
Based on these latter considerations, over 30 research papers have been published in prestigious international journals. These have highlighted the cytotoxic, genotoxic, and pro-inflammatory power of chicken bone previously subjected to oxytetracycline administration regimes, even when administered according to legal standards.
If you have read this far, I thank you and urge you to visit the link:
In the scientific and clinical research section, you will discover how a diet free of these substances—enhanced by essential polyunsaturated fatty acids of the Omega-3 series in a constantly correct ratio with Omega-6, associated with the presence of Vitamin D, and conveyed by the natural action of botanicals and prebiotics—plays a significant role in the prevention and protection of disorders, also and especially in the gastroenterological field.
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