Why do I highly recommend puffed food over baked food for cats?

Is it worth paying more than double the price for baking grains to add that extra 30% of fresh meat? According to people’s questions about baking grain, summarized five of the most common questions read it to understand.

First, puffed grain is junk food?

Puffed food is to refer to the ingredients containing starch, after deep frying, high pressure, microwave these technical processing after the food, because the fried instant noodles belong to puffed food, they were hit with a junk food label at the same time, puffed food followed the gun. The puffed food we are talking about is puffed out of high temperature and high pressure, so it is not the fried junk food that people think.

Second, baked grain equals 0 starch?

I’ll teach you a formula to do the math yourself. Subtract 100% from crude protein, crude fat, crude ash, crude fiber, calcium, phosphorus, taurine, and other trace minerals, and you’ll end up with a number that is approximately equal to the carbohydrate content. And the source of this carbohydrate matter is mainly starch, but also may be gum or dextrin.

A good puffed grain has 10% to 15% carbs, and a baked grain has about 10% carbs, so it’s really not necessary to buy a baked grain for 0 starch.

Third, can baked goods cure a black chin?

Many businesses claim that puffed food is greasier than baked food, which will lead to black chin, in fact, the cat’s black chin is the same as human pimples, it has to do with excess hormone secretion, you see that the neutered cats which have black chin? The late spraying of oil on puffed food can also improve palatability. The best ratio of protein to fat in cat food is 4 to 1. If it is not sprayed with chicken fat, where does the fat come from?

The same goes for bakery grains, there has to be enough oil, it’s just all mixed into the grain. Puffed grains look more oily than baked grains, but it’s really just one “oil in” and one “oil out”.

Fourth, is lower temperature baking more nutritious?

It is publicized that 8 to 12 hours of multi-stage baking, low-temperature baking can retain more nutrients. If you take an oven and try it, what is left in the end of baking chicken breasts at low temperature for eight hours? Not only is the nutrients all baked out, vitamins are also baked out.

Fifth, baked grain crunch?

Look at your cat. Does he chew his cat food? It opens and closes its mouth just to swallow, so what does crunchiness have to do with it? On the contrary, puffed food is loose and porous, and has a larger contact area with gastric juices, so it is better digested.

Sixth, baked grains are expensive to produce?

Let’s talk about the machine, a good puffing machine on more than 13 million, the entire production line of tens of millions of dollars, and baking food in many small workshops 200,000 to 300,000 can do, the threshold is low and profiteering. Plus raw materials, pure chicken only five dollars a pound, it can be high cost where? Finally baking technology compared to puffing technology, its starch maturation, stability, sterilization shelf life are much behind. The only thing you can get out of it is that, theoretically, the percentage of fresh meat added can be higher than that of puffed grain.

So it’s worth it to you to choose it instead for that supposed 30% increase in fresh meat percentage?