Fat and organ meat are their natural source of vitamin E and eating liver supplies them with pre-formed vitamin A. Traditionally, vitamin E and vitamin C have been added to pet foods as a preservative to control fat
content rancidity, extend shelf life and limit ingredient spoilage.
Anti-Nutrients, Anti-Nutrients in Legumes, Phytates, Flavonoids, Food Allergies, Testing for Food Allergies, The Freshness Factor, Checking for
Rancidity in Grains and Flour, The Effects of Grinding, Refining and Adulteration, Aflatoxins, Enhancing Wheat Based Nutrition, Adding Legumes to Increase Protein Utilization, Food Combination, Increasing Vitamin
Content by Sprouting