Fat Stability in Pet Food - Dr. Luciano Trevizan

In this episode of The Pet Food Science Podcast Show, Dr. Luciano Trevizan from the Federal University of Rio Grande do Sul explains how fat quality, oxidation, and fatty acid profiles shape health outcomes in dogs and cats. He breaks down differences between short, medium, and long chain fatty acids, how pets absorb and use them, and why oxidation control is essential for safe products. Learn how nutritionists can optimize formulations through better ratios, stability, and metabolism awareness. Listen now on all major platforms!

“Fat quality must be evaluated through safety and oxidation because dogs and cats easily detect volatile byproducts that reduce intake.”

Meet the guest: Dr. Luciano Trevizan   / luciano-trevizan-5657853a   is a DVM, MSc, and DSc, and a Full Professor at the Federal University of Rio Grande do Sul in Brazil, with visiting appointments at the University of Guelph. His work focuses on lipid metabolism, hydrolyzed proteins, byproducts, and functional additives for dogs and cats. Leading a research group of 20 students, he supports ingredient evaluation and formulation strategies that advance pet nutrition.

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What will you learn:
(00:00) Highlight
(00:41) Introduction
(04:13) Fat oxidation
(07:58) Antioxidant needs
(11:53) Fat types
(12:55) Chain length
(18:08) Organ use
(32:35) Final Questions

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