The palatability perceived by the cat and the dog is determined by the biological differences, the feeding behaviors, and the nutritional requirements specific to each species. These differences influence the formulation of the foods, the selection of the ingredients, and the technological processes used in the industry.
Domestication generated divergent evolutionary trajectories: the dog adapted to consuming the human food leftovers, which favored an opportunistic behavior and a low selectivity, while the cat retained a solitary hunting pattern based on multiple small meals throughout the day. This divergence explains why the dog accepts a wide variety of foods and why the cat shows an extreme sensitivity to minimal variations in the composition of the products.
Nutritional requirements and their direct impact on palatability perception
The cat
The cat depends entirely on proteins of animal origin. Its metabolism cannot synthesize taurine in sufficient quantities, cannot recycle arginine efficiently, and cannot convert carotenoids into vitamin A. This combination requires the use of specific animal ingredients and precise control of the micronutrient density, especially when organs are included. The liver provides a highly attractive nutritional profile, but it also concentrates preformed vitamin A, which accumulates in the tissues and can cause toxicity if the physiological threshold is exceeded.
The regulation of phosphorus and calcium is critical in the cat. Inorganic phosphorus sources rapidly increase the serum levels, altering the mineral homeostasis and potentially compromising the renal function. An unbalanced Ca:P ratio induces the hormonal responses that affect the bone and the kidney. These limitations make the formulation for the cat an exercise in precision that does not allow broad substitutions or large variations between ingredient batches. In addition, the cat shows a natural preference for diets rich in protein and fat, combined with a very limited intake of carbohydrates, which conditions the structure of dry foods and wet foods designed for this species.
The dog
The dog tolerates a greater variability in the composition of the food. Its metabolism can use animal proteins and plant proteins with flexibility, and its feeding behavior facilitates the acceptance of foods with intense aromatic profiles, even when the texture or the composition is not optimal. However, the energy density, the texture, and the aroma remain decisive for the palatability perceived by the dog. The dog responds strongly to olfactory stimuli, which makes the aroma the main driver of the initial approach to the food.
Table 1. Essential differences between species
| The cat | The dog | |
| Selectivity | Very high | Moderate |
| Critical amino acids | Taurine and arginine required | Lower dependence |
| Carbohydrates | Limited intake | Higher tolerance |
| Main sensory driver | Umami and texture | Aroma |
Natural macronutrient selection
The cat selects diets with high levels of protein and fat, and consumes very low amounts of carbohydrates. This pattern matches the composition of natural prey. The absence of sweet taste receptors eliminates the attractiveness of simple carbohydrates. The umami taste, derived from amino acids and nucleotides, explains the strong response to fresh animal ingredients, broths, and Maillard reaction products.
The dog, although more flexible, also adjusts its intake toward specific macronutrient combinations when offered variety. The physiological regulation seeks a defined energetic balance, although with a wider margin than in the cat.
Food formats and their effect on palatability perception
Dry food
Dry food has a low moisture content that limits the release of volatiles. Extrusion generates stable structures, but reduces the aromatic intensity and can harden the texture. In the cat, an excessively hard kibble reduces the palatability perceived. The fat coating is essential to provide the aroma and improve the sensory experience. Fat oxidation immediately affects the attractiveness of the product. Carbohydrates are necessary for the structure, but must be kept at moderate levels to avoid a reduction in the palatability perceived by the cat.
Wet food
Wet food reproduces more closely the experience of consuming animal tissue. The aqueous matrix facilitates the release of aromas and enhances the perception of flavor. Thermal processing generates Maillard compounds, which increase the sensory attractiveness. Vitamin stability must be controlled, since heat degrades sensitive nutrients. The soft texture and the high moisture content favor the palatability perceived by the cat and the dog.
Ingredients and their direct contribution to palatability perception
Animal proteins
Animal proteins provide essential amino acids, peptides, and volatile compounds that drive the palatability perceived by the cat and the dog. Organs such as liver, heart, or lungs are particularly effective, although they require controlling the micronutrient density. Batch variability affects the aroma, the flavor, and the texture, making the characterization of raw materials essential.
Plant proteins
Plant proteins provide structure and functionality, but their sensory profile is less attractive for the cat. In wet foods, textured soy is used to create chunks, although it must be balanced with animal ingredients.
Fats
Fats are the main aromatic vehicle. Animal fats are usually more effective for the cat. Lipid oxidation reduces the palatability perceived immediately.
Carbohydrates
Carbohydrates provide technological functionality in dry food, but must be kept at moderate levels to avoid a reduction in the palatability perceived by the cat.
Table 2. Sensory factors that drive palatability perception
| Effect | |
| Aroma | Determines the initial approach |
| Taste | Maintains continuous intake |
| Texture | Immediate acceptance or rejection |
| Temperature | Modulates volatile release |
Development opportunities
The characterization of animal by‑products, the optimization of palatants, the management of raw‑material variability, the integration of chemical analyses, and the observation of feeding behavior allow improving the palatability perceived by the cat and the dog in an objective way. The understanding of the metabolic limitations of the cat and the flexibility of the dog enables the design of foods that match the real preferences of each species.
References: Summary of the article of Watson et al., 2023
