宠物营养师鲜粮方向中级面试英文问题及答案.docxVIP

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宠物营养师鲜粮方向中级面试英文问题及答案

Part1:GeneralKnowledge(5Questions,Total20Points)

Instructions:Answerthefollowingquestionsconciselybutcomprehensively.

1.(4Points)Whataretheprimarydifferencesbetweencommerciallyprepareddrykibbleandfreshpetfoodintermsofnutrientretentionanddigestion?

2.(4Points)Describetheroleofomega-3andomega-6fattyacidsinafreshpetfoodformulationforskinandcoathealth.

3.(4Points)ExplainhowtheAAFCO(AssociationofAmericanFeedControlOfficials)guidelinesinfluencethenutritionalstandardsforfreshpetfood.

4.(4Points)Whatarethecommonchallengesinformulatingfreshpetfoodtomeetspecificdietaryneeds(e.g.,allergies,sensitivities)?

5.(4Points)Howdoestheinclusionoffreshingredients(e.g.,vegetables,fruits)impacttheshelflifeofpetfoodproducts?

AnswersExplanationsforPart1

1.NutrientRetentionandDigestionDifferences

-DryKibble:Heat-processing(extrusion)reducesmoisturecontent(typically10%)butcandegradeheat-sensitivenutrients(e.g.,vitamins).However,ithasalongershelflifeduetolowmoisture.Digestibilityvariesbyingredientbutmayrequirehigherprotein/fatlevelstocompensateforreducedbioavailability.

-FreshFood:Preservedthroughfreezingorlimitedheattreatment,retaininghighermoisture(70–85%)andenzymaticactivity.Nutrientslikevitaminsandantioxidantsremainmorestable.Digestibilityisgenerallyhigherduetointactingredients,butshelflifeisshorter.

2.OmegaFattyAcidsinFreshPetFood

-Omega-3(e.g.,fishoil,flaxseed)supportsanti-inflammatoryprocesses,reducingskinirritationandimprovingcoatshine.Omega-6(e.g.,sunfloweroil)promotesskinbarrierfunctionbutexcessiveintakemaycauseinflammation.Abalancedratio(e.g.,5:1to10:1)isideal.Freshformulationscanincorporatehigh-quality,sustainablesources.

3.AAFCOGuidelinesforFreshPetFood

-AAFCOsetsminimum