Despite having significantly fewer taste buds than humans
(1706 vs 9000),dogs have
a highly attuned sense of taste which means they can detect
what they like and dislike from only a small sample. Dogs also
have ahighly developed
sense of smell which works together with the taste buds to accentuate the sense
Like humans, dogs are omnivores and so have developed
preferences for a wide variety of different foods. They can
detect bitter, sour, salty and sweet flavours,
the latter of which is almost non-existent in cats.
Dogs also possess receptors that are able to detect compounds,
such as certain amino acids, that
elicit the so-called "Umami” taste.
This fifth flavour has been described in humans as a kind
of satisfying, savoury taste. In
dogs and cats, it is thought that this
sense is well developed as
it enables them to distinguish between fish and meat,
as well as itsfreshness.
We know that dogs in general will bury bones and return to them later, and eat
the most unmentionable things that they find lying in fields and under
hedgerows. This leaves the question ‘What makes some of our domestic dogs picky?’
The most likely reason
is that many commercial dry foods are bland. They containhighly processed meat meals,
produced predominantly from beef by-products, as
levels of cereal. The result is that the stimulating
compounds above are simply not present in many of these foods.
An ingredient that appears to contain, and retain, many of these substances is fish.
For centuries Asian chefs have added dried fish powder, fish sauce, and fish
heads to stocks, soups and sauces to enhance the “Umami” flavour,
and also discovered that fermenting these materials enhances this further still. The enhancement seen with fermentation, which is also
seen with protein hydrolysis, is primarily caused by the
production of glutamate, which is
known to stimulate the Umami sensors in the mouth.
Fresh fish also contains
significant levels of glutamate itself. Fish oil also contains
manyfatty acids that
are particularly palatable to dogs, and this oil is primarily
stored just under the skin. Therefore, cooked fish skin not only provides
these oils but
also produces attractive ‘Maillard’ flavours. As we know ourselves, on
a fillet of fish, the skin and fat beneath are often the most sought after