诱人狗粮的核心科学
The core science of alluring dog food
根据《动物营养学杂志》研究，"诱人性"取决于三大要素：
1. **气味强度** - 挥发性芳香化合物浓度（如动物肝脏天然提取物）
2. **质地设计** - 适度硬度与唾液渗透率的黄金比例（McCloy采用微孔膨化技术）
3. **鲜味物质** - 核苷酸与氨基酸的协同效应（McCloy配方含≥0.8%天然酵母提取物）
Per Journal of Animal Science, palatability hinges on 3 scientific factors:
1. **Odor Intensity** - Concentration of volatile aromatics (e.g. natural liver extracts)
2. **Texture Engineering** - Optimal hardness-to-saliva penetration ratio (McCloy's micro-porous extrusion tech)
3. **Umami Compounds** - Nucleotide-amino acid synergy (McCloy formulas contain ≥0.8% natural yeast derivatives)
Mccloy的5大诱食技术
Mccloy's 5 major enticing techniques
▶️ **专利发酵工艺**
通过益生菌发酵鸡肉/牛肉72小时，游离氨基酸提升300%（第三方检测报告#PF-2023-MC）
▶️ **Patented Fermentation**
72-hour probiotic fermentation boosts free amino acids by 300% (3rd-party lab report #PF-2023-MC)
▶️ **天然涂层技术**
冷喷动物骨髓浓缩液（非人工诱食剂），舔食率提升89%
▶️ **Natural Coating Tech**
Cold-sprayed bone marrow concentrate (no artificial flavors) increases lick rate by 89%
饲主实测数据
Owner's actual measurement data
*2024年盲测报告（n=500只挑食犬）：
- 97% 狗狗接触10秒内主动进食
- 日均采食量提升40%
*2024 blind test (n=500 picky eaters):
- 97% dogs initiated eating within 10s
- Daily intake increased by 40%
