the diets involved in this invention generally involve using meat in its chunky state . additionally , the carbohydrates are also in their particulate state , more natural , as opposed to a ground , mealy form . a method of preparing such a diet for cats is described in wo 02 / 00036 incorporated by reference . for canines , which generally require less protein and more carbohydrate , the same diet and preparatory procedures can be used as in the feline but the carbohydrate should be in their non - chemically altered state , that is they should be in their natural state or their physically altered state . the diet nutritional composition will differ somewhat as to the object of the diet , dog or cat , but generally the meat content is from about 30 to about 60 wt . % of the diet for cats and 10 to about 35 % for dogs , carbohydrates , often times in the form of grains , from about 4 to about 30 wt . %, fats in the range of about 2 to about 10 wt . %, and moisture , from all sources , in the range from about 65 to about 80 wt . %. the quantity of psyllium , generally in the form of fibrous husks or other fibrous , chunky form , is an amount effective to maintain at least essential physical homogeneity of the diet . in this manner , heavier particles are not at the bottom , and lighter particles ( and fluid ), do not rise to the top . generally , from about 0 . 15 , 0 . 20 , 0 . 25 , 0 . 35 or 0 . 5 wt . % of psyllium as measured by the diet is a minimum amount . with respect to a maximum quantity , generally no more than about 4 wt . %, preferably about 3 , 2 . 5 , 2 , 1 . 5 or 1 . 0 wt . % of the diet is psyllium . carbohydrate content includes psyllium . other materials such as minerals , vitamins and the like are also present in the usual quantities to meet the nutritional requirements of the pet , dog or cat , ingesting the diet . examples of meat which can be used in the diet include beef , pork , lamb , fish and the like . examples of carbohydrates include rice , barley , oat , corn , wheat and the like . whole grain is preferred . rice is also preferred . examples of fats include soybean oil , fish oil , chicken fat and the like . [ 0015 ] fig4 shows control product out of inverted can , no psyllium . [ 0016 ] fig5 shows product out of inverted can , 0 . 5 wt . % psyllium . with reference to the figures , fig1 shows the chunky meat product with no psyllium . fluid is at the top as well as rice , the grain employed , particles . [ 0018 ] fig2 shows the improvement with only 0 . 15 wt . % psyllium present . there is less fluid and rice present at the top . fig3 shows the strong positive results when 0 . 5 wt . % psyllium is employed . a homogeneous diet is present . no fluid or rice particles are visibly present at the top . fig4 shows the control diet out of the can while fig5 shows the diet with 0 . 5 wt . % psyllium out of the can . the effect of an appropriate quantity of psyllium is demonstrated visually by these photographs in the figures . the presence of the psyllium in the diet prevents the settling of the grain during the manufacturing process , i . e ., the canning of the wet diet , and promotes the binding of water and meat particles to give a more aesthetically pleasing product . its mechanism of action appears to the increasing of the viscosity of the raw product , for example as measured by a bostwick consistometer , the units expressed as distance traveled in cms / 30sec , the product temperature averaged at 90 + 3 ° f . raw , more viscous products travel less distance and better suspend particles so that they are particularly resistant to forces during the manufacturing process , for example a spinning action during the sealing of the can which can bring about phase separation of the particles ( grain , such as rice ). below are measurements of viscosity showing the decrease in distance traveled ( viscosity increased ) as more psyllium is added . parameter control test 1 test 2 test 3 test 4 test 5 test 6 % psyllium 0 % 0 . 15 % 0 . 3 % 0 . 5 % 0 . 7 % 1 . 0 % 1 . 5 % product 14 14 12 . 7 10 11 . 8 6 . 1 5 . 1 viscosity * amount of meat 47 47 47 47 47 47 47 amount of dry mix 12 . 6 12 . 6 12 . 6 12 . 6 12 . 6 12 . 6 12 . 7 amount of rice 4 4 3 . 9 3 . 7 3 . 5 3 . 3 2 . 9 during a manufacturing process , after the can is filled and sealed , it is turned upside down and is retorted in the same orientation . the product gets cooked during retorting setting the meat and grain to give a solid mass in this inverted position , the denser particles like rice grain that settled down are thus at the top of the can ( right side up ) making the product rather un - appealing when a consumer opens the can . this can be seen in fig1 a non - homogeneous mass with a thick layer of grain at the top as well as the presence of visible free liquid . in the fig1 - 5 and the test runs 1 - 6 showing the viscosity increase for the feline diets were comprised of about 13 wt . % dry mix ( grains , starches , vitamins , fibers , mineral mixes , etc .) 47 wt . % meat and the remainder water . as the amount of psyllium was added , the amount of rice was reduced somewhat . feline diets are the preferred diet .
a pet food composition which comprises a retortable diet having large quantities of moisture in admixture with a sufficient amount of psyllium to provide pet food in an essentially homogeneous mass after manufacturing .