Cat food, as we know it today, has a surprisingly rich and varied history, evolving from informal feeding practices to a sophisticated industry driven by nutritional science. In the 19th and early 20th centuries, cats in London were often fed horse meat by itinerant traders known as Cats' Meat Men or Women. These vendors would travel fixed routes, serving households with their barrows of meat, their approach often heralded by the sound of mewing cats.
This early form of cat feeding highlights a time when the idea of specialized pet food was still in its infancy, particularly for felines.
Early Perceptions and Criticisms
For a long time, cats were widely considered to be self-sufficient hunters, capable of fending for themselves. This perception meant that the development of specialized cat food lagged behind that of dog food. However, this view was not universally accepted. As early as 1837, French writer Mauny de Mornay critiqued this notion, arguing that an ill-fed cat was feeble and sickly, and would hunt less effectively. He suggested that a well-fed cat, on the other hand, would be wide awake and more inclined to chase prey out of instinct and attraction rather than hunger.
Another French writer, Nicolas Jean-Baptiste Boyard, expanded on this idea in 1844. He noted that in the countryside, cats were often left to hunt for their food, but when hungry, they were more likely to raid the pantry than to hunt mice. Boyard emphasized that neglecting to feed a cat made it both useless and potentially harmful, whereas regular, proper feeding would ensure the cat caused no damage and provided valuable service. He further pointed out that cats often hunt for amusement rather than sustenance, stating, "A good cat takes many and eats few."
The Rise of Commercial Cat Food
By the late 19th century, the understanding of feline nutritional needs began to shift, leading to the emergence of commercial cat food. In 1876, Gordon Stables stressed the importance of regular and sufficient food for cats, not only for their health but also to make them more effective vermin-killers. He recommended feeding cats at least twice a day, suggesting a varied diet including oatmeal porridge and milk, or white bread steeped in warm milk for breakfast, and an allowance of flesh for dinner, such as boiled lights or occasional fish.
Stables also offered practical advice, like giving cats a small piece of fresh butter as a gentle laxative and a natural "cat-soap" to encourage self-grooming. He cautioned against too much flesh-meat, especially liver, which could cause diarrhea. The same year, an advertisement for Spratt, a company already known for dog food, promoted their cat food as a healthier alternative to the "unwholesome practice of feeding on boiled horse flesh." Spratt, which started by making dog biscuits, became the first commercial producer of ready-made cat food, marking a significant turning point in feline nutrition.
Modern Formulations and Specialized Diets
The pet food industry continued to evolve, moving towards more scientifically formulated diets. Today, cat food is specifically designed to meet the unique nutritional requirements of cats, which are obligate carnivores. This means they need nutrients found naturally in meat, such as the amino acids taurine and arginine, which are not present in plants. Modern standards, like those set by the Association of American Feed Control Officials (AAFCO), ensure that commercial cat foods meet specific nutritional benchmarks, specifying amounts for every essential nutrient, including taurine.
Commercial cat food is now available in various forms, including dry kibble, wet canned food, and raw diets. Beyond general nutrition, specialized formulations cater to cats with specific health conditions such as chronic kidney disease, obesity, and gastrointestinal disorders. These therapeutic diets adjust protein, fat, and fiber levels to manage symptoms and improve health outcomes. For instance, renal diets are low in protein and phosphorus, while weight control diets often include fiber to promote satiety. The industry continues to balance nutrition, sustainability, and consumer preferences, addressing emerging health concerns related to commercial diets.
