| abstract |
Methods for enhancing the palatability of compositions for consumption by an animal by adding a palatability enhancing amount of at least one methionine compound and optional inactive yeast to the compositions. The methionine compound, and optional yeast, is added to the compositions in an amount of at least about 0.01% by weight of the composition on a dry matter basis, generally in amounts of from about 0.01% to about 1.5% by weight of the composition. The compositions containing methionine compound, and optional yeast, are ingested more frequently and at a higher rate by animals, particularly finicky animals or older animals that tend not eat enough food to maintain their health. |