Feeding the team: Analysis of a Spratt’s dog cake from Antarctica

• Published in: Polar Record
• Main Authors: Fraser-Miller, Sara J., Rooney, Jeremy S., Gordon, Keith C., Bunt, Craig R., Haley, Jill M.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Cambridge University Press (CUP) 2021
• Subjects: Antarctic; Antarc*; Antarctica; Polar Record
• Online Access: https://doi.org/10.1017/s0032247421000103; https://www.cambridge.org/core/services/aop-cambridge-core/content/view/S0032247421000103

Abstract The use of Spratt’s dog cakes is well documented in the diaries and reminiscences of many early Antarctic expedition members. Commercially produced dog food was promoted by the likes of Spratt’s as an advanced form of animal nutrition and would have been of interest to expedition planners who were already concerned with the nutritional requirements of expedition members. An approximately 100-year-old dog cake recovered from Antarctica was compared by chemical analysis and spectroscopic methods with a series of model dog cakes and a commercial dog biscuit to determine the composition and calorific content. The presence of bone fragments within the dog cake was confirmed, whereas starch in the bulk matrix of the sample was consistent with being a mixture of wheat and oat flour, while only minimal fat or oil was present. Calorific content, while insufficient compared to a modern feed for high-performance dogs, would nonetheless have been a valuable addition to the use of dried or frozen whole meat such as seal, fish, or pemmican and contributed additional energy compared to meat alone.