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Hair colouration in animals is controlled primarily by inherited factors, with a complex set of genes and genetic variants determining phenotypic expression. The colours in the hair shaft are created initially by the melanocyte cells within the hair bulb which produce and secrete two types of melanin into the hair cortex, black eumelanin and brown pheomelanin. Together these two pigments are responsible for creating the considerable diversity of colour seen in hair across the animal kingdom. In the absence of melanins the hair remains translucent, appearing white to the eye. Colour, or absence thereof, can only be imparted on a hair during its ‘anagen’ or growing phase. During the telogen (resting) phase the colour of the hair is relatively constant, notwithstanding effects of environmental influences such as UV in sunlight, or staining agents. A further environmental factor is nutrition. The intensity of black in the hair of both cats and dogs is known to be influenced by the dietary intake of certain amino acids such as phenylalanine (Phe) and tyrosine (Tyr). However the role of nutrition in hair pigmentation is generally poorly understood. This trial investigated the impact of diet on the commonly observed red discolouration of white coat in dogs. Two panels of 13 Swiss White Shepherd dogs were fed diets containing different concentrations of Phe + Tyr (test diet containing 3.02 g/Mcal versus control 4.82 g/Mcal) and copper (test diet containing 8.93 ppm versus control 13.28 ppm) for four months. Coat colouration was assessed via spectrophotometry using the CIE Lab colour space system (International Commission on Illumination). Dogs fed the reduced Phe + Tyr and copper showed significantly less red coat pigmentation (a* parameter) by the end of the feeding study (P

Nutritional components can influence hair coat colouration in white dogs