The downfall of the dinosaurs 66 million years ago gave mammals an incredible opening, and they ran for it, rapidly becoming the dominant land vertebrates. Among those to emerge were the earliest carnivorans (members of the order Carnivora), whose living representatives include the cats and closely allied families, such as hyenas and mongooses, as well as dogs and closely allied families, such as bears, weasels, and seals.
Like their huumans, cats and dogs have their own fooding behaviors. When observed closely, you will notice small differences between mutts, pups, masters and nobles. Some research indicate that these differences start right from the food selection step, when the bowl is offered. The whole food selection routine requires organoleptic attributes of the food such as odor, taste, and texture.
It is not difficult to see why there is so much debate about the classification of the species “dog”. Given all of the research performed and published to validate the introduction of carbs and starches into the “dogs” diet, it is rather fallacious. Perhaps our species “dog” ability to process some carbs has always been present, a design for survival instead?
A carnivore is simply any species that eats meat, and this can range from carnivorous plants and insects to what we typically think of when we hear the word carnivore, like tigers or wolves. There are three different categories of carnivores based on the level of meat consumption: hyper-carnivores, meso-carnivores and hypo-carnivores.
Omnivores are the most flexible eaters of the animal kingdom. They eat both plants and meat, and many times what they eat depends on what is available to them. When meat is scarce, many animals will fill their diets with vegetation and vice versa. It is easy to understand why the species “dog” was included in this classification, however, was it not for that fact that the “dog” have no flat molars.