A process for preparing a food composition by mixing a nutritive base with at least one long chain polyunsaturated fatty acid cooking the resulting mixture at a temperature not less than about 50° C. adding to the food composition at least one oxidatively protected long chain polyunsaturated fatty acid and packaging the resulting composition in an oxygen depleted environment within a sealed container to provide the food product that exhibits (1) acceptable palatability to an animal and (2) a shelf-life of at least about 6 months when stored at ambient temperature without opening the container.
