Summary The effects of resistant starch (RS) intake on nutrient digestibility, microbial fermentation products, faecal IgA, faecal pH, and histological features of the intestinal mucosa of old dogs were evaluated. The same formulation was extruded in two different conditions: one to obtain elevated starch cooking degree with low RS content (0.21%) and the other lower starch cooking with high RS content (1.46%). Eight geriatric Beagles (11.5 ± 0.38 years old) were fed each diet for 61 days in a crossover design. Food intake, nutrient digestibility, fermentation products, faecal pH, and faecal IgA were examined via variance analysis. Histological results of intestinal biopsies were assessed via Wilcoxon test for paired data. The morphometric characteristics of large intestine crypts were evaluated via paired t tests (p < .05). Protein, fat, and energy digestibilities were higher for the low‐RS diet (p < .05). Dogs receiving the high‐RS diet had lower faecal pH and higher values for propionate, butyrate, total volatile fatty acids, and lactate (p < .05). No differences between diets were found in the histological parameters of the gut mucosa, and only a tendency for deeper crypts in the descending colon was observed for dogs fed the high‐RS diet (p = .083). The intake of a corn‐based kibble diet manufactured with coarse ground raw material and low starch gelatinization to obtain 1.4% of RS affected microbial fermentation products and faecal pH and tended to increase crypt depth in the descending colon of old dogs.

PALAVRAS CHAVES ADICIONAISIntegração agricultura-pecuária. Milho. Plantio direto. Forrageiras. ADDITIONAL KEYWORDSAgriculture-pasture integration. No tillage systems. Forage. RESUMOEm regiões caracterizadas com temperaturas altas e ocorrência de chuvas em grande intensidade no verão, porém com inverno seco, as maiores limitações para a sustentabilidade do plantio direto são a baixa produção de palha no período de outono-primavera, aliada a rápida decomposição durante a estação das chuvas. Para tentar solucionar o problema, o cultivo consorciado de culturas produtoras de grãos com espécies forrageiras tem apresentado resultados promissores, dando sustentabilidade ao plantio direto, podendo fornecer forragem no período de maior escassez nas regiões caracterizadas com inverno seco. Contudo, por ser uma tecnologia recente, há necessidade de estudos nas várias áreas abrangidas por esse sistema de produção. Em função do exposto, o projeto de pesquisa teve o seguinte objetivo: 1) avaliar a produção da cultura de milho em diferentes épocas de consorciação com Brachiaria brizantha e Panicum maximum em plantio direto, e 2) o desempenho das forrageiras consorciadas em diferentes épocas e a resposta à adubação nitrogenada aplicada após a colheita do milho, quanto à produtividade de massa e qualidade bromatológica. O experimento foi instalado na Fazenda Experimental Lageado, da Faculdade de Ciências Agronômicas -Campus de Botucatu, em Nitossolo Vermelho Estruturado. O delineamento experimental foi o de blocos casualizados, com quatro repetições. Os tratamentos foram compostos por quatro sistemas de cultivo do milho: 1) cultivo do milho solteiro; 2) cultivo do milho com Brachiaria brizantha cv. Marandu, consorciada na semeadura; 3) cultivo do milho com Brachiaria brizantha cv. Marandu consorciada na adubação de cobertura; 4) cultivo do milho com Panicum maximum cv. Mombaça consorciado na semeadura e 5) cultivo do milho com Panicum maximum cv. Mombaça consorciado na adubação de cobertura. Após a colheita do milho, foi aplicado nitrato de amônio em cobertura nas quantidades equivalentes em nitrogênio (N) nas doses de 0, 30, 60 e 120 kg ha -1 , determinando a produtividade de massa das forrageiras e a qualidade bromatológica. O cultivo simultâneo de milho com P. maximum cv. Mombaça na semeadura compromete a produtividade de grãos. Quando semeada em consórcio, a B. brizantha apresenta redução no teor de fibra e maior teor de NDT com o decorrer do período de outono-inverno. Tendo em vista os benefícios do cultivo consorciado visando à utilização em sistemas de produção

Fiber is currently used in dog food formulations due to its nutritional properties. However, few studies have evaluated the influence of fiber on the extrusion traits and kibble formation. The present study evaluated the effect of fiber type and particle size on extrusion processing parameters and kibble macrostructure of dog foods. In treatment 1, guava fiber was added to a control formula (CO) at different inclusion levels: 3% (GF3), 6% (GF6), and 12% (GF12). In treatment 2, two fiber types (sugarcane and wheat bran) and two fiber particle sizes were compared to a control (CO) product. Foods were manufactured using a single screw extruder. Each food was processed on two separate days and samples were collected four times per run, for a total of eight replications per diet. The processing conditions were not changed for any treatment. Data were analyzed via analysis of variance, and compared by polynomial contrasts for treatment 1, and by defined orthogonal contrasts for treatment 2 (P < 0.05). Guava fiber inclusion resulted in a linear increase in temperature, pressure, and specific mechanical energy (SME) input (P < 0.001) during extrusion, whereas starch cooking (assessed by the amyloglucosidase method) and radial expansion decreased linearly (P < 0.001). Kibble density and cutting force increased linearly (P < 0.001) with guava fiber inclusion. In treatment 2, fiber addition also increased SME (P < 0.001) and decreased radial expansion (P = 0.008). However the latter was compensated by an increase in longitudinal expansion in the case of sugarcane fiber, resulting in no change in kibble density. Cutting force was higher (P < 0.001) for fiber supplemented foods, similar to treatment 1, but sugarcane fiber had a higher impact on hardness than wheat bran (P < 0.001). The finely ground fibers led to higher starch gelatinization (P < 0.05) and kibbles with lower piece density (P = 0.018). To summarize, insoluble fibers such as guava fiber, sugarcane and wheat bran at high inclusion rate increase the electric energy required to extrude, may reduce starch cooking and result in the production of less expanded, denser and harder kibbles. However, kibble characteristics are also significant impacted by fiber type and particle size.

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The aim of this study was to evaluate the effects of specific thermal energy (STE) application at the extrusion preconditioning stage on the processing parameters, starch gelatinization, kibble macrostructure, nutrient digestibility, feces characteristics, and palatability of a dog food formulation. Two experiments were conducted, and both used the same dog food recipe. In the first experiment, six amounts of STE were applied by changing steam infusion in the preconditioner to obtain the following discharge mass temperatures: 45°C, 55°C, 65°C, 75°C, 85°C, and 95°C. After evaluating the processing and kibble characteristics, the diets were fed to 36 dogs (six dogs per diet), and nutrient digestibility was determined by total feces collection. Palatability comparisons were carried out with 36 dogs using the two-pan method. Results were analyzed by analysis of variance (ANOVA), and means evaluated by polynomial contrasts according to the STE application (P < 0.05). In the second experiment, three treatments were produced. The extruder was operated with preconditioner mass temperature of 45°C, and the amperage documented. On the sequence, the preconditioner mass temperature was increased to 95°C, and the reduction on amperage was recorded. The extruder feed rate was them increased until a motor amperage equivalent to that of treatment 45°C was observed but keeping constant preconditioner mass temperature at 95°C. Processing and kibble characteristics were evaluated. Results were analyzed by ANOVA with means separated by Tukey's test (P < 0.05). In experiment one, a quadratic reduction of specific mechanical energy (SME) implementation with increasing STE was verified (P = 0.004), with a linear increase in total specific energy application to mass (P < 0.001). Regarding the relationship of starch gelatinization with increasing STE, a quadratic increase after preconditioning and a linear increase in kibbles after drying were verified (P < 0.001). Kibble expansion increased (bulk density, expansion rate, specific length), and hardness decreased with increasing STE (P < 0.001). Apparent nutrient digestibility and food palatability did not change according to STE application. Feces dry matter increased (P = 0.003), but pH and fermentation product content did not change. In experiment two, increasing STE was able to substantially elevate the mass production of the extrusion system while keeping the