Citrus pulp and orange fiber as dietary fiber sources for dogs

Pacheco, Peterson Dante Gavasso; Baller, Mayara Aline; Péres, Fernando Curi; Ribeiro, Érico de Mello; Putarov, Thaila Cristina; Carciofí, Aulus Cavalieri

doi:10.1016/j.anifeedsci.2021.115123

Cited by 17 publications

(18 citation statements)

References 51 publications

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“…A reduction in starch gelatinization was observed with the increase in guava fibre inclusion. This effect of fibre reducing cooking and starch gelatinization was already shown in the extrusion of diets to dogs (Monti et al, 2016;Pacheco et al, 2021).…”

Section: Chemical Composition Of the Diets And Apparent Digestibility...supporting

confidence: 57%

“…Beet pulp (de Godoy et al, 2013;Pacheco et al, 2021) contains a variable ratio of insoluble: soluble fibre of 1.9−5.3:1. On the other hand, sugarcane fibre is composed by approximately 90% of insoluble and poorly fermentable fibre (Loureiro et al, 2017).…”

Section: Materials Characterizationmentioning

confidence: 99%

“…Fibre can have different effects on the extrusion of dog food (Monti et al, 2016), nutrient digestibility, faecal quality, intestinal microbiota, food preference and gastrointestinal transit time of dogs, depending on the source and its inclusion level (Koppel et al, 2015;Pacheco et al, 2021;Volpe et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

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Guava fibre characterization and effects on digestibility, fermentation products, gastrointestinal transit time and palatability of dry diets for dogs

Monti,

Loureiro,

Pedreira

et al. 2023

Animal Physiology Nutrition

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The use of fruit fibres as a way of reusing industrial waste is attractive and necessary, increasing the efficiency and reducing the environmental impact of the industry. This study characterized guava fibre as a fibrous ingredient and evaluated its effects when included in extruded diets for dogs on nutrient digestibility, faecal traits, fermentation products, gastrointestinal transit time and palatability. Four diets were formulated: CO (control diet, no fibrous ingredients added), GF3 (3% guava fibre), GF6 (6% guava fibre) and GF12 (12% guava fibre). The guava fibre was added to diets in replacement of maize, with small adjustments in the other ingredients to ensure similar contents of protein and fat. The diets were fed to 24 adult Beagle dogs (6 per diet) during 15 days for adaptation followed by 15 days for assessment of digestibility, fermentation end products and gastrointestinal transit time. The palatability of G6 and G12 treatments was evaluated against the CO by the two‐pan test. Results were compared by analysis of variance and polynomial contrasts according to the guava fibre inclusion level (p < 0.05). The addition of guava fibre did not change nutrient intake except for the increase on dietary fibre (p < 0.001). Fibre inclusion resulted in a quadratic reduction in total tract apparent digestibility for dry matter, organic matter, crude protein and crude energy (p < 0.001), and on the metabolizable energy content of the foods (p < 0.001). Guava fibre addition did not change the faecal concentration of ammonia, lactic acid, faecal pH and branched chain fatty acids but it decreased acetic and propionic acids concentration (p < 0.01). The inclusion of 12% guava fibre did result in a faster transit time (p = 0.046) compared to the control diet. Guava fibre can be characterized as a novel insoluble non‐fermentable fibre source that could be safely used in levels up to 12% in canine extruded diets.

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Section: Chemical Composition Of the Diets And Apparent Digestibility...supporting

confidence: 57%

Section: Materials Characterizationmentioning

confidence: 99%

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Guava fibre characterization and effects on digestibility, fermentation products, gastrointestinal transit time and palatability of dry diets for dogs

Monti,

Loureiro,

Pedreira

et al. 2023

Animal Physiology Nutrition

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“…Los RAI son considerados una buena fuente de fibra, por ejemplo, algunos contienen más del 50%, tales como la cáscara de aguacate con 96.85 g/100 g de la cual 7.46% corresponde a fibra soluble y 89.39% de fibra insoluble [14]. Además, el bagazo de caña de azúcar con 80.7 g/100 g [15], bagazo de acerola con 77 g/100 g [16], cáscara de papa con 76.4 g/100 g [17] y bagazo de naranja con 51.68 g/100 g (44.29 % soluble y 7.39% insoluble) [18]. Particularmente, el bagazo de manzana, bagazo de pepino, bagazo de durazno y bagazo de pimiento rojo contienen cantidades significativas de fibra, con alrededor de 25.28, 22.48, 22.23 y 19.95 g/100 g, respectivamente, lo cual los hace atractivos como fuente para obtención de fibra.…”

Section: Carbohidratosunclassified

Residuos agroindustriales como fuente de nutrientes y compuestos fenólicos

et al. 2023

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El presente trabajo describe los nutrientes y compuestos fenólicos contenidos en diversos residuos agroindustriales (RAI). Los RAI pueden derivar en problemas que comprometen la alimentación y salud de las poblaciones más vulnerables si no son aprovechados adecuadamente. Por ello es importante crear alternativas que contribuyan a contrarrestar el problema, desde la producción de alimentos hasta la mesa del consumidor. Los RAI de frutas, verduras, cereales y oleaginosas contienen nutrientes y compuestos fenólicos que pueden ser benéficos a la salud debido a sus efectos antioxidantes, antiinflamatorios, antidiabéticos, entre otros. Los RAI podrían también ser aplicados en el desarrollo de alimentos, debido a sus características tecnofuncionales como la capacidad de actuar como agentes gelificantes, emulsificantes, estabilizantes y espesantes. De acuerdo con lo anterior, el empleo de RAI para un segundo uso es prometedor, sin embargo, aún quedan algunos retos por resolver, tales como el escalamiento y la optimización de su extracción.

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“…Although studies already have demonstrated the physiological effects of fibre sources, such as beet pulp, cellulose, soy hulls and fruit pomaces on the gastrointestinal functionality of dogs (de Brito et al, 2021; Donadelli & Aldrich, 2019; Donadelli et al, 2021; Pacheco et al, 2021; Panasevich et al, 2015; Sabchuk et al, 2017; Souza et al, 2021; Volpe et al, 2021), only one study (Souza et al, 2021) evaluated the effects of CA in this species. The study of Souza et al (2021) demonstrated that CA is fermentable in the gut, altering the production of fermentative metabolites and changing the gut microbiota of dogs.…”

Section: Introductionmentioning

confidence: 99%

Fine cassava fibre utilization as a dietary fibre source for dogs: Effects on kibble characteristics, diet digestibility and palatability, faecal metabolites and microbiota

Souza

Bastos

Kaelle

et al. 2023

Animal Physiology Nutrition

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The objective was to evaluate through three experiments the effects of a fine cassava fibre (CA: 106 μm) on kibble characteristics, coefficients of total tract apparent digestibility (CTTAD) of macronutrients, diet palatability and faecal metabolites and microbiota of dogs. Dietary treatments consisted of a control diet (CO), without an added fibre source and with 4.3% total dietary fibre (TDF), and a diet with 9.6% CA (106 μm), with 8.4% TDF. Experiment I evaluated the physical characteristics of the kibbles. The palatability test was evaluated in experiment II, which compared the diets CO versus CA. In experiment III, 12 adult dogs were randomly assigned to one of the two dietary treatments for 15 days, totalling six replicates/treatment, to assess the CTTAD of macronutrients; faecal characteristics, faecal metabolites and microbiota. The expansion index, kibble size and friability of diets with CA were higher than the CO (p < 0.05). Additionally, the CA diet presented higher palatability than the CO (p < 0.05) but did not affect CTTAD except for those of fibre (p > 0.05). Moreover, a greater faecal concentration of acetate, butyrate and total short-chain fatty acids (SCFA) and a lower faecal concentration of phenol, indole and isobutyrate were observed in dogs fed the CA diet (p < 0.05). Dogs fed with the CA diet presented a greater bacterial diversity and richness and a greater abundance of genera considered to be beneficial for gut health, such as Blautia, Faecalibacterium and Fusobacterium when compared to the CO group (p < 0.05). The inclusion of 9.6% of a fine CA improves the expansion of kibbles and diet palatability without affecting most of the CTTAD of nutrients. Besides, it improves the production of some SCFA and modulates the faecal microbiota of dogs.

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Citrus pulp and orange fiber as dietary fiber sources for dogs

Cited by 17 publications

References 51 publications

Guava fibre characterization and effects on digestibility, fermentation products, gastrointestinal transit time and palatability of dry diets for dogs

Guava fibre characterization and effects on digestibility, fermentation products, gastrointestinal transit time and palatability of dry diets for dogs

Residuos agroindustriales como fuente de nutrientes y compuestos fenólicos

Fine cassava fibre utilization as a dietary fibre source for dogs: Effects on kibble characteristics, diet digestibility and palatability, faecal metabolites and microbiota

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