Digestibility and palatability of isolated porcine protein in dogs

Murakami, Fabiane Yukiko; Lima, Daniele Cristina de; Souza, Camilla Mariane Menezes; Kaele, Gislaine Bill; Oliveira, Simone Gisele de; Félix, Ananda Portella

doi:10.1080/1828051x.2018.1443404

Cited by 8 publications

(6 citation statements)

References 12 publications

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“…The protein digestibility of offal meal was inferior to those described by Murakami et al (2018) of 84.84% and by Kawauchi et al (2014) of 67.5%. The lowest digestibility verified in the HFM, whose value was 27.72%.…”

Section: Journal Of Agricultural Studiescontrasting

confidence: 63%

Composition, Digestibility, and Microbiological Quality of the Animal-Origin Meal

Silva¹,

Souza²,

Gouveia³

et al. 2020

JAS

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There is currently a growing interest of animal nutritionists and farmers in the use of by-products and/or agro-industrial residues in feeds. The purpose is to reduce production costs, since feed represents nearly 70% of the cost of production, as well as to allocate waste properly, minimizing potential environmental impacts. The characteristics of the residues used and their physical and/ or chemical limitations should be known, providing nutritionist with the correct information for the best choice and use of these ingredients for animal nutrition. This study aims to characterize the centesimal and energetic composition, digestibility, and microbiological quality of animal-origin meals in non-ruminant feeds. Samples of animal-origin meals – AOM (n=210), hydrolyzed feather meals (n=70), chicken offal meal (n=70), and pig offal meal (n=70) were evaluated. The following variables were determined: moisture, crude protein, amino acids, ethereal extract, ash content, FAO grain size analysis, and protein digestibility. Peroxide and acidity levels were determined to evaluate the oxidative process. The microbiological quality of AOM evaluated by the presence/absence of Salmonella spp.; the apparent metabolizable energy was verified by the indirect method using prediction equations. The amounts of proteins, minerals, amino acids, and energy differed from those reported in the literature. These results were possibly due to the different operational processes performed in each one of the experiments, as well as the proportions of constituents in the compared raw materials compared. Moreover, we observed that the AOM is within the Brazilian hygienic-sanitary standards.

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Section: Journal Of Agricultural Studiescontrasting

confidence: 63%

Composition, Digestibility, and Microbiological Quality of the Animal-Origin Meal

Silva¹,

Souza²,

Gouveia³

et al. 2020

JAS

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“…According to the criteria established by Murakami et al (2018), due to the small number of repetitions, in this case, RI results are considered significant only above 0.8 of A in relation to B.…”

Section: Dog Weight (Kg)mentioning

confidence: 99%

Nutritional evaluation and palatability of pet biscuits for dogs

Poppi,

Oliveira,

Casetta

et al. 2023

Braz. J. Food Technol.

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The study's aim was to evaluate the microbiological, nutritional, textural quality and palatability of pet biscuits made with the inclusion of three flours. The treatments were chicken viscera flour (CVF), commercial Nile tilapia flour (FF) and mixed fish flours of several species (FVF). For the FVF, only the carcasses (backbones) of Nile tilapia, salmon, tuna and sardines were used, and they were washed, whereas FVF as well as the others were cooked for 60 minutes, then pressed, ground and dehydrated for 24 hours at 60° C. After this period, they were crushed and ground for inclusion in the biscuits. The CVF, FF and FVF flours showed 43.82%, 50.48% and 56.70% of crude protein, respectively. CVF had the highest lipid content (10.01%) and FVF had the highest ash content (23.94%) and FVF had the highest caloric value (338.63 kcal 100 g-1). The inclusion of flours in biscuits did not influence the protein and carbohydrate contents, whose average values were 18.48% and 50.23%. However, they influenced the moisture content, lipids, ash and caloric value. Biscuits with the inclusion of viscera (CVF) had the highest lipid content (5.91%) and those with fish had the highest ash content (5.66% and 5.81%) for FF and FVF. Biscuits with FVF had a lower caloric value (318.47 kcal 100 g-1). The microbiological analysis indicated that the biscuits were considered of good quality to feed dogs. Regarding texture and palatability, there was no significant difference between treatments. The inclusion of fish flour, both FF and FVF, is a viable alternative.

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“…Additionally, the number of animals included in the test is an important consideration when interpreting the results. Although using 20 animals over 2 or 4 days is considered to increase the test resolution ( 36 ), the number of animals used in palatability tests greatly differs in the literature, with studies reporting the use of 8 ( 66 ), 10 ( 67 ), and 16 ( 68 ) animals. In the current study, despite the sample size (12 animals) being defined according to an earlier study that evaluated the dietary supplementation with shrimp hydrolysate ( 37 ), the number of animals used was lower than the generally recommended (20 animals), so some caution should be taken when interpreting the results obtained.…”

Section: Discussionmentioning

confidence: 99%

Protein hydrolysate and oil from fish waste reveal potential as dog food ingredients

Cabrita,

Maia,

Alves

et al. 2024

Front. Vet. Sci.

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The increased fish consumption by the growing human population in the world translates into an increase in fish waste. The reintroduction of these fish by-products into food and feed chains presents economic benefits and contributes to counteracting their negative environmental impact. Under this context, the present study aimed to evaluate the effects of the dietary inclusion of fish hydrolysate and oil obtained from fish waste (experimental diet) in substitution of shrimp hydrolysate and salmon oil (control diet) mainly imported from third countries on palatability, apparent total tract digestibility, fecal characteristics and metabolites, blood fatty acid profile, flatulence, and coat quality of adult dogs. A two-bowl test was performed to evaluate palatability by the pairwise comparison between the two diets. A feeding trial was conducted according to a crossover design with two diets (control and experimental diets), six adult Beagle dogs per diet, and two periods of 6 weeks each. The replacement of shrimp hydrolysate and salmon oil with fish hydrolysate and oil did not affect the first diet approach and taste, as well as the intake ratio. Generally, the digestibility of dry matter, nutrients, and energy was not affected by diet, but the intake of digestible crude protein (CP) and ether extract was higher, respectively, with the control and the experimental diet. The higher intake of eicosapentaenoic acid and docosahexaenoic acid with the experimental diet was reflected in a higher content of these long-chain polyunsaturated fatty acids and the omega-3 index of red blood cells, but it did not affect coat quality. The significantly higher intake of digestible CP with the control diet might have contributed to the higher fecal ammonia-N and valerate concentrations. Daily fecal output and characteristics were similar between diets. Overall, results suggest that fish hydrolysate and oil from the agrifood industry might constitute sustainable functional ingredients for dog feeding while adding value for wild fisheries, aquaculture, and fish farming under a circular economy approach and reducing dependence on imports from third countries with a high carbon footprint.

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Digestibility and palatability of isolated porcine protein in dogs

Cited by 8 publications

References 12 publications

Composition, Digestibility, and Microbiological Quality of the Animal-Origin Meal

Composition, Digestibility, and Microbiological Quality of the Animal-Origin Meal

Nutritional evaluation and palatability of pet biscuits for dogs

Protein hydrolysate and oil from fish waste reveal potential as dog food ingredients

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