1
|
Vasconcellos RS, Henríquez LBF, Lourenço PDS. Spray-Dried Animal Plasma as a Multifaceted Ingredient in Pet Food. Animals (Basel) 2023; 13:1773. [PMID: 37889645 PMCID: PMC10252101 DOI: 10.3390/ani13111773] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2023] [Revised: 05/20/2023] [Accepted: 05/22/2023] [Indexed: 08/13/2023] Open
Abstract
Plasma is a co-product from pork and beef obtained during the processing of animals for human consumption. The spray-drying process maintains the solubility of spray-dried animal plasma (SDAP) and its nutritional and functional properties, making this ingredient multifunctional in human and animal nutrition. In pet food, SDAP has been used in the production of wet foods (pates and chunks in gravy) as an emulsifying and binding agent, with the potential to replace hydrocolloids partially or totally, which have some negative implications for digestibility, fecal quality, and intestinal inflammation. From a nutritional point of view, SDAP has high digestibility and an amino acid profile compatible with high-quality ingredients, such as powdered eggs. Studies in companion animals, especially in cats, have shown that SDAP is an ingredient with high palatability. Despite the immunomodulatory, anti-inflammatory, prebiotic, and neuroprotective properties demonstrated in some animal models, there are still few publications demonstrating these effects in dogs and cats, which limits its use as a functional ingredient for these species. In this review, the potential use of SDAP in pet food, aspects related to the sustainability of this ingredient, and opportunities for studies in companion animals are discussed.
Collapse
Affiliation(s)
- Ricardo Souza Vasconcellos
- Department of Animal Science, State University of Maringá, Maringá 87020-900, Brazil; (L.B.F.H.); (P.d.S.L.)
| | | | | |
Collapse
|
2
|
Presume MR, Soler RF, Chilenje ME, Sandoval JL, Avila LP, Garner LJ, Mason RP, Altom EK, Starkey CW. Physicochemical Parameters of Raw Pet Food and Dehydrated Pet Treats Developed from Beef Processing Co-Products. Animals (Basel) 2022; 12:ani12030278. [PMID: 35158602 PMCID: PMC8833579 DOI: 10.3390/ani12030278] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 01/21/2022] [Accepted: 01/22/2022] [Indexed: 02/01/2023] Open
Abstract
Pet humanization and premiumization of pet foods have led to significant changes in the co-product market, as pet food companies are looking for more profitable protein sources for their products. Co-products such as beef liver (BL) and beef heart (BH) can be combined to generate restructured pet foods rich in vitamins and nutrients. Sodium alginate and encapsulated calcium lactate (ALGIN) can improve the acceptability of meat pieces by transforming them into a singular shape. The objective of this experiment was to assess the physiochemical parameters of co-products for utilization in raw pet foods and restructured pet treats generated from BL and BH by using ALGIN as a structure-forming agent. Results demonstrated increased cooking loss as ALGIN inclusion decreased, but cooking loss decreased as BL proportions increased (p = 0.0056). Expressible moisture of raw pet food decreased as ALGIN inclusion increased, but more moisture was released from treats when BL proportions increased (p < 0.0001). Increasing ALGIN and BH led to increased water activity of cooked treats (p < 0.0001). Thus, we suggest that BL and BH combinations with ALGIN inclusion produces a viable platform for higher inclusions of co-products in pet treats. Additionally, these ingredients improved the finished product quality characteristics of raw pet foods.
Collapse
Affiliation(s)
- Marc R. Presume
- Department of Poultry Science, Auburn University, Auburn, AL 36849, USA; (M.R.P.); (R.F.S.); (M.E.C.); (J.L.S.); (L.P.A.); (L.J.G.)
| | - Rigo F. Soler
- Department of Poultry Science, Auburn University, Auburn, AL 36849, USA; (M.R.P.); (R.F.S.); (M.E.C.); (J.L.S.); (L.P.A.); (L.J.G.)
| | - Moses E. Chilenje
- Department of Poultry Science, Auburn University, Auburn, AL 36849, USA; (M.R.P.); (R.F.S.); (M.E.C.); (J.L.S.); (L.P.A.); (L.J.G.)
| | - Jorge L. Sandoval
- Department of Poultry Science, Auburn University, Auburn, AL 36849, USA; (M.R.P.); (R.F.S.); (M.E.C.); (J.L.S.); (L.P.A.); (L.J.G.)
| | - Luis P. Avila
- Department of Poultry Science, Auburn University, Auburn, AL 36849, USA; (M.R.P.); (R.F.S.); (M.E.C.); (J.L.S.); (L.P.A.); (L.J.G.)
| | - Laura J. Garner
- Department of Poultry Science, Auburn University, Auburn, AL 36849, USA; (M.R.P.); (R.F.S.); (M.E.C.); (J.L.S.); (L.P.A.); (L.J.G.)
| | - Robert P. Mason
- Animal Nutrition and Health Division, Balchem Corporation, New Hampton, NY 10958, USA; (R.P.M.); (E.K.A.)
| | - Eric K. Altom
- Animal Nutrition and Health Division, Balchem Corporation, New Hampton, NY 10958, USA; (R.P.M.); (E.K.A.)
| | - Charles W. Starkey
- Department of Poultry Science, Auburn University, Auburn, AL 36849, USA; (M.R.P.); (R.F.S.); (M.E.C.); (J.L.S.); (L.P.A.); (L.J.G.)
- Correspondence:
| |
Collapse
|
3
|
Dainton AN, Dogan H, Aldrich CG. The Effects of Select Hydrocolloids on the Processing of Pâté-Style Canned Pet Food. Foods 2021; 10:foods10102506. [PMID: 34681555 PMCID: PMC8535922 DOI: 10.3390/foods10102506] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 10/15/2021] [Accepted: 10/15/2021] [Indexed: 11/16/2022] Open
Abstract
Hydrocolloids are commonly used in canned pet food. However, their functional effects have not been quantified in this food format. The objective was to determine the effects of select hydrocolloids on batter consistency, heat penetration, and texture of canned pet food. Treatments were added to the formula as 1% dextrose (D) and 0.5% guar gum with 0.5% of either dextrose (DG), kappa carrageenan (KCG), locust bean gum (LBG), or xanthan gum (XGG). Data were analyzed as a 1-way ANOVA with batch as a random effect and separated by Fisher's LSD at p < 0.05. Batter consistency (distance traveled in 30 s) thickened with increasing levels of hydrocolloids (thinnest to thickest: 23.63 to 2.75 cm). The D treatment (12.08 min) accumulated greater lethality during the heating cycle compared to all others (average 9.09 min). The KCG treatment (27.00 N) was the firmest and D and DG (average 8.75 N) the softest with LBG and XGG (average 15.59 N) intermediate. Toughness was similar except D (67 N·mm) was less tough than DG (117 N·mm). The D treatment showed the greatest expressible moisture (49.91%), LBG and XGG the lowest (average 16.54%), and DG and KCG intermediate (average 25.26%). Hydrocolloids influenced heat penetration, likely due to differences in batter consistency, and affected finished product texture.
Collapse
|
4
|
Rankovic A, Adolphe JL, Verbrugghe A. Role of carbohydrates in the health of dogs. J Am Vet Med Assoc 2019; 255:546-554. [PMID: 31429654 DOI: 10.2460/javma.255.5.546] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
5
|
Verbrugghe A, Hesta M. Cats and Carbohydrates: The Carnivore Fantasy? Vet Sci 2017; 4:vetsci4040055. [PMID: 29140289 PMCID: PMC5753635 DOI: 10.3390/vetsci4040055] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2017] [Revised: 10/30/2017] [Accepted: 11/08/2017] [Indexed: 01/02/2023] Open
Abstract
The domestic cat’s wild ancestors are obligate carnivores that consume prey containing only minimal amounts of carbohydrates. Evolutionary events adapted the cat’s metabolism and physiology to this diet strictly composed of animal tissues and led to unique digestive and metabolic peculiarities of carbohydrate metabolism. The domestic cat still closely resembles its wild ancestor. Although the carnivore connection of domestic cats is well recognised, little is known about the precise nutrient profile to which the digestive physiology and metabolism of the cat have adapted throughout evolution. Moreover, studies show that domestic cats balance macronutrient intake by selecting low-carbohydrate foods. The fact that cats evolved consuming low-carbohydrate prey has led to speculations that high-carbohydrate diets could be detrimental for a cat’s health. More specifically, it has been suggested that excess carbohydrates could lead to feline obesity and diabetes mellitus. Additionally, the chances for remission of diabetes mellitus are higher in cats that consume a low-carbohydrate diet. This literature review will summarise current carbohydrate knowledge pertaining to digestion, absorption and metabolism of carbohydrates, food selection and macronutrient balancing in healthy, obese and diabetic cats, as well as the role of carbohydrates in prevention and treatment of obesity and diabetes mellitus.
Collapse
Affiliation(s)
- Adronie Verbrugghe
- Department of Clinical Studies, Ontario Veterinary College, University of Guelph, 50 Stone Road E, Guelph N1G 2W1 ON, Canada.
| | - Myriam Hesta
- Laboratory of Animal Nutrition, Faculty of Veterinary Medicine, Ghent University, Heidestraat 19, Merelbeke B-9820, Belgium.
| |
Collapse
|
6
|
Evaluation of an in vitro fibre fermentation method using feline faecal inocula: repeatability and reproducibility. J Nutr Sci 2017. [PMID: 28630702 PMCID: PMC5468747 DOI: 10.1017/jns.2017.22] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
To gain knowledge on the precision of an in vitro method for characterisation of the fermentability of dietary fibres, this study aimed to evaluate the repeatability and reproducibility of such a method. Substrates used were citrus pectin (CP), fructo-oligosaccharides (FOS), guar gum (GG), sugar beet pulp (SBP) and wheat middlings (WM). Each substrate was incubated with faecal inoculum from five cats with three replicates for each substrate–cat combination. Gas production was measured continuously during the 48 h incubation and SCFA and organic matter disappearance (only SBP and WM) were determined after incubation. Four consecutive runs were performed. The within-run variability (repeatability) was generally lower for the more simple and pure substrates (CP, FOS, GG) than for the more complex substrates containing mixtures of fibres (SBP, WM). Replicates showed high variability, in particular for SCFA profiles and parameters of gas production kinetics. The between-run CV (reproducibility) for the measured parameters were, in general, below 10 % for CP, FOS and GG and higher values were obtained for SBP and WM. It is concluded that for precise dietary fibre characterisation, the number of replicates should be multiple and adjusted according to the variability of the parameters of interest and the complexity of fibres. The method yielded reproducible results with some variation in absolute values obtained, which may have an impact on the significance level of the differences among substrates.
Collapse
|
7
|
Abstract
The present study aimed to evaluate the inter-individual variability in fermentation of standard fibrous substrates by faecal inocula from ten healthy adult female cats. Substrates were citrus pectin (CP), fructo-oligosaccharides (FOS), guar gum (GG), sugar beet pulp (SBP) and wheat middlings (WM). Each substrate was incubated with faecal inoculum from each cat. Gas production was measured continuously during the 48 h incubation and SCFA and organic matter disappearance (only SBP and WM) after incubation. Out of ten cats, nine produced faeces on the days of inoculum preparation. The substrates contrasted in terms of fermentation parameters measured. The inter-individual variability was in general lower for the more simple and pure substrates (CP, FOS, GG) than for the more complex substrates containing mixtures of fibres (SBP, WM). Furthermore, for total SCFA and gas produced, inter-individual variability was lower than for proportions of butyrate and of branched-chain fatty acids and for the parameters of gas production kinetics. It is concluded that the variability in in vitro fermentation parameters is associated with the complexity of fibrous substrates. The presented data are instrumental for the calculation of number of faecal donors required for precise in vitro characterisation of the fermentability of dietary fibres. In addition, the number of faecal donors should be adjusted to the specific fermentation parameter(s) of interest.
Collapse
|
8
|
Hendriks WH, Bakker EJ, Bosch G. Letter to the Editor and Rebuttal: Protein and amino acid bioavailability estimates for canine foods. J Anim Sci 2016; 94:3121-3124. [DOI: 10.2527/jas.2016-0569] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- W. H. Hendriks
- Animal Nutrition Group, Wageningen University, Wageningen, the Netherlands Faculty of Veterinary Medicine, Utrecht University, Utrecht, the Netherlands
| | - E. J. Bakker
- Mathematical and Statistical Methods, Wageningen University, Wageningen, the Netherlands
| | - G. Bosch
- Animal Nutrition Group, Wageningen University, Wageningen, the Netherlands
| |
Collapse
|