1
|
Galli GM, Andretta I, Martinez N, Wernick B, Shastak Y, Gordillo A, Gobi J. Stability of vitamin A at critical points in pet-feed manufacturing and during premix storage. Front Vet Sci 2024; 11:1309754. [PMID: 38500607 PMCID: PMC10944966 DOI: 10.3389/fvets.2024.1309754] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2023] [Accepted: 02/21/2024] [Indexed: 03/20/2024] Open
Abstract
The objective of this research was to assess and quantify the potential vitamin A losses that occur during the manufacturing of pet feed and premix, as well as during their extended storage periods. This trial was conducted at a commercial feeder mill that utilized a standard commercial dog feed along with a corresponding vitamin-mineral premix. The calculated amount of vitamin A supplemented in the feed, in addition to the endogenous vitamins present in the ingredients, was adjusted to 18,000 IU/kg of feed. Five 500 g feed samples were collected at each of the predefined critical points throughout the manufacturing process (after mixing, milling, preconditioner, and extrusion/drying processes) to verify the stability of vitamin A during feed production. Additionally, various samples were collected at regular intervals of 30, 60, 90, 120, and 180 days during the storage of the premix to assess the stability of vitamin A. Vitamin A analyses in the samples were performed using high-performance liquid chromatography. The variables were assessed for normality using the Shapiro-Wilk test, followed by analysis of variance (ANOVA) and Tukey's test to compare the differences between the manufacturing process and premix shelf life. The statistical significance was set at 95%. The vitamin losses during the pre-conditioning process were 26%, and during the extrusion-drying processes, the losses were 34% when compared to the initial analyzed value. However, no differences were observed in other processes. There were no significant differences observed in recovered vitamin levels in the premix during its shelf-life (p = 0.484). The study indicated that the primary vitamin A losses in pet feed manufacturing processes occur during the pre-conditioning and drying/extrusion steps. However, it is worth noting that no significant losses of vitamin A were found during the premix storage phase.
Collapse
Affiliation(s)
- Gabriela Miotto Galli
- Department of Animal Science, Universidade Federal do Rio Grande do Sul-UFRGS, Porto Alegre, Brazil
| | - Ines Andretta
- Department of Animal Science, Universidade Federal do Rio Grande do Sul-UFRGS, Porto Alegre, Brazil
| | - Nicolas Martinez
- BASF Corp., Nutrition and Health Division, Raleigh, NJ, United States
| | - Bruno Wernick
- BASF S.A., Nutrition and Health Division, São Paulo, Brazil
| | - Yauheni Shastak
- BASF SE, Nutrition and Health Division, Ludwigshafen am Rhein, Germany
| | - Alvaro Gordillo
- BASF Espanola S.L., Nutrition and Health Division, Barcelona, Spain
| | | |
Collapse
|
2
|
Jeong H, Youn MY, Yoon S, Hong SJ, Jo SM, Kim KS, Jeong EJ, Kim HW, Shin EC. Evaluation of the Chemosensoric Properties of Commercially Available Dog Foods Using Electronic Sensors and GC-MS/O Analysis. Molecules 2023; 28:5509. [PMID: 37513381 PMCID: PMC10384845 DOI: 10.3390/molecules28145509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2023] [Revised: 07/07/2023] [Accepted: 07/18/2023] [Indexed: 07/30/2023] Open
Abstract
Pet owners think of their animals as part of their family, which further promotes the growth of the pet food market, encouraging pet owners to select nutritious, palatable, and high-quality foods for pets. Therefore, the evaluation of taste and volatile compounds in pet foods is essential to improve palatability. In this study, the sensory characteristics of taste and odor compounds in 10 commercially available dry dog foods were investigated using electronic tongue (E-tongue), electronic nose (E-nose), gas chromatography-mass spectrometry (GC-MS), and gas chromatography-olfactometry (GC-O). Dry dog foods were separated based on the sensory properties of taste and volatile compounds through the multivariate analysis of integrated results of the E-tongue and E-nose. A total of 67 odor active compounds were detected through GC-MS and GC-O, and octanal, nonanal, 2-pentyl furan, heptanal, and benzaldehyde were identified as key odor compounds which may have positive effects on food intake. The multivariate analysis was used to classify samples based on key odor compounds. Volatile compounds responsible for aroma properties of samples were evaluated using GC-O and multivariate analysis in this present study for the first time. These results are expected to provide fundamental data for sensory evaluation in producing new dog foods with improved palatability.
Collapse
Affiliation(s)
- Hyangyeon Jeong
- Department of GreenBio Science, Gyeongsang National University, Jinju 52725, Republic of Korea
| | - Moon Yeon Youn
- Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52725, Republic of Korea
| | - Sojeong Yoon
- Department of GreenBio Science, Gyeongsang National University, Jinju 52725, Republic of Korea
| | - Seong Jun Hong
- Department of GreenBio Science, Gyeongsang National University, Jinju 52725, Republic of Korea
| | - Seong Min Jo
- Department of GreenBio Science, Gyeongsang National University, Jinju 52725, Republic of Korea
| | - Kyeong Soo Kim
- Department of Pharmaceutical Engineering, Gyeongsang National University, Jinju 52725, Republic of Korea
| | - Eun Ju Jeong
- Department of Plant & Biomaterials Science, Gyeongsang National University, Jinju 52725, Republic of Korea
| | - Hyun-Wook Kim
- Department of Animal Science & Biotechnology, Gyeongsang National University, Jinju 52725, Republic of Korea
| | - Eui-Cheol Shin
- Department of GreenBio Science, Gyeongsang National University, Jinju 52725, Republic of Korea
- Agri-Food Bio Convergence Institute, Gyeongsang National University, Jinju 52725, Republic of Korea
- Division of Food Science and Technology, Gyeongsang National University, Jinju 52725, Republic of Korea
| |
Collapse
|
3
|
Montegiove N, Leonardi L, Cesaretti A, Pellegrino RM, Pellegrino A, Emiliani C, Calzoni E. Biogenic Amine Content Analysis of Three Chicken-Based Dry Pet Food Formulations. Animals (Basel) 2023; 13:1945. [PMID: 37370455 DOI: 10.3390/ani13121945] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2023] [Revised: 06/02/2023] [Accepted: 06/05/2023] [Indexed: 06/29/2023] Open
Abstract
The pet food market is constantly expanding, and more and more attention is paid to the feeding of pets. Dry foods stand out and are often preferred due to their long shelf life, ease of administration, and low cost. In this context, dry foods are formulated from fresh meats, meat meals, or a mix of the two. These raw materials are often meat not fit for human consumption; they might be subject to contamination and proliferation of microorganisms which, by degrading the organic component, can lead to the formation of undesirable by-products such as biogenic amines. These nitrogenous compounds obtained by decarboxylation of amino acids can therefore be found in high-protein foods, and their ingestion in large quantities can cause intoxication and be harmful. This study aims at analyzing the possible presence of biogenic amines in three different formulations of chicken-based kibbles for pets: one obtained from fresh meat, one from meat meal, and one from a mix of the two. This study is also focused on the presence of free amino acids as they represent the key substrate for decarboxylating enzymes. Mass spectrometry (Q-TOF LC/MS) was used to analyze the presence of biogenic amines and free amino acids. The results show that fresh-meat-based products have a lower content of biogenic amines, and at the same time a higher quantity of free amino acids; on the contrary, meat-meal- and mix-based products have a greater quantity of biogenic amines and a lower concentration of free amino acids, suggesting that there has been a higher microbial proliferation as proved by the total aerobic mesophilic bacteria counts. It is therefore clear that fresh-meat-based kibbles are to be preferred when they are used for preparing dry pet food due to the lowest concentration of biogenic amines.
Collapse
Affiliation(s)
- Nicolò Montegiove
- Department of Chemistry, Biology and Biotechnology, Biochemistry and Molecular Biology Section, University of Perugia, Via del Giochetto, 06126 Perugia, Italy
| | - Leonardo Leonardi
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy
| | - Alessio Cesaretti
- Department of Chemistry, Biology and Biotechnology, Biochemistry and Molecular Biology Section, University of Perugia, Via del Giochetto, 06126 Perugia, Italy
- Centro di Eccellenza sui Materiali Innovativi Nanostrutturati (CEMIN), University of Perugia, Via del Giochetto, 06126 Perugia, Italy
| | - Roberto Maria Pellegrino
- Department of Chemistry, Biology and Biotechnology, Biochemistry and Molecular Biology Section, University of Perugia, Via del Giochetto, 06126 Perugia, Italy
| | | | - Carla Emiliani
- Department of Chemistry, Biology and Biotechnology, Biochemistry and Molecular Biology Section, University of Perugia, Via del Giochetto, 06126 Perugia, Italy
- Centro di Eccellenza sui Materiali Innovativi Nanostrutturati (CEMIN), University of Perugia, Via del Giochetto, 06126 Perugia, Italy
| | - Eleonora Calzoni
- Department of Chemistry, Biology and Biotechnology, Biochemistry and Molecular Biology Section, University of Perugia, Via del Giochetto, 06126 Perugia, Italy
- Centro di Eccellenza sui Materiali Innovativi Nanostrutturati (CEMIN), University of Perugia, Via del Giochetto, 06126 Perugia, Italy
| |
Collapse
|
4
|
Vuori KA, Hemida M, Moore R, Salin S, Rosendahl S, Anturaniemi J, Hielm-Björkman A. The effect of puppyhood and adolescent diet on the incidence of chronic enteropathy in dogs later in life. Sci Rep 2023; 13:1830. [PMID: 36759678 PMCID: PMC9911636 DOI: 10.1038/s41598-023-27866-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2022] [Accepted: 01/09/2023] [Indexed: 02/11/2023] Open
Abstract
Diet has a key role in the homeostasis of the gut microenvironment, influencing the microbiome, the gut barrier, host immunity and gut physiology. Yet, there is little information on the role of early diet in the onset of inflammatory gastrointestinal disorders later in life, especially in dogs. Therefore, the aim of the present cross-sectional, epidemiological study with longitudinal data, was to explore associations of companion dogs' early life diet style and food items with owner-reported chronic enteropathy (CE) incidence in later life. Food frequency questionnaire data from Finnish companion dogs was analyzed using principal component analysis and logistic regression. We found that feeding a non-processed meat-based diet and giving the dog human meal leftovers and table scraps during puppyhood (2-6 months) and adolescence (6-18 months) were protective against CE later in life. Especially raw bones and cartilage as well as leftovers and table scraps during puppyhood and adolescence, and berries during puppyhood were associated with less CE. In contrast, feeding an ultra-processed carbohydrate-based diet, namely dry dog food or "kibble" during puppyhood and adolescence, and rawhides during puppyhood were significant risk factors for CE later in life.
Collapse
Affiliation(s)
- Kristiina A Vuori
- Faculty of Veterinary Medicine, Department of Equine and Small Animal Medicine, University of Helsinki, Helsinki, Finland.
| | - Manal Hemida
- Faculty of Veterinary Medicine, Department of Equine and Small Animal Medicine, University of Helsinki, Helsinki, Finland.,Department of Nutrition and Clinical Nutrition, Faculty of Veterinary Medicine, Beni-Suef University, Beni-Suef, Egypt
| | - Robin Moore
- Faculty of Veterinary Medicine, Department of Equine and Small Animal Medicine, University of Helsinki, Helsinki, Finland
| | - Siru Salin
- Department of Agricultural Sciences, Faculty of Agriculture Forestry, University of Helsinki, Helsinki, Finland
| | - Sarah Rosendahl
- Faculty of Veterinary Medicine, Department of Equine and Small Animal Medicine, University of Helsinki, Helsinki, Finland
| | - Johanna Anturaniemi
- Faculty of Veterinary Medicine, Department of Equine and Small Animal Medicine, University of Helsinki, Helsinki, Finland
| | - Anna Hielm-Björkman
- Faculty of Veterinary Medicine, Department of Equine and Small Animal Medicine, University of Helsinki, Helsinki, Finland
| |
Collapse
|
5
|
Perry EB, Valach AA, Fenton JM, Moore GE. An Assessment of Starch Content and Gelatinization in Traditional and Non-Traditional Dog Food Formulations. Animals (Basel) 2022; 12:ani12233357. [PMID: 36496878 PMCID: PMC9739134 DOI: 10.3390/ani12233357] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Revised: 11/14/2022] [Accepted: 11/16/2022] [Indexed: 12/03/2022] Open
Abstract
Starch gelatinization in pet food may be affected by moisture, retention time, and ingredients used. Starch gelatinization has been associated with changes in digestibility but is not well studied using non-traditional ingredients in canine diets. The objective of this research was to examine differences in starch content and gelatinization associated with changes in ingredient profile (traditional vs. non-traditional) and nutrient content requirements associated with differing life stages. Traditional diets (n = 10) utilizing protein sources including chicken, chicken by-product meal, meat and bone meal and plant-based ingredients including rice, barley, oats, and corn were examined in comparison with non-traditional diets (n = 10) utilizing protein sources including alligator, buffalo, venison, kangaroo, squid, quail, rabbit, and salmon along with plant-based ingredients including tapioca, chickpeas, lentils, potato, and pumpkin. Total starch and gelatinized starch (as percent of total diet) were measured with variation due to ingredient type assessed using Student’s t-test in SAS 9.4. Significance was set at p < 0.05. Total starch (as a percent of diet) was higher in traditional diets compared to non-traditional diets formulated for maintenance (p < 0.0032) or all life stages (p < 0.0128). However, starch gelatinization as a proportion of total starch was lower in traditional diets formulated for maintenance (p < 0.0165) and all life stages (p < 0.0220). Total starch and gelatinized starch had a strong negative correlation (r = −0.78; p < 0.01) in diets utilizing traditional ingredients. These novel data reveal important differences between starch content and gelatinization and may impact selection of various ingredient types by pet food manufacturers.
Collapse
Affiliation(s)
- Erin Beth Perry
- Department of Animal Science, Food and Nutrition, Southern Illinois University, Carbondale, IL 62901, USA
- Correspondence:
| | - Alyssa Ann Valach
- Department of Animal Science, Food and Nutrition, Southern Illinois University, Carbondale, IL 62901, USA
| | - Jesse Marie Fenton
- Department of Animal Science, Food and Nutrition, Southern Illinois University, Carbondale, IL 62901, USA
| | - George E. Moore
- Department of Veterinary Administration, Purdue University, West Lafayette, IN 47907, USA
| |
Collapse
|
6
|
Montegiove N, Calzoni E, Cesaretti A, Pellegrino RM, Emiliani C, Pellegrino A, Leonardi L. The Hard Choice about Dry Pet Food: Comparison of Protein and Lipid Nutritional Qualities and Digestibility of Three Different Chicken-Based Formulations. Animals (Basel) 2022; 12:ani12121538. [PMID: 35739874 PMCID: PMC9219525 DOI: 10.3390/ani12121538] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2022] [Revised: 06/08/2022] [Accepted: 06/10/2022] [Indexed: 12/02/2022] Open
Abstract
Simple Summary The majority of pet food currently on the market is represented by dry food thanks to its practicality and long shelf life. Dry pet food production consists of several processes that can have different effects on nutrient bioavailability and digestibility. The aim of this study was to analyze the nutritional quality of three different chicken-based formulations, consisting of fresh meats, meat meals, or a mix of these two from a protein, lipid, and in vitro digestibility point of view. The results show that the fresh chicken-meat-based formulation appears to be the preferable choice when proteins, lipids, and in vitro digestibility are taken into account. Moreover, the soluble protein content estimated by the Bradford assay is found to correlate well with the total protein content and in vitro digestibility. Abstract Dry pet food, made of fresh meats and especially meat meals, represents one of the main types of complete food available on the market by virtue of its practicality and long shelf life. The kibble production process includes mixed thermal and mechanical treatments that help to improve the palatability and durability of the final product but may have undesirable effects on nutrient bioavailability and digestibility. An analysis of the protein and lipid content of different dry pet food formulations, together with an in vitro digestibility analysis, can reveal which formulation can provide a more nourishing diet for pets. In this study, a quantitative and qualitative analysis was performed on three different formulations of chicken-based dry pet food, consisting of fresh meats, meat meals, or a mix of these two. The soluble protein concentration was determined by the Bradford assay, while the crude protein content was assessed through the Kjeldahl method. Quadrupole time-of-flight liquid chromatography/mass spectrometry (Q-TOF LC/MS) was used to analyze the amino acid (AA) and lipid compositions. Finally, a gastric and small intestinal digestion simulation was used to determine the in vitro digestibility. The results show that dry pet food consisting only of chicken fresh meats has the highest content of soluble protein; it also contains more Essential AAs, Branched-Chain AAs, and Taurine, as well as a greater quantity of monounsaturated and polyunsaturated fatty acids. In addition, its in vitro digestibility was the highest, exceeding 90% of its dry weight, in agreement with the soluble protein content. These findings thus make the fresh-meat-based formulation a preferable choice as dry pet food.
Collapse
Affiliation(s)
- Nicolò Montegiove
- Department of Chemistry, Biology and Biotechnology, Biochemistry and Molecular Biology Section, University of Perugia, Via del Giochetto, 06123 Perugia, Italy; (E.C.); (A.C.); (R.M.P.); (C.E.)
- Correspondence:
| | - Eleonora Calzoni
- Department of Chemistry, Biology and Biotechnology, Biochemistry and Molecular Biology Section, University of Perugia, Via del Giochetto, 06123 Perugia, Italy; (E.C.); (A.C.); (R.M.P.); (C.E.)
| | - Alessio Cesaretti
- Department of Chemistry, Biology and Biotechnology, Biochemistry and Molecular Biology Section, University of Perugia, Via del Giochetto, 06123 Perugia, Italy; (E.C.); (A.C.); (R.M.P.); (C.E.)
- Centro di Eccellenza sui Materiali Innovativi Nanostrutturati (CEMIN), University of Perugia, Via del Giochetto, 06123 Perugia, Italy
| | - Roberto Maria Pellegrino
- Department of Chemistry, Biology and Biotechnology, Biochemistry and Molecular Biology Section, University of Perugia, Via del Giochetto, 06123 Perugia, Italy; (E.C.); (A.C.); (R.M.P.); (C.E.)
| | - Carla Emiliani
- Department of Chemistry, Biology and Biotechnology, Biochemistry and Molecular Biology Section, University of Perugia, Via del Giochetto, 06123 Perugia, Italy; (E.C.); (A.C.); (R.M.P.); (C.E.)
- Centro di Eccellenza sui Materiali Innovativi Nanostrutturati (CEMIN), University of Perugia, Via del Giochetto, 06123 Perugia, Italy
| | | | - Leonardo Leonardi
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy;
| |
Collapse
|
7
|
Ren Y, Quilliam C, Weber LP, Warkentin TD, Tulbek MC, Ai Y. Effects of pulse crop types and extrusion parameters on the physicochemical properties,
in vitro
and
in vivo
starch digestibility of pet foods. Cereal Chem 2022. [DOI: 10.1002/cche.10524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Yikai Ren
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK S7N 5A8 Canada
| | - Chloe Quilliam
- Department of Veterinary Biomedical Sciences University of Saskatchewan Saskatoon SK S7N 5B4 Canada
| | - Lynn P. Weber
- Department of Veterinary Biomedical Sciences University of Saskatchewan Saskatoon SK S7N 5B4 Canada
| | - Thomas D. Warkentin
- Crop Development Centre and Department of Plant Sciences University of Saskatchewan Saskatoon SK S7N 5A8 Canada
| | | | - Yongfeng Ai
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon SK S7N 5A8 Canada
| |
Collapse
|
8
|
Lipid Fraction Properties of Homemade Raw Cat Foods and Selected Commercial Cat Foods. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app112210905] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The purpose of the present study was to characterize lipid fraction extracted from five self-prepared and seven commercial cat foods using gas chromatography (GC) and pressurized differential scanning calorimetry (PDSC) techniques. Self-prepared food recipes were composed using BARFny kalkulator, software dedicated for balancing cat diets, and prepared on the basis of fresh raw meat and offal. Extracted fat fractions were compared qualitatively and quantitatively with literature data for the fat of whole prey items to check the main assumptions of the software used. The fatty acid (FA) composition and distribution were determined using GC. The PDSC method was used for the determination of the oxidative stability of extracted fats. The obtained results indicate that self-prepared cat foods contained a high level of essential fatty acids (EFA) but low oxidative stability, especially for those with significant amounts of polyunsaturated FA. The FA profile and oxidative stability were examined for four dry and three wet commercial cat foods. It was found that their omega-6 to omega-3 ratio was beneficial reaching 5.3:1 to 10.1:1, despite the low amount of EFA. The longer induction time was determined for fats extracted from commercial cat foods than for self-prepared ones, which indicate their higher oxidative stability.
Collapse
|
9
|
Baller MA, Pacheco PDG, Vitta-Takahashi A, Putarov TC, Vasconcellos RS, Carciofi AC. Effects of thermal energy on extrusion characteristics, digestibility and palatability of a dry pet food for cats. J Anim Physiol Anim Nutr (Berl) 2021; 105 Suppl 1:76-90. [PMID: 34622485 DOI: 10.1111/jpn.13606] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2020] [Revised: 04/11/2021] [Accepted: 06/23/2021] [Indexed: 11/30/2022]
Abstract
The influence of specific thermal energy (STE) applications on extruder preconditioner was evaluated in a dry food for cats. In the first study, six STE applications were tested with mass temperatures of 45°C, 55°C, 65°C, 75°C, 85°C and 95°C. The extrusion parameters, starch gelatinization and kibble formation were evaluated. Diets were given to cats to evaluate digestibility, faecal characteristics and palatability. In the second experiment, three treatments were compared: low STE-a preconditioner temperature of 45°C (L STE); high STE-a preconditioner temperature of 95°C (H STE); high STE (preconditioner temperature of 95°C) combined with an increase in the mass flow rate to obtain a motor amperage similar to that of the L STE (H STEflow ). Data were analysed by polynomial contrasts (Experiment 1) or Tukey's test (Experiment 2; p < 0.05). An increase in STE reduced motor amperage, mass pressure and specific mechanical energy (SME) implementation (p < 0.001) and increased total specific energy (TSE) and mass temperature (p < 0.01). The increase in STE induced greater kibble expansion and starch gelatinization (p < 0.001). No changes in apparent nutrient digestibility or faeces characteristics were observed (p > 0.05). Lower STE and starch gelatinization induced higher butyrate and total volatile fatty acid (VFA) contents in faeces (p < 0.01). Cats showed greatest preference for the formulation with the highest STE (p < 0.01). In the second experiment, when the motor amperage was increased in the H STEflow treatment to a value similar to that of the L STE, the mass flow rate increased 40%, and the electric energy consumption remained unchanged (p < 0.001), with gains observed for efficiency and cost. In conclusion, STE application is important for sufficient TSE implementation, enhancing kibble expansion, starch gelatinization, cat preferences for food, extruder productivity and reducing SME application. Foods with lower starch gelatinization lead to increased VFA in faeces, with possible implications for gut health.
Collapse
Affiliation(s)
- Mayara Aline Baller
- College of Agrarian and Veterinarian Sciences (FCAV), São Paulo State University (UNESP), Jaboticabal, Brazil
| | | | - Amanda Vitta-Takahashi
- College of Agrarian and Veterinarian Sciences (FCAV), São Paulo State University (UNESP), Jaboticabal, Brazil
| | - Thaila Cristina Putarov
- College of Agrarian and Veterinarian Sciences (FCAV), São Paulo State University (UNESP), Jaboticabal, Brazil
| | | | - Aulus Cavalieri Carciofi
- College of Agrarian and Veterinarian Sciences (FCAV), São Paulo State University (UNESP), Jaboticabal, Brazil
| |
Collapse
|
10
|
Corsato Alvarenga I, Dainton AN, Aldrich CG. A review: nutrition and process attributes of corn in pet foods. Crit Rev Food Sci Nutr 2021; 62:8567-8576. [PMID: 34078195 DOI: 10.1080/10408398.2021.1931020] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
Corn is one of the largest cereal crops worldwide and plays an important role in the U.S. economy. The pet food market is growing every year, and although corn is well utilized by dogs, some marketing claims have attributed a negative image to this cereal. Thus, the objective of this work was to review the literature regarding corn and its co-products, as well as describe the processing of these ingredients as they pertain to pet foods. Corn is well digested by both dogs and cats and provides nutrients. The processing of corn generates co-products such as corn gluten meal and distillers dried grains with solubles that retain quality protein, and fibrous components that dilute dietary energy. Further, corn has much functionality in extrusion processing. It may yield resistant starch under certain processing conditions, promoting colonic health. Carotenoids in corn may enhance immune support in companion animals if concentrated. Mycotoxin contamination in grains represent a health hazard but are well controlled by safety measures. Genetically modified (GM) corn is still controversial regarding its long-term potential for mutagenicity or carcinogenicity, thus more long-term studies are needed. In conclusion, the negative perception by some in the pet food market may not be warranted in pet foods using corn and its co-products.
Collapse
Affiliation(s)
| | - Amanda N Dainton
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| | - Charles G Aldrich
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, USA
| |
Collapse
|
11
|
Moore R, Anturaniemi J, Velagapudi V, Nandania J, Barrouin-Melo SM, Hielm-Björkman A. Targeted Metabolomics With Ultraperformance Liquid Chromatography-Mass Spectrometry (UPLC-MS) Highlights Metabolic Differences in Healthy and Atopic Staffordshire Bull Terriers Fed Two Different Diets, A Pilot Study. Front Vet Sci 2020; 7:554296. [PMID: 33195525 PMCID: PMC7653775 DOI: 10.3389/fvets.2020.554296] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Accepted: 09/22/2020] [Indexed: 01/09/2023] Open
Abstract
Background: While anecdotal evidence has long claimed that a raw meat-based diet (RMBD) improves the metabolic health of canines, no rigorous scientific study has clarified this issue. Canine atopic dermatitis (CAD) has also been linked to metabolic health, but its relation to diet remains poorly understood. This study investigates whether dietary choice is linked to metabolic health in healthy and CAD-diagnosed canines via targeted serum and urine metabolomic analysis of polar, non-ionic metabolites, as well as whether the underlying CAD condition modulates the response to nutritional intake. Materials and Methods: Serum metabolites of client-owned Staffordshire bull terriers, divided into CAD-diagnosed (n = 14) and healthy (n = 6) cohorts, were studied. Urine metabolites of a subset of the CAD-diagnosed canines (n = 8) were also studied. The canines were split into two cohorts based on diet. The first cohort were fed a commercially available high-fat, moderate-protein, low-carbohydrate RMBD (n = 11, CAD diagnosed n = 8, healthy n = 3). Those in the second cohort were fed a commercially available moderate-fat, moderate-protein, high-carbohydrate kibble diet (KD) (n = 9: CAD diagnosed n = 6, healthy n = 3). The diet intervention period lasted approximately 4.5 months (median 135 days). Statistical analyses of the serum profiles across all dogs (n = 20) and the urine profiles of the CAD-diagnosed subset (n = 8) were performed. Results and Discussion: The KD cohort was found to have higher concentrations of methionine than the RMBD cohort, both in serum (all dogs, p < 0.0001) and in urine (CAD-only cohort, p < 0.0002), as well as cystathionine and 4-pyridoxic acid. Methionine plays important roles in homocysteine metabolism, and elevated levels have been implicated in various pathologies. The CAD (n = 14) cohort dogs showed starker metabolic changes in response to diet regarding these pathways compared to the healthy (n = 6) cohort. However, there was no significant change in CAD severity as a result of either diet. Likely due to the higher meat content of the RMBD, higher concentrations of several carnitines and creatine were found in the RMBD cohort. Citrulline was found in higher concentrations in the KD cohort. Our findings provide insight into the relationship between diet and the serum and urine metabolite profiles of canines. They also suggest that neither diet significantly affected CAD severity.
Collapse
Affiliation(s)
- Robin Moore
- Department of Equine and Small Animal Medicine, Faculty of Veterinary Medicine, University of Helsinki, Helsinki, Finland
| | - Johanna Anturaniemi
- Department of Equine and Small Animal Medicine, Faculty of Veterinary Medicine, University of Helsinki, Helsinki, Finland
| | - Vidya Velagapudi
- Metabolomics Unit, Institute for Molecular Medicine Finland (FIMM), HiLIFE, University of Helsinki, Helsinki, Finland
| | - Jatin Nandania
- Metabolomics Unit, Institute for Molecular Medicine Finland (FIMM), HiLIFE, University of Helsinki, Helsinki, Finland
| | - Stella Maria Barrouin-Melo
- Department of Equine and Small Animal Medicine, Faculty of Veterinary Medicine, University of Helsinki, Helsinki, Finland
- Department of Veterinary Anatomy, Pathology and Clinics, School of Veterinary Medicine and Zootechny, Federal University of Bahia, Salvador, Brazil
| | - Anna Hielm-Björkman
- Department of Equine and Small Animal Medicine, Faculty of Veterinary Medicine, University of Helsinki, Helsinki, Finland
| |
Collapse
|
12
|
At-line Prediction of Gelatinized Starch and Fiber Fractions in Extruded Dry Dog Food Using Different Near-Infrared Spectroscopy Technologies. Animals (Basel) 2020; 10:ani10050862. [PMID: 32429392 PMCID: PMC7278468 DOI: 10.3390/ani10050862] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Revised: 04/30/2020] [Accepted: 05/14/2020] [Indexed: 12/02/2022] Open
Abstract
Simple Summary Starch is a non-fibrous carbohydrate that represents an important percentage of pet food composition. The degree of its gelatinization, due to the cooking process, can be a useful indicator of starch digestibility in the diet. Moreover, fiber fractions are important for animals’ health and nutritional status, so pet food industry is interested in the development of an easy and cost-effective method to measure these parameters. Results of this study revealed the applicability of visible/near-infrared spectroscopy to predict total and gelatinized starch, neutral detergent fiber, acid detergent fiber, and acid detergent lignin in pet food. On the other hand, near-infrared transmittance technology showed a scarce accuracy. The developed prediction models for total and gelatinized starch and fiber fractions using visible/near-infrared spectroscopy could be applied during the manufacturing process to perform quality controls. Abstract This study aimed to assess the feasibility of visible/near-infrared reflectance (Vis-NIR) and near-infrared transmittance (NIT) spectroscopy to predict total and gelatinized starch and fiber fractions in extruded dry dog food. Reference laboratory analyses were performed on 81 samples, and the spectrum of each ground sample was obtained through Vis-NIR and NIT spectrometers. Prediction equations for each instrument were developed by modified partial least squares regressions and validated by cross- (CrV) and external validation (ExV) procedures. All studied traits were better predicted by Vis-NIR than NIT spectroscopy. With Vis-NIR, excellent prediction models were obtained for total starch (residual predictive deviation; RPDCrV = 6.33; RPDExV = 4.43), gelatinized starch (RPDCrV = 4.62; RPDExV = 4.36), neutral detergent fiber (NDF; RPDCrV = 3.93; RPDExV = 4.31), and acid detergent fiber (ADF; RPDCrV = 5.80; RPDExV = 5.67). With NIT, RPDCrV ranged from 1.75 (ADF) to 2.61 (acid detergent lignin, ADL) and RPDExV from 1.71 (ADL) to 2.16 (total starch). In conclusion, results of the present study demonstrated the feasibility of at-line Vis-NIR spectroscopy in predicting total and gelatinized starch, NDF, and ADF, with lower accuracy for ADL, whereas results do not support the applicability of NIT spectroscopy to predict those traits.
Collapse
|
13
|
Baller MA, Pacheco PD, Peres FM, Monti M, Carciofi AC. The effects of in-barrel moisture on extrusion parameters, kibble macrostructure, starch gelatinization, and palatability of a cat food. Anim Feed Sci Technol 2018. [DOI: 10.1016/j.anifeedsci.2018.10.003] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
14
|
Di Santo LG, Braos LB, Kawanami AE, Oliveira JP, Cruz NRN, Mendonça FS, Peixoto MC, Carciofi AC. Feed processing effects on digestibility, palatability, excreta fermentation products and blood parameters in blue-fronted amazon parrots (Amazona aestiva) †. J Anim Physiol Anim Nutr (Berl) 2018; 103:339-353. [PMID: 30390355 DOI: 10.1111/jpn.13011] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2018] [Revised: 09/10/2018] [Accepted: 09/23/2018] [Indexed: 11/27/2022]
Abstract
Captive parrots show a high incidence of obesity and other metabolic disorders due to the consumption of unbalanced diets. Therefore, this study evaluated the digestibility and metabolic effects of transitioning blue-fronted amazons from a high fat diet (sunflower seeds) to processed diets with three degrees of starch gelatinization (SG). The same feed formulation was processed to obtain pelletized feed (PEL) at 27.1% SG; low-cooked extruded feed (EXTL ) at 81.6% SG; and high-cooked extruded feed (EXTH ) at 98.5% SG. Thirty adult parrots were fed sunflower seeds for 90 days, then were distributed in a completely randomized design with 10 repetitions per treatment, and fed one of the three prepared diets for 160 days. Feed palatability, apparent digestibility, excreta concentrations of volatile fatty acids, lactate and ammonia, initial and final radiographic examinations, blood cell counts and glucose, triglycerides, cholesterol, total protein, albumin, aspartate aminotransferase (AST) and uric acid levels were evaluated. The data were analysed by an analysis of variance and compared by Tukey's test (p < 0.05). Sunflower seed was more digestible than processed feeds (p < 0.05). Diet processing interfered with fat and starch digestibility (p < 0.001), being higher in the PEL than in the EXTH and EXTL respectively. Transitioning from sunflower seeds to balanced diets reduced serum glucose, triglycerides, cholesterol and AST (p < 0.05) and increased red blood cell, haemoglobin, lymphocyte, monocyte and leucocyte counts (p < 0.01). Radiographs indicated a decreased hourglass (p = 0.015) and a reduced heart-liver ratio after ingesting the processed feeds (p < 0.05). Feed processing did not affect blood cell counts, serum biochemistry or radiographic examinations. In conclusion, parrots preferred the extruded diet and did not require an extensive SG to properly digest the feed. Consuming the processed diets improved the birds' metabolism and health.
Collapse
Affiliation(s)
- Ludmilla G Di Santo
- School of Agricultural and Veterinarian Sciences, São Paulo State University (Unesp), Jaboticabal, Brazil
| | - Lucas B Braos
- School of Agricultural and Veterinarian Sciences, São Paulo State University (Unesp), Jaboticabal, Brazil
| | - Aline E Kawanami
- School of Agricultural and Veterinarian Sciences, São Paulo State University (Unesp), Jaboticabal, Brazil
| | - Juliana P Oliveira
- School of Agricultural and Veterinarian Sciences, São Paulo State University (Unesp), Jaboticabal, Brazil
| | - Nathan R N Cruz
- School of Agricultural and Veterinarian Sciences, São Paulo State University (Unesp), Jaboticabal, Brazil
| | - Fernanda S Mendonça
- School of Agricultural and Veterinarian Sciences, São Paulo State University (Unesp), Jaboticabal, Brazil
| | - Mayara C Peixoto
- School of Agricultural and Veterinarian Sciences, São Paulo State University (Unesp), Jaboticabal, Brazil
| | - Aulus C Carciofi
- School of Agricultural and Veterinarian Sciences, São Paulo State University (Unesp), Jaboticabal, Brazil
| |
Collapse
|
15
|
Pacheco PD, Putarov TC, Baller MA, Peres FM, Loureiro BA, Carciofi AC. Thermal energy application on extrusion and nutritional characteristics of dog foods. Anim Feed Sci Technol 2018. [DOI: 10.1016/j.anifeedsci.2018.07.003] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
|
16
|
van der Sman RGM. Filler functionality in edible solid foams. Adv Colloid Interface Sci 2016; 231:23-35. [PMID: 27067462 DOI: 10.1016/j.cis.2016.03.003] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/30/2015] [Revised: 03/12/2016] [Accepted: 03/13/2016] [Indexed: 11/16/2022]
Abstract
We review the functionality of particulate ingredients in edible brittle foams, such as expanded starchy snacks. In food science and industry there is not a complete awareness of the full functionality of these filler ingredients, which can be fibers, proteins, starch granules and whole grains. But, we show that much can be learned about that from the field of synthetic polymeric foams with (nano)fillers. For edible brittle foams the enhancement of mechanical strength by filler ingredients is less relevant compared to the additional functionalities such as 1) the promotion of bubble nucleation and 2) cell opening-which are much more relevant for the snack texture. The survey of particulate ingredients added to snack formulations shows that they cannot be viewed as inert fillers, because of their strong hygroscopic properties. Hence, these fillers will compete with starch for water, and that will modify the glass transition and boiling point, which are important factors for snack expansion. Filler properties can be modified via extrusion, but it is better if that processing step is decoupled from the subsequent processing steps as mixing and expansion. Several filler ingredients are also added because of their nutritional value, but can have adverse effect on snack expansion. These adverse effects can be reduced if the increase of nutritional value is decoupled from other filler functionality via compartmentalization using micropellets.
Collapse
Affiliation(s)
- R G M van der Sman
- Agrotechnology and Food Sciences Group, Wageningen University & Research, Netherlands.
| |
Collapse
|
17
|
Koppel K, Gibson M, Alavi S, Aldrich G. The Effects of Cooking Process and Meat Inclusion on Pet Food Flavor and Texture Characteristics. Animals (Basel) 2014; 4:254-71. [PMID: 26480040 PMCID: PMC4494385 DOI: 10.3390/ani4020254] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2014] [Revised: 05/20/2014] [Accepted: 05/20/2014] [Indexed: 11/25/2022] Open
Abstract
Simple Summary The results of this research indicate that processing (baked vs. extruded) plays an important role in determining pet food product texture. In addition, raw ingredients (fresh meat vs. meal-based) did not consistently affect product sensory characteristics. These results may help pet food technologists better understand factors that affect palatability. Abstract The pet food industry is an important portion of the food and feed industries in the US. The objectives of this study were (1) to determine cooking method (baking or extrusion), meat inclusion (0 or 20%), and extrusion thermal to mechanical energy ratios (low, medium, and high) effects on sensory and volatile properties of pet foods, and (2) to determine associations among sensory and volatile characteristics of baked and extruded pet foods. Descriptive sensory analysis and gas chromatography-mass spectrometry were used to analyze the pet food samples. It was found that baked samples were lighter in color (2.0–2.6 baked vs. 3.5–4.3 extruded, color intensity scale 0–15), and had lower levels of attributes that indicated rancidity (i.e., fishy flavor; 0.3–0.6 baked, 0.6–1.5 extruded, scale 0–15), whereas extruded pet foods were more cohesive in mass, more friable, hard, and crisp, but less powdery than baked samples. Fresh meat inclusion tended to decrease bitterness and increase fishy flavor and cohesiveness of pet foods. High thermal to mechanical energy ratio during extrusion resulted in less musty and more porous kibbles. The main volatile compounds included aldehydes, such as hexanal and heptanal, ketones, and alcohols. Extruded samples did not contain methylpyrazine, while baked samples did not contain 2-butyl furan. Future studies should consider evaluating the relationship between sensory results and animal palatability for these types of foods.
Collapse
Affiliation(s)
- Kadri Koppel
- Sensory Analysis Center, Department of Human Nutrition, Kansas State University, 1310 Research Park Drive, Manhattan, KS 66502, USA.
| | - Michael Gibson
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA.
| | - Sajid Alavi
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA.
| | - Greg Aldrich
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA.
| |
Collapse
|