Influence of Fermented Diets on In Vitro Survival Rate of Some Artificially Inoculated Pathogens—A Preliminary Study

Impact of Animal By-Products on Diet Digestibility and Fecal Quality in Beagle Dogs

In animal feeds and pet food, meat industry rendered by-products as a source of high-quality protein are commonly used. Among all rendered protein sources, poultry carcasses and neck meal are frequently used as ingredients in commercial pet foods due to their agreeable fatty acid and amino acid profiles, and they have no impact on the palatability of the diet. Nonetheless, it is unclear how poultry by-product meal affects companion animals regarding diet digestibility and fecal quality. This study either aimed to provide information on poultry by-product meal, including coarsely, finely, or very finely ground varieties, regarding their nutrient digestibility and characteristics of feces in dogs. One type of animal by-product meal was used in the three aforementioned particle sizes. Beagle dogs (n = 6; body weight, 16.6 kg ± 2.03) participated in a crossover experiment design. Each trial consisted of a five day adaptation period to the diet, and five days of fecal samples were collected and measured for individual apparent nutritional digestibility and fecal scores. The animal by-product supplementation in the diet of dogs was well accepted, with an acceptable percentage of apparent nutrient digestibility. Different particle sizes had no significant effect on the organic matter, crude protein, and crude fat digestibility as well as the fecal fatty acid concentrations. In addition, feces remained firm and well-formed and increased fecal dry matter. This indicates that poultry by-products should be taken into account as a potential dietary protein source in dog food.

Effects of poultry by-products inclusion in dry food on nutrient digestibility and fecal quality in Beagle dogs

Animal by-product meals show large variability in diet digestibility. This study aimed to provide information on including bone protein meal (BPM) or feather meal (FM) in extruded dog diets with regard to digestibility and fecal characteristics in two trials. In the first trial, compared to the control (BPM0), 6, 12, and 24% of the basic diets were replaced by BPM (BPM6, BPM12, and BPM24, respectively). In the second trial, in comparison to the control (FM0), 5, 10, and 20% of the basic diets were replaced by FM (FM5, FM10, and FM20, respectively). In both trials, six Beagle dogs (BW 17.3±2.14 and 18.1±2.04 kg for trials 1 and 2, respectively) participated in a crossover experiment design. Five days were used as wash-out before each experimental period for each trial. The fecal consistency scores were based on a 5-point scale (1 = very hard, 2 = solid, well formed “optimum”, and 5 = watery diarrhea). In the first trial, results showed that the apparent digestibility of dry matter, crude protein, and crude fat was significantly lower for dogs fed BPM6 compared to those fed BPM24. There was a lower number of dogs with a fecal consistency score value > 2 (16.7%) among those fed BPM6 (median = 2, Interquartile range (IQR) = 0) compared to those fed BPM24 (83.3%). The fecal dry matter content was significantly (p < 0.05) the highest (39.4%±2.15) for dogs fed BPM6. In the second trial, the data revealed that dogs fed FM0 had significantly (p < 0.05) the highest organic matter digestibility (87.2%±1.05), while dogs fed FM20 had significantly (p < 0.05) the lowest crude fat digestibility (95.0%±0.95). Inclusion of FM at 10% or 20% in the diet decreased fecal dry matter significantly (29.0%±2.10 and 27.9%±2.46, respectively) compared to those animals offered FM0 (31.1%±2.56). Among those dogs fed FM0 and FM5, there was a lower significant number of dogs with a fecal score value > 2 (16.7% and 16.7%, respectively; p < 0.05). While the fecal score was significantly a higher (median = 4, IQR = 0) for dogs fed FM20. Including FM at any level in the diet resulted in significantly higher levels of iso-butyric and iso-valeric acids compared to FM0. These findings in both trials suggest that apparent crude protein digestibility was not affected when diets containing BPM up to 24% and FM up to 20% were offered, but fecal quality was reduced.

Effect of dietary β-Mannanase addition on performance, pododermatitis, and intestinal morphology as well as digesta Clostridium perfringens in broiler chickens: a pilot study

This preliminary study was conducted to evaluate the effects of β-mannanase in diets of broilers on performance, pododermatitis, intestinal morphology, and digesta Clostridium perfringens counts. A total of 264 broilers (Ross 308) were randomly allotted to four treatments. A wheat-soybean based diet (CO) was supplemented with either 0.15 g xylanase/kg (XY), 0.15 g xylanase/kg + 110 mL β-mannanase/ton (MA1) or 0.15 g xylanase/kg + 220 mL β-mannanase/ton (MA2). At the end of the experiment, only significant differences in body weight were noted between groups fed MA1 and MA2 diets (2501 g vs 2641 g, respectively). Birds fed MA1 had significantly the lowest pododermatitis scores (2.26) compared to other groups. Ileal villus height measurements revealed that birds fed CO and MA2 diets had significantly higher values (1614 and 1651 µm, respectively) than those fed the MA1 diet (1489 µm). The positive percent of Clostridium perfringens in intestinal digesta at d 36 was significantly the highest in the XY group. Overall, although not improving performance, supplementing the diet with β-mannanase (110 mL/ton) contributed positively to foot pad health.

Fermentation Characteristics of Rye and Sorghum Depending on Water:Feed Ratio

This study was conducted to determine the fermentation characteristics of rye or sorghum mixed with different ratios of water (25%, 37.5%, 50%, 62.5%, and 75% in dry matter (DM)), incubated up to 48 h. The pH of the fermented rye at a DM content of 25% after 24 h had the lowest values (3.57) compared to that at a DM content of 75% (6.42). In fermented sorghum, pH values were lower than 4 already after incubation at 25% DM for 12 h (3.93) in comparison to that at DM content 75% (6.51). The L-lactic acid concentration in the fermented rye with 25% DM content after 24 h was significantly the highest (18.7 g/kg DM), as was that of sorghum with 25% DM content after 24 h (22.2 g/kg DM). Moreover, the acetic acid level in the fermented rye with 25% DM content after 24 h was significantly the highest (3.02 g/kg DM) compared to the other DM contents of fermented rye. Also, in fermented sorghum (25% DM), the acetic acid content was significantly the greatest (1.49 g/kg DM) in comparison to the other DM contents of fermented sorghum. Overall, fermented rye and sorghum containing 25 or 37.5% DM for 24 h and 12 h for rye and sorghum, respectively are sufficient for fermentation to be optimized based on the values of pH and lactic acid content, except for acetic acid content, which may negatively affect the palatability in animals.

Nutrient Digestibility and Fecal Quality in Beagle Dogs Fed Meat and Bone Meal Added to Dry Food

Meat and bone meal (MBM) is one animal by-product used in pets. This study purposed to provide information on MBM including either coarsely (MBMc) or finely (MBMf) ground with regard to diet digestibility and fecal characteristics in dogs. Three different levels of MBM (6%, 12% and 24%) of each grinding form (MBM6, MBM12 and MBM24) were added to a basic diet. Six Beagle dogs (body weight 16.7 kg ± 0.42) participated in a Latin Square experiment. Each trial began with the animals adapting to the food for a five-day period, followed by five days of fecal collection. The feed particle size had no effect on the apparent digestibility of organic matter, crude protein and crude fat. The fecal score was significantly affected by the particle size × level interaction among treatments (p < 0.0001). It was noted that the different particle sizes or levels of MBM as main effects had no significant effect on the fecal fatty acid concentrations. These findings suggest that using coarse or fine grinding even including MBM up to 24% in dog diets does not affect the apparent digestibility of protein nor fecal quality negatively in our experimental study.

Effects of increasing dietary rye levels on physicochemical characteristics of digesta and its impact on stomach emptying as well as the formation of 'doughballs' in stomachs of young pigs

Despite quite similar contents of starch and crude fibre of wheat and rye, the unique non-starch-polysaccharide fraction of rye (e.g. high levels of arabinoxylans and fructans) might have an impact on physicochemical properties of the digesta in pigs. Forty pigs (age: 46.8 ± 5.28 days; bodyweight: 16.1 ± 4.13 kg) were divided into four treatment groups. During four weeks, the pigs received diets consisting of wheat and/or rye, barley, soy, potato protein and a mineral supplement. The sum of wheat and rye was 69% in all diets, whereby the compound feed of each group was characterized by a different ratio (%) of wheat/rye (69/0; 46/23; 23/46; 0/69, respectively). In the stomach, 'doughballs' occurred more frequently with increasing dietary rye levels (9/10; 69% rye). With higher DM content and extract-viscosity of gastric digesta, the stomach emptying tended to be retarded in rye groups. Compared to the control group (69% wheat), maximum dietary rye levels (69%) resulted in significantly higher concentrations of lactic acid in digesta of the stomach and small intestine. With increasing lactic acid concentrations, the pH tended to be lower in small intestinal digesta. With an intensified formation of lactic acid, effects against Gram-negative bacteria, for example Salmonella, can be expected. Moreover, because of higher viscosity and the retarded stomach emptying, there could be advantages of including rye in compound feeds when a longer lasting satiety is intended, for example when feeding pregnant sows (regularly fed restrictively).