Penazzi Livio, Freire Ticiane Giselle Bitencourt, Theodoro Stephanie de Souza, Frias Juliana Lopes, Ala Ugo, Carciofi Aulus Cavalieri, Prola Liviana
Department of Veterinary Sciences, University of Turin, Grugliasco, Italy.
Department of Veterinary Clinic and Surgery, Universidade Estadual Paulista (UNESP), Jaboticabal, São Paulo, Brazil.
Front Vet Sci. 2024 Jun 27;11:1429218. doi: 10.3389/fvets.2024.1429218. eCollection 2024.
Recently, increasing effort has been directed toward environmental sustainability in pet food. The aim of this study was to evaluate the extrusion parameters, nutrient digestibility, fecal characteristics, palatability and insulinemic and glycaemic curves of a complete diet for dogs in which the main carbohydrate source was a red lentil pasta by-product (LP).
Five experimental diets were formulated: a basal diet (CO) based on rice and a poultry by-product meal; three experimental diets where LP substituted rice at 33, 66, or 100% (LP33, LP66, and LP100, respectively); and a diet formulated on 70% of the basal diet (CO) plus 30% LP (LPS) to evaluate the digestibility of LP ingredient.
The extruder pressure, hardness and bulk density of the kibble increased in a linear manner with increasing LP percentage ( < 0.05), without affecting starch gelatinization. According to polynomial contrast analysis, rice replacement with LP at 33 and 66% caused no reduction in apparent total tract digestibility coefficient (ATTDC), with similar or higher values compared with the CO diet. Nitrogen balance did not change (P > 0.05), but we observed a linear increase in feces production and moisture content as the LP inclusion rate rose and a linear decrease in feces pH ( < 0.05). Nevertheless, the fecal score was unaffected. Fecal acetate, propionate, total short-chain fatty acids (SCFA), branched-chain fatty acids, and lactate all increased linearly as the LP inclusion rate increased ( < 0.05), without altering ammonia concentration in feces. Feces concentrations of cadaverine, tyramine, histamine, and spermidine also increased in a linear manner with increasing LP inclusion ( < 0.05). The fermentation of LP dietary fiber by the gut microbiota increased the concentration of desirable fermentation by-products, including SCFA and spermidine. The post-prandial glucose and insulin responses were lower in the dogs fed the LP100 diet compared with CO, suggesting the possible use of this ingredient in diets designed to generate a low glycaemic response. Finally, the palatability study results showed a preference for the LP100 ration in both the "first choice" and the "consumption rate" evaluation ( < 0.05). This trial reveals how a by-product discarded from the human-grade food chain retains both its nutritional and organoleptic properties.
最近，宠物食品领域在环境可持续性方面的努力日益增加。本研究的目的是评估一种以红扁豆面食副产品（LP）作为主要碳水化合物来源的犬类全价日粮的挤压参数、养分消化率、粪便特性、适口性以及胰岛素和血糖曲线。
配制了五种实验日粮：一种以大米和禽副产品粉为基础的基础日粮（CO）；三种实验日粮，其中LP分别替代33%、66%或100%的大米（分别为LP33、LP66和LP100）；以及一种由70%基础日粮（CO）加30%LP配制的日粮（LPS），以评估LP成分的消化率。
随着LP比例的增加， kibble的挤出机压力、硬度和堆积密度呈线性增加（<0.05），且不影响淀粉糊化。根据多项式对比分析，用33%和66%的LP替代大米不会导致表观全肠道消化率系数（ATTDC）降低，与CO日粮相比，其值相似或更高。氮平衡没有变化（P>0.05），但随着LP添加率的增加，我们观察到粪便产量和水分含量呈线性增加，粪便pH值呈线性下降（<0.05）。然而，粪便评分不受影响。随着LP添加率的增加，粪便中的乙酸、丙酸、总短链脂肪酸（SCFA）、支链脂肪酸和乳酸均呈线性增加（<0.05），且不改变粪便中的氨浓度。随着LP添加量增加（<0.05），尸胺、酪胺、组胺和亚精胺的粪便浓度也呈线性增加。肠道微生物群对LP膳食纤维的发酵增加了有益发酵副产物的浓度，包括SCFA和亚精胺。与CO日粮相比，喂食LP100日粮的犬的餐后血糖和胰岛素反应较低，这表明该成分可能用于设计产生低血糖反应的日粮。最后适口性研究结果表明，在“第一选择”和“消耗率”评估中，犬对LP100日粮均表现出偏好（<0.05）。该试验揭示了人类食物链中丢弃的副产品如何保留其营养和感官特性。
