One hundred ninety-two female broiler chickens were randomly distributed into 16 experimental treatments as a result of the combination of 4 levels of dietary polyunsaturated fatty acids (PUFA) (15, 34, 45, and 61 g/kg) and 4 levels of supplementation with alphatocopheryl acetate (alpha-TA) (0, 100, 200, and 400 mg/kg), to determine the modification of the amount and type of fatty acids (FA) deposited in raw and cooked chicken tissues. At 44 d, quantified FA of thighs and breasts were not affected by dietary supplementation with alpha-TA. Total FA content of breast was less than 15% of the total FA content of thigh. However, increasing the PUFA content of the diet by 46 g, from 15 to 61 g/kg, decreased total FA of thigh 17%, but did not affect FA content in breast meat. Monounsaturated fatty acid (MUFA) and saturated fatty acid (SFA) content of thigh (y) decreased linearly as the inclusion of dietary PUFA (x) increased (MUFA: y = 89.34 - 0.92x, R2 = 0.70; SFA: y = 53.81 - 0.43x, R2 = 0.57), whereas the relationship between PUFA content of feed (x) and thighs (y) was exponential (y = 92.03 92.03e(-00155x), R2 = 0.75). A similar response was observed in breast, with less variation and more incorporation of PUFA than thigh. Cooking of thigh meat led to a reduction in total FA content that affected SFA, MUFA, and PUFA in a similar proportion.

The present study was carried out to evaluate the influence of increasing amounts of dietary polyunsaturated fatty acids (PUFA) and alpha-tocopheryl acetate (alpha-TA) supplementation on lipid oxidation of raw and cooked thigh meat stored under refrigeration. One hundred ninety-two female, 1-d-old, broiler chickens were randomly distributed into 16 experimental treatments resuIting from the combination of 4 levels of dietary PUFA (15, 34, 45, and 61 g/kg) and 4 levels of supplementation with alpha-TA (0, 100, 200, and 400 mg/kg). Thiobarbituric acid reactive substance (TBARS) values in cooked meat and cooked refrigerated meat were 12- and 24-fold higher, respectively, than in raw meat. Dietary polyunsaturation and alpha-TA supplementation affected lipid oxidation more markedly in cooked meat and cooked refrigerated meat than in raw meat and raw refrigerated meat. Lipid oxidation in cooked meat showed a significant linear increase as the concentration of PUFA in raw meat increased. The oxidative stability of meat was not affected by an increase in the dietary alpha-TA level from 200 to 400 mg/kg. Nonlinear relationship between TBARS values in cooked meat and alpha-tocopherol content of raw meat showed saturation in the antioxidant effect of alpha-Toc. The equation y = x (11.88 + 63.38e(-0.007z) was calculated to predict the minimum inclusion of alpha-tocopherol to diets (z) of chickens with certain dietary PUFA content (x) to assure a certain TBARS value (y).

Cats require more dietary protein than noncarnivorous species. Earlier work showed that cats lack the ability to regulate hepatic urea cycle enzymes in response to dietary protein concentration. We thus hypothesized that cats are unable to fully adapt protein oxidation to protein intake, particularly at low-protein concentrations. We used indirect respiration calorimetry to assess cats' ability to adapt substrate oxidation to diets containing different concentrations of protein, including 1 below their protein requirement. Nine cats (5 males and 4 females; 2.7 +/- 0.5 y; 4.49 +/- 0.19 kg) consumed each of 4 semipurified diets containing 7.5% [low protein (LP(3))], 14.2% [adequate protein (AP)], 27.1% [moderate protein (MP)], and 49.6% [high protein (HP)] of metabolizable energy from protein in a modified crossover design, beginning with the MP diet and then consuming the remaining diets in random order. After adaptation to each diet, cats completed a 5-d nitrogen balance trial and at least 2 12-h indirect calorimetry measurements. There was a significant effect of diet on protein oxidation (P < 0.0001), which measured 10.4 +/- 0.5, 14.1 +/- 1.0, 25.0 +/- 1.7, and 53.2 +/- 1.7% of total energy expenditure for the LP, AP, M,P and HP diets, respectively. The ratio of protein oxidation:protein intake was higher with the LP diet (1.39 +/- 0.07) than the other 3 diets (AP, 1.00 +/- 0.07; MP, 0.93 +/- 0.06; HP, 1.07 +/- 0.03; P < 0.0001), indicating a net loss of protein with the LP diet. Thus, cats are able to adapt protein oxidation to a wide range of dietary protein concentrations, provided their minimum protein requirement is met.

GID are common in dogs undergoing general anesthesia. Duration and characteristics of the procedure, anesthetic management, and changes in certain patient variables are significant risk factors for the presence of GID in the perioperative period.

Dietary energy restriction (ER) is used to treat obesity in cats but it is often unsuccessful. The purpose of this study was to determine whether ER results in a sustained decrease in mass-adjusted energy expenditure (EE) that may oppose weight loss and promote weight regain. EE and body composition were measured in 10 adult neutered cats at 3 time points: baseline (obese cats), during weight loss (40% ER), and following weight regain. The cats started with a body weight (BW) of 6.1 +/- 0.30 kg, body condition score (BCS) of 7.6 +/- 0.14 (on a 9-point scale), and fat body mass (FM) of 38 +/- 1.0% of BW. After weight loss, BW was 5.0 +/- 0.19 kg, BCS was 5.5 +/- 0.07 kg, and FM was 31 +/- 1.6% (P < 0.01). After weight regain, BW was 6.2 +/- 0.30 kg, BCS was 7.7 +/- 0.16, and FM was 42 +/- 1.8% (P < 0.01). Total EE decreased from 1258 +/- 33.7 kJ/d to 1025 +/- 39.6 kJ/d during weight loss (P < 0.001). After weight regain, EE was still lower than baseline (1103 +/- 41.5 kJ/d, P < 0.001). Energy intake (EI) at baseline (1337 +/- 50.6 kJ/d) was higher than EI after weight loss and regain (1217 +/- 61.2 kJ/d), resulting in no differences in energy balance (78 +/- 30.4 and 104 +/- 35.4 kJ/d, respectively, P = 0.581). These results support the hypothesis that ER results in a mass-adjusted decrease in EE in cats that is maintained after weight regain.

Fiber is currently used in dog food formulations due to its nutritional properties. However, few studies have evaluated the influence of fiber on the extrusion traits and kibble formation. The present study evaluated the effect of fiber type and particle size on extrusion processing parameters and kibble macrostructure of dog foods. In treatment 1, guava fiber was added to a control formula (CO) at different inclusion levels: 3% (GF3), 6% (GF6), and 12% (GF12). In treatment 2, two fiber types (sugarcane and wheat bran) and two fiber particle sizes were compared to a control (CO) product. Foods were manufactured using a single screw extruder. Each food was processed on two separate days and samples were collected four times per run, for a total of eight replications per diet. The processing conditions were not changed for any treatment. Data were analyzed via analysis of variance, and compared by polynomial contrasts for treatment 1, and by defined orthogonal contrasts for treatment 2 (P < 0.05). Guava fiber inclusion resulted in a linear increase in temperature, pressure, and specific mechanical energy (SME) input (P < 0.001) during extrusion, whereas starch cooking (assessed by the amyloglucosidase method) and radial expansion decreased linearly (P < 0.001). Kibble density and cutting force increased linearly (P < 0.001) with guava fiber inclusion. In treatment 2, fiber addition also increased SME (P < 0.001) and decreased radial expansion (P = 0.008). However the latter was compensated by an increase in longitudinal expansion in the case of sugarcane fiber, resulting in no change in kibble density. Cutting force was higher (P < 0.001) for fiber supplemented foods, similar to treatment 1, but sugarcane fiber had a higher impact on hardness than wheat bran (P < 0.001). The finely ground fibers led to higher starch gelatinization (P < 0.05) and kibbles with lower piece density (P = 0.018). To summarize, insoluble fibers such as guava fiber, sugarcane and wheat bran at high inclusion rate increase the electric energy required to extrude, may reduce starch cooking and result in the production of less expanded, denser and harder kibbles. However, kibble characteristics are also significant impacted by fiber type and particle size.

Bulk water in the WW diet stimulated decreases in EI and BW in cats. The impact of water content on energy density and food consumption may help promote weight loss in cats.

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