Efeitos do extrato da parede de levedura na digestibilidade, no escore fecal e na palatabilidade de dietas para gatos

Aquino, Adriana Augusto; Saad, Flávia Maria de Oliveira Borges; Santos, João Paulo Fernandes; Alves, M.P.; Ferrazza, Rodrigo Andrade; Miranda, Mariela

doi:10.1590/s0102-09352010000300018

Cited by 6 publications

(3 citation statements)

References 9 publications

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“…Although Swanson and Fahey (2004) reported an increase in the palatability of diet for cats with the addition of 1% yeast, the same authors also reported a decrease in palatability with the 2% yeast inclusion. In another study, cats given 0.4% yeast wall dry extract had significantly lower diet palatability compared to cats given a diet without yeast extract (Aquino et al 2010). Thus, the optimal inclusion rate of yeast should be achieved by testing it under different conditions for cat diets.…”

Section: Yeast Extract Productsmentioning

confidence: 99%

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Taste preferences and diet palatability in cats

Pekel

Mülazımoğlu²,

Acar

2020

Journal of Applied Animal Research

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The taste of food is an essential characteristic for cats and has been shown to affect food selection. However, understanding of food selection by cats using taste characteristics is far from complete. Therefore, the aim of the present review was to summarize the current knowledge on food preference and the role of taste on this selection in domestic cats. Appetite regulation is one of the determinants of palatability in cats and involves a highly complex interplay between hypothalamus, adipose tissue, and digestive tract. However, knowledge on this interplay is scarce in cats. When evaluating different foods for cats, behavioural responses such as facial expressions involving the movements and positions of ears, tongue, and head can provide increased insight into the effectiveness of formulating a more palatable diet. This paper also reviews food additives currently used in industry for enhancing the palatability of cat foods. In summary, a better understanding of the factors that affect the food preference in cats is essential to produce high-quality foods because cats will not eat a food with a flavour they dislike even though it is complete and nutritionally balanced.

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Section: Yeast Extract Productsmentioning

confidence: 99%

“…A significantly higher palatability was found in cats when given 0.6% dietary mannanoligosaccharide as a prebiotic in dry food by Aquino et al (2010). Inulin is another type of prebiotic and can be used in cat diets (Roberfroid and Delzeene 1998).…”

Section: Prebioticsmentioning

confidence: 99%

Taste preferences and diet palatability in cats

Pekel

Mülazımoğlu²,

Acar

2020

Journal of Applied Animal Research

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“…Studies evaluating the inclusion of yeast cell wall (YCW) in foods for pets have been mainly concentrated in dogs (Strickling, Harmon, Dawson, & Gross, ), in which modulation of faecal microbiota, fermentation products, such as SCFA, and nutrient digestibility have been demonstrated. In felines, studies are scarce, although some do exist (Aquino et al., , ). In the existing studies, however, YCW was included in a wet mixture that was added to a extruded diet to make the experimental diets, thus changing its dietary characteristics; moreover, the evaluation of fermentation products did not include BCFA or BAs, only products from the metabolism of carbohydrates.…”

Section: Introductionmentioning

confidence: 99%

Effects of dietary yeast cell wall on faecal bacteria and fermentation products in adult cats

Santos

Aquino

Glória

et al. 2018

Animal Physiology Nutrition

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This study evaluated the effects of increasing concentrations of spray-dried yeast cell wall (YCW) in diets for healthy adult cats on apparent nutrient digestibility and on bacterial composition and fermentation products in the stool. Fourteen cats with an average weight of 4.40 ± 1.05 kg and an average age of 6.2 ± 0.54 years were used and assigned to treatments in an unbalanced randomized block design (by experimental period) with two blocks and three or four cats per diet in each block. Treatments included: control (0% YCW), 0.2% YCW, 0.4% YCW and 0.6% YCW, totalling seven animals per experimental diet. We found that YCW did not affect body weight, nutrient and food intake, faecal production, faecal score, faecal pH or urine output (p > .05). Regarding faecal bacteria, we observed a linear reduction in Clostridium perfringens, a quadratic reduction in Escherichia coli, and linear increases in Bifidobacterium spp. and Lactobacillus spp. (p < .05) with the inclusion of YCW. Regarding the faecal short-chain fatty acid profile, butyrate, valerate, total biogenic amines, putrescine, cadaverine and histamine increased linearly (p < .05) with the inclusion of YCW. It was concluded that in healthy adult cats, consumption of YCW modulates the faecal bacterial populations, with an increased presence of beneficial bacteria and a reduction in some potentially pathogenic bacteria. It was concluded that YCW modulated the levels of fermentation products. There was an increase in fermentation products coming from carbohydrate metabolism, an important effect that can potentially benefit the intestinal health of cats. The consumption of YCW also increased the fermentation of nitrogen compounds, which have not yet been defined as deleterious or beneficial. The fermentability of carbohydrates and nitrogen compounds may be associated. Therefore, YCW may cause rapid fermentation of both classes of compounds by enhancing the fermentability of one class.

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