Apparent Ileal Nitrogen and Amino Acid Digestibility of a Moist Cat Food

Hendriks, W.H.; Emmens, Marieke

doi:10.1093/jn/128.12.2801s

Cited by 3 publications

(3 citation statements)

References 3 publications

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“…Using the rat as model animal, standardised ileal OMIU-reactive lysine digestibility of the canned cat foods ranged from 79·9 to 97·1 % with a mean of 88·1 % while for the dry cat foods values ranging from 89·9 to 97·7 % with a mean of 94·8 % were reported (13) . These values are higher than a previously reported value of 71·5 % for the apparent ileal total lysine digestibility of a canned cat food using the rat as the model animal (67) . The latter is probably due to the difference in method (standardised v. apparent) and the presence of early MRP (OMIU-reactive only v. OMIU-reactive plus Amadori compounds).…”

Section: The Maillard Reaction In Model Systemscontrasting

confidence: 79%

The Maillard reaction and pet food processing: effects on nutritive value and pet health

et al. 2013

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The Maillard reaction, which can occur during heat processing of pet foods or ingredients, is known to reduce the bioavailability of essential amino acids such as lysine due to the formation of early and advanced Maillard reaction products (MRP) that are unavailable for utilisation by the body. Determination of the difference between total and reactive lysine by chemical methods provides an indication of the amount of early MRP present in foods, feeds and ingredients. Previous research reported that the difference between total and reactive lysine in pet foods can be up to 61·8 %, and foods for growing dogs may be at risk of supplying less lysine than the animal may require. The endogenous analogues of advanced MRP, advanced glycation endproducts, have been associated with age-related diseases in humans, such as diabetes and impaired renal function. It is unknown to what extent advanced MRP are present in pet foods, and if dietary MRP can be associated with the development of diseases such as diabetes and impaired renal function in pet animals. Avoidance of ingredients with high levels of MRP and processing conditions known to favour the Maillard reaction may be useful strategies to prevent the formation of MRP in manufactured pet food. Future work should further focus on understanding the effects of ingredient choice and processing conditions on the formation of early and advanced MRP, and possible effects on animal health.

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Section: The Maillard Reaction In Model Systemscontrasting

confidence: 79%

The Maillard reaction and pet food processing: effects on nutritive value and pet health

et al. 2013

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“…In humans and companion animals such as cats, dogs, and horses, use of the ileal amino acid digestibility concept is less common for the routine evaluation of diets or dietary ingredients, although scientifically there have been many studies reporting ileal amino acid digestibility values in dogs. Due to technical, economical, and ethical constraints, apparent faecal nitrogen (N) digestibility values are used in companion animal nutrition to provide an indication of the adequacy of a diet to meet the animal's amino acid requirements ( 1 , 2 ) . In humans, similar constraints exist but measurements of ileal crude protein and amino acid digestibility of foods have been undertaken with ileostomates ( 3 , 4 ) or by using stable isotopes in conjunction with a naso-ileal intubation technique ( 5 , 6 ) .…”

Section: Introductionmentioning

confidence: 99%

Ileal and faecal protein digestibility measurement in humans and other non-ruminants – a comparative species view

2012

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A comparative non-ruminant species view of the contribution of the large intestinal metabolism to inaccuracies in nitrogen and amino acid absorption measurements is provided to assess potential implications for the determination of crude protein/amino acid digestibility in adult humans consuming lower digestible protein sources. Most of the amino acids in the hindgut are constituents of the microorganisms and significant microbial metabolism of dietary and endogenous amino acids occurs. Bacterial metabolism of nitrogen-containing compounds leads to a significant disappearance of nitrogen in the large intestine. Literature data show that some 79 % of the nitrogen entering the large intestine of the horse is absorbed. For dogs, sows, and growing pigs these estimates are 49, 34 and 16 %, respectively. The coefficient of gut differentiation of humans compares closely to that of dogs while the coefficient of fermentation in humans is the lowest of all non-ruminant species and closest to that of cats and dogs. Large intestinal digesta transit times of humans compare closest to adult dogs. Significant amino acid metabolism has been shown to occur in the large intestine of the adult dog. Use of the growing pig as an animal model is likely to underestimate the fermentation of amino acids in the human large intestine. Based on the significant degree of fermentation of nitrogen-containing components in the large intestine of several non-ruminant species, it can be expected that determination of amino acid digestibility at a faecal level in humans consuming low quality proteins would not provide accurate estimates of the amino acids absorbed by the intestine.

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“…Methods for evaluating amino acid bioavailability have been reviewed (Parsons, 2000) and will not be addressed. Models that have been directly compared with the dog and cat include the cecectomized rooster (Johnson et al, 1998b), the blue fox, the mink and the rat (Ahlstrom & Skrede, 1998;Hendriks & Emmens, 1998;Krogdahl et al, 2004). The cecectomized rooster assay was used to compare ileal amino acid digestibility values with those obtained in the dog (Johnson et al, 1998a).…”

Section: Digestibility Assays and Modelsmentioning

confidence: 99%

Experimental approaches to study the nutritional value of food ingredients for dogs and cats

Harmon

2007

R. Bras. Zootec.

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This review covers methods that have been applied to study the nutrient value or quality of specific ingredients fed to dogs, cats and comparable species (i.e. foxes, minks, rats, etc.). Typically, the nutritional value or utilization of a specific ingredient is measured by total tract digestibility and has been expanded through the measurement of total nutrient balance (i.e. nitrogen or energy). However, to better understand digestion it is necessary to obtain a more accurate measurement of nutrients entering and leaving the small intestine. Accurate measurement of small intestinal digestion is crucial in dogs and cats because nutrient digestion and absorption occurs primarily in the small intestine. Measuring small intestinal digestibility requires access to digesta leaving the small intestine and can be obtained by placing a cannula at the terminal ileum. This approach also necessitates the use of markers (e.g. chromic oxide) to monitor flow of digesta. Specifically, this approach has been used for the direct measurement of intestinal digestion of carbohydrates and amino acids. It also permits a separate measurement of large intestinal digestion which is particularly useful for the study of fiber fermentation. Passage of foods through the gastrointestinal tract is also an important component of utilization and these methods are reviewed

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Apparent Ileal Nitrogen and Amino Acid Digestibility of a Moist Cat Food

Cited by 3 publications

References 3 publications

The Maillard reaction and pet food processing: effects on nutritive value and pet health

The Maillard reaction and pet food processing: effects on nutritive value and pet health

Ileal and faecal protein digestibility measurement in humans and other non-ruminants – a comparative species view

Experimental approaches to study the nutritional value of food ingredients for dogs and cats

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