Enzyme use in kibble diets formulated with wheat bran for dogs: effects on processing and digestibility

Abstract

SummaryRecently, there is an interest in technologies that favour the use of coproducts for animal nutrition. The effect of adding two enzyme mixtures in diets for dogs formulated with wheat bran (WB) was evaluated. Two foods with similar compositions were formulated: negative control (NC; without WB) and test diet (25% of WB). The test diet was divided into four treatments: without enzyme (positive control), enzyme mixture 1 (ENZ1; added before extrusion b-glucanase, xylanase, cellulase, glucoamylase, phytase); enzyme mixture 2 (ENZ2; added before extrusion the ENZ1 more a-amylase); enzyme mixture 2 added after the extrusion (ENZ2ex). ENZ1 and ENZ2 were used to evaluate the enzyme effect on extruder pre-conditioner (processing additive) and ENZ2ex to evaluate the effect of enzyme supplementation for the animal. Digestibility was measured through total collection of faeces and urine. The experiment followed a randomized block design with five treatments (diets) and six dogs per diet, totalling 30 dogs (7.0 AE 1.2 years old and 11.0 AE 2.2 kg of body weight). Data were submitted to analysis of variance and means compared by Tukey's test and orthogonal contrasts (p < 0.05). Reducing sugars showed an important reduction after extrusion, suggesting the formation of carbohydrate complexes. The apparent total tract digestibility (ATTD) of dry matter, organic matter, crude protein, acid-hydrolysed fat and energy was higher in NC than in diets with WB (p < 0.001), without effects of enzyme additions. WB diets resulted in higher faecal production and concentration of short-chain fatty acids (SCFA) and reduced pH and ammonia concentration (p < 0.01), with no effect of enzyme addition. The enzyme addition did not result in improved digestibility of a diet high in non-starch polysaccharides; however, only ATTD was measured and nutrient fermentation in the large intestine may have interfered with the results obtained. WB modified fermentation product formation in the colon of dogs.

Effect of the addition of papain enzyme on digestive parameters and palatability of extruded diets for dogs

“…Also with dogs (SÁ et al, 2013), the addition of different doses of a blend of enzymes (glucanase, xylanase, cellulase, glucoamylase, amylase, phytase) before and after extrusion in wheat bran based diets for dogs did not result in significant changes in digestibility and fecal quality (P < 0.05). In the study of Twomey et al (2003a) the CTTAD of CP was reduced linearly (P < 0.001) with increasing levels of soluble non-amylaceous polysaccharide, but increased (P < 0.01) with the spray of enzymes (xylanase, glucanase, and amylase).…”

“…Few studies have evaluated the effects of food processing on the action of enzymes, a fact that hinders further discussion as none focuses on protease activity (SHIN et al, 2005;DE PILLI et al, 2009;SÁ et al, 2013), In the study of Twomey et al (2003b), a total of 1000 mL of an enzyme solution containing xylanase (225.000 UI), α-amylase (18,750 UI), α-glucanase (82,500 UI), hemicellulase (6 × 10 7 UI), pectinase (4 × 10 6 UI), and endoglucanase (150,000 UI) were prepared in sufficient quantity for each ton of food manufactured, following a 200 times dilution to aid homogeneity of mixing. The enzyme solution was sprayed onto the feed at the time of feeding, and the addition of the enzyme significantly increased the fecal scores of dogs fed with diets based on corn, sorghum, poultry meal, and maize gluten.…”

Starch and fibre intake and glucose postprandial response of dogs

“…The water and steam additions, screw speed and food flux were adjusted according to the dietary formulations, and the extrusion temperature varied between 125 and 135°C. Degree of starch gelatinisation was adequate in all of the diets, with values of greater than 90% (SA et al, 2013).…”

“…Total amount of starch was determined according to the method described by HENDRIX (1995). The degree of gelatinization of the starch of the experimental diets was determined by the amyloglucosidase method (SA et al, 2013). All analyses were carried out in duplicate and repeated when the coefficient of variation was higher than 5%.…”

The Effects of Fiber Inclusion on Pet Food Sensory Characteristics and Palatability

“…These authors found that rice bran could be used in pet foods, but at no more than a 20% inclusion rate. Sa et al [10] studied an enzyme treatment effect on dog foods manufactured with wheat bran. These authors found that the enzymes did not have an effect on digestibility, but wheat bran addition resulted in a larger amount of fecal matter being produced.…”