<i>Aloe arborescens</i> supplementation in cat diet: evaluation of effects by <i>in vitro</i> gas production technique

Musco, Nadia; Lombardi, Pietro; Calabrò, Serena; Mastellone, Vincenzo; Tudisco, Raffaella; Grossi, Micaela; Addi, Laura; Grazioli, Raffaella; Cutrignelli, Monica Isabella

doi:10.1080/1828051x.2016.1188675

Cited by 9 publications

(10 citation statements)

References 21 publications

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“…The linear reduction of the faecal pH of dogs fed diets containing increasing IPP levels suggests reduced fermentation of nitrogen compounds in the colon of the dogs as a result of the linear increase in dietary CP digestibility as IPP levels increased. When ingredients with low protein digestibility are fed to dogs, the fermentation of non-digested protein produces nitrogen compounds, such as ammonia and branched chain fatty acids (iso-butirate and iso-valerate; Musco et al 2016), increasing intestinal pH. Felix et al (2013), compared the effects of different protein sources on the faecal characteristics of growing and adult dogsand observed the greatest faecal pH in dogs fed with the least digestible protein source.…”

Section: Discussionmentioning

confidence: 99%

Digestibility and palatability of isolated porcine protein in dogs

Murakami

Lima

Souza

et al. 2018

Italian Journal of Animal Science

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The objective of this study was to evaluate the digestibility and palatability of an isolated porcine protein (IPP) for adult dogs. In the digestibility assay, eight adult Beagle dogs were distributed in a double Latin square (4 Â 4) experimental design. Diets containing 0, 100, 200, or 300 g IPP/kg were offered. Diets (0-300 g IPP/kg) presented 229.6-265.3 g/kg crude protein (CP) and 17.59-18.73 MJ/kg metabolisable energy (ME). The apparent total tract digestibility (ATTD) of diets and of the IPP were evaluated by analysis of regression. For the palatability test, diets containing 0 and 300 g IPP/kg were compared using 16 adult dogs. Dry matter (DM) and CP ATTD and the ME content of the IPP were determined as 99.2%, 86.4% and 22.48 MJ/kg, respectively. Faecal DM (424-342 g/kg) and pH (6.86-5.98) were linearly reduced (p < .01) as dietary IPP increased. The other evaluated faecal characteristics were not influenced by the treatments (p > .05). Lower intake ratio was obtained with the diet with 300 g IPP/kg, compared with the diet with 0 g IPP/kg (p < .01). The inclusion of IPP in the diet increases the digestibility of dietary nutrients and ME content; however, it reduces food palatability and faecal DM. Isolated porcine protein presents high nutrient digestibility and ME content for dogs. ARTICLE HISTORY

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Section: Discussionmentioning

confidence: 99%

Digestibility and palatability of isolated porcine protein in dogs

Murakami

Lima

Souza

et al. 2018

Italian Journal of Animal Science

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“…The microbial fermentation of non-digested nitrogen compounds produces several putrefactive compounds, including ammonia and branched-chain fatty acids (iso-butyrate and iso-butirate) (Musco et al 2016) by deamination, and account for the foul odour of faeces (Hussein et al 1998). Many of these compounds are harmful to intestinal health.…”

Section: Discussionmentioning

confidence: 99%

Digestibility of raw soybeans in extruded diets for dogs determined by different methods

Félix

Souza

Bastos

et al. 2019

Italian Journal of Animal Science

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The objective was to evaluate the coefficients of total tract apparent digestibility (CTTAD) and metabolisable energy (ME) of raw soybeans (RSB) in extruded diets for dogs by three methods (difference, regression and substitution). We also evaluated the urease and trypsin inhibitor (TI) activity, CTTAD, ME and faecal characteristics of adult dogs fed diets containing increasing RSB levels. Six dogs, distributed in a 6 Â 6 Latin square design, were fed extruded diets containing 0, 60, 120, 180, 240 or 300 g of RSB/kg. Urease and TI were reduced in all diets after extrusion (p < .01), but TI was not completely inactivated. The inclusion of RSB linearly reduced (p < .01) the digestibility of dry matter (DM), organic matter and crude protein (CP) and linearly increased (p < .05) the digestibility of fat and gross energy and the ME of diets. The CTTAD of DM, CP and fat, and ME of RSB, predicted by the substitution method were: 0.767, 0.758, 0.960 and 20.7 MJ/ kg, respectively. The dietary inclusion of RSB reduced faecal DM content and promoted a quadratic increase (p < .01) of pH and ammonia. Increasing RSB in diet reduced CTTAD estimate errors (p < .05). When 300 g of RSB were added per kg of diet, CTTAD of RSB estimated by the three methods did not differ (p>.05). The three methods can be used to determine RSB digestibility. Diet extrusion may not be able to completely deactivate the protease inhibitors present in the RSB. HIGHLIGHTS Extrusion may not be able to deactivate protease inhibitors of raw soybeans. Raw soybeans reduce nutrient digestibility of extruded diets in dogs. The substitution method is recommended to evaluate digestibility of raw soybeans.

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“…In particular, SCFA (acetate, propionate, butyrate, isobutyrate, valerate and isovalerate) were determined by gas chromatography (ThermoQuest Italia SpA, Rodano, Milan, Italy; model. Focus) as indicated by Musco et al (2016). To evaluate the degree of proteolysis that occurs during the fermentation, the branched chain fatty acids were calculated according to the following equation:…”

Section: Methodsmentioning

confidence: 99%

In vitro evaluation of Saccharomyces cerevisiae cell wall fermentability using a dog model

Musco

Calabrò

Roberti³

et al. 2018

Animal Physiology Nutrition

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SummarySix Saccharomyces cerevisiae cell wall samples were tested by the in vitro gas production technique using dog faeces as inoculum. In particular, the substrates resulted from three different production processes (alcoholic_A, bakers_BA and brewers_BR) and were characterized by two different carbohydrates (mannans + glucans) concentrations nitrogen-free extract (NFE high and low). Gas production of fermenting cultures was recorded for 72 hr to estimate the fermentation profiles. The organic matter degradability (OMD), fermentation liquor pH, short-chain fatty acids (SCFA) and ammonia (NH 3 ) productions were also measured. All substrates presented a high percentage of OMD (>92%) and moderate fermentability in terms of cumulative volume of gas related to incubated OM (OMCV >50 ml/g) and short-chain fatty acids production (>25 mmol/g), proving their functional properties. Comparing the substrates, it seems evident that the production process affects the chemical composition of the yeast cell wall in terms of crude protein, ether extract and ash content. Consequently, the in vitro fermentation process was significantly different among substrates for volume of gas, SCFA and ammonia production. Regarding the fermentation rate profiles, the production process influenced mainly the curve shape, whereas the NFE concentration affected the quantity of gas produced per hour. In particular, both S. cerevisiae_BR showed very high percentage of OM degradability, gas and SCFA productions and a fast fermentation process due to their high content of fermentable carbohydrates. On the contrary, both S. cerevisiae_BA yeast cell walls appeared to be less degradable and fermentable, probably due to their high content of ether extract. Regarding both S. cerevisiae_A, the high protein content of these substrates could explain the contrasting in vitro results (high degradability with low gas and SCFA production). K E Y W O R D Sammonia, gas production, pre-biotic, short-chain fatty acids, yeast | INTRODUCTIONThe yeast cell walls are considered important sources of protein, vitamins and polysaccharides such as glucose, mannose and Nacetyl-glucosamine. The Saccharomyces cerevisiae (SC) is a unicellular eukaryotic, which converts carbohydrates to carbon dioxide and alcohols by fermentation. Thus, it has been used in baking and in alcoholic beverages production for thousands of years (Legras, Merdinoglu, Cornuet, & Karst, 2007).Yeasts are principally obtained from the production of bakers and brewers, or after alcoholic production. Yeast extracts are obtained mechanically after autolysis by acid or alkali hydrolysis or by enzymatic treatment | 25 MUSCO et al. (Borchani et al., 2014;Freimund, Sauter, Käppeli, & Dutler, 2003). The extraction yield for SC varies for amount of nutrients (i.e., protein, carbohydrates and lipid contents) (Freimund et al., 2003), and purity in function of the quality of the utilized yeast cell walls (Liu, Wang, Cuic, & Liu, 2008). The US Food and Drug Administration recognize cells of SC and/ or cell extracts...

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Aloe arborescens supplementation in cat diet: evaluation of effects by in vitro gas production technique

Cited by 9 publications

References 21 publications

Digestibility and palatability of isolated porcine protein in dogs

Digestibility and palatability of isolated porcine protein in dogs

Digestibility of raw soybeans in extruded diets for dogs determined by different methods

In vitro evaluation of Saccharomyces cerevisiae cell wall fermentability using a dog model

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