Processing traits and digestibility of extruded dog foods with soy protein concentrate

Venturini, K. S.; Sarcinelli, M. F.; Baller, Mayara Aline; Putarov, Thaila Cristina; Malheiros, Euclides Braga; Carciofí, Aulus Cavalieri

doi:10.1111/jpn.12894

Cited by 11 publications

(15 citation statements)

References 35 publications

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“…According to Houpt and Smith (), it might have been expected that the kibbles coated with a meat‐based palatability enhancer would have been more preferred, as processed animal proteins are generally more highly palatable. However, an equal dogs' food preference between these two products was consistent with a recent study from Venturini et al () who evaluated the palatability of two meals that differed in their percentage of meat content in dogs. A poultry by‐products‐based control diet was compared to a modified one in which soy protein concentrate replaced 45% of the control diet.…”

Section: Discussionsupporting

confidence: 89%

Food preference and olfactory discrimination tests: A complementary approach to understand the drivers of hedonic responses in dogs

Basque

Cambou²,

Péron³

et al. 2018

Journal of Sensory Studies

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Understanding the food preference of animals remains a challenge in sensory science. Here, a complementary approach combining food preference and food odor discrimination tests was applied to dogs as consumers. This approach was designed to distinguish a lack of preferential choice from a lack of discrimination in dogs. Consumption of four pet food products by a taster dog panel was evaluated. First choice and intake ratio results were strongly linked, suggesting that odor perception influenced the dogs' food consumption. Within this test, two products were preferred by the dogs and favored equally. To provide more depth to the interpretation, we used an olfactometer to measure the dogs' discrimination of the four product odors. A panel of dogs, designated the expert panel, was specially trained in olfactory recognition of one of the two equally preferred products. The main results demonstrated that dogs can discriminate products by olfaction and express the same food preference for different products, even if they have different odors. Moreover, the olfactory experiments allowed us to conclude that the differences in intensity among odors did not affect their discrimination. Practical applications The combination of a two‐bowl consumption test and an olfactory discrimination task using a dual‐port olfactometer appears to be a complementary approach that could help clarify the drivers of animals' liking. In dogs, for example, olfaction is thought to play a major role in food preference. Therefore, using an automated olfactometer technique provides an opportunity to control and modulate the odors presented to the animal and further explore the role of olfaction in the discrimination of different odorants. Thus, the proposed method could be useful to measure the influence of odor on dogs' food selection and to discern a real absence of preference from a lack of olfactory discrimination capacity, which is currently an important methodological obstacle to analyzing the results of two‐bowl consumption tests. In addition, this complementary approach could be transferred to further works dealing with the understanding of food preference mechanisms in other species.

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Section: Discussionsupporting

confidence: 89%

Food preference and olfactory discrimination tests: A complementary approach to understand the drivers of hedonic responses in dogs

Basque

Cambou²,

Péron³

et al. 2018

Journal of Sensory Studies

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“…Soy isolate was selected not only due to its high protein content, but especially due to its functional properties during the extrusion processing. Soy derivates increases mechanical energy transference and favours kibble expansion and shaping(Venturini et al, 2018), what is critical on low starch and high protein formulations, as some formulas tested on the present study.The control of the thirst and water intake occurs in the hypothalamic region. Sodium ions are prevented from accumulating in cells, been retained in extracellular fluid increasing the osmotic pressure, promoting cell water loss and the consequent release of vasopressin and thirst behaviour.…”

mentioning

confidence: 83%

Effects of crude protein and sodium intake on water turnover in cats fed extruded diets

Garcia

Loureiro

Péres

et al. 2020

Animal Physiology Nutrition

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The comprehension of strategies to increase urine production may be important, especially in kibble diets to prevent urolithiasis in cats. The effects of increasing amounts of crude protein (CP) and sodium on the water turnover of cats were evaluated using the water balance (WB) method and the deuterium dilution technique. The study followed a randomized block design, with three blocks of eight cats, two cats per food type in each block, and six cats per food. Four extruded diets with different amounts of CP and sodium were evaluated (on DM basis): 28% CP and 0.58% sodium; 39% CP and 0.64% sodium; 52% CP and 0.76% sodium; and 64% CP and 0.87% sodium. Cats were individually housed in cages for 8 days to measure WB, urea excretion, and faecal and urine characteristics. Deuterium oxide was used to evaluate water turnover, and during the period cats were housed in a collective cattery. The data were analysed by an F test, and the means were compared by polynomial contrasts. The ɑ level of significance was set at 0.05. The methods were compared by Pearson correlation, and Bland and Altman analysis. The increase in the CP content elevated linearly the renal excretion of urea (p < .001), and, together with the higher sodium intake, elevated the renal solute load, which resulted in a linear increase in urine production and water intake (p < .01). The urine density, metabolic water, and faecal and insensible water losses did not differ (p > .05). The water flux increased linearly when using the deuterium method (p < .001), but the obtained values were 20.85 ± 11.11 ml/cat/day higher than those verified using the WB method (p = .001). Higher CP and sodium amounts in dry diets increased the urine production and water consumption of cats, and this can be explored as a possible option to increase urination.

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“…Furthermore, no publication on energy application to formulations for cats was found. In addition, most publications did not report the raw material particle size, specific mechanical energy (SME) or specific thermal energy (STE) application, residence time, mass in‐barrel moisture or kibble macrostructure, to allow a proper interpretation of the results (Baller et al, 2018; Bazolli et al, 2015; Monti et al, 2016; Pacheco et al, 2018; Venturini et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Effects of thermal energy on extrusion characteristics, digestibility and palatability of a dry pet food for cats

Baller

Pacheco

Vitta-Takahashi

et al. 2021

Animal Physiology Nutrition

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The influence of specific thermal energy (STE) applications on extruder preconditioner was evaluated in a dry food for cats. In the first study, six STE applications were tested with mass temperatures of 45°C, 55°C, 65°C, 75°C, 85°C and 95°C. The extrusion parameters, starch gelatinization and kibble formation were evaluated. Diets were given to cats to evaluate digestibility, faecal characteristics and palatability. In the second experiment, three treatments were compared: low STE-a preconditioner tempera-H STE flow treatment to a value similar to that of the L STE, the mass flow rate increased 40%, and the electric energy consumption remained unchanged (p < 0.001), with gains observed for efficiency and cost. In conclusion, STE application is important for sufficient TSE implementation, enhancing kibble expansion, starch gelatinization, cat preferences for food, extruder productivity and reducing SME application. Foods with lower starch gelatinization lead to increased VFA in faeces, with possible implications for gut health.

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Processing traits and digestibility of extruded dog foods with soy protein concentrate

Cited by 11 publications

References 35 publications

Food preference and olfactory discrimination tests: A complementary approach to understand the drivers of hedonic responses in dogs

Food preference and olfactory discrimination tests: A complementary approach to understand the drivers of hedonic responses in dogs

Effects of crude protein and sodium intake on water turnover in cats fed extruded diets

Effects of thermal energy on extrusion characteristics, digestibility and palatability of a dry pet food for cats

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