Quantitative optimization and assessments of supplemented tea polyphenols in dry dog food considering palatability, levels of serum oxidative stress biomarkers and fecal pathogenic bacteria

Chen, Maoshen; Cheng, Wenli; Li, Yue; Ma, Jing; Zhong, Fang

doi:10.1039/c5ra22790a

Cited by 10 publications

(10 citation statements)

References 22 publications

(28 reference statements)

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“…Strickling et al (2000) evaluated the palatability of canine meal containing 5 g/kg of commercial oligosaccharide, and also observed no rejection or preference for the samples. Chen et al (2016) developed canine meal rich in antioxidants containing up to 1% tea extract. The dogs preferred the samples with up to 0.5%, demonstrating they Research, Society andDevelopment, v. 10, n. 2, e57510212987, 2021 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v10i2.12987 may perceive the changes in flavor, with a consequent change in their consumption pattern.…”

Section: Resultsmentioning

confidence: 99%

Canine vegan biscuits produced with inulin and blackberry flour

Celegatti

Moro

Lopes

et al. 2021

RSD

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Pet food accounts for more than 60% of the total sales in the pet market, with emphasis on products with the addition of functional ingredients and health claims. The objective of the present study was to manufacture vegan canine biscuits, as snacks, containing the following functional ingredients: inulin, blackberry flour (BBF), and hydrolyzed soy protein (HSP). Four formulations were made, as follows: CB1, a control formulation, without the addition of inulin, BBF, and HSP. For the other formulations, the amount of BBF and HSP was set at 50 and 35 g/kg, respectively, and the inulin contents were 30, 60, and 90 g/kg, for the formulations CB2, CB3, and CB4, respectively. All biscuits were evaluated for their technological properties. The increase in inulin significantly reduced the hardness of the biscuits from 30 N (CB1) to 20 N (CB3 and CB4). The biscuits with blackberry exhibited a pink color, which shows that this natural ingredient can be used as a food coloring ingredient, thus avoiding the use of synthetic additives. CB3 and CB4 had the same acceptance as CB1, indicating no sensory rejection of the ingredients by the dogs. The BBF increased (p-value<0.05) the total phenolics content and the antioxidant capacity, and inulin increased (p-value<0.05) the prebiotic activity in relation to the control. The study demonstrated that color-conferring ingredients with bioactive compounds can be used in canine biscuits formulations, with no changes in the sensory acceptance, which can be an effective alternative to include the functional ingredients while maintaining the health appeal and clean label of the products.

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Section: Resultsmentioning

confidence: 99%

Canine vegan biscuits produced with inulin and blackberry flour

Celegatti

Moro

Lopes

et al. 2021

RSD

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“…In our study, higher TPC, TFC, and antioxidant capacity of dog foods were recorded following the addition of fermented medicinal plants, which indicates the retention of plant metabolites (polyphenols) in the foods. Chen et al [40] also reported the retention of tea polyphenols in dry dog foods. In a previous study, when glasswort was added at 2% to pork patties, antioxidant capacities were also increased [41].…”

Section: Discussionmentioning

confidence: 99%

“…Few studies have been conducted to investigate dog food preference. It is noteworthy that food preference is one of the most important parameters to assess food acceptance among animals because the higher the food preference, the easier and more enjoyable is the administration of bioactive substances [40]. Intake ratios are the best indicators of overall food preference.…”

Section: Discussionmentioning

confidence: 99%

“…In the comparison of the preference of control food and two experimental foods containing 0.3% and 1% Ascophyllum nodosum for naïve dogs, the preference was significantly lowered in case of 1% addition to dog food [45]. Another study demonstrated that the addition of tea polyphenols (0.5%) in dry dog food could significantly increase the preference, antioxidant capacity, and antibacterial activity of dry dog food, while a decrease in intake ratio was observed as the concentration of tea polyphenols in the dog food reached 1.0% [40]. In the present study, the concentrations of different plants differed.…”

Section: Discussionmentioning

confidence: 99%

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Effect of Fermented Medicinal Plants as Dietary Additives on Food Preference and Fecal Microbial Quality in Dogs

Park

Kothari

Niu

et al. 2019

Animals

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Simple SummaryDog foods are becoming more equivalent to human foods, and functional additives are being included in their diets to promote health. In this study, turmeric, glasswort, and Ganghwa mugwort were used as medicinal plants and were subjected to fermentation by autochthonous Enterococcus faecium. Fermentation significantly improved the in vitro antioxidant activities of these plants. Food preference tests of dog foods containing these fermented medicinal plants were conducted in beagles.AbstractThis research determined the antioxidant activities of medicinal plants fermented by Enterococcus faecium and their subsequent applications as dog food additives. Turmeric (5%, w/v), glasswort (2.5%, w/v), Ganghwa mugwort (2.5%, w/v), and their mixture (5%, w/v) were fermented by autochthonous E. faecium (1%, v/v) for 72 h. Bacterial cell counts and pH were monitored during fermentation. Total polyphenol content (TPC), total flavonoid content (TFC), 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, and intracellular superoxide scavenging activity in bovine mammary alveolar epithelial (MAC-T) cells were measured with the fermented and non-fermented samples. Only the antioxidant capacity of the mixture was increased after fermentation. However, intracellular superoxide level in MAC-T cells was significantly reduced after treatment with fermented plant samples (p < 0.001) as compared with that in non-fermented plants. Fermented plants were then sprayed at 1% (v/w) onto dog foods. TPC, TFC, ABTS radical scavenging activity, and DPPH radical scavenging activity of dog foods were significantly enhanced after the addition of fermented plants. Food preference testing was conducted using a two-pan method—control diet vs. four treatment diets—for 4 days for each additive diet, a total 16 days in 9 beagles. Feces were collected to enumerate bacterial counts. Preferences for glasswort and Ganghwa mugwort were higher than those of the control (p < 0.05). Furthermore, fecal microbiota enumeration displayed a higher number of beneficial microorganisms in treated groups. These results suggest that fermented plants with enhanced antioxidant abilities might be useful as potential additives for dog foods.

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“…The products had thus a different attractiveness to the dogs and the food attractiveness is in accordance with the food intake ratio, but without the intake ratios data, it remains unclear how the products attractiveness would have impacted the overall dogs' food preference. Consequently, one may infer that measuring only one of these two parameters during a two‐bowl consumption test is not adequate to explain food preference (Chen et al, ; Dust et al, ). Indeed, the conclusions on the factors that govern the food preference may depend on the concordance between the intake ratios and the first choices.…”

Section: Discussionmentioning

confidence: 99%

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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Quantitative optimization and assessments of supplemented tea polyphenols in dry dog food considering palatability, levels of serum oxidative stress biomarkers and fecal pathogenic bacteria

Abstract: The objective of this study was to investigate the effects of supplementation of tea polyphenols (TP) in dry dog food on the palatability of dry dog food, serum oxidative stress biomarkers, and fecal pathogenic bacteria in adult dogs.

Cited by 10 publications

References 22 publications

Canine vegan biscuits produced with inulin and blackberry flour

Canine vegan biscuits produced with inulin and blackberry flour

Effect of Fermented Medicinal Plants as Dietary Additives on Food Preference and Fecal Microbial Quality in Dogs

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

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