PDF(Pubmed)
Abstract：
UNASSIGNED: Recently, increasing effort has been directed toward environmental sustainability in pet food. The aim of this study was to evaluate the extrusion parameters, nutrient digestibility, fecal characteristics, palatability and insulinemic and glycaemic curves of a complete diet for dogs in which the main carbohydrate source was a red lentil pasta by-product (LP).
UNASSIGNED: Five experimental diets were formulated: a basal diet (CO) based on rice and a poultry by-product meal; three experimental diets where LP substituted rice at 33, 66, or 100% (LP33, LP66, and LP100, respectively); and a diet formulated on 70% of the basal diet (CO) plus 30% LP (LPS) to evaluate the digestibility of LP ingredient.
UNASSIGNED: The extruder pressure, hardness and bulk density of the kibble increased in a linear manner with increasing LP percentage (P < 0.05), without affecting starch gelatinization. According to polynomial contrast analysis, rice replacement with LP at 33 and 66% caused no reduction in apparent total tract digestibility coefficient (ATTDC), with similar or higher values compared with the CO diet. Nitrogen balance did not change (P > 0.05), but we observed a linear increase in feces production and moisture content as the LP inclusion rate rose and a linear decrease in feces pH (P < 0.05). Nevertheless, the fecal score was unaffected. Fecal acetate, propionate, total short-chain fatty acids (SCFA), branched-chain fatty acids, and lactate all increased linearly as the LP inclusion rate increased (P < 0.05), without altering ammonia concentration in feces. Feces concentrations of cadaverine, tyramine, histamine, and spermidine also increased in a linear manner with increasing LP inclusion (P < 0.05). The fermentation of LP dietary fiber by the gut microbiota increased the concentration of desirable fermentation by-products, including SCFA and spermidine. The post-prandial glucose and insulin responses were lower in the dogs fed the LP100 diet compared with CO, suggesting the possible use of this ingredient in diets designed to generate a low glycaemic response. Finally, the palatability study results showed a preference for the LP100 ration in both the \"first choice\" and the \"consumption rate\" evaluation (P < 0.05). This trial reveals how a by-product discarded from the human-grade food chain retains both its nutritional and organoleptic properties.
UNASSIGNED: Five experimental diets were formulated: a basal diet (CO) based on rice and a poultry by-product meal; three experimental diets where LP substituted rice at 33, 66, or 100% (LP33, LP66, and LP100, respectively); and a diet formulated on 70% of the basal diet (CO) plus 30% LP (LPS) to evaluate the digestibility of LP ingredient.
UNASSIGNED: The extruder pressure, hardness and bulk density of the kibble increased in a linear manner with increasing LP percentage (P < 0.05), without affecting starch gelatinization. According to polynomial contrast analysis, rice replacement with LP at 33 and 66% caused no reduction in apparent total tract digestibility coefficient (ATTDC), with similar or higher values compared with the CO diet. Nitrogen balance did not change (P > 0.05), but we observed a linear increase in feces production and moisture content as the LP inclusion rate rose and a linear decrease in feces pH (P < 0.05). Nevertheless, the fecal score was unaffected. Fecal acetate, propionate, total short-chain fatty acids (SCFA), branched-chain fatty acids, and lactate all increased linearly as the LP inclusion rate increased (P < 0.05), without altering ammonia concentration in feces. Feces concentrations of cadaverine, tyramine, histamine, and spermidine also increased in a linear manner with increasing LP inclusion (P < 0.05). The fermentation of LP dietary fiber by the gut microbiota increased the concentration of desirable fermentation by-products, including SCFA and spermidine. The post-prandial glucose and insulin responses were lower in the dogs fed the LP100 diet compared with CO, suggesting the possible use of this ingredient in diets designed to generate a low glycaemic response. Finally, the palatability study results showed a preference for the LP100 ration in both the \"first choice\" and the \"consumption rate\" evaluation (P < 0.05). This trial reveals how a by-product discarded from the human-grade food chain retains both its nutritional and organoleptic properties.
摘要：
■最近，越来越多的努力已经指向宠物食品的环境可持续性。这项研究的目的是评估挤出参数，营养素消化率，粪便特征，狗的完整饮食的适口性以及胰岛素和血糖曲线，其中主要碳水化合物来源是红色扁豆意大利面副产品（LP）。
■制定了五种实验饮食：基于大米和家禽副产品餐的基础饮食（CO）；三种实验饮食，其中LP以33、66或100％代替大米（分别为LP33，LP66和LP100）；以及以70％的基础饮食（CO）加30％的LP（LPS）配制的饮食，以评估LP成分的消化率。
■挤出机压力，粗粒的硬度和堆积密度随LP百分比的增加呈线性增加（P<0.05），不影响淀粉糊化。根据多项式对比分析,用33％和66％的LP替代水稻不会降低表观总道消化率系数（ATTDC），与CO饮食相比具有相似或更高的值。氮平衡没有改变(P>0.05),但我们观察到，随着LP包合率的上升，粪便产量和水分含量呈线性增加，粪便pH呈线性下降（P<0.05）。然而，粪便评分未受影响.粪便醋酸酯，丙酸盐,总短链脂肪酸（SCFA），支链脂肪酸，乳酸和乳酸均随着LP包合率的增加而线性增加（P<0.05），不改变粪便中的氨浓度。粪便中尸胺的浓度,酪胺,组胺,亚精胺也随着LP包涵体的增加呈线性增加(P<0.05)。通过肠道微生物群发酵LP膳食纤维增加了所需发酵副产物的浓度，包括SCFA和亚精胺。与CO相比，喂食LP100饮食的狗的餐后葡萄糖和胰岛素反应较低，建议在饮食中可能使用这种成分来产生低血糖反应。最后,适口性研究结果显示，在“首选”和“消耗率”评估中，LP100定量均具有偏好（P<0.05）。该试验揭示了从人类级食物链丢弃的副产品如何保留其营养和感官特性。
■制定了五种实验饮食：基于大米和家禽副产品餐的基础饮食（CO）；三种实验饮食，其中LP以33、66或100％代替大米（分别为LP33，LP66和LP100）；以及以70％的基础饮食（CO）加30％的LP（LPS）配制的饮食，以评估LP成分的消化率。
■挤出机压力，粗粒的硬度和堆积密度随LP百分比的增加呈线性增加（P<0.05），不影响淀粉糊化。根据多项式对比分析,用33％和66％的LP替代水稻不会降低表观总道消化率系数（ATTDC），与CO饮食相比具有相似或更高的值。氮平衡没有改变(P>0.05),但我们观察到，随着LP包合率的上升，粪便产量和水分含量呈线性增加，粪便pH呈线性下降（P<0.05）。然而，粪便评分未受影响.粪便醋酸酯，丙酸盐,总短链脂肪酸（SCFA），支链脂肪酸，乳酸和乳酸均随着LP包合率的增加而线性增加（P<0.05），不改变粪便中的氨浓度。粪便中尸胺的浓度,酪胺,组胺,亚精胺也随着LP包涵体的增加呈线性增加(P<0.05)。通过肠道微生物群发酵LP膳食纤维增加了所需发酵副产物的浓度，包括SCFA和亚精胺。与CO相比，喂食LP100饮食的狗的餐后葡萄糖和胰岛素反应较低，建议在饮食中可能使用这种成分来产生低血糖反应。最后,适口性研究结果显示，在“首选”和“消耗率”评估中，LP100定量均具有偏好（P<0.05）。该试验揭示了从人类级食物链丢弃的副产品如何保留其营养和感官特性。
