Effects of protein sources and processing conditions on protein quality in canine nutrition
Year: 2023
Type: article
Abstract: Protein quality is an essential aspect to consider when manufacturing complete and balanced pet foods in order to meet the protein requirements of the animals.Pet owners also view protein ingredients in the products as a determining characteristic of a purchase.Therefore, the present studies were conducted to examine the effect of manufacture processing and alternative protein ingredients on protein quality in canine diets.The first aim was to determine the effect of different parameters of extrusion, the most common manufacturing method for pet foods, on taurine availability and various types of protein ingredients, namely chicken byproduct meal, chicken slurry, yellow pea, green lentil, and garbanzo bean.The second aim was to examine alternative protein sources, such as pulses and hydrolyzed proteins, for their digestibility, protein quality, and physiological effects on adult canines.The third aim was to understand the overall mechanism of how hydrolyzed proteins as alternative protein sources could affect metabolic pathways in healthy adult dogs.A precision-fed rooster assay was used to test the amino acid digestibility and Digestible Indispensable Amino Acid Score (DIAAS)-like values of 8 grain-free diets: chicken byproduct meal diet (CON), chicken slurry diet (SLR), chicken slurry + yellow pea diet (SLR+YP), yellow pea diet (YP), green lentil diet (GL), garbanzo bean diet (GB), chicken slurry + taurine diet (SLR+TAU), and chicken slurry + yellow pea + taurine diet (SLR+YP+TAU).When considering extrusion parameters, both single screw and twin screw extruders produced well-digested diets with good protein quality, regardless of the main protein source being pulses or chicken.However, the twin screw extruder required less specific mechanical energy than the single screw extruder while the specific thermal energy was similar; thus, utilizing the twin screw extruder would be the more efficient processing method.Taurine contents from natural or synthetic taurine sources were CHAPTER 1: protein source, protein inclusion rate, amino acid profile, and processing conditions; hence, these factors would need to be put into consideration when manufacturing diets (Laflamme et al., 2014; Alam et al., 2016;Li and Wu, 2023).Moreover, some novel protein ingredients could also deliver health benefits that are worth examining (Hou et al., 2017).Alvarenga, I. C., M. I. Jackson, D. E. Jewell, and C. G. Aldrich.2021a.A low to medium-shear extruded kibble with greater resistant starch increased fecal oligosaccharides, butyric acid, and other saccharolytic fermentation by-products in dogs.Microorganisms.9:2293.
Author: Hsu, Shih Pin (Clare)
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W7220788075