ORIGINAL PAPER
Comparison of dietary fibre, β-glucan, resistant and non-resistant starch and in vitro digestibility of commercial extruded dry food of adult dogs
1
Erciyes University, Faculty of Veterinary Medicine, Department of Animal Nutrition and Nutritional Diseases, 38280, Kayseri, Turkey
Publication date: 2021-11-30
Corresponding author
K. KARA
Erciyes University, Faculty of Veterinary Medicine, Department of Animal Nutrition and Nutritional Diseases, 38280, Kayseri, Turkey
Erciyes University, Faculty of Veterinary Medicine, Department of Animal Nutrition and Nutritional Diseases, 38280, Kayseri, Turkey
J. Anim. Feed Sci. 2021;30(4):379-390
KEYWORDS
TOPICS
bio-active compoundsanimal by-productsfatty acids profilefeed materialsfeed processingnutritionplant origin by-products
ABSTRACT
This study aimed to compare the carbohydrate, fatty acids and
digestion values of 29 commercial extruded dry-type dog foods produced
for large breed adult dogs. In the study, total dietary fibre (TDF) values of
dog foods differed significantly among commercial brands and ranged from
19.02 to 38.09% dry matter (DM) (P < 0.05). The average soluble dietary fibre
(SDF) and insoluble dietary fibre (IDF) contents of dog foods were 6.27 and
20.09% DM, respectively. The average values of non-resistant starch and
β-glucan in dog foods were 30.90 and 0.52% DM, respectively. The average
linoleic acid, α-linolenic acid (ALA) and eicosapentaenoic acid (EPA) +
docosahexaenoic acid (DHA) levels in dog foods were 2.21, 0.03 and 0.11%
in DM, respectively. The total starch value was positively correlated with the
gas production value (r = 0.516) of dog food (P < 0.05). As a result, it has been
determined that the resistant starch and β-glucan levels differ in the dog food.
EPA + DHA, linoleic and ALA acids were below international standard values in
some dog food samples. Although in vitro digestibility of dog food was adversely
affected by the increase in IDF and palmitic acid contents; in vitro digestibility
contents in dog food were positively affected by the increase in soluble dietary
fibre and stearic acids.
ACKNOWLEDGEMENTS
The support of Erciyes University Scientific Research Projects Coordination Unit (Project
No. TSA-2019-9607) is greatly acknowledged.
CONFLICT OF INTEREST
The authors declare that there is no conflict of interest.
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