Estimation of major nutrients in dry dog foods and their compliance with nutritional guidelines

The aim of this study was to estimate complete extruded dry food for adult dogs, with a particular focus on the nutritional value with respect to current nutritional guidelines for dogs, dietary fiber fractions, the division into breed size. Dog foods were subjected to chemical analyzes to determine the content of basic nutrients and dietary fiber fractions. The material for the research consisted of 15 maintenance foods for adult dogs (five for large breed dogs, five for small breed dogs and five for all breeds dogs). All analyzed feeds met the European Pet Food Industry Federation recommended minimum recommended levels of protein and fat. Individual tested foods were characterized by different levels of dietary fiber fractions, such as acid detergent fiber (ADF), cellulose (CEL), hemicellulose (HCEL). The group of foods for small breed dogs was characterized by the lowest mean of ME (391.23 kcal per 100 g DM). A higher level of ME (393.99 kcal per 100 g DM) was observed in the group of foods for dogs of large breeds, and the highest (397.05 kcal per 100 g DM) – in the group of foods for dogs of all breeds.

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KANDUNGAN FRAKSI SERAT SILASE LIMBAH PISANG (BATANG DAN BONGGOL) DENGAN KOMPOSISI SUBSTRAT DAN LEVEL MOLASES YANG BERBEDA SEBAGAI PAKAN ALTERNATIF TERNAK RUMINANSIA

JURNAL PETERNAKAN ◽

10.24014/jupet.v13i1.2385 ◽

2016 ◽

Vol 13 (1) ◽

pp. 19

Author(s):

Andika Mulya ◽

Dewi Febrina ◽

Triani Adelina

Keyword(s):

Nutritional Value ◽

Neutral Detergent Fiber ◽

Acid Detergent Fiber ◽

Randomized Design ◽

Fiber Fractions ◽

Completely Randomized Design ◽

The Difference ◽

Processing Techniques ◽

Different Levels ◽

Range Test

Harvesting bananas will produce stems and stump that can be used as an alternative feed. One processing techniques tomaintain the nutritional value is silage. This study aims to determine the content of the fiber fraction ie. Neutral Detergent Fiber (NDF), Acid Detergent Fiber (ADF), lignin, cellulose and hemicellulose from bananas waste silage with the composition of the substrate and the different levels of molasses. Research using a Completely Randomized Design factorial pattern with two replications. Factor A : the composition of the substrate, A1. stumps 100% : stems 0%; A2. 50% stems : 50% stumps; A3. 0% stumps : 100% stems. Factor B : the addition of molasses 0%; 2.5% and 5%. Data were analyzed using a completely randomized factorial design, the difference between treatments tested Duncan's Multiple Range Test (DMRT). The results showed banana waste silage with the composition of the substrate and molasses with different levels have moderate physical qualities and fiber fractions are NDF 57.86-89.63%; ADF 34.44-46.20%; lignin 11.75-17.19%; cellulose 15.10-32.34%; hemicellulose 11.66-55.18%. Silage that contains 100% of banana stem with the addition of 5% molasses is the best result.

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Evaluation of nutritional value and microbiological safety in commercial dog food

Veterinary Research Communications ◽

10.1007/s11259-021-09791-6 ◽

2021 ◽

Author(s):

Katarzyna Kazimierska ◽

Wioletta Biel ◽

Robert Witkowicz ◽

Jolanta Karakulska ◽

Xymena Stachurska

Keyword(s):

Nutritional Value ◽

Microbiological Quality ◽

Microbial Count ◽

Pet Food ◽

Microbiological Safety ◽

Dog Food ◽

Number Of Microorganisms ◽

Contaminated Food ◽

Dry Food

AbstractIn addition to properly balancing nutritional value in accordance with the needs of a dog, estimating the microbiological quality of dog food is crucial in providing healthy and safe foods. The aim of this study was to examine the quality of dry food for adult dogs, with particular reference to: (1) evaluating the nutritional value and compliance with nutritional guidelines for dogs, (2) comparing the nutritional value of dog foods, with particular emphasis on the division into cereal and cereal-free foods, and (3) evaluating their microbiological safety. All thirty-six evaluated dry dog foods met the minimum European Pet Food Industry FEDIAF requirement for total protein and fat content. The total aerobic microbial count in the analyzed dry dog foods ranged from 2.7 × 102 to above 3.0 × 107 cfu/g. In five (14%) dog foods the presence of staphylococci was detected; however, coagulase positive Staphylococcus (CPS) was not found. Mold presence was reported in one cereal-free dog food and in six cereal foods. In none of the analyzed foods Enterobacteriaceae were found, including coliforms, Escherichia coli and Salmonella spp. Bacteria of the genus Listeria and Clostridium as well as yeasts were also not detected. In conclusion, the evaluated dry dog foods had varied microbiological quality. The detected number of microorganisms may have some implications for long-term consumption of contaminated food. The lack of European Commission standards regarding the permissible amounts of microorganisms in pet food may result in insufficient quality control of these products.

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Mineral Composition of Cereal and Cereal-Free Dry Dog Foods versus Nutritional Guidelines

Molecules ◽

10.3390/molecules25215173 ◽

2020 ◽

Vol 25 (21) ◽

pp. 5173

Author(s):

Katarzyna Kazimierska ◽

Wioletta Biel ◽

Robert Witkowicz

Keyword(s):

Heavy Metals ◽

Mineral Composition ◽

Nutritional Value ◽

Raw Materials ◽

Pet Food ◽

Legal Limit ◽

Nutritional Guidelines ◽

Profile Similarity ◽

Mn Content ◽

Ca:P Ratio

The aims of the present work are to estimate the nutritional value and to evaluate and compare the levels of macroelements (Ca, P, K, Na, Mg), microelements (Fe, Zn, Mn, Cu), heavy metals (Co, Cd, Pb, Mo, Cr, Ni), and their ratios in extruded complete foods for adult dogs, their compatibility with nutritional guidelines, as well as food profile similarity. Basic composition was determined according to Association of Official Analytical Chemists (AOAC). Analyses for elements were performed using an atomic absorption spectrometer. All the evaluated dry dog foods met the minimum recommended levels for protein and fat. Eighteen tested dog foods (60%) did not meet at least one recommendation of nutritional guidelines. Four dog foods exceeded the legal limit of Fe and five foods exceeded the legal limit of Zn; in one of them, Zn level was almost twice higher. Dog foods with insect protein exceeded the legal limit for Mn content. Eight dog foods had an inappropriate Ca:P ratio. Heavy metals were below detection limit in all analyzed dog foods. The results seem to show the need for regular feed analyses of the elemental composition in raw materials before introducing supplementation and for the monitoring of the mineral composition of finished pet food.

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Analysis of mineral compounds in dry dog foods and their compliance with nutritional guidelines

Acta Scientiarum Polonorum Zootechnica ◽

10.21005/asp.2020.19.4.06 ◽

2021 ◽

Vol 19 (4) ◽

pp. 47-56

Author(s):

Jagoda Kępińska-Pacelik ◽

◽

Wioletta Biel ◽

Keyword(s):

Heavy Metals ◽

Potassium Level ◽

Quantitative Ratio ◽

Nutritional Guidelines ◽

Dry Food ◽

Small Breed

The aim of this study was to estimate complete extruded dry food for adult dogs, with a particular focus on: mineral profiles and ratios and the division into breed size. Dog foods were subjected to chemical analyzes to determine the content of macroelements and microelements. Additionally, the presence of heavy metals was verified and mineral ratios were estimated. The material for the research consisted of 15 randomly selected industrial household maintenance foods for adult dogs (five for large breed dogs, five for small breed dogs and five for all breeds dogs). All analyzed feeds met the FEDIAF recommended minimum recommended levels of microelements and macroelements, although the potassium level in 33% of the feeds analyzed was below the recommended minimum. 20% of the feeds tested exceeded the permissible quantitative ratio of calcium to phosphorus. In none of the tested feeds no heavy metals (Ni, Cd, Pb) were found. When choosing a feed, always pay attention to the label and carefully analyze the component of the product.

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Nutritional Value Research of Spelt Pasta with Vegetable Additives

Food Industry ◽

10.29141/2500-1922-2020-5-2-8 ◽

2020 ◽

Vol 5 (2) ◽

pp. 61-70

Author(s):

Oliya Fazullina ◽

Stanislav Smirnov

Keyword(s):

Dietary Fiber ◽

Nutritional Value ◽

Raw Materials ◽

Health Indicators ◽

Dietary Treatment ◽

Raw Material ◽

Whole Wheat ◽

Healthy Nutrition ◽

Physiologically Active Substances ◽

Simple Carbohydrates

Health indicators of the population depend significantly on the food quality and nutritional value. Simple carbohydrates excess of and lack of protein, dietary fiber, vitamins, minerals, antioxidants and other physiologically active substances increase the risk of socially significant disease progress. The development and production of mass-consumed products with high nutritional and biological value, including affordable non-traditional raw materials use, are promising areas of the food industry development aimed at improving the nutritional status of the population. The article presents the research results on the developed Noodle products recipes from non-traditional raw materials that meet modern healthy nutrition requirements, intended for dietary treatment and dietary prevention of people with overweight / obesity. The research aimed at expanding the range of macaroni products with these characteristics. As the main raw material, a man selected whole-wheat flour – new spelt flour, and as additional raw materials – buckwheat flour, broccoli and celery powders. The researchers found that the introduction of macaroni products from buckwheat spelt, broccoli and celery powders into the recipe had a multidirectional effect, reducing or increasing various indicators of its nutritional value. The changes range did not affect the overall characteristics. The satisfaction degree of the average daily need for food substances and energy when consuming a portion of 100 g for each sample of developed Noodle products allows them to be classified as functional products that are protein and dietary fiber sources, according to the requirements of the TR CU 022/2011.

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Selected dried fruits as a source of nutrients

European Food Research and Technology ◽

10.1007/s00217-021-03802-1 ◽

2021 ◽

Author(s):

Iga Rybicka ◽

Justyna Kiewlicz ◽

Przemysław Łukasz Kowalczewski ◽

Anna Gliszczyńska-Świgło

Keyword(s):

Antioxidant Activity ◽

Antioxidant Capacity ◽

Dietary Fiber ◽

Mineral Composition ◽

Nutritional Value ◽

Sea Buckthorn ◽

Dried Fruits ◽

Goji Berry ◽

Rose Hip ◽

Unhealthy Snacks

AbstractDried fruits are an excellent alternative to unhealthy snacks. Twelve commercially available dried fruits were selected: dates, raisins, prunes, Goji berry, chokeberry, rose hip, sea buckthorn, berberis, physalis, haritaki, noni and juniper. The nutritional value in terms of moisture, ash, protein, fat, carbohydrate, dietary fiber, energy value, mineral composition, antioxidant activity and tannins was compared. It is a novelty in the literature in relation to the particular analytes (e.g., minerals, tannins) and/or fruits (e.g., berberis, noni, haritaki). Especially rich in protein were Goji berry (13.3%), sea buckthorn (9.3%), noni (8.9%) and physalis (8.0%); in fat − sea buckthorn (11.2%); in dietary fiber (4.4–53.0%) − most of analyzed products. High antioxidant capacity was noticed for haritaki, berberis, rose hip, Goji berry, and physalis. An important source of minerals was 100 g of: noni (345 mg of Ca; 251 mg of Mg), rose hip (844 mg of Ca; 207 mg of Mg), juniper (564 mg of Ca), sea buckthorn (58 mg of Fe), berberis (24 mg of Fe) and haritaki (14 mg of Fe). The nutritionally attractive dried fruits have the potential for wider application in food formulations.

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Glycerol inclusion levels in corn and sunflower silages

Ciência e Agrotecnologia ◽

10.1590/s1413-70542014000500009 ◽

2014 ◽

Vol 38 (5) ◽

pp. 497-505 ◽

Cited By ~ 2

Author(s):

Adriana de Souza Martins ◽

Juliane Ribeiro de Oliveira ◽

Marili Lopes Lederer ◽

José Luís Moletta ◽

Shivelly Los Galetto ◽

...

Keyword(s):

Seasonal Cycle ◽

Crude Protein ◽

Dry Matter ◽

Nutritional Value ◽

High Efficiency ◽

Corn Silage ◽

Neutral Detergent Fiber ◽

Acid Detergent Fiber ◽

Ph Values ◽

Four Levels

Due to the seasonal cycle of forage, the use of silage to feed animals provides nutrients throughout the year. However, its quality can be improved with the inclusion of additives and other products. Glycerol is a rich source of energy and present a high efficiency of utilization by animals. The purpose of this work was to evaluate the effect of glycerol inclusion on the chemical and fermentation characteristics of corn and sunflower silages. Two silage sources (maize and sunflower) were used and four levels of glycerol inclusion (0, 15, 30 and 45%) based on dry matter were carried out. The experimental design was completely randomized in a 2 x 4 factorial arrangement with five replications. The pH values and chemical composition of corn and sunflower silages were determined. In both silages there was increment of dry matter, non-fiber carbohydrates and total digestible nutrients (TDN) added to a reduction of crude protein, neutral detergent fiber and acid detergent fiber due to the glycerol inclusion. The corn silage required 45% glycerol to achieve the TDN level of the sunflower silage. The glycerol addition contributed to the increase in the nutritional value, offsetting loss of quality in the ensiling process.

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EVALUATION OF DIETARY FIBER METHODS AND THE DISTRIBUTION OF ß-GLUCAN AMONG VARIOUS FIBER FRACTIONS

Dietary Fibre ◽

10.1533/9781845698195.3.119 ◽

2005 ◽

pp. 119-123

Author(s):

Joseph L. Jeraci ◽

James M. Carr ◽

Betty A. Lewis ◽

Peter J. Van Soest

Keyword(s):

Dietary Fiber ◽

Fiber Fractions

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Sous Vide Pişirme Yönteminin Sebzelerin Besin Değerleri Üzerine Etkisi

Turkish Journal of Agriculture - Food Science and Technology ◽

10.24925/turjaf.v4i11.919-925.727 ◽

2016 ◽

Vol 4 (11) ◽

pp. 919

Author(s):

Serap Coşansu ◽

Özlem Kıymetli

Keyword(s):

Nutritional Value ◽

Vacuum Packaging ◽

Heat Processing ◽

Antioxidant Compounds ◽

Cooking Method ◽

Heat Stable ◽

Preservation Method ◽

Sous Vide ◽

Major Nutrients

Sous vide is a cooking method in which food is heat processed after vacuum packaging in heat stable pouches. Meat, chicken, fish and vegetables can be cooked by this method; even meals containing these ingredients can be preserved by heat processing after precooking and vacuum packaging steps. Meanwhile sous vide cooking is a preservation method that the product is cooled rapidly after heat processing and can be stored for long periods. By this method, food can be cooked in vacuum packed without losing its flavour, taste and nutritional value. In this review, the effects of sous vide cooking on the major nutrients of vegetables such as antioxidant compounds and vitamins will be mentioned.

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