13: Novel protein sources in animal nutrition: considerations and examples

Abstract Plant-based protein sources have gained popularity as consumer demand for grain-free and novel protein sources increase. However, minimal information is available about the effects on digestibility, gastrointestinal tolerance, and fermentative end-products of novel plant-based proteins in dogs. Therefore, the objective of this study was to evaluate legumes and yeast as protein sources in extruded canine diets. Five diets were formulated to be isocaloric and isonitrogenous with either garbanzo beans (GB), green lentils (GL), peanut flour (PF), dried yeast (DY), or poultry byproduct meal (CON) as the primary protein source. Ten, adult, female beagles (mean age: 5.0 ± 1.2 years, mean BW: 11.9 ± 1.3 kg) were used in a replicated 5x5 Latin square design. Each 14 d period consisted of a 10 d diet adaptation followed by a 4 d total fecal and urine collection. At the end of each period, 5 mL of blood was collected and analyzed for a complete blood count and serum chemistry. Serum metabolites were within normal ranges and all dogs remained healthy throughout the study. Fecal scores, evaluated on a 5-point scale, were considered ideal and did not differ among treatments. Apparent total tract digestibility (ATTD) of dry matter and organic matter was highest (P < 0.05) for CON (86.3% and 91.2%, respectively) and PF (85.6% and 90.3%, respectively) and lowest (P < 0.05) in dogs fed the DY diet (80.1% and 84.3%, respectively). GL had the lowest (P < 0.05) crude protein ATTD (81.5%) with no differences among other treatments (84.6% average). Dogs fed CON, PF, and GB diets had the highest (P < 0.05) acid hydrolyzed fat ATTD, with an average of about 94%. In conclusion, novel plant-based protein sources and yeast are comparable to traditional poultry byproduct meal diet and are appropriate protein sources for canine diets.

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Edible mushroom mycelia of Pleurotus sapidus as novel protein sources in a vegan boiled sausage analog system: functionality and sensory tests in comparison to commercial proteins and meat sausages

European Food Research and Technology ◽

10.1007/s00217-017-3012-1 ◽

2017 ◽

Vol 244 (5) ◽

pp. 913-924 ◽

Cited By ~ 10

Author(s):

Alexander Stephan ◽

Jenny Ahlborn ◽

Martina Zajul ◽

Holger Zorn

Keyword(s):

Edible Mushroom ◽

Protein Sources ◽

Analog System ◽

Pleurotus Sapidus ◽

Sensory Tests ◽

Novel Protein

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Functionality of Ingredients and Additives in Plant-Based Meat Analogues

Foods ◽

10.3390/foods10030600 ◽

2021 ◽

Vol 10 (3) ◽

pp. 600

Author(s):

Konstantina Kyriakopoulou ◽

Julia K. Keppler ◽

Atze Jan van der Goot

Keyword(s):

Special Focus ◽

Muscle Type ◽

Plant Materials ◽

Protein Sources ◽

Sustainable Products ◽

Alternative Approach ◽

The Common ◽

Analogue Research ◽

Novel Products ◽

Novel Protein

Meat analogue research and development focuses on the production of sustainable products that recreate conventional meat in its physical sensations (texture, appearance, taste, etc.) and nutritional aspects. Minced products, like burger patties and nuggets, muscle-type products, like chicken or steak-like cuts, and emulsion products, like Frankfurter and Mortadella type sausages, are the major categories of meat analogues. In this review, we discuss key ingredients for the production of these novel products, with special focus on protein sources, and underline the importance of ingredient functionality. Our observation is that structuring processes are optimized based on ingredients that were not originally designed for meat analogues applications. Therefore, mixing and blending different plant materials to obtain superior functionality is for now the common practice. We observed though that an alternative approach towards the use of ingredients such as flours, is gaining more interest. The emphasis, in this case, is on functionality towards use in meat analogues, rather than classical functionality such as purity and solubility. Another trend is the exploration of novel protein sources such as seaweed, algae and proteins produced via fermentation (cellular agriculture).

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Use of precision-fed cecectomized rooster assay and digestible indispensable amino acid scores to characterize plant- and yeast-concentrated proteins for inclusion in canine and feline diets1,2

Translational Animal Science ◽

10.1093/tas/txaa133 ◽

2020 ◽

Vol 4 (3) ◽

Author(s):

Lauren M Reilly ◽

Patrick C von Schaumburg ◽

Jolene M Hoke ◽

Gary M Davenport ◽

Pamela L Utterback ◽

...

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Protein Quality ◽

Essential Amino Acids ◽

Protein Sources ◽

Protein Concentrates ◽

Indispensable Amino Acid ◽

Limiting Amino Acid ◽

Adult Cats ◽

Novel Protein

Abstract Increased consumer interest in high-quality and novel protein sources has driven the demand for the inclusion of protein-rich ingredients in companion animal diets. Novel protein concentrates, with protein contents of at least 50%, have been used to satisfy these consumer demands. However, minimal information is available regarding the macronutrient composition and protein quality of these ingredients that is needed for proper formulation of pet foods. Therefore, the objectives of this study were to determine the macronutrient and amino acid compositions, standardized amino acid digestibility according to the precision-fed rooster assay, and protein quality using digestible indispensable amino acid score (DIAAS like) of pea protein (PP), potato protein (POP), faba bean protein (FBP), soy protein concentrate (SPC), and dried yeast (DY). Precision-fed rooster assays were conducted using cecectomized roosters to calculate standardized amino acid digestibility and true metabolizable energy corrected for nitrogen (TMEn). For all five protein concentrates, all essential amino acids were highly digestible (88.0% to 96.3%, dry matter basis) with differences (P < 0.05) in only lysine, methionine, and tryptophan digestibilities. The TMEn values were highest for POP (4.22 kcal/g) and DY (3.61 kcal/g). The DIAAS-like values for adult dogs indicated that methionine was the first-limiting amino acid in all protein concentrates except POP, where the first-limiting amino acid was tryptophan. Using Association of American Feed Control Officials (AAFCO)-recommended values for adult cats, DIAAS-like values for methionine were lowest (P < 0.05) for FBP at 81.5%, with all other amino acids for all protein concentrates over 100%. The National Research Council (NRC)-recommended allowances for adult cats indicated that DIAAS-like methionine values for PP (92.7%) and FBP (73.8%) were significantly lower (P < 0.05) with these being the first-limiting amino acids, with the remaining amino acids above 100% for the other protein concentrates. The protein quality and high essential amino acid digestibility of these protein concentrates indicate that they would be viable protein sources in canine and feline diets. However, additional complementary protein sources should be included to meet the requirements of all essential amino acids.

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Revised PAG Guidelines for the development of novel protein sources

Nahrung/Food ◽

10.1002/food.2750270810 ◽

2009 ◽

Vol 27 (8) ◽

pp. 815-816

Author(s):

N. S. Scrimshaw

Keyword(s):

Protein Sources ◽

Novel Protein

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Trends and Motivations for Novel Protein Sources and Contribution towards Food Security

Alternative Proteins ◽

10.1201/9780429299834-1 ◽

2021 ◽

pp. 1-16

Author(s):

Malik Altaf Hussain ◽

William Riley ◽

Alaa El-Din A. Bekhit

Keyword(s):

Food Security ◽

Protein Sources ◽

Novel Protein

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Insect protein in animal nutrition

Animal Production Science ◽

10.1071/an19255 ◽

2019 ◽

Vol 59 (11) ◽

pp. 2029 ◽

Cited By ~ 4

Author(s):

J. de Souza-Vilela ◽

N. R. Andrew ◽

I. Ruhnke

Keyword(s):

Animal Feed ◽

Environmental Benefits ◽

Poultry Feed ◽

Animal Nutrition ◽

Protein Sources ◽

Alternative Protein ◽

Research Findings ◽

Black Soldier Fly Larvae ◽

Increasing Demand

Global meat consumption per capita is expected to increase ~40% from 2019 to 2050. Over 30% of the total cropland worldwide is currently being used to produce either livestock and poultry feed or silage to meet the demand. One solution to reduce cropland use for animal feed is to increase the production of alternative protein sources. The primary protein sources for animal nutrition, including soybeans, peas and fish meal, are of increasing demand and are subsequently becoming more expensive, making their long-term use unsustainable. Insects such as the black soldier fly larvae (Hermetia illucens), crickets (Gryllus testaceus Walker) or mealworms (Tenebrio molitor) offer a viable addition to the feed sources and can provide valuable, high-quality energy, protein and fat to an animal’s diet. Here, we review the environmental benefits of insect feedstuff, current research findings related to the use of insects for animal nutrition, and outline additional products that can generate benefits to insect producers.

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