The effects of dietary fibre type on satiety-related hormones and voluntary food intake in dogs

Depending on type and inclusion level, dietary fibre may increase and maintain satiety and postpone the onset of hunger. This 7-week study evaluated the effect of fibre fermentability on physiological satiety-related metabolites and voluntary food intake (VFI) in dogs. Sixteen healthy adult dogs were fed a low-fermentable fibre (LFF) diet containing 8·5% cellulose or a high-fermentable fibre (HFF) diet containing 8·5% sugarbeet pulp and 2% inulin. Large intestinal fibre degradation was evaluated by apparent faecal digestibility of nutrients and faecal SCFA and NH3 concentrations. Postprandial blood samples were obtained to determine postprandial plasma glucose, insulin, total peptide tyrosine–tyrosine (PYY), total glucagon-like peptide-1 (GLP-1) and total ghrelin concentrations. At the end of the study, the dogs were given a single meal of a dry dog food to determine VFI. Dogs fed the HFF diet had a significantly higher large intestinal fibre degradation and production of SCFA compared with the dogs fed the LFF diet. The HFF-fed dogs tended (P=0·058) to show a lower VFI at the end of the study. No treatment effects were found for postprandial plasma glucose, PYY, GLP-1 and ghrelin responses. The concentrations of these metabolites could not be related to the observed difference in VFI. The inclusion of fermentable fibre in canine diets may contribute to the prevention or mitigation of obesity through its effects on satiety. The underlying mechanisms require further investigation

Stability of creatine monohydrate and guanidinoacetic acid during manufacture (retorting and extrusion) and storage of dog foods

The stability of creatine monohydrate (CrMH), crystallised guanidinoacetic acid (GAA-C) and granulated GAA (GAA-G) in a moist retorted and a dry extruded dog food formulation during production and storage was investigated. Commercial food mixtures were supplemented with CrMH, GAA-C or GAA-G. Uniformity after mixing and retorting or extrusion was determined based on replicate samples (moist n = 8, dry n = 10). Storage stability was evaluated at 25°C/60% relative humidity for 15 months and 40°C/75% for 6 months. Foods with CrMH were analysed for creatine (Cr) and creatinine (Crn), whereas GAA-C and GAA-G foods were analysed for GAA concentrations. Coefficients of variation (CV) for uniformity of the additives after mixing of moist and dry pet food formulations were below 15%, and the CV was lower in processed mixtures. Recoveries after retorting and extrusion were higher for GAA-G (79 and 99%) and GAA-C (89 and 86%) compared to CrMH (36 and 85%) foods. In moist CrMH food, Cr concentrations re-increased by 54% whilst Crn concentrations decreased by 39% after storage at 25°C for 15 months. With total molar Cr + Crn remaining stable throughout storage, Crn and Cr appeared to effectively interconvert. Storage of the extruded CrMH food at 25°C for 15 months resulted in a 63% decrease in Cr and a 39% increase in Crn concentration. The decrease in Cr concentration was larger at 6 months storage at 40°C compared to 15 months storage at 25°C. Both GAA-C and GAA-G moist and dry foods were stable during storage (<10% decrease). This study showed that GAA is highly stable during production and storage of moist and dry canine foods whilst CrMH is relatively unstable, particularly during storage. The latter makes it difficult to establish a guaranteed Cr content in finished moist retorted and dry extruded foods with CrMH.</p

Flow states in two-dimensional Rayleigh-Bénard convection as a function of aspect-ratio and Rayleigh number

In this numerical study on two-dimensional Rayleigh-Bénard convection we consider 107 ⩽ Ra ⩽ 1012 in aspect-ratio 0.23 ⩽ Γ ⩽ 13 samples. We focus on several cases. First, we consider small aspect-ratio cells, where at high Ra number we find a sharp transition from a low Ra number branch towards a high Ra number branch, due to changes in the flow structure. Subsequently, we show that the influence of the aspect-ratio on the heat transport decreases with increasing aspect-ratio, although even at very large aspect-ratio of Γ ≈ 10 variations up to 2.5% in the heat transport as a function of Γ are observed. Finally, we observe long-lived transients up to at least Ra = 109, as in certain aspect-ratio cells we observe different flow states that are stable for thousands of turnover times

Stability of creatine monohydrate and guanidinoacetic acid during manufacture (retorting and extrusion) and storage of dog foods

The stability of creatine monohydrate (CrMH), crystallised guanidinoacetic acid (GAA-C) and granulated GAA (GAA-G) in a moist retorted and a dry extruded dog food formulation during production and storage was investigated. Commercial food mixtures were supplemented with CrMH, GAA-C or GAA-G. Uniformity after mixing and retorting or extrusion was determined based on replicate samples (moist n = 8, dry n = 10). Storage stability was evaluated at 25°C/60% relative humidity for 15 months and 40°C/75% for 6 months. Foods with CrMH were analysed for creatine (Cr) and creatinine (Crn), whereas GAA-C and GAA-G foods were analysed for GAA concentrations. Coefficients of variation (CV) for uniformity of the additives after mixing of moist and dry pet food formulations were below 15%, and the CV was lower in processed mixtures. Recoveries after retorting and extrusion were higher for GAA-G (79 and 99%) and GAA-C (89 and 86%) compared to CrMH (36 and 85%) foods. In moist CrMH food, Cr concentrations re-increased by 54% whilst Crn concentrations decreased by 39% after storage at 25°C for 15 months. With total molar Cr + Crn remaining stable throughout storage, Crn and Cr appeared to effectively interconvert. Storage of the extruded CrMH food at 25°C for 15 months resulted in a 63% decrease in Cr and a 39% increase in Crn concentration. The decrease in Cr concentration was larger at 6 months storage at 40°C compared to 15 months storage at 25°C. Both GAA-C and GAA-G moist and dry foods were stable during storage (<10% decrease). This study showed that GAA is highly stable during production and storage of moist and dry canine foods whilst CrMH is relatively unstable, particularly during storage. The latter makes it difficult to establish a guaranteed Cr content in finished moist retorted and dry extruded foods with CrMH.</p

Processing temperature and sugar type affect the rate and the extent of proteolysis of a model soy protein isolate system

Processing of ingredients and diets using hydrothermal treatments can lead to negative effects on the nutritional value of proteins, depending on the processing conditions and the matrix of the ingredient or diet. The aim of this study was to evaluate the effects of processing temperature and sugar type on the extent and rate of protein hydrolysis using soy protein isolate as a model system. The experiment utilized a 3☓3 factorial design, with three repetitions per treatment, using autoclaving temperature (not autoclaved, 100 °C, 120 °C) and type of sugar (not added, glucose, xylose) as main factors, also evaluating the interaction between both. Limited formation of Maillard reaction products occurred in the absence of sugars, whilst the addition of xylose increased the formation of MRPs at all processing temperatures. Crosslinks between amino acids (lysinoalanine, lanthionine) occurred with increasing temperatures, with sugar addition being inhibiting. There was a significant interaction (P < 0.01) between the effects of processing temperature and type of sugar for nitrogen solubility, the extent and rate of proteolysis. The effect of autoclaving at 100°C on the rate of protein hydrolysis of the samples without sugars added was as high as the additional effect of autoclaving after the addition of sugars. In contrast, the effect of autoclaving at 120°C on the rate of protein hydrolysis was higher for the samples that contained sugars, compared to those that did not had sugars added. In conclusion, the effect of sugar addition on the extent and rate of proteolysis seems to be dependent on processing temperature, which might indicate different protein damage mechanisms limiting enzymatic protein hydrolysis.</p

Effect of dietary fibre type on physical activity and behaviour in kennelled dogs

Dog diets may differ in their effectiveness of maintaining satiety after a meal. Consequently, sensations of hunger, feeding motivation, physical activity, and sensitivity to environmental stressors may be increased. Dietary fibre may be effective in prolonging postprandial satiety depending on type and inclusion level. This study evaluated the effect of fibre fermentability on behaviour in dogs. Sixteen healthy adult dogs were housed individually and fed a low-fermentable fibre (LFF) diet containing 8.5% cellulose or a high-fermentable fibre (HFF) diet containing 8.5% sugar beet pulp and 2% inulin. Dogs were fed two equal portions at 8:30 and 18:30 according to energy requirements. Behaviour of dogs in their home-cage was recorded and analyzed by instantaneous scan sampling (2 × 24 h with 15 min intervals) and focal sampling continuous recordings (10 min per animal per hour, from 9:00 until 18:00). Dogs were subjected to a behaviour test composed of the subtests open-field, sudden-silence, novel-object, and acoustic-startle. The behavioural responses of each dog were recorded. Scores for the scan and focal samples were expressed per clock hour and DIET × TIME effects were tested statistically using Residual Maximum Likelihood (REML). Data from the tests were examined using principal component analysis resulting in the compilation of two components. Data were tested statistically for DIET and DIET × SUBTEST effects using REML. Variables specific for the open-field and novel-object test were analyzed using analysis of variance. For the scans, a significant DIET × TIME effect was found for resting. At night and in the morning, HFF dogs rested more compared to LFF dogs, but they rested less between 14:00 and 17:00. For the continuous recordings, the main findings were a tendency for DIET × TIME effect for time spent resting with a pattern consistent with that for the scans. The interaction was significant for inactive-alert (lie with head up or sitting) with HFF-fed dogs having lower values around 10:00–11:00 and higher values hereafter. Finally, time spent tail wagging was significantly higher for LFF-fed dogs just before the evening meal that may indicate higher level of arousal. For the behaviour tests, no significant DIET or DIET × SUBTEST effects were detected. It is concluded that compared to the LFF diet, the HFF diet increased inactivity in kennelled beagle dogs likely through the prolongation of postprandial satiety. This effect did not change the reaction to stressful events in kennelled laboratory dogs. Enhanced susceptibility to environmental stressors at times of hunger in sensitive companion dogs may occur but requires further stud

O-methylisourea can react with the α-amino group of lysine: Implications for the analysis of reactive lysine

The specificity of O-methylisourea (OMIU) to bind to the ε-amino group of Lys, an important supposition for the OMIU-reactive Lys analysis of foods, feeds, ingredients, and digesta, was investigated. Crystalline L-Lys incubated under standard conditions with OMIU resulted in low homoarginine recoveries. The reaction of OMIU with the α-amino group of Lys was confirmed by MS analysis, with double derivatized Lys being identified. None of the changes in reaction conditions (OMIU pH, OMIU to Lys ratio, and reaction time) with crystalline L-Lys resulted in 100% recovery of homoarginine. The average free Lys content in ileal digesta of growing pigs and broilers was found to be 13% of total Lys, which could result in a significant underestimation of the reactive Lys content. The reaction of OMIU with α-amino groups may necessitate analysis of free Lys to accurately quantify reactive lysine in samples containing a large proportion of Lys with a free α-amino group