An Assessment of Starch Content and Gelatinization in Traditional and Non-Traditional Dog Food Formulations
Starch gelatinization in pet food may be affected by moisture, retention time, and ingredients used. Starch gelatinization has been associated with changes in digestibility but is not well studied using non-traditional ingredients in canine diets. The objective of this research was to examine differ...
| المؤلفون الرئيسيون: | , , , |
|---|---|
| التنسيق: | مقال |
| اللغة: | English |
| منشور في: |
MDPI AG
2022-11-01
|
| سلاسل: | Animals |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.mdpi.com/2076-2615/12/23/3357 |
| _version_ | 1827643489682194432 |
|---|---|
| author | Erin Beth Perry Alyssa Ann Valach Jesse Marie Fenton George E. Moore |
| author_facet | Erin Beth Perry Alyssa Ann Valach Jesse Marie Fenton George E. Moore |
| author_sort | Erin Beth Perry |
| collection | DOAJ |
| description | Starch gelatinization in pet food may be affected by moisture, retention time, and ingredients used. Starch gelatinization has been associated with changes in digestibility but is not well studied using non-traditional ingredients in canine diets. The objective of this research was to examine differences in starch content and gelatinization associated with changes in ingredient profile (traditional vs. non-traditional) and nutrient content requirements associated with differing life stages. Traditional diets (<i>n</i> = 10) utilizing protein sources including chicken, chicken by-product meal, meat and bone meal and plant-based ingredients including rice, barley, oats, and corn were examined in comparison with non-traditional diets (<i>n</i> = 10) utilizing protein sources including alligator, buffalo, venison, kangaroo, squid, quail, rabbit, and salmon along with plant-based ingredients including tapioca, chickpeas, lentils, potato, and pumpkin. Total starch and gelatinized starch (as percent of total diet) were measured with variation due to ingredient type assessed using Student’s <i>t</i>-test in SAS 9.4. Significance was set at <i>p</i> < 0.05. Total starch (as a percent of diet) was higher in traditional diets compared to non-traditional diets formulated for maintenance (<i>p</i> < 0.0032) or all life stages (<i>p</i> < 0.0128). However, starch gelatinization as a proportion of total starch was lower in traditional diets formulated for maintenance (<i>p</i> < 0.0165) and all life stages (<i>p</i> < 0.0220). Total starch and gelatinized starch had a strong negative correlation (<i>r</i> = −0.78; <i>p</i> < 0.01) in diets utilizing traditional ingredients. These novel data reveal important differences between starch content and gelatinization and may impact selection of various ingredient types by pet food manufacturers. |
| first_indexed | 2024-03-09T17:55:03Z |
| format | Article |
| id | doaj.art-357191e55fca4e7fb56c3e14a65b04b0 |
| institution | Directory Open Access Journal |
| issn | 2076-2615 |
| language | English |
| last_indexed | 2024-03-09T17:55:03Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Animals |
| spelling | doaj.art-357191e55fca4e7fb56c3e14a65b04b02023-11-24T10:25:47ZengMDPI AGAnimals2076-26152022-11-011223335710.3390/ani12233357An Assessment of Starch Content and Gelatinization in Traditional and Non-Traditional Dog Food FormulationsErin Beth Perry0Alyssa Ann Valach1Jesse Marie Fenton2George E. Moore3Department of Animal Science, Food and Nutrition, Southern Illinois University, Carbondale, IL 62901, USADepartment of Animal Science, Food and Nutrition, Southern Illinois University, Carbondale, IL 62901, USADepartment of Animal Science, Food and Nutrition, Southern Illinois University, Carbondale, IL 62901, USADepartment of Veterinary Administration, Purdue University, West Lafayette, IN 47907, USAStarch gelatinization in pet food may be affected by moisture, retention time, and ingredients used. Starch gelatinization has been associated with changes in digestibility but is not well studied using non-traditional ingredients in canine diets. The objective of this research was to examine differences in starch content and gelatinization associated with changes in ingredient profile (traditional vs. non-traditional) and nutrient content requirements associated with differing life stages. Traditional diets (<i>n</i> = 10) utilizing protein sources including chicken, chicken by-product meal, meat and bone meal and plant-based ingredients including rice, barley, oats, and corn were examined in comparison with non-traditional diets (<i>n</i> = 10) utilizing protein sources including alligator, buffalo, venison, kangaroo, squid, quail, rabbit, and salmon along with plant-based ingredients including tapioca, chickpeas, lentils, potato, and pumpkin. Total starch and gelatinized starch (as percent of total diet) were measured with variation due to ingredient type assessed using Student’s <i>t</i>-test in SAS 9.4. Significance was set at <i>p</i> < 0.05. Total starch (as a percent of diet) was higher in traditional diets compared to non-traditional diets formulated for maintenance (<i>p</i> < 0.0032) or all life stages (<i>p</i> < 0.0128). However, starch gelatinization as a proportion of total starch was lower in traditional diets formulated for maintenance (<i>p</i> < 0.0165) and all life stages (<i>p</i> < 0.0220). Total starch and gelatinized starch had a strong negative correlation (<i>r</i> = −0.78; <i>p</i> < 0.01) in diets utilizing traditional ingredients. These novel data reveal important differences between starch content and gelatinization and may impact selection of various ingredient types by pet food manufacturers.https://www.mdpi.com/2076-2615/12/23/3357dog foodstarchnovel ingredientstarch gelatinization |
| spellingShingle | Erin Beth Perry Alyssa Ann Valach Jesse Marie Fenton George E. Moore An Assessment of Starch Content and Gelatinization in Traditional and Non-Traditional Dog Food Formulations Animals dog food starch novel ingredient starch gelatinization |
| title | An Assessment of Starch Content and Gelatinization in Traditional and Non-Traditional Dog Food Formulations |
| title_full | An Assessment of Starch Content and Gelatinization in Traditional and Non-Traditional Dog Food Formulations |
| title_fullStr | An Assessment of Starch Content and Gelatinization in Traditional and Non-Traditional Dog Food Formulations |
| title_full_unstemmed | An Assessment of Starch Content and Gelatinization in Traditional and Non-Traditional Dog Food Formulations |
| title_short | An Assessment of Starch Content and Gelatinization in Traditional and Non-Traditional Dog Food Formulations |
| title_sort | assessment of starch content and gelatinization in traditional and non traditional dog food formulations |
| topic | dog food starch novel ingredient starch gelatinization |
| url | https://www.mdpi.com/2076-2615/12/23/3357 |
| work_keys_str_mv | AT erinbethperry anassessmentofstarchcontentandgelatinizationintraditionalandnontraditionaldogfoodformulations AT alyssaannvalach anassessmentofstarchcontentandgelatinizationintraditionalandnontraditionaldogfoodformulations AT jessemariefenton anassessmentofstarchcontentandgelatinizationintraditionalandnontraditionaldogfoodformulations AT georgeemoore anassessmentofstarchcontentandgelatinizationintraditionalandnontraditionaldogfoodformulations AT erinbethperry assessmentofstarchcontentandgelatinizationintraditionalandnontraditionaldogfoodformulations AT alyssaannvalach assessmentofstarchcontentandgelatinizationintraditionalandnontraditionaldogfoodformulations AT jessemariefenton assessmentofstarchcontentandgelatinizationintraditionalandnontraditionaldogfoodformulations AT georgeemoore assessmentofstarchcontentandgelatinizationintraditionalandnontraditionaldogfoodformulations |