The current study aimed to evaluate the variation in fermentation activity along the distal canine gastrointestinal tract (GIT, Exp. 1). It also aimed to assess fermentation kinetics and end product profiles of 16 dietary fibers for dog foods using canine fecal inoculum (Exp. 2). For Exp. 1, digesta
Cleaned, whole smooth green peas (Pisum sativum L.) were reconstituted by soaking in tap water of 40¿°C (15, 20 or 25¿min) and subsequently either toasted (100¿°C during 1.5¿min) and infrared (IR) radiated or just IR radiated. For IR radiation, a small-scale, propane-fired IR radiation plant was use
BACKGROUND: An experiment was carried out to establish whether using a pre-compacting device (expander) changes the contribution of dry matter (DM) and degradative behaviour of peas, lupins and faba beans over the different fractions (non-washable fraction, NWF; insoluble washable fraction, ISWF; so
BACKGROUND: Rapeseed is a protein supplement that contains up to 40% crude protein (CP) on a dry matter (DM) basis, but a large part of its protein can be easily degraded in the rumen. Therefore, before inclusion in ruminant's diet, the extent of its protein degradation in the rumen must be reduced
Extrusion cooking is commonly used to produce dry pet foods. As a process involving heat treatment, extrusion cooking can have both beneficial and detrimental effects on the nutritional quality of the product. Desirable effects of extrusion comprise increase in palatability, destruction of undesirab
Each year, millions of dogs worldwide are abandoned by their owners, relinquished to animal shelters, and euthanised because of behaviour problems. Nutrition is rarely considered as one of the possible contributing factors of problem behaviour. This contribution presents an overview of current knowl
A 3 × 2 × 2 factorial trial was designed to investigate the effect of different extrusion conditions and product parameters on the nutritional quality as determined by a number of in vitro measurements (e.g. reactive lysine, and starch gelatinization degree) as well as physical quality of the kibble
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