Effect of the addition of papain enzyme on digestive parameters and palatability of extruded diets for dogs

Brazilian Journal of Veterinary Research and Animal Science

Flavio Lopes da Silva¹  Aulus Cavalieri Carciofi¹  Fabiano César Sá¹  Danilo Ferreira de Souza¹  Marcio Antonio Brunetto²  Thiago Henrique Vendramini²  Karine de Melo Santos²  Maria Isabel Gonzalez Urrego³ 

[1] Universidade Estadual Paulista “Júlio de Mesquita Filho”, Faculdade de Ciências Agrárias e Veterinárias, Departamento de Clínica e Cirurgia Veterinária;Universidade de São Paulo, Faculdade de Medicina Veterinária e Zootecnia, Departamento de Nutrição e Produção Animal;Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos, Departamento de Zootecnia;

关键词: Additive;    Canine;    Digestibility;    Protein;   

DOI  :  10.11606/issn.1678-4456.bjvras.2017.125674

来源: DOAJ

【 摘 要 】

Common protein sources used in the manufacturing of diets for dogs are derived from by-products, which may have reduced digestibility depending on the source. This study evaluated the effect of the addition of a protease, the papain enzyme, as a supplement to extruded diets on palatability, nutrient digestibility, and fecal production and quality of dogs. A diet was formulated with poultry by-product meal, meat and bone meal, and feather meal as protein sources. This formula was divided into three isonutrient diets: one negative control (NC), without enzymes; treatment one (EZ1) with addition of 855.000UI of papain per kilogram of diet, and treatment two (EZ2) with addition of 2.280.000UI of papain per kilogram of diet, both added before extrusion. The experiment followed a randomized block design, with two blocks of nine animals (three animals per treatment in each block), 18 dogs in total, and six replicates per treatment. Data were submitted to analysis of variance and the means of three treatments were compared by polynomial contrasts (P <0.05). No differences in the coefficients of total tract apparent digestibility of nutrients nor changes in palatability, pH, and fecal production among treatments were found with the addition of different doses of enzyme to the diets (P > 0.05). The fecal score was reduced with increased addition of enzyme (P < 0.05).

【 授权许可】

Unknown