Farinha de ervilha sobre o processo de extrusão, qualidade dos kibbles, digestibilidade, produtos de fermentação nas fezes e respostas de glicose e insulina de cães
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Data
2023-01-25
Autores
Frias, Juliana Lopes
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Universidade Estadual Paulista (Unesp)
Resumo
A busca por ingredientes inovadores e com apelo para saúde tem norteado o desenvolvimento atual de formulações para cães, visando ganhar espaço nas decisões de compra dos consumidores. A presente dissertação está estruturada em dois capítulos. O Capítulo 1 teve como objetivo apresentar uma visão geral sobre carboidratos e ervilha. O Capítulo 2 teve como objetivos avaliar a inclusão de farinha de ervilha descascada (FE) sobre o processo de extrusão, formação dos kibbles, coeficientes de digestibilidade aparente dos nutrientes, produtos de fermentação nas fezes, saciedade dos alimentos e respostas pós-prandiais glicose e insulina em cães. Foram utilizados 24 cães distribuídos em três tratamentos: controle – dieta a base de quirera de arroz (QA); FE50 – substituição de 50% de QA por FE; e FE100 – substituição de 100% de QA por FE. O estudo seguiu delineamento em blocos casualizados, com 2 blocos de 12 animais, 3 dietas experimentais, sendo 4 cães por dieta em cada bloco, totalizando 8 repetições por dieta. Os dados de extrusão, digestibilidade, características das fezes e saciedade foram submetidos a análise de variância e as médias comparadas por contraste polinomial em função da inclusão de FE. As respostas pós-prandiais foram avaliadas por análise de variância de medidas repetidas no tempo. Valores de P<0,05 foram considerados significativos. A inclusão de FE reduziu a transferência de energia mecânica e a expansão dos kibbles, com aumento da densidade aparente e da gelatinização do amido (P<0,05). Houve redução linear da digestibilidade aparente da matéria seca, gordura e energia das rações (P<0,05), sem alterar a digestibilidade da proteína bruta (P>0,05). A produção e o teor de umidade das fezes aumentaram, com redução linear do seu pH (P<0,05), sem alterar o escore fecal (P<0,05). As concentrações de acetato, propionato e lactato aumentaram de modo linear nas fezes (P<0,05), com redução linear da amônia, isobutirato e butirato (P<0,05). Ao teste de saciedade o consumo da dieta experimental não variou, mas houve aumento linear do consumo da dieta desafio com o aumento da FE nas dietas (P<0,05). Cães que consumiram a dieta FE100 apresentaram menor área abaixo da curva de glicose inicial (60 aos 180 minutos) e total (0 aos 720 min) que os alimentados com a ração controle (P<0,05), sem alterações na secreção de insulina (P>0,05). O menor teor de amido e maior de fibra da FE justifica as alterações em extrusão e formação dos kibbles, digestibilidade dos nutrientes e respostas de glicose. A fibra da FE demonstrou ser fermentável, aumentando os ácidos graxos de cadeia curta e reduzindo a amônia das fezes. Em conclusão, a farinha de ervilha descascada demonstrou ser ingrediente adequado a dietas com digestibilidade controlada da energia e para cães que se beneficiariam de maiores teores de fibra fermentável e fonte de carboidrato com menor resposta glicêmica pós-prandial.
The search for innovative ingredients that benefit to the pet health has guided the current development of diet formulations for dogs, aiming to gain space in consumers' purchasing decisions. This dissertation is structured in two chapters. The Chapter 1 was intended to provide an overview of carbohydrates and peas. The Chapter 2, the objective was to evaluate the inclusion of pea flour (PF) on the extrusion process, kibble formation, apparent digestibility coefficients of nutrients, fermentation products in the feces, food satiety and postprandial glucose and insulin responses in dogs. A total of 24 dogs were distributed and fed with three diets (treatments): control diet based on broken rice (QA), replacement of 50% of QA by PF (PF50), and replacing 100% of QA with PF (PF100). A tottaly randomized block design was used (2 blocks of 12 animals, 3 treatments, 4 dogs/treatment/block), with 8 repetitions per diet. Extrusion, digestibility efficiency, fecal characteristics, and satiety data were submitted to analysis of variance and means were compared by polynomial contrast as a function of PF inclusion. Postprandial responses were assessed by analysis of variance for repeated measures over time. P values <0.05 were considered significant. The inclusion of FE reduced the transfer of mechanical energy and the expansion of the kibbles, with an increase in the apparent density and gelatinization of the starch (P<0.05). There was a linear reduction in the apparent digestibility of dry matter, fat and energy in the diets (P<0.05), without altering the digestibility of crude protein (P>0.05). Fecal production and moisture content increased, with a linear reduction in pH (P<0.05), without changing the fecal score (P<0.05). Acetate, propionate, and lactate concentrations increased linearly in feces (P<0.05), with a linear decrease in ammonia, isobutyrate, and butyrate (P<0.05). In the satiety test, the consumption of the experimental diet did not change, but there was a linear increase in the consumption of the challenge diet with the increase in FE in the diets (P<0.05). Dogs that consumed the FE100 diet had a smaller area under the curve of glucose (60 to 180 minutes) and total (0 to 720 minutes) than those fed the control diet (P<0.05), with no changes in insulin secretion (P>0.05). The lower starch and higher fiber content of FE explains the changes in extrusion and kibble formation, digestibility of the nutrients and glucose responses. The fiber of the FE demonstrated to be fermentable, increasing short-chain fatty acids and reducing ammonia in feces. In conclusion, peeled pea flour proved to be a suitable ingredient for diets with controlled energy digestibility and for dogs that would benefit from higher levels of fermentable fiber and a carbohydrate source with a lower postprandial glycemic response.
The search for innovative ingredients that benefit to the pet health has guided the current development of diet formulations for dogs, aiming to gain space in consumers' purchasing decisions. This dissertation is structured in two chapters. The Chapter 1 was intended to provide an overview of carbohydrates and peas. The Chapter 2, the objective was to evaluate the inclusion of pea flour (PF) on the extrusion process, kibble formation, apparent digestibility coefficients of nutrients, fermentation products in the feces, food satiety and postprandial glucose and insulin responses in dogs. A total of 24 dogs were distributed and fed with three diets (treatments): control diet based on broken rice (QA), replacement of 50% of QA by PF (PF50), and replacing 100% of QA with PF (PF100). A tottaly randomized block design was used (2 blocks of 12 animals, 3 treatments, 4 dogs/treatment/block), with 8 repetitions per diet. Extrusion, digestibility efficiency, fecal characteristics, and satiety data were submitted to analysis of variance and means were compared by polynomial contrast as a function of PF inclusion. Postprandial responses were assessed by analysis of variance for repeated measures over time. P values <0.05 were considered significant. The inclusion of FE reduced the transfer of mechanical energy and the expansion of the kibbles, with an increase in the apparent density and gelatinization of the starch (P<0.05). There was a linear reduction in the apparent digestibility of dry matter, fat and energy in the diets (P<0.05), without altering the digestibility of crude protein (P>0.05). Fecal production and moisture content increased, with a linear reduction in pH (P<0.05), without changing the fecal score (P<0.05). Acetate, propionate, and lactate concentrations increased linearly in feces (P<0.05), with a linear decrease in ammonia, isobutyrate, and butyrate (P<0.05). In the satiety test, the consumption of the experimental diet did not change, but there was a linear increase in the consumption of the challenge diet with the increase in FE in the diets (P<0.05). Dogs that consumed the FE100 diet had a smaller area under the curve of glucose (60 to 180 minutes) and total (0 to 720 minutes) than those fed the control diet (P<0.05), with no changes in insulin secretion (P>0.05). The lower starch and higher fiber content of FE explains the changes in extrusion and kibble formation, digestibility of the nutrients and glucose responses. The fiber of the FE demonstrated to be fermentable, increasing short-chain fatty acids and reducing ammonia in feces. In conclusion, peeled pea flour proved to be a suitable ingredient for diets with controlled energy digestibility and for dogs that would benefit from higher levels of fermentable fiber and a carbohydrate source with a lower postprandial glycemic response.
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Palavras-chave
Glicose, Insulina, Carboidrato, Ácidos graxos de cadeia curta