In vitro selenium accessibility in pet foods is affected by diet composition and type
| Autor: | van Zelst, Mariëlle, Hesta, Myriam, Alexander, Lucille G, Gray, Kerry, Bosch, Guido, Hendriks, Wouter H, Du Laing, Gijs, De Meulenaer, Bruno, Goethals, Klara, Janssens, Geert P J, LS Voeding, FAH AVM, Applied Veterinary Research |
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| Přispěvatelé: | LS Voeding, FAH AVM, Applied Veterinary Research |
| Rok vydání: | 2015 |
| Předmět: |
Meat
Animal Nutrition Food Handling animal diseases Lysine Medicine (miscellaneous) chemistry.chemical_element Biological Availability nutrient digestion chemistry.chemical_compound Selenium Dogs Food Preserved Animals Food science Raw meat Nutrition and Dietetics Methionine virus diseases food and beverages prediction Metabolism In vitro digestion Diervoeding Animal Feed bioaccessibility In vitro Bioavailability Diet organic selenium chemistry dog WIAS Cats selenomethionine Animal Nutritional Physiological Phenomena Digestion Dietary Proteins bioavailability absorption metabolism fiber |
| Zdroj: | British Journal of Nutrition, 113(12), 1888. Cambridge University Press [etc.] British Journal of Nutrition 113 (2015) 12 British Journal of Nutrition, 113(12), 1888-1894 |
| ISSN: | 1475-2662 0007-1145 |
| Popis: | Se bioavailability in commercial pet foods has been shown to be highly variable. The aim of the present study was to identify dietary factors associated with in vitro accessibility of Se (Se Aiv) in pet foods. Se Aiv is defined as the percentage of Se from the diet that is potentially available for absorption after in vitro digestion. Sixty-two diets (dog, n 52; cat, n 10) were in vitro enzymatically digested: fifty-four of them were commercially available (kibble, n 20; pellet, n 8; canned, n 17; raw meat, n 6; steamed meat, n 3) and eight were unprocessed (kibble, n 4; canned, n 4) from the same batch as the corresponding processed diets. The present investigation examined if Se Aiv was affected by diet type, dietary protein, methionine, cysteine, lysine and Se content, DM, organic matter and crude protein (CP) digestibility. Se Aiv differed significantly among diet types (Piv than pelleted and raw meat diets. Se Aiv correlated positively with CP digestibility in extruded diets (kibbles, n 19; r 0·540, P =0·017) and negatively in canned diets (n 16; r − 0·611, P =0·012). Moreover, the canning process (n 4) decreased Se Aiv (P =0·001), whereas extrusion (n 4) revealed no effect on Se Aiv (P =0·297). These differences in Se Aiv between diet types warrant quantification of diet type effects on in vivo Se bioavailability. |
| Databáze: | OpenAIRE |
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