Ingredients derived from the slaughter of bovines in dog food

ABSTRACT: This study evaluated the nutritional levels, apparent digestibility coefficients, and faecal characteristics of dogs fed with four by-products from bovine slaughter: testicles, residue sirloin steak, trachea, and liver. Ingredients were processed and packed in tins for heat treatment in autoclaves. For the digestibility and faeces quality, ingredients were mixed with a reference diet (commercial food) in the proportion of 30g kg-1 test ingredient and 70g kg-1 reference diet (as dry matter). Ten adult dogs were distributed in double Latin block squares (5x5) with five treatments and five periods, totalling ten repetitions per treatment. The residue sirloin steak presented the highest levels of essential (414.2g kg-1 of dry matter) and non-essential (399.0g kg-1 of dry matter) amino acids in tested ingredients. No differences (P>0.05) were observed in apparent digestibility coefficients of dry matter - ADCDM (907g kg-1), ADCOM (930g kg-1), ADCCP (841g kg-1), ADCAEE (954g kg-1) values, and DE (5069kcal kg-1) and ME (4781kcal kg-1) values between testicle, residue sirloin steak, and liver. The trachea presented lower digestibility and energy values (digestible and metabolizable) than the other ingredients. This lower trachea digestibility resulted in higher faecal volume for natural and dry matter (P<0.05). There was no difference (P>0.05) in faecal score between ingredients. Ingredients tested in this study can be used in feeds for adult dogs; however, their nutritional levels and digestibility values should be considered for correct diet balance.

Bibliographic Details

Main Authors:	Loureiro,Karina De Carli, Haese,Douglas, Kill,João Luís, Pires,Achicine Furno, Fernandes,Danieli Rankel, Colnago,Geraldo Luiz, Lucas,Wendius Henrique, Gama,Gabriela Oliveira
Format:	Digital revista
Language:	English
Published:	Universidade Federal de Santa Maria 2017
Online Access:	http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000600601
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