Potato pulp as a dietary fiber source in high quality dog foods

Panasevich, Matthew

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https://hdl.handle.net/2142/44763 Copy

Description

Title

Potato pulp as a dietary fiber source in high quality dog foods

Author(s)

Panasevich, Matthew

Issue Date

2013-05-28T19:18:55Z

Director of Research (if dissertation) or Advisor (if thesis)

Dilger, Ryan N.

Department of Study

Animal Sciences

Discipline

Animal Sciences

Degree Granting Institution

University of Illinois at Urbana-Champaign

Degree Name

M.S.

Degree Level

Thesis

Keyword(s)

• Potato
• fiber
• dogs

Abstract

The objective of this thesis was to evaluate potato pulp (PP) as a functional fiber source in high quality dog diets by investigating in vitro digestion and fermentation characteristics and in vivo responses to graded levels of PP in the diet. Raw and cooked PP both contained 55% total dietary fiber (TDF) with a favorable ratio (1.4:1) of insoluble:soluble fiber. Fermentation characteristics of the substrates suggested that both cooked and raw PP were moderately fermentable through 9 h. Differences in fermentability between raw and cooked PP was revealed at the 12 h time point of fermentation, where raw PP was still fermentable while cooked PP was not. The in vivo experiment revealed that graded level inclusion of PP had no adverse effects on dry matter, organic matter, crude protein, acid hydrolyzed fat, or gross energy digestibilities. Total dietary fiber digestibility increased as dietary concentration of PP increased, as did concentrations of fecal SCFA. Furthermore, fecal consistency, total fecal output, fecal protein catabolites (except spermidine), and fecal dry matter output were not affected by increased inclusion levels of PP. Overall, PP was characterized as a moderately fermentable fiber source with potential to serve as a novel fiber source in high quality dog foods.

Graduation Semester

2013-05

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http://hdl.handle.net/2142/44763

Copyright and License Information

Copyright 2013 Matthew Robert Panasevich.

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