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Effect of Level and Source of Dietary Fiber on Food Intake in the Dog

Authors:
  • WALTHAM Petcare Science Institute

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The effects of dietary fiber on challenge meal intake and on the perception of hunger in dogs were evaluated. A program of testing variants of a standard low energy diet, to which one of five fiber containing raw materials was added, was undertaken. Diets were fed to a group of six dogs for 12-d periods in a latin square design and in amounts that corresponded to the food allowance for weight reduction. Behavioral characteristics of dogs were recorded on videotape for 30-min periods after introduction of test diets. On two occasions during each 12-d feeding period dogs were presented with a challenge meal. At the end of each 12-d feeding period all dogs entered a 6-d washout period. There was no significant effect of diet on the intake of the challenge meal or on intake of food during the subsequent washout period. In addition, diet had no apparent effect on the perception of hunger, as represented by behavioral characteristics during the 30-min period after presentation of test diets. It was concluded that inclusion of moderate levels of raw materials, composed primarily of insoluble fiber, in a commercial low energy diet had no apparent beneficial effects on satiety, when fed to dogs on an energy intake corresponding to allowances for weight reduction.
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... The addition of predominantly insoluble fiber sources results in reduced caloric consumption, weight loss, and more rapid satiation in some studies, whereas others have shown no effect in dogs. 27,[56][57][58][59][60][61] Studies in cats have shown a similar ability to decrease caloric density of diets and decrease voluntary intake. 62,63 Importantly, many of these trials examine multiple variables, including varying macronutrient profiles and concurrent caloric restrictions, making definitive conclusions about fiber effects difficult. ...
Article
Dietary fiber describes a diverse assortment of nondigestible carbohydrates that play a vital role in the health of animals and maintenance of gastrointestinal tract homeostasis. The main roles dietary fiber play in the gastrointestinal tract include physically altering the digesta, modulating appetite and satiety, regulating digestion, and acting as a microbial energy source through fermentation. These functions can have widespread systemic effects. Fiber is a vital component of nearly all commercial canine and feline diets. Key features of fiber types, such as fermentability, solubility, and viscosity, have been shown to have clinical implications as well as health benefits in dogs and cats. Practitioners should know how to evaluate a diet for fiber content and the current knowledge on fiber supplementation as it relates to common enteropathies including acute diarrhea, chronic diarrhea, constipation, and hairball management. Understanding the fundamentals of dietary fiber allows the practicing clinician to use fiber optimally as a management modality.
... Increased fibre intake is a common nutritional intervention used for weight management in dogs with an expansive amount of supporting literature; fibre has been found to improve body condition through multiple mechanisms (Baer et al., 1997;Butterwick et al., 1994;Silvio et al., 2000). While a previous review concluded that the results on fibre as an isolated strategy to promote weight loss appear mixed (Roudebush et al., 2008), this is likely due to differences of the design among studies. ...
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Dogs possess the ability to obtain essential nutrients, established by the Association of American Feed Control Officials (AAFCO), from both animal- and plant-based ingredients. There has been a recent increase in the popularity of diets that limit or completely exclude certain plant-based ingredients. Examples of these diets include ‘ancestral’ or ‘evolutionary’ diets, raw meat-based diets and grain-free diets. As compared to animal sources, plant-derived ingredients (including vegetables, fruits, grains, legumes, nuts and seeds) provide many non-essential phytonutrients with some data suggesting they confer health benefits. This review aims to assess the strength of current evidence on the relationship between the consumption of plant-based foods and phytonutrients (such as plant-derived carotenoids, polyphenols and phytosterols) and biomarkers of health and diseases (such as body weight/condition, gastrointestinal health, immune health, cardiovascular health, visual function and cognitive function) from clinical trials and epidemiological studies. This review highlights the potential nutritional and health benefits of including plant-based ingredients as a part of balanced canine diets. We also highlight current research gaps in existing studies and provide future research directions to inform the impact of incorporating plant-based ingredients in commercial or home-prepared diets.
... Pulses like lentils, peas, chickpeas, field beans, and cowpeas are rich in protein and other nutrients and are part of the human diet world over. Pulse ingredients have been used in the pet food industry for over four decades and represent a valuable source of protein to complement animal-based ingredients (Butterwick et al., 1994). When used to complement the nutritional profile of other ingredients, pulses can be used as nutrient-rich vehicles to meet the nutritional requirements of dogs and other companion animals (Mansilla et al., 2019). ...
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As part of the efforts to look for new feed resources, an experiment was conducted to ascertain the effects of replacing part of the soybean meal protein with red gram and lentil on the nutritional profile of dogs as influenced by the frequency of feeding. Fifteen adult Spitz dogs were divided into three equal groups and fed three diets containing soybean meal (SBM) alone or in combination with red gram (RGM) and lentil (LTL) as the protein sources. The entire study duration of 10 weeks was divided into two equal periods wherein the dogs were fed either twice or once daily. Results indicated that the food intake was similar (P > 0.05) among the three groups, irrespective of the frequency of feeding. The digestibility of dry matter, organic matter, and carbohydrates were higher (P < 0.05) in the LTL group when the dogs were fed twice daily. However, the digestibility of nutrients remained similar (P > 0.05) when the dogs were fed once daily except for crude fiber digestibility, which was found higher (P < 0.05) in the LTL group. The fecal quality data indicated a lower (P < 0.05) pH accompanying higher water content in dogs under the RGM group. The blood metab-olites measured at three different periods during the study did not vary (P > 0.05) among the dietary groups. It is concluded that both red gram and lentil could effectively replace a part (50%) of the soybean meal protein without any adverse effects on the nutrient utilization and metabolic profile of dogs. Moreover, based on the results, lentil appears to have the edge over red gram as a potential vegetable protein source when used in the diet of dogs. K E Y W O R D S blood metabolites, digestibility, dog, fecal quality, lentil, red gram, soybean meal
... Compared with the amino acid (AA) composition of protein from grain ingredients, such as corn gluten meal, which is high in methionine and cysteine and deficient in lysine, pulse ingredients are typically low in methionine and cysteine and high in lysine (NRC, 2006). Pulse ingredients have been used in pet foods for more than 25 yr (Butterwick et al., 1994) but likely at much lower inclusion rates than they are currently estimated to be at (some greater than 40%) in grain-free diets (Mansilla et al., 2019). ...
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Grain based ingredients are replaced in part by pulse ingredients in grain-free pet foods. Pulse ingredients are lower in methionine and cysteine, amino acid (AA) precursors to taurine synthesis in dogs. While recent work has investigated plasma and whole blood taurine concentrations when feeding grain-free diets, supplementation of a grain-free diet with various nutrients involved in the biosynthesis of taurine has not been evaluated. This study aimed to investigate the effects of supplementing a complete grain-free dry dog food with either methionine (MET), taurine (TAU), or methyl donors (choline) and methyl receivers (creatine and carnitine; CCC) on postprandial AA concentrations. Eight healthy Beagle dogs were fed 1 of 3 treatments or the control grain-free diet (CON) for 7 d in a 4 × 4 Latin square design. On d7, cephalic catheters were placed and one fasted sample (0 min) and a series of 9 post-meal blood samples were collected at 15, 30, 60, 90, 120, 180, 240, 300 and 360 min. Data were analyzed as repeated measures using the PROC GLIMMIX function in SAS (Version 9.4). Dogs fed MET had greater plasma and whole blood methionine concentrations from 30 - 360 min after a meal (P < 0.0001) and greater plasma homocysteine concentrations from 60 - 360 min after a meal (P < 0.0001) compared to dogs fed CON, TAU and CCC. Dogs fed TAU had greater plasma taurine concentrations over time compared to dogs fed CON (P = 0.02), but were not different than dogs fed MET and CCC (P > 0.05). In addition, most AA remained significantly elevated at 6 h post-meal compared to fasted samples across all treatments. Supplementation of creatine, carnitine and choline in grain-free diets may play a role in sparing the methionine requirement without increasing homocysteine concentrations. Supplementing these nutrients could also aid in the treatment of disease that causes metabolic or oxidative stress, including cardiac disease in dogs, but future research is required.
... Beans, Digestibility, Glucose Tolerance, and Antinutritional Factors Fava beans are pulses, a subset of legumes. Other legumes such as peas have been increasingly included in dog diets as a protein and fiber source (48,49). Pulse ingredients have been controversially associated with grain-free diets and the occurrence of DCM in dogs (13). ...
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Fava bean, which is available in high- and low-tannin varieties, is not an approved pet food ingredient and was not included in the “assumed to be safe” category based on its ability to cause favism and hemolytic anemia in susceptible humans. The effects of 7-day feeding of test canine diets containing moderate protein (~27%) were compared with two control commercial diets with normal (NP, grain-containing, ~25% protein) or high protein (HP, grain-free, ~41% protein). Fava bean diets were formulated either with or without Candida utilis fermentation processing to reduce antinutritional factors. Glucose tolerance, body weight, cardiovascular function, and blood parameters were investigated in beagles fed the NP or HP diets or a randomized, crossover, 2 × 2 Latin square design of the fava bean diets: unfermented high-tannin (UF-HT), fermented high-tannin (FM-HT), unfermented low-tannin (UF-LT), and fermented low-tannin (FM-LT). After 7 days, HP decreased red blood cells (RBC) (P < 0.05) compared with NP, while FM increased RBC compared with UF. HP increased blood bicarbonate, calcium, phosphorus, urea, cholesterol, and albumin:globulin ratio while decreasing bilirubin, liver enzymes, and total protein. Sodium:potassium ratio was increased in UF-HT, decreased in FM-HT, and intermediate in LT regardless of fermentation. Blood phosphorus was increased in HT. Blood amylase was increased in FM-HT and decreased in FM-LT, being intermediate in UF regardless of fava bean variety. Blood direct bilirubin was decreased in HT regardless of fermentation. Of note, left ventricular end-systolic volume and cardiac output were increased in NP compared with HP-fed dogs, but were normal and had no significant differences among the fava bean diets. As expected, plasma taurine, cystine, and cysteine levels were increased in HP- compared with NP-fed dogs. Plasma cysteine levels were increased in HT- compared with LT-fed dogs and in FM- compared with UF-fed dogs. Taken together, these results show that fava bean appears to be safe as a dog food ingredient at least in the short term, and its nutritional value appears improved by fermentation. Moreover, blood chemistry parameters and cardiovascular function were impacted by protein content which merits further investigation with longer term feeding trials.
... Cães com 15% ou mais do seu peso corporal ideal constituído por tecido adiposo são considerados obesos (GOSSELIN et al., 2007). Fatores como idade, gênero, status gonadal e raça são importantes influenciadores para o desenvolvimento do sobrepeso e obesidade nessa espécie (CARCIOFI et al., 2005;GERMAN, 2006;DIEZ;NGUYEN, 2006), bem como o comportamento dos tutores, que insistem na oferta de petiscos e a não prática de exercícios físicos (MARKWELL; BUTTERWICK, 1994). ...
... Pulses are a subset of legumes, harvested as a dry crop, with low concentrations of lipid. They include peas, lentils, chickpeas, and dry beans (Marinangeli et al. 2017) which have been used as ingredients in dog food for their protein and fiber for more than 2 decades (Butterwick et al., 1994;Rice and Ihle, 1994). As a source of protein, the amino acid (AA) profile in peas, lentils, chickpeas, and beans are generally high in lysine and low in methionine (NRC, 2006) and serve as a complementary protein to both animal and plant-derived ingredients. ...
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In July 2018, the Food and Drug Administration (FDA) warned about a possible relationship between dilated cardiomyopathy (DCM) in dogs and the consumption of dog food formulated with potatoes and pulse ingredients. This issue may impede utilization of pulse ingredients in dog food or consideration of alternative proteins. Pulse ingredients have been used in the pet food industry for over 2 decades and represent a valuable source of protein to compliment animal-based ingredients. Moreover, individual ingredients used in commercial foods do not represent the final nutrient concentration of the complete diet. Thus, nutritionists formulating dog food must balance complementary ingredients to fulfill the animal’s nutrient needs in the final diet. There are multiple factors that should be considered, including differences in nutrient digestibility and overall bioavailability, the fermentability and quantity of fiber, and interactions among food constituents that can increase the risk of DCM development. Taurine is a dispensable amino acid that has been linked to DCM in dogs. As such, adequate supply of taurine and/or precursors for taurine synthesis play an important role in preventing DCM. However, requirements of amino acids in dogs are not well investigated and are presented in total dietary content basis which does not account for bioavailability or digestibility. Similarly, any nutrient (e.g. soluble and fermentable fiber) or physiological condition (e.g. size of the dog, sex, age) that increases the requirement for taurine will also augment the possibility for DCM development. Dog food formulators should have a deep knowledge of processing methodologies and nutrient interactions beyond meeting AAFCO nutrient profiles and should not carelessly follow unsubstantiated market trends. Vegetable ingredients, including pulses, are nutritious and can be used in combination with complementary ingredients to meet the nutritional needs of the dog.
... Different high-fiber foods were fed in restricted amounts corresponding to the energy allowance recommended for weight reduction (4,9,10) or for body weight maintenance (11). Challenge meals were offered for 15 or 20 minutes at three or six hours after introduction of the high-fiber food. ...
Research
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Historically, the dog played an important role as a laboratory animal in biomedical research. Although numbers are declining, the use of dogs continues to be common in pharmacokinetics and cardiovascular studies. The normal biology of the dog as both a laboratory and a companion animal has been well studied and reference values are presented here as a clinical and experimental resource. This provides the necessary background to discuss the spontaneous diseases, including infectious and neoplastic conditions, prevalent in purpose bred as well as random source dogs used in biomedical research. In addition, diseases and conditions that arise secondary to the housing and experimental manipulation of dogs is discussed with emphasis on treatment and prevention.
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Summary Ten adult female pointers were used in metabolism trials conducted to evaluate the efficacy of substituting portions of a corn- soybean meal basal diet with 20% tallow, 20% lard or 30% meat and bone meal, and to com- pare cooked and uncooked high energy feed- stuffs (rice, oats and corn). Three metabolism trials were performed in which the corn-soy basal served as the control and the fats and meat and bone meal as the experimental treatments. Three additional metabolism trials compared the utilization of cooked and un- cooked rice, oats and corn. Feed and feces were anlayzed for dry matter content, and digest- ibilities of starch and cellulose were subsequently determined. Fecal moisture and nitrogen balance data were also collected. In all trials, dry matter digestibility was found to be un- affected by treatment. The starch present in all diets was highly digestible. Cooking of oats significantly improved starch digestibility of
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Individuals embarking on a weight reducing program often experience fatigue, headaches, and feelings of hunger. The first symptoms accompany the ketotic state and can be overcome by increasing the carbohydrate intake. This can be achieved by ingesting bread. The addition ofcellulose to the bread appears to provide added satiety and to diminish hunger reactions. While bread does not cause weight loss it does assist one who tries to lose weight and permits the dieter to exercise freedom in selecting foods. The feeling of fullness created by eating bread and intensified with bread containing cellulose helps a dieter control food intake. At the same time, only by restricting high calorie food intake can there be any substantial weight loss. A bread diet can readily be used by members of families as it requires no exotic or strange food inclusions and it assists the dieter in the transition from the weight loss program to a weight maintenance pattern once the desired weight has been achieved. Overweight college-age men who followed this program lost an average of 8.77 kg in 8 weeks while eating reduced calorie high fiber bread whereas those consuming ordinary enriched white bread lost 6.26 kg in the same period. All the subjects were fed a nutritious variety of foods in addition to either 12 slices of reduced calorie high fiber bread which provided 25.5 g crude fiber per day or 12 slices of enriched white bread which contained 1.02 g crude fiber per day. The precise role of bread consumed can only be surmised. Bread itself is not high in calories. It can be reasoned that it curbs hunger pangs enabling the dieter to resist foods that otherwise would cause excessive caloric intake. Am. J. Clin. Nutr. 32: 1703-1709, 1979.
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We evaluated the effect of high-fiber cereals on short-term food intake. At 0730, 14 subjects ingested one of five cereals, plus milk and orange juice. At 1100 they were presented with a buffet lunch. There was a significant inverse correlation between fiber content of the cereals and energy intake at lunch. In a second study subjects ingested a very-high-fiber (VHF) cereal or a very-low-fiber (VLF) cereal. Fewer kcalories were ingested at lunch after ingestion of the VHF cereal than after ingestion of the VLF cereal. The degree of colonic microbial fermentation of the various cereals was evaluated by breath-hydrogen analysis. The higher-fiber cereals resulted in greater hydrogen production; however, this may not influence energy intake. The results of questionnaires that asked about hunger indicated that food intake can be reduced without the perception of feeling less hungry. Thus, we found that cereals containing relatively large quantities of dietary fiber may decrease short-term food intake.