Effects of thermal energy on extrusion characteristics, digestibility and palatability of a dry pet food for cats

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Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.contributorUniversidade Estadual de Maringá (UEM)-
Autor(es): dc.creatorBaller, Mayara Aline-
Autor(es): dc.creatorPacheco, Peterson Dante Gavasso-
Autor(es): dc.creatorVitta-Takahashi, Amanda-
Autor(es): dc.creatorPutarov, Thaila Cristina-
Autor(es): dc.creatorVasconcellos, Ricardo Souza-
Autor(es): dc.creatorCarciofi, Aulus Cavalieri-
Data de aceite: dc.date.accessioned2025-08-21T18:41:36Z-
Data de disponibilização: dc.date.available2025-08-21T18:41:36Z-
Data de envio: dc.date.issued2022-05-01-
Data de envio: dc.date.issued2022-05-01-
Data de envio: dc.date.issued2021-10-01-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1111/jpn.13606-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/233626-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/233626-
Descrição: dc.descriptionThe influence of specific thermal energy (STE) applications on extruder preconditioner was evaluated in a dry food for cats. In the first study, six STE applications were tested with mass temperatures of 45°C, 55°C, 65°C, 75°C, 85°C and 95°C. The extrusion parameters, starch gelatinization and kibble formation were evaluated. Diets were given to cats to evaluate digestibility, faecal characteristics and palatability. In the second experiment, three treatments were compared: low STE—a preconditioner temperature of 45°C (LSTE); high STE—a preconditioner temperature of 95°C (HSTE); high STE (preconditioner temperature of 95°C) combined with an increase in the mass flow rate to obtain a motor amperage similar to that of the LSTE (HSTEflow). Data were analysed by polynomial contrasts (Experiment 1) or Tukey's test (Experiment 2; p < 0.05). An increase in STE reduced motor amperage, mass pressure and specific mechanical energy (SME) implementation (p < 0.001) and increased total specific energy (TSE) and mass temperature (p < 0.01). The increase in STE induced greater kibble expansion and starch gelatinization (p < 0.001). No changes in apparent nutrient digestibility or faeces characteristics were observed (p > 0.05). Lower STE and starch gelatinization induced higher butyrate and total volatile fatty acid (VFA) contents in faeces (p < 0.01). Cats showed greatest preference for the formulation with the highest STE (p < 0.01). In the second experiment, when the motor amperage was increased in the HSTEflow treatment to a value similar to that of the LSTE, the mass flow rate increased 40%, and the electric energy consumption remained unchanged (p < 0.001), with gains observed for efficiency and cost. In conclusion, STE application is important for sufficient TSE implementation, enhancing kibble expansion, starch gelatinization, cat preferences for food, extruder productivity and reducing SME application. Foods with lower starch gelatinization lead to increased VFA in faeces, with possible implications for gut health.-
Descrição: dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)-
Descrição: dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)-
Descrição: dc.descriptionConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)-
Descrição: dc.descriptionCollege of Agrarian and Veterinarian Sciences (FCAV) São Paulo State University (UNESP)-
Descrição: dc.descriptionDepartment of Animal Science State University of Maringá (UEM)-
Descrição: dc.descriptionCollege of Agrarian and Veterinarian Sciences (FCAV) São Paulo State University (UNESP)-
Descrição: dc.descriptionCAPES: 001-
Descrição: dc.descriptionFAPESP: 2018/ 23864-4-
Descrição: dc.descriptionCNPq: 447751/2014-0-
Formato: dc.format76-90-
Idioma: dc.languageen-
Relação: dc.relationJournal of Animal Physiology and Animal Nutrition-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectbutyrate-
Palavras-chave: dc.subjectkibble macrostructure-
Palavras-chave: dc.subjectmechanical energy-
Palavras-chave: dc.subjectstarch gelatinization-
Título: dc.titleEffects of thermal energy on extrusion characteristics, digestibility and palatability of a dry pet food for cats-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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