Effect of the addition of papain enzyme on digestive parameters and palatability of extruded diets for dogs

Authors

  • Karine de Melo Santos Universidade de São Paulo, Faculdade de Medicina Veterinária e Zootecnia, Departamento de Nutrição e Produção Animal
  • Fabiano César Sá Universidade Estadual Paulista “Júlio de Mesquita Filho”, Faculdade de Ciências Agrárias e Veterinárias, Departamento de Clínica e Cirurgia Veterinária
  • Danilo Ferreira de Souza Universidade Estadual Paulista “Júlio de Mesquita Filho”, Faculdade de Ciências Agrárias e Veterinárias, Departamento de Clínica e Cirurgia Veterinária
  • Flavio Lopes da Silva Universidade Estadual Paulista “Júlio de Mesquita Filho”, Faculdade de Ciências Agrárias e Veterinárias, Departamento de Clínica e Cirurgia Veterinária
  • Maria Isabel Gonzalez Urrego Universidade de São Paulo, Faculdade de Zootecnia e Engenharia de Alimentos, Departamento de Zootecnia
  • Thiago Henrique Vendramini Universidade de São Paulo, Faculdade de Medicina Veterinária e Zootecnia, Departamento de Nutrição e Produção Animal
  • Marcio Antonio Brunetto Universidade de São Paulo, Faculdade de Medicina Veterinária e Zootecnia, Departamento de Nutrição e Produção Animal
  • Aulus Cavalieri Carciofi Universidade Estadual Paulista “Júlio de Mesquita Filho”, Faculdade de Ciências Agrárias e Veterinárias, Departamento de Clínica e Cirurgia Veterinária

DOI:

https://doi.org/10.11606/issn.1678-4456.bjvras.2017.125674

Keywords:

Additive, Canine, Digestibility, Protein

Abstract

Common protein sources used in the manufacturing of diets for dogs are derived from by-products, which may have reduced digestibility depending on the source. This study evaluated the effect of the addition of a protease, the papain enzyme, as a supplement to extruded diets on palatability, nutrient digestibility, and fecal production and quality of dogs. A diet was formulated with poultry by-product meal, meat and bone meal, and feather meal as protein sources. This formula was divided into three isonutrient diets: one negative control (NC), without enzymes; treatment one (EZ1) with addition of 855.000UI of papain per kilogram of diet, and treatment two (EZ2) with addition of 2.280.000UI of papain per kilogram of diet, both added before extrusion. The experiment followed a randomized block design, with two blocks of nine animals (three animals per treatment in each block), 18 dogs in total, and six replicates per treatment. Data were submitted to analysis of variance and the means of three treatments were compared by polynomial contrasts (P <0.05). No differences in the coefficients of total tract apparent digestibility of nutrients nor changes in palatability, pH, and fecal production among treatments were found with the addition of different doses of enzyme to the diets (P > 0.05). The fecal score was reduced with increased addition of enzyme (P < 0.05).

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Published

2017-12-07

How to Cite

1.
Santos K de M, Sá FC, Souza DF de, Silva FL da, Urrego MIG, Vendramini TH, et al. Effect of the addition of papain enzyme on digestive parameters and palatability of extruded diets for dogs. Braz. J. Vet. Res. Anim. Sci. [Internet]. 2017 Dec. 7 [cited 2024 Jun. 18];54(4):357-65. Available from: https://www.revistas.usp.br/bjvras/article/view/125674