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Addition of different amounts of thermal energy in the conditioner on starch cooking, digestibility and palatability of extruded diets for dogs

Grant number: 14/13252-0
Support type:Scholarships in Brazil - Master
Effective date (Start): October 01, 2014
Effective date (End): July 31, 2016
Field of knowledge:Agronomical Sciences - Animal Husbandry - Animal Nutrition and Feeding
Principal researcher:Aulus Cavalieri Carciofi
Grantee:Peterson Dante Gavasso Pacheco
Home Institution: Faculdade de Ciências Agrárias e Veterinárias (FCAV). Universidade Estadual Paulista (UNESP). Campus de Jaboticabal. Jaboticabal , SP, Brazil
Associated scholarship(s):14/26255-8 - Impacting of thermal energy on the extrusion of dog food, BE.EP.MS


The aim of this study will be evaluate the effects of the addition of six amounts of thermal energy in extruded diets for dogs on starch cooking, digestibility, fermentation products in the colon, palatability and macrostructure of kibbles. After mixing and grinding of the ingredients, diets will be produced adding six amounts of steam in the conditioner. Water input during extrusion will compensate the greater or lesser injection of steam, however the total moisture of the process will be kept the same for all treatments (28% of in-barrel moisture). The extruder parameters feed rate, screw speed, matrix open area and the knife speed will not change. The study will follow a randomized block design with three blocks of 12 experimental units, six treatments and two animals per diet in each block. The experiment will last 18 days: diet adaptation from day 1 to day 10 and digestibility trial from day 11 to 18. Dogs will be housed in individually metabolic cages. The palatability will be compared by two-pan method in which at least 40 individually housed dogs will be tested on two consecutive days. Process evaluation and macrostructure of kibbles include the determination of thermal energy application (kJ/kg), specific mechanical energy (kW-t/ton), starch gelatinization degree, specific density, radial expansion, specific length and cutting force (kgf). Data will be submitted to Analysis of Variance (ANOVA) and means compared by polynomial contrasts (P <0.05). (AU)

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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
PACHECO, PETERSON D. G.; PUTAROV, THAILA C.; BAILER, MAYARA A.; PERES, FRANCINE M.; LOUREIRO, BRUNA A.; CARCIOFI, AULUS C.. Thermal energy application on extrusion and nutritional characteristics of dog foods. ANIMAL FEED SCIENCE AND TECHNOLOGY, v. 243, p. 52-63, . (14/13252-0)
Academic Publications
(References retrieved automatically from State of São Paulo Research Institutions)
PACHECO, Peterson Dante Gavasso. Thermal energy application to the conditioner on the extrusion of dog foods. 2016. Master's Dissertation - Universidade Estadual Paulista (Unesp). Faculdade de Ciências Agrárias e Veterinárias. Jaboticabal Jaboticabal.

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