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Influence of extrusion on vitamin A, vitamin E and Se concentration on dog food

Grant number: 16/22941-0
Support type:Scholarships in Brazil - Scientific Initiation
Effective date (Start): May 01, 2017
Effective date (End): December 31, 2017
Field of knowledge:Agronomical Sciences - Veterinary Medicine
Principal researcher:Aulus Cavalieri Carciofi
Grantee:Luana Amália Marcico
Home Institution: Faculdade de Ciências Agrárias e Veterinárias (FCAV). Universidade Estadual Paulista (UNESP). Campus de Jaboticabal. Jaboticabal , SP, Brazil


Extrusion is the most used pet food processing method. This technology promotes physical and chemical changes in the ingredients, improving them for the animal consumption. The carbohydrate digestibility improvement by the starch cooking, and the protein digestibility improvement by its denaturation. The antinutritional factors inactivation and the microorganisms destruction are additional advantages of the extrusion process. However, the same process can promote undesirable effects including vitamins destruction, lipids oxidation, and aminoacid availability reduction. Scientific information about the extrusion process effects on vitamins and minerals are little and old, nowadays the industry uses a different number of these ingredients sources and have no assurance of how much the extrusion process can intervene in the vitamins and minerals retention. Therefore, the present study targets to evaluate the extrusion process effects in vitamin A, vitamin E and two different selenium sources (sodium selenite and selenium yeast) added to a maintenance standard dog food. Two experiments will be done, the first one (EXP1) purposes to verify the processing effects on the retention of vitamins A and E. To this a food is going to be extruded with three different mechanic energy (10 kWh, 20 kWh e 30 kWh), totaling three experimental treatments. The second experiment purposes to evaluate the extrusion effect in two different selenium sources, sodium selenite and selenium yeast. The second experiment (EXP2) will be formed by 7 treatments: a control food, 2 selenium sources and 3 selenium additions (0,4 ppm; 0,8 ppm e 1,2 ppm). In both experiments, food samples will be taken before the extrusion (mash food), after preconditioner, out of extruder (before drying) and out of the dryer to determine vitamin A, and E (EXP 1) or selenium (EXP 2). The experiments will be done in completely randomized design. The results will be undergone to variance analysis and when the F test become significant (P<0.05) the treatments will be compared by the Tukey test for the EXP1 and polynomials contrasts for the EXP2. (AU)

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