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Geert Janssens - One of the best experts on this subject based on the ideXlab platform.

  • predictive equations of selenium accessibility of dry Pet Foods
    Journal of Animal Physiology and Animal Nutrition, 2017
    Co-Authors: M Van Zelst, Myriam Hesta, Kerry Gray, Klara Goethals, Geert Janssens
    Abstract:

    The trace element selenium is essential to both dogs and cats. Dry diets are formulated with a large range of ingredients, which may vary in selenium concentration and accessibility. This paper reports equations to predict the average in vitro selenium accessibility from dry Pet Foods based on essential dietary nutrient concentrations, including crude protein, amino acids and crude fat. Predictive equations were made using stepwise linear regression for extruded and pelleted diets. The equations can be used to aid diet formulation to optimize selenium accessibility within the diet and to prevent selenium deficiency or toxicity.

  • in vitro selenium accessibility in Pet Foods is affected by diet composition and type
    British Journal of Nutrition, 2015
    Co-Authors: M Van Zelst, Lucille Alexander, Myriam Hesta, Kerry Gray, Klara Goethals, G Bosch, W H Hendriks, Gijs Du Laing, Bruno De Meulenaer, Geert Janssens
    Abstract:

    Se bioavailability in commercial Pet Foods has been shown to be highly variable. The aim of the present study was to identify dietary factors associated with in vitro accessibility of Se (Se Aiv) in Pet Foods. Se Aiv is defined as the percentage of Se from the diet that is potentially available for absorption after in vitro digestion. Sixty-two diets (dog, n 52; cat, n 10) were in vitro enzymatically digested: fifty-four of them were commercially available (kibble, n 20; pellet, n 8; canned, n 17; raw meat, n 6; steamed meat, n 3) and eight were unprocessed (kibble, n 4; canned, n 4) from the same batch as the corresponding processed diets. The present investigation examined if Se Aiv was affected by diet type, dietary protein, methionine, cysteine, lysine and Se content, DM, organic matter and crude protein (CP) digestibility. Se Aiv differed significantly among diet types (P< 0·001). Canned and steamed meat diets had a lower Se Aiv than pelleted and raw meat diets. Se Aiv correlated positively with CP digestibility in extruded diets (kibbles, n 19; r 0·540, P =0·017) and negatively in canned diets (n 16; r - 0·611, P =0·012). Moreover, the canning process (n 4) decreased Se Aiv (P =0·001), whereas extrusion (n 4) revealed no effect on Se Aiv (P =0·297). These differences in Se Aiv between diet types warrant quantification of diet type effects on in vivo Se bioavailability.

  • association between diet composition and in vitro selenium bioaccessibility in Pet Foods
    Book of Abstracts of the 38th Animal Nutrition Research Forum 21 May 2013 Roeselare Belgium, 2013
    Co-Authors: M Van Zelst, Lucille Alexander, Myriam Hesta, G Bosch, W H Hendriks, Gijs Du Laing, Bruno De Meulenaer, Geert Janssens
    Abstract:

    Introduction: The extremely variable levels of Se in raw materials can make it difficult to formulate Pet Foods that meet the current recommended allowance of 17.9 µg Se/MJ ME and stay below the legal upper limit of 33.9 µg Se/MJ ME (FEDIAF, 2012). Since many factors influence Se availability in other species and information on these factors in Pet food is scarce, a dietary recommendation based on total dietary Se may not be accurate enough. Therefore, the aim of this study is to identify dietary factors associated with in vitro bioaccessibility (BAiv) of Se in dog and cat Foods. Materials & Methods: Sixty-two Pet diets (cat (n=10) and dog (n=52)) were selected, of which fifty-four were commercially available and eight were unprocessed diets. The unprocessed diets (kibble (n=4); can (n=4)) came from the same batch as the corresponding processed diet. Diets were analysed for DM, ash, CP, Cfat, S, AA profile, TDF, GE, and total Se. An in vitro digestion trial (adapted from Hervera et al., 2007) was performed. Residues (undigested fraction) were analysed for DM, ash, and CP and filtrates (digested fraction) for total Se. Data was analysed using the GLM and REG procedures of SAS, version 9.3. Results & Discussion: Total dietary selenium concentration was on average 0.98 mg/kg DM (range: 0.18-11.96). In the complete dataset only a significant correlation was found between Se BAiv and processing type (p=0.0002). Canned and steamed meat diets had a significantly lower Se BAiv (58% (29-91) and 47% (39-54), resp.) than pellets and raw meat diets (79% (62-101) and 91% (79-98), resp.). These findings indicate an effect of processing on Se BAiv. Among the extruded diets (n=19) a positive correlation was found between Se BAiv (72% (37-97)) and protein digestibility, which is in accordance with results in milk for human consumption (Shen et al., 1996). The opposite was found for canned diets (n=16), which also might express an effect of processing, or differences in Se speciation between the diets, on which processing may have a different effect. It might also be due to an effect of Maillard reactions, which yield volatile seleniferous compounds (Tsai et al., 1998), or AA cross-linking, although there was no difference in total Se and protein digestibility, respectively, between the unprocessed and processed diets. This study showed a difference in Se BAiv between processing types. In vivo work should validate these in vitro findings and show if recommendations on Se inclusion levels in complete and balanced diets need to take type of dietary processing into account.

Wouter Hendrikus Hendriks - One of the best experts on this subject based on the ideXlab platform.

  • quantitation and potential health effects of advanced glycation end products in Pet Foods
    Dietary AGEs and their role in health and disease, 2017
    Co-Authors: Guido Bosch, Wouter Hendrikus Hendriks
    Abstract:

    Commercial Pet Foods and their ingredients are produced using processing techniques that favor the Maillard reaction and formation of advanced glycation end products (AGEs).

  • reactive lysine content in commercially available Pet Foods
    Journal of Nutritional Science, 2014
    Co-Authors: Charlotte Van Rooijen, Lucille Alexander, Guido Bosch, Peter A Wierenga, A.f.b. Van Der Poel, Wouter Hendrikus Hendriks
    Abstract:

    The Maillard reaction can occur during processing of Pet Foods. During this reaction, the e-amino group of lysine reacts with reducing sugars to become unavailable for metabolism. The aim of the present study was to determine the reactive lysine (RL; the remaining available lysine) to total lysine (TL) ratio of commercial Pet Foods and to evaluate whether RL levels meet minimal lysine requirements (MLR). Sixty-seven extruded, canned and pelleted commercially available dog and cat Foods for growth and maintenance were analysed for proximate nutrient composition, TL and RL. RL was expressed on a metabolisable energy basis and compared with the MLR for maintenance and growth. In dog Foods, average RL:TL ratios were 0·87 (se 0·02) for extruded, 0·97 (se 0·02) for canned and 0·85 (se 0·01) for pelleted Foods, with the lowest ratio of 0·77 in an extruded diet for growing dogs. In extruded and canned cat Foods, the average ratio was 0·91 (se 0·02) and 0·90 (se 0·03), respectively, with the lowest ratio being 0·67 in an extruded diet for growing cats. Variation in the RL:TL ratio between and within processing type indicate that ingredients rather than processing might be the key factor influencing RL content in Pet Foods. Eight dry Foods for growing dogs had RL contents between 96 and 138 % of MLR, indicating that RL has to be between 62 and 104 % digestible to meet the MLR. Considering the variability in RL digestibility, these Foods could be at risk of not meeting the MLR for growing dogs. Ingredients and Pet Foods should be characterised with respect to the RL content and digestibility, to avoid limitations in the lysine supply to growing dogs.

  • Quantitation of Maillard reaction products in commercially available Pet Foods
    Journal of Agricultural and Food Chemistry, 2014
    Co-Authors: Charlotte Van Rooijen, Lucille Alexander, Guido Bosch, Peter A Wierenga, A.f.b. Van Der Poel, Wouter Hendrikus Hendriks
    Abstract:

    During processing of Pet food, the Maillard reaction occurs, which reduces the bioavailability of essential amino acids such as lysine and results in the formation of advanced Maillard reaction products (MRPs). The aim of this study was to quantitate MRPs (fructoselysine (FL), carboxymethyllysine (CML), hydroxymethylfurfural (HMF)) and the cross-link lysinoalanine (LAL) in commercial Pet Foods. Sixty-seven extruded, canned, and pelleted dog and cat Foods for growth and maintenance were analyzed using UPLC-MS. Canned Pet Foods contained on average the most FL, CML, and HMF (4534, 37, and 1417 mg/kg dry matter, respectively) followed by pelleted and extruded Foods. Average daily intake (mg/kg body weight(0.75)) of HMF is 122 times higher for dogs and 38 times higher for cats than average intake for adult humans. As commercial Pet Foods are most often the only source of food for dogs and cats, future research focus should be on the bioavailability and long-term health implications of MRP consumption by dogs and cats.

Lucille Alexander - One of the best experts on this subject based on the ideXlab platform.

  • in vitro selenium accessibility in Pet Foods is affected by diet composition and type
    British Journal of Nutrition, 2015
    Co-Authors: M Van Zelst, Lucille Alexander, Myriam Hesta, Kerry Gray, Klara Goethals, G Bosch, W H Hendriks, Gijs Du Laing, Bruno De Meulenaer, Geert Janssens
    Abstract:

    Se bioavailability in commercial Pet Foods has been shown to be highly variable. The aim of the present study was to identify dietary factors associated with in vitro accessibility of Se (Se Aiv) in Pet Foods. Se Aiv is defined as the percentage of Se from the diet that is potentially available for absorption after in vitro digestion. Sixty-two diets (dog, n 52; cat, n 10) were in vitro enzymatically digested: fifty-four of them were commercially available (kibble, n 20; pellet, n 8; canned, n 17; raw meat, n 6; steamed meat, n 3) and eight were unprocessed (kibble, n 4; canned, n 4) from the same batch as the corresponding processed diets. The present investigation examined if Se Aiv was affected by diet type, dietary protein, methionine, cysteine, lysine and Se content, DM, organic matter and crude protein (CP) digestibility. Se Aiv differed significantly among diet types (P< 0·001). Canned and steamed meat diets had a lower Se Aiv than pelleted and raw meat diets. Se Aiv correlated positively with CP digestibility in extruded diets (kibbles, n 19; r 0·540, P =0·017) and negatively in canned diets (n 16; r - 0·611, P =0·012). Moreover, the canning process (n 4) decreased Se Aiv (P =0·001), whereas extrusion (n 4) revealed no effect on Se Aiv (P =0·297). These differences in Se Aiv between diet types warrant quantification of diet type effects on in vivo Se bioavailability.

  • reactive lysine content in commercially available Pet Foods
    Journal of Nutritional Science, 2014
    Co-Authors: Charlotte Van Rooijen, Lucille Alexander, Guido Bosch, Peter A Wierenga, A.f.b. Van Der Poel, Wouter Hendrikus Hendriks
    Abstract:

    The Maillard reaction can occur during processing of Pet Foods. During this reaction, the e-amino group of lysine reacts with reducing sugars to become unavailable for metabolism. The aim of the present study was to determine the reactive lysine (RL; the remaining available lysine) to total lysine (TL) ratio of commercial Pet Foods and to evaluate whether RL levels meet minimal lysine requirements (MLR). Sixty-seven extruded, canned and pelleted commercially available dog and cat Foods for growth and maintenance were analysed for proximate nutrient composition, TL and RL. RL was expressed on a metabolisable energy basis and compared with the MLR for maintenance and growth. In dog Foods, average RL:TL ratios were 0·87 (se 0·02) for extruded, 0·97 (se 0·02) for canned and 0·85 (se 0·01) for pelleted Foods, with the lowest ratio of 0·77 in an extruded diet for growing dogs. In extruded and canned cat Foods, the average ratio was 0·91 (se 0·02) and 0·90 (se 0·03), respectively, with the lowest ratio being 0·67 in an extruded diet for growing cats. Variation in the RL:TL ratio between and within processing type indicate that ingredients rather than processing might be the key factor influencing RL content in Pet Foods. Eight dry Foods for growing dogs had RL contents between 96 and 138 % of MLR, indicating that RL has to be between 62 and 104 % digestible to meet the MLR. Considering the variability in RL digestibility, these Foods could be at risk of not meeting the MLR for growing dogs. Ingredients and Pet Foods should be characterised with respect to the RL content and digestibility, to avoid limitations in the lysine supply to growing dogs.

  • Quantitation of Maillard reaction products in commercially available Pet Foods
    Journal of Agricultural and Food Chemistry, 2014
    Co-Authors: Charlotte Van Rooijen, Lucille Alexander, Guido Bosch, Peter A Wierenga, A.f.b. Van Der Poel, Wouter Hendrikus Hendriks
    Abstract:

    During processing of Pet food, the Maillard reaction occurs, which reduces the bioavailability of essential amino acids such as lysine and results in the formation of advanced Maillard reaction products (MRPs). The aim of this study was to quantitate MRPs (fructoselysine (FL), carboxymethyllysine (CML), hydroxymethylfurfural (HMF)) and the cross-link lysinoalanine (LAL) in commercial Pet Foods. Sixty-seven extruded, canned, and pelleted dog and cat Foods for growth and maintenance were analyzed using UPLC-MS. Canned Pet Foods contained on average the most FL, CML, and HMF (4534, 37, and 1417 mg/kg dry matter, respectively) followed by pelleted and extruded Foods. Average daily intake (mg/kg body weight(0.75)) of HMF is 122 times higher for dogs and 38 times higher for cats than average intake for adult humans. As commercial Pet Foods are most often the only source of food for dogs and cats, future research focus should be on the bioavailability and long-term health implications of MRP consumption by dogs and cats.

  • association between diet composition and in vitro selenium bioaccessibility in Pet Foods
    Book of Abstracts of the 38th Animal Nutrition Research Forum 21 May 2013 Roeselare Belgium, 2013
    Co-Authors: M Van Zelst, Lucille Alexander, Myriam Hesta, G Bosch, W H Hendriks, Gijs Du Laing, Bruno De Meulenaer, Geert Janssens
    Abstract:

    Introduction: The extremely variable levels of Se in raw materials can make it difficult to formulate Pet Foods that meet the current recommended allowance of 17.9 µg Se/MJ ME and stay below the legal upper limit of 33.9 µg Se/MJ ME (FEDIAF, 2012). Since many factors influence Se availability in other species and information on these factors in Pet food is scarce, a dietary recommendation based on total dietary Se may not be accurate enough. Therefore, the aim of this study is to identify dietary factors associated with in vitro bioaccessibility (BAiv) of Se in dog and cat Foods. Materials & Methods: Sixty-two Pet diets (cat (n=10) and dog (n=52)) were selected, of which fifty-four were commercially available and eight were unprocessed diets. The unprocessed diets (kibble (n=4); can (n=4)) came from the same batch as the corresponding processed diet. Diets were analysed for DM, ash, CP, Cfat, S, AA profile, TDF, GE, and total Se. An in vitro digestion trial (adapted from Hervera et al., 2007) was performed. Residues (undigested fraction) were analysed for DM, ash, and CP and filtrates (digested fraction) for total Se. Data was analysed using the GLM and REG procedures of SAS, version 9.3. Results & Discussion: Total dietary selenium concentration was on average 0.98 mg/kg DM (range: 0.18-11.96). In the complete dataset only a significant correlation was found between Se BAiv and processing type (p=0.0002). Canned and steamed meat diets had a significantly lower Se BAiv (58% (29-91) and 47% (39-54), resp.) than pellets and raw meat diets (79% (62-101) and 91% (79-98), resp.). These findings indicate an effect of processing on Se BAiv. Among the extruded diets (n=19) a positive correlation was found between Se BAiv (72% (37-97)) and protein digestibility, which is in accordance with results in milk for human consumption (Shen et al., 1996). The opposite was found for canned diets (n=16), which also might express an effect of processing, or differences in Se speciation between the diets, on which processing may have a different effect. It might also be due to an effect of Maillard reactions, which yield volatile seleniferous compounds (Tsai et al., 1998), or AA cross-linking, although there was no difference in total Se and protein digestibility, respectively, between the unprocessed and processed diets. This study showed a difference in Se BAiv between processing types. In vivo work should validate these in vitro findings and show if recommendations on Se inclusion levels in complete and balanced diets need to take type of dietary processing into account.

M Van Zelst - One of the best experts on this subject based on the ideXlab platform.

  • predictive equations of selenium accessibility of dry Pet Foods
    Journal of Animal Physiology and Animal Nutrition, 2017
    Co-Authors: M Van Zelst, Myriam Hesta, Kerry Gray, Klara Goethals, Geert Janssens
    Abstract:

    The trace element selenium is essential to both dogs and cats. Dry diets are formulated with a large range of ingredients, which may vary in selenium concentration and accessibility. This paper reports equations to predict the average in vitro selenium accessibility from dry Pet Foods based on essential dietary nutrient concentrations, including crude protein, amino acids and crude fat. Predictive equations were made using stepwise linear regression for extruded and pelleted diets. The equations can be used to aid diet formulation to optimize selenium accessibility within the diet and to prevent selenium deficiency or toxicity.

  • in vitro selenium accessibility in Pet Foods is affected by diet composition and type
    British Journal of Nutrition, 2015
    Co-Authors: M Van Zelst, Lucille Alexander, Myriam Hesta, Kerry Gray, Klara Goethals, G Bosch, W H Hendriks, Gijs Du Laing, Bruno De Meulenaer, Geert Janssens
    Abstract:

    Se bioavailability in commercial Pet Foods has been shown to be highly variable. The aim of the present study was to identify dietary factors associated with in vitro accessibility of Se (Se Aiv) in Pet Foods. Se Aiv is defined as the percentage of Se from the diet that is potentially available for absorption after in vitro digestion. Sixty-two diets (dog, n 52; cat, n 10) were in vitro enzymatically digested: fifty-four of them were commercially available (kibble, n 20; pellet, n 8; canned, n 17; raw meat, n 6; steamed meat, n 3) and eight were unprocessed (kibble, n 4; canned, n 4) from the same batch as the corresponding processed diets. The present investigation examined if Se Aiv was affected by diet type, dietary protein, methionine, cysteine, lysine and Se content, DM, organic matter and crude protein (CP) digestibility. Se Aiv differed significantly among diet types (P< 0·001). Canned and steamed meat diets had a lower Se Aiv than pelleted and raw meat diets. Se Aiv correlated positively with CP digestibility in extruded diets (kibbles, n 19; r 0·540, P =0·017) and negatively in canned diets (n 16; r - 0·611, P =0·012). Moreover, the canning process (n 4) decreased Se Aiv (P =0·001), whereas extrusion (n 4) revealed no effect on Se Aiv (P =0·297). These differences in Se Aiv between diet types warrant quantification of diet type effects on in vivo Se bioavailability.

  • association between diet composition and in vitro selenium bioaccessibility in Pet Foods
    Book of Abstracts of the 38th Animal Nutrition Research Forum 21 May 2013 Roeselare Belgium, 2013
    Co-Authors: M Van Zelst, Lucille Alexander, Myriam Hesta, G Bosch, W H Hendriks, Gijs Du Laing, Bruno De Meulenaer, Geert Janssens
    Abstract:

    Introduction: The extremely variable levels of Se in raw materials can make it difficult to formulate Pet Foods that meet the current recommended allowance of 17.9 µg Se/MJ ME and stay below the legal upper limit of 33.9 µg Se/MJ ME (FEDIAF, 2012). Since many factors influence Se availability in other species and information on these factors in Pet food is scarce, a dietary recommendation based on total dietary Se may not be accurate enough. Therefore, the aim of this study is to identify dietary factors associated with in vitro bioaccessibility (BAiv) of Se in dog and cat Foods. Materials & Methods: Sixty-two Pet diets (cat (n=10) and dog (n=52)) were selected, of which fifty-four were commercially available and eight were unprocessed diets. The unprocessed diets (kibble (n=4); can (n=4)) came from the same batch as the corresponding processed diet. Diets were analysed for DM, ash, CP, Cfat, S, AA profile, TDF, GE, and total Se. An in vitro digestion trial (adapted from Hervera et al., 2007) was performed. Residues (undigested fraction) were analysed for DM, ash, and CP and filtrates (digested fraction) for total Se. Data was analysed using the GLM and REG procedures of SAS, version 9.3. Results & Discussion: Total dietary selenium concentration was on average 0.98 mg/kg DM (range: 0.18-11.96). In the complete dataset only a significant correlation was found between Se BAiv and processing type (p=0.0002). Canned and steamed meat diets had a significantly lower Se BAiv (58% (29-91) and 47% (39-54), resp.) than pellets and raw meat diets (79% (62-101) and 91% (79-98), resp.). These findings indicate an effect of processing on Se BAiv. Among the extruded diets (n=19) a positive correlation was found between Se BAiv (72% (37-97)) and protein digestibility, which is in accordance with results in milk for human consumption (Shen et al., 1996). The opposite was found for canned diets (n=16), which also might express an effect of processing, or differences in Se speciation between the diets, on which processing may have a different effect. It might also be due to an effect of Maillard reactions, which yield volatile seleniferous compounds (Tsai et al., 1998), or AA cross-linking, although there was no difference in total Se and protein digestibility, respectively, between the unprocessed and processed diets. This study showed a difference in Se BAiv between processing types. In vivo work should validate these in vitro findings and show if recommendations on Se inclusion levels in complete and balanced diets need to take type of dietary processing into account.

Rosario Martin - One of the best experts on this subject based on the ideXlab platform.

  • avian specific real time pcr assay for authenticity control in farm animal feeds and Pet Foods
    Food Chemistry, 2014
    Co-Authors: Nicolette Pegels, Isabel Gonzalez, Teresa Garcia, Rosario Martin
    Abstract:

    A highly sensitive TaqMan real-time PCR assay targeting the mitochondrial 12S rRNA gene was developed for detection of an avian-specific DNA fragment (68bp) in farm animal and Pet feeds. The specificity of the assay was verified against a wide representation of animal and plant species. Applicability assessment of the avian real-time PCR was conducted through representative analysis of two types of compound feeds: industrial farm animal feeds (n=60) subjected to extreme temperatures, and commercial dog and cat feeds (n=210). Results obtained demonstrated the suitability of the real-time PCR assay to detect the presence of low percentages of highly processed avian material in the feed samples analysed. Although quantification results were well reproducible under the experimental conditions tested, an accurate estimation of the target content in feeds is impossible in practice. Nevertheless, the method may be useful as an alternative tool for traceability purposes within the framework of feed control.

  • application of species specific polymerase chain reaction assays to verify the labeling of quail coturnix coturnix pheasant phasianus colchicus and ostrich struthio camelus in Pet Foods
    Animal Feed Science and Technology, 2011
    Co-Authors: Maria Rojas, I Gonzalez, S De La Cruz, Pablo E Hernandez, T Garcia, Rosario Martin
    Abstract:

    Abstract Species-specific polymerase chain reaction (PCR) assays have been applied to verify the labeling of Pet Foods containing quail, pheasant, and ostrich. The method combines the use of quail, pheasant, ostrich, chicken, duck, pig and fish specific primers that amplify small fragments (amplicons