Evaluation of Effective Energy Values of Six Protein Ingredients Fed to Beagles and Predictive Energy Equations for Protein Feedstuff

文献类型： 外文期刊

第一作者： Zhang, Qiaoru

作者： Zhang, Qiaoru;Sun, Haoran;Gao, Zuer;Zhao, Hui;Peng, Zhangrong;Zhang, Tietao

作者机构：

关键词： pet food; protein; dogs; predictive equations; effective energy values; metabolizable energy; net energy

期刊名称：ANIMALS （ 影响因子：2.7； 五年影响因子：3.0 ）

ISSN： 2076-2615

年卷期： 2024 年 14 卷 11 期

页码：

收录情况： SCI

摘要： Protein ingredients play a significant role in pet food and have been brought into focus by pet owners, which drives up the annual cost of protein sources for the pet food industry. Protein resources are a crucial part of human food. However, there is a global shortage of protein-rich food, particularly animal protein. Researching the nutritional value and metabolic properties of various protein sources is essential for the pet food industry to make environmentally sustainable pet food. Using the beagles as the model animal and the difference method, we evaluated the energy value of six protein ingredients, including fish meal, meat and bone meal, corn gluten meal, soybean meal, mealworm meal, and yeast extract, and compared the effects on biological potency. There is a correlation between the chemical composition and the effective energy of protein ingredients. This study also provided recommended predictive energy equations for protein ingredients in dog food. This study evaluated the nutrition composition, the nutrient digestibility, and the energy value of six protein ingredients used in pet food by the difference method in six beagles within a 7 x 6 incomplete Latin square design. The results showed that the apparent total tract digestibility of gross energy (GE) and organic matter (OM) in beagles fed the fish meal (FM) and corn gluten meal (CGM) diets was higher than for those fed the meat and bone meal (MBM), soybean meal (SBM), mealworm meal (MM), and yeast extract (YE) diets (p < 0.05). The digestible energy (DE), metabolizable energy (ME), and net energy (NE) of the MM diet were greater than the other diets, and MBM was the lowest (p < 0.05). The ME of protein ingredients was positively correlated with organic matter and negatively correlated with the ash content. The NE of protein ingredients was positively correlated with the crude protein content and negatively correlated with the ash content. The study resulted in predictive energy equations for protein ingredients that were more accurate than the NRC's predictive equation of ME when the ash content of the ingredient was more than 30% DM. In conclusion, the nutrient digestibility and energy value of corn gluten meal were similar to those of fish meal and those of soybean meal were similar to yeast extract. All predictive energy equations for six protein feedstuffs had slight differences with measured energy values.

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