scholarly journals Pet Food Quality Assurance and Safety and Quality Assurance Survey within the Costa Rican Pet Food Industry

Animals ◽  
2019 ◽  
Vol 9 (11) ◽  
pp. 980 ◽  
Author(s):  
Leiva ◽  
Molina ◽  
Redondo-Solano ◽  
Artavia ◽  
Rojas-Bogantes ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Quality Assurance ◽  
Nutritional Quality ◽  
Extrusion Process ◽  
Costa Rican ◽  
Quality And Safety ◽  
Pet Food ◽  
Dog Food ◽  
General Terms

Costa Rican animal feed production is continually growing, with approximately 1,238,243 metric tons produced in 2018. Production-wise, pet cat and dog food are in fifth place (about 41,635 metric tons per year) amongst animal feeds, and it supplies up to 90% of the national market. Pet food production has increased as a response to the increase in the population of dogs and cats in Costa Rica, where 50.5% of households own at least one dog and indicates more responsible ownership in terms of feeding pets. Part of the process of making dry pet food involves a thermal process called extrusion, which is capable of eliminating the microbial load. However, extrusion can compromise nutritional quality to some extent by denaturing proteins, oxidizing lipids, and reducing digestibility. The objective of this study was to evaluate the quality and safety of dry pet food and to assess the effect of the extrusion process on digestibility and the quality of proteins, amino acids, and fatty acids. Pet food samples were collected before and after extrusion and were used to evaluate Good Manufacturing Practices (GMP), based on Central American Technical Regulation (RTCA 65.05.63:11). In general terms, weaknesses in infrastructure, documentary evidence, and post-process practices were observed in two Costa Rican feed manufactories. Feed safety was surveyed through the analysis of Salmonella spp., Escherichia coli, Listeria spp., Staphylococcus aureus, aerobic mesophilic microorganisms, fungi, and yeasts counts. The extrusion process effectively reduced pathogenic microorganisms, and showed no effect on the digestibility of dog food (p = 0.347), however, it could reduce the availability of some nutrients (e.g., amino acids, fatty acids). Furthermore, a retrospective diagnosis was made for puppy food (n = 68), dog food (n = 158), and cat food (n = 25), to evaluate the history of nutritional quality and safety. Finally, it can be confirmed that the correct implementation of GMP allows feed manufacturers to deliver a product of optimum texture, smell, nutritional composition, and safety.

scholarly journals Use of Medium Chain Fatty Acids To Mitigate Salmonella Typhimurium (ATCC 14028) on Dry Pet Food Kibbles

2020 ◽  
Vol 83 (9) ◽  
pp. 1505-1511
Author(s):  
JANAK DHAKAL ◽  
CHARLES G. ALDRICH
Keyword(s):  
Fatty Acids ◽  
Salmonella Typhimurium ◽  
Pet Food ◽  
Treatment Control ◽  
Medium Chain ◽  
Medium Chain Fatty Acids ◽  
Dog Food ◽  
Evaluation Time ◽  
Time Point ◽  
Chain Fatty Acids

ABSTRACT This study evaluated the antimicrobial effects of medium chain fatty acids (MCFAs) against Salmonella Typhimurium (ATCC 14028) when used on dry dog food kibbles. The MIC of three MCFAs, caproic (C6), caprylic (C8), and capric (C10), was determined using the broth micro- and macrodilution assay technique. Using canola oil as a fat coating, the efficacy of each MCFA was then tested on dry dog food kibbles at 37°C for up to 5 h. The MIC was found to be 0.3125, 0.3125, and 0.625% for C6, C8, and C10, respectively. When the MCFAs were tested on fat-coated dry kibbles, all three MCFAs reduced (P ≤ 0.05) Salmonella levels by >4.5 log after 5 h when the Salmonella recovery from a no-treatment control was ∼6.4 log. At each evaluation time point, the three treatments were effective in reducing (P ≤ 0.05) Salmonella loads. No countable colonies of Salmonella were detected at 4 h when the combination of C6+C8 was used on the kibbles (P ≤ 0.05), whereas with the C6+C10 combination, the Salmonella colonies were not detectable between 2 and 4 h after treatments (P ≤ 0.05). Different combinations of C8 and C10 caused Salmonella to drop to a nondetectable limit (1 CFU/g) between 1 and 5 h after treatment (P ≤ 0.05). This study suggests that the use of MCFAs during kibble coating may mitigate postprocessing Salmonella recontamination on dry dog food kibbles. HIGHLIGHTS

1010-P: Effects of MEDI0382, an Oxyntomodulin-Like Peptide with Targeted GLP-1/Glucagon Receptor Activity, on Amino Acids, Ketones, and Free Fatty Acids

Diabetes ◽  
2019 ◽  
Vol 68 (Supplement 1) ◽  
pp. 1010-P
Author(s):  
VICTORIA E. PARKER ◽  
DARREN ROBERTSON ◽  
TAO WANG ◽  
DAVID C. HORNIGOLD ◽  
MAXIMILIAN G. POSCH ◽  
...  
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Free Fatty Acids ◽  
Receptor Activity ◽  
Glucagon Receptor

Gastrointestinal Interaction between Dietary Amino Acids and Gut Microbiota: With Special Emphasis on Host Nutrition

2020 ◽  
Vol 21 (8) ◽  
pp. 785-798 ◽  
Author(s):  
Abedin Abdallah ◽  
Evera Elemba ◽  
Qingzhen Zhong ◽  
Zewei Sun
Keyword(s):  
Amino Acids ◽  
Fatty Acids ◽  
Immune System ◽  
Gut Microbiota ◽  
Short Chain Fatty Acids ◽  
Nutrition And Health ◽  
Nitrogenous Compounds ◽  
Dietary Amino Acids ◽  
Host Nutrition ◽  
Chain Fatty Acids

The gastrointestinal tract (GIT) of humans and animals is host to a complex community of different microorganisms whose activities significantly influence host nutrition and health through enhanced metabolic capabilities, protection against pathogens, and regulation of the gastrointestinal development and immune system. New molecular technologies and concepts have revealed distinct interactions between the gut microbiota and dietary amino acids (AAs) especially in relation to AA metabolism and utilization in resident bacteria in the digestive tract, and these interactions may play significant roles in host nutrition and health as well as the efficiency of dietary AA supplementation. After the protein is digested and AAs and peptides are absorbed in the small intestine, significant levels of endogenous and exogenous nitrogenous compounds enter the large intestine through the ileocaecal junction. Once they move in the colonic lumen, these compounds are not markedly absorbed by the large intestinal mucosa, but undergo intense proteolysis by colonic microbiota leading to the release of peptides and AAs and result in the production of numerous bacterial metabolites such as ammonia, amines, short-chain fatty acids (SCFAs), branched-chain fatty acids (BCFAs), hydrogen sulfide, organic acids, and phenols. These metabolites influence various signaling pathways in epithelial cells, regulate the mucosal immune system in the host, and modulate gene expression of bacteria which results in the synthesis of enzymes associated with AA metabolism. This review aims to summarize the current literature relating to how the interactions between dietary amino acids and gut microbiota may promote host nutrition and health.

scholarly journals Evaluating the quality and safety of health-related apps and e-tools: Adapting the Mobile App Rating Scale and developing a quality assurance protocol

2021 ◽  
pp. 100379
Author(s):  
Anna E. Roberts ◽  
Tracey A. Davenport ◽  
Toby Wong ◽  
Hyei-Won Moon ◽  
Ian B. Hickie ◽  
...  
Keyword(s):  
Quality Assurance ◽  
Rating Scale ◽  
Mobile App ◽  
Quality And Safety ◽  
Health Related

scholarly journals CARBONATE AND FATTY ACIDS AS PRECURSORS OF AMINO ACIDS IN CASEIN

1952 ◽  
Vol 197 (1) ◽  
pp. 365-370
Author(s):  
Arthur L. Black ◽  
Max. Kleiber ◽  
Arthur H. Smith
Keyword(s):  
Amino Acids ◽  
Fatty Acids
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