Palatability of extruded dog diets supplemented with Ascophyllum nodosum L. (Fucaceae, Phaeophyceae)
Although Ascophyllum nodosum , a brown seaweed (Phaeophyceae) of the family Fucaceae, is widely used in companion animal products, few studies have attempted to evaluate its influence on foodstuff palatability. This study investigated the effect of A. nodosum on extruded dog food palatability using...
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| Veröffentlicht in: | Journal of applied phycology 2019-10, Vol.31 (5), p.3275-3281 |
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| creator | Isidori, Marco Rueca, Fabrizio Trabalza-Marinucci, Massimo |
| description | Although
Ascophyllum nodosum
, a brown seaweed (Phaeophyceae) of the family Fucaceae, is widely used in companion animal products, few studies have attempted to evaluate its influence on foodstuff palatability. This study investigated the effect of
A. nodosum
on extruded dog food palatability using the split-plate test. Eleven naїve dogs were used.
Ascophyllum nodosum
(AN) palatability was evaluated across separate tests for three pairwise comparisons between a control extruded food (CTR) and two experimental foods, obtained by adding
A. nodosum
at low (0.3%, AN-low) or high (1.0%, AN-high) concentrations to the CTR food. Food intake within the first 5 min and first choice eating behaviour was recorded. Differences in food consumption were only registered where the CTR and the AN-high foods were compared (21.11 vs. 7.62 g kg
−1
BW
0.75
;
P
|
| doi_str_mv | 10.1007/s10811-019-01799-5 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_2205097568</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2205097568</sourcerecordid><originalsourceid>FETCH-LOGICAL-c319t-c696d50a3eed07f5789ba6f3cf77ad99df88067ae6735970d6804565b999d2403</originalsourceid><addsrcrecordid>eNp9kE9LAzEQxYMoWKtfwFPAi4JbJ7vNv2MpVoWCPeg5pJtsu2W7WZMs2m9v6grePAzDzLz3Bn4IXROYEAD-EAgIQjIgMhWXMqMnaEQoLzJKODtFI5A5yYTk5BxdhLADACmIGCGz0o2Oel03dTxgV2H7FX1vrMHGbbCpbQw49F3X2L1tY1p_1nGLZ6F03fbQNP0et864kPpygm8XfalLq-09Xm21PUqO090lOqt0E-zVbx-j98Xj2_w5W74-vcxny6wsiIxZySQzFHRhrQFeUS7kWrOqKCvOtZHSVEIA49oyXlDJwTABU8roWqZbPoVijG6G3M67j96GqHau9216qfIcKEhOmUiqfFCV3oXgbaU6X--1PygC6khTDTRVoql-aCqaTMVgCkncbqz_i_7H9Q2qcHfW</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2205097568</pqid></control><display><type>article</type><title>Palatability of extruded dog diets supplemented with Ascophyllum nodosum L. (Fucaceae, Phaeophyceae)</title><source>SpringerLink Journals - AutoHoldings</source><creator>Isidori, Marco ; Rueca, Fabrizio ; Trabalza-Marinucci, Massimo</creator><creatorcontrib>Isidori, Marco ; Rueca, Fabrizio ; Trabalza-Marinucci, Massimo</creatorcontrib><description>Although
Ascophyllum nodosum
, a brown seaweed (Phaeophyceae) of the family Fucaceae, is widely used in companion animal products, few studies have attempted to evaluate its influence on foodstuff palatability. This study investigated the effect of
A. nodosum
on extruded dog food palatability using the split-plate test. Eleven naїve dogs were used.
Ascophyllum nodosum
(AN) palatability was evaluated across separate tests for three pairwise comparisons between a control extruded food (CTR) and two experimental foods, obtained by adding
A. nodosum
at low (0.3%, AN-low) or high (1.0%, AN-high) concentrations to the CTR food. Food intake within the first 5 min and first choice eating behaviour was recorded. Differences in food consumption were only registered where the CTR and the AN-high foods were compared (21.11 vs. 7.62 g kg
−1
BW
0.75
;
P
< 0.001). The intake ratio, calculated as consumed food (A/A + B), confirmed this trend (0.75 vs. 0.28;
P
< 0.001). No differences were found in first choice behaviour in any palatability test. The results suggest that
A. nodosum
shows an inhibiting and dose-dependent effect on the dogs dry matter intake. Data obtained from the first choice behaviour evaluation also indicate that negative effects exerted by
A. nodosum
on palatability are primarily related to gustatory factors rather than to olfactory stimuli.</description><identifier>ISSN: 0921-8971</identifier><identifier>EISSN: 1573-5176</identifier><identifier>DOI: 10.1007/s10811-019-01799-5</identifier><language>eng</language><publisher>Dordrecht: Springer Netherlands</publisher><subject>Algae ; Animal products ; Ascophyllum nodosum ; Biomedical and Life Sciences ; Chemical stimuli ; Dogs ; Dry matter ; Eating behavior ; Ecology ; Evaluation ; Extrusion ; Food ; Food consumption ; Food intake ; Freshwater & Marine Ecology ; Fucaceae ; Life Sciences ; Olfaction ; Olfactory stimuli ; Palatability ; Phaeophyceae ; Plant Physiology ; Plant Sciences ; Seaweeds</subject><ispartof>Journal of applied phycology, 2019-10, Vol.31 (5), p.3275-3281</ispartof><rights>Springer Nature B.V. 2019</rights><rights>Journal of Applied Phycology is a copyright of Springer, (2019). All Rights Reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c319t-c696d50a3eed07f5789ba6f3cf77ad99df88067ae6735970d6804565b999d2403</citedby><cites>FETCH-LOGICAL-c319t-c696d50a3eed07f5789ba6f3cf77ad99df88067ae6735970d6804565b999d2403</cites><orcidid>0000-0001-9082-0106</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s10811-019-01799-5$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s10811-019-01799-5$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27901,27902,41464,42533,51294</link.rule.ids></links><search><creatorcontrib>Isidori, Marco</creatorcontrib><creatorcontrib>Rueca, Fabrizio</creatorcontrib><creatorcontrib>Trabalza-Marinucci, Massimo</creatorcontrib><title>Palatability of extruded dog diets supplemented with Ascophyllum nodosum L. (Fucaceae, Phaeophyceae)</title><title>Journal of applied phycology</title><addtitle>J Appl Phycol</addtitle><description>Although
Ascophyllum nodosum
, a brown seaweed (Phaeophyceae) of the family Fucaceae, is widely used in companion animal products, few studies have attempted to evaluate its influence on foodstuff palatability. This study investigated the effect of
A. nodosum
on extruded dog food palatability using the split-plate test. Eleven naїve dogs were used.
Ascophyllum nodosum
(AN) palatability was evaluated across separate tests for three pairwise comparisons between a control extruded food (CTR) and two experimental foods, obtained by adding
A. nodosum
at low (0.3%, AN-low) or high (1.0%, AN-high) concentrations to the CTR food. Food intake within the first 5 min and first choice eating behaviour was recorded. Differences in food consumption were only registered where the CTR and the AN-high foods were compared (21.11 vs. 7.62 g kg
−1
BW
0.75
;
P
< 0.001). The intake ratio, calculated as consumed food (A/A + B), confirmed this trend (0.75 vs. 0.28;
P
< 0.001). No differences were found in first choice behaviour in any palatability test. The results suggest that
A. nodosum
shows an inhibiting and dose-dependent effect on the dogs dry matter intake. Data obtained from the first choice behaviour evaluation also indicate that negative effects exerted by
A. nodosum
on palatability are primarily related to gustatory factors rather than to olfactory stimuli.</description><subject>Algae</subject><subject>Animal products</subject><subject>Ascophyllum nodosum</subject><subject>Biomedical and Life Sciences</subject><subject>Chemical stimuli</subject><subject>Dogs</subject><subject>Dry matter</subject><subject>Eating behavior</subject><subject>Ecology</subject><subject>Evaluation</subject><subject>Extrusion</subject><subject>Food</subject><subject>Food consumption</subject><subject>Food intake</subject><subject>Freshwater & Marine Ecology</subject><subject>Fucaceae</subject><subject>Life Sciences</subject><subject>Olfaction</subject><subject>Olfactory stimuli</subject><subject>Palatability</subject><subject>Phaeophyceae</subject><subject>Plant Physiology</subject><subject>Plant Sciences</subject><subject>Seaweeds</subject><issn>0921-8971</issn><issn>1573-5176</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNp9kE9LAzEQxYMoWKtfwFPAi4JbJ7vNv2MpVoWCPeg5pJtsu2W7WZMs2m9v6grePAzDzLz3Bn4IXROYEAD-EAgIQjIgMhWXMqMnaEQoLzJKODtFI5A5yYTk5BxdhLADACmIGCGz0o2Oel03dTxgV2H7FX1vrMHGbbCpbQw49F3X2L1tY1p_1nGLZ6F03fbQNP0et864kPpygm8XfalLq-09Xm21PUqO090lOqt0E-zVbx-j98Xj2_w5W74-vcxny6wsiIxZySQzFHRhrQFeUS7kWrOqKCvOtZHSVEIA49oyXlDJwTABU8roWqZbPoVijG6G3M67j96GqHau9216qfIcKEhOmUiqfFCV3oXgbaU6X--1PygC6khTDTRVoql-aCqaTMVgCkncbqz_i_7H9Q2qcHfW</recordid><startdate>20191001</startdate><enddate>20191001</enddate><creator>Isidori, Marco</creator><creator>Rueca, Fabrizio</creator><creator>Trabalza-Marinucci, Massimo</creator><general>Springer Netherlands</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7TN</scope><scope>7X2</scope><scope>8FE</scope><scope>8FH</scope><scope>8FK</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>F1W</scope><scope>GNUQQ</scope><scope>H95</scope><scope>HCIFZ</scope><scope>L.G</scope><scope>LK8</scope><scope>M0K</scope><scope>M7N</scope><scope>M7P</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><orcidid>https://orcid.org/0000-0001-9082-0106</orcidid></search><sort><creationdate>20191001</creationdate><title>Palatability of extruded dog diets supplemented with Ascophyllum nodosum L. (Fucaceae, Phaeophyceae)</title><author>Isidori, Marco ; Rueca, Fabrizio ; Trabalza-Marinucci, Massimo</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c319t-c696d50a3eed07f5789ba6f3cf77ad99df88067ae6735970d6804565b999d2403</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2019</creationdate><topic>Algae</topic><topic>Animal products</topic><topic>Ascophyllum nodosum</topic><topic>Biomedical and Life Sciences</topic><topic>Chemical stimuli</topic><topic>Dogs</topic><topic>Dry matter</topic><topic>Eating behavior</topic><topic>Ecology</topic><topic>Evaluation</topic><topic>Extrusion</topic><topic>Food</topic><topic>Food consumption</topic><topic>Food intake</topic><topic>Freshwater & Marine Ecology</topic><topic>Fucaceae</topic><topic>Life Sciences</topic><topic>Olfaction</topic><topic>Olfactory stimuli</topic><topic>Palatability</topic><topic>Phaeophyceae</topic><topic>Plant Physiology</topic><topic>Plant Sciences</topic><topic>Seaweeds</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Isidori, Marco</creatorcontrib><creatorcontrib>Rueca, Fabrizio</creatorcontrib><creatorcontrib>Trabalza-Marinucci, Massimo</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Oceanic Abstracts</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>Biological Science Collection</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>ProQuest Central Student</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>SciTech Premium Collection</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><collection>ProQuest Biological Science Collection</collection><collection>Agricultural Science Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biological Science Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><jtitle>Journal of applied phycology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Isidori, Marco</au><au>Rueca, Fabrizio</au><au>Trabalza-Marinucci, Massimo</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Palatability of extruded dog diets supplemented with Ascophyllum nodosum L. (Fucaceae, Phaeophyceae)</atitle><jtitle>Journal of applied phycology</jtitle><stitle>J Appl Phycol</stitle><date>2019-10-01</date><risdate>2019</risdate><volume>31</volume><issue>5</issue><spage>3275</spage><epage>3281</epage><pages>3275-3281</pages><issn>0921-8971</issn><eissn>1573-5176</eissn><abstract>Although
Ascophyllum nodosum
, a brown seaweed (Phaeophyceae) of the family Fucaceae, is widely used in companion animal products, few studies have attempted to evaluate its influence on foodstuff palatability. This study investigated the effect of
A. nodosum
on extruded dog food palatability using the split-plate test. Eleven naїve dogs were used.
Ascophyllum nodosum
(AN) palatability was evaluated across separate tests for three pairwise comparisons between a control extruded food (CTR) and two experimental foods, obtained by adding
A. nodosum
at low (0.3%, AN-low) or high (1.0%, AN-high) concentrations to the CTR food. Food intake within the first 5 min and first choice eating behaviour was recorded. Differences in food consumption were only registered where the CTR and the AN-high foods were compared (21.11 vs. 7.62 g kg
−1
BW
0.75
;
P
< 0.001). The intake ratio, calculated as consumed food (A/A + B), confirmed this trend (0.75 vs. 0.28;
P
< 0.001). No differences were found in first choice behaviour in any palatability test. The results suggest that
A. nodosum
shows an inhibiting and dose-dependent effect on the dogs dry matter intake. Data obtained from the first choice behaviour evaluation also indicate that negative effects exerted by
A. nodosum
on palatability are primarily related to gustatory factors rather than to olfactory stimuli.</abstract><cop>Dordrecht</cop><pub>Springer Netherlands</pub><doi>10.1007/s10811-019-01799-5</doi><tpages>7</tpages><orcidid>https://orcid.org/0000-0001-9082-0106</orcidid></addata></record> |
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| subjects | Algae Animal products Ascophyllum nodosum Biomedical and Life Sciences Chemical stimuli Dogs Dry matter Eating behavior Ecology Evaluation Extrusion Food Food consumption Food intake Freshwater & Marine Ecology Fucaceae Life Sciences Olfaction Olfactory stimuli Palatability Phaeophyceae Plant Physiology Plant Sciences Seaweeds |
| title | Palatability of extruded dog diets supplemented with Ascophyllum nodosum L. (Fucaceae, Phaeophyceae) |
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