Investigations on the Use of Dried Food Residues as a Potential Dietary Ingredient for Cats

Nadine Paßlack, Fenia Galliou, Thrassyvoulos Manios, Akrivi Papadaki, Nikolaos Markakis, Ioannis Sambathianakis, Katia Lasaridi, Stathis Fortatos, Adamadini Kyriacou, Wilfried Vahjen and Jürgen Zentek
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Nadine Paßlack: Institute of Animal Nutrition, Department of Veterinary Medicine, Freie Universität Berlin, 14195 Berlin, Germany
Fenia Galliou: Department of Agriculture, School of Agricultural Science, Hellenic Mediterranean University, 71410 Heraklion, Greece
Thrassyvoulos Manios: Department of Agriculture, School of Agricultural Science, Hellenic Mediterranean University, 71410 Heraklion, Greece
Akrivi Papadaki: Department of Agriculture, School of Agricultural Science, Hellenic Mediterranean University, 71410 Heraklion, Greece
Nikolaos Markakis: Department of Agriculture, School of Agricultural Science, Hellenic Mediterranean University, 71410 Heraklion, Greece
Ioannis Sambathianakis: Department of Agriculture, School of Agricultural Science, Hellenic Mediterranean University, 71410 Heraklion, Greece
Katia Lasaridi: Department of Geography, Harokopio University, 17671 Athens, Greece
Stathis Fortatos: Department of Geography, Harokopio University, 17671 Athens, Greece
Adamadini Kyriacou: Department of Nutrition and Dietetics, Harokopio University, 17671 Athens, Greece
Wilfried Vahjen: Institute of Animal Nutrition, Department of Veterinary Medicine, Freie Universität Berlin, 14195 Berlin, Germany
Jürgen Zentek: Institute of Animal Nutrition, Department of Veterinary Medicine, Freie Universität Berlin, 14195 Berlin, Germany

Sustainability, 2021, vol. 13, issue 21, 1-12

Abstract: The potential use of food residues for pet food could significantly contribute to food waste reduction. In the present study, the effects of the inclusion of dried food residues (DFR) (0, 5, 10 and 15%) in a complete diet were evaluated in seven healthy adult cats. At the end of each three-week feeding period, feces were collected. The analysis of the fecal microbiota by 16S rDNA sequencing demonstrated a marked increase of the bacterial alpha-diversity with increasing dietary inclusion levels of DFR. In addition, an increase in the relative abundance of Coriobacteriales , Collinsella and Lachnoclostridum , as well as of propionate and n-valerate in the feces of the cats, was detected. The dietary inclusion of DFR decreased the apparent crude protein digestibility and tended to decrease the apparent crude fat digestibility. Overall, the DFR seemed to be highly fermentable in the intestine of cats, which markedly affected the diversity of the fecal microbiota. As this effect might be critical for a balanced gut microbiota, but also along with the observed depressing effects of DFR on the apparent crude protein and crude fat digestibility, lower inclusion levels are recommended if used as a potential ingredient for cat food in the future.

Keywords: cats; hotel catering; diet; microbiota; feces (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2021
References: View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:13:y:2021:i:21:p:11603-:d:660996

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