study investigated the effect of chilling and freezing canine feces on in vitro gas production kinetics and
fermentation end-product profiles from carbohydrate-rich and protein-rich
substrates. Feces were collected from three adult Retriever-type dogs fed a wet
diet for at least two weeks. Each fecal sample was divided into three portions:
one used as an inoculum (fresh) and the other two used after either chilling to
5°C for 30 minutes and storage in crushed ice for 23.5 hours (chilling) or
freezing to -20°C for 30 minutes and storage in a pre-frozen (-20°C) container
for 23.5 hours (freezing).
incubation, fermentation liquids were analyzed for short-chain fatty acids, NH3
and aromatic compounds. Chilling feces did not affect gas production kinetics
and end-product profiles of substrates compared to inocula from fresh feces.
Freezing feces decreased the maximum rate of gas production in FOS and across
substrates increased gas produced and time of maximum gas production. Furthermore,
compared to fresh fecal inocula, inocula from frozen feces resulted in increased
overall indole concentrations. Phenol concentrations were greater for frozen
feces than for fresh feces.
canine feces for 24 hours slightly altered fermentative characteristics of
fecal inoculum, whereas chilling feces in crushed ice for 24 hours maintained
fermentative characteristics. Chilling in crushed ice is a practical method to
preserve feces during transport between laboratories within 24 hours for in vitro fermentation studies evaluating
Source: G. Bosch et al., 2012. Effects of preservation
conditions of canine feces on in vitro
gas production kinetics and fermentation end-products. J Anim Sci online October 2012. doi: 10.2527/jas.2012-5262J
The lowly pea appears to be an effective ingredient for the next generation of dog and cat diets
Tomato pomace has the potential to provide additional nutrition and health benefits
With the availability of quality ingredients declining, perhaps we need to explore this category
What is this quiet, unassuming ingredient, and should it be there?
To be effective, probiotics must be live and viable
It's an "Intel inside" type of molecule -- but also a problem child
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