2021
Determination of the Dose and Efficacy of Market Positive Attributes from Whole Soy in Extruded Pet Diets
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Contributor/Checkoff:
Kansas Soybean Commission
Category:
Feed
Keywords:
Animal healthAnimal nutritionNutrient management
Parent Project:
This is the first year of this project.
Lead Principal Investigator:
Greg Aldrich, Kansas State University
Co-Principal Investigators:
Project Code:
2197
Contributing Organization (Checkoff):
Kansas Soybean Commission
$77,310
Institution Funded:
Kansas State University
$77,310
Brief Project Summary:

This research is an evaluation of whole soybean inclusion in an extruded dog food diet. The experiments will provide an overview for the impact of incremental levels that whole soybeans have on processing parameters, utilization by the dog include digestibility and stool consistency, palatability, and human/pet owner sensory analysis of products. There will be a determination of how the process impacts the anti-nutritional factors, how this affects the dogs, and how the oligosaccharides that currently limit soy inclusion in pet diets might affect fermentation in an in vitro model.

Key Benefactors:
farmers, scientists, food nutritionists

Information And Results
Project Deliverables

Research summary with 1 to 2 peer reviewed publications and multiple abstracts at pet food trade shows and scientific conferences.

Final Project Results

Update:

View uploaded report Word file

A series of experiments was conducted to evaluate increasing levels (0, 10, 20, and 30%) of whole soybeans (WSB) in extruded dog diets. There was a linear increase in bulk density as increasing levels of WSB were incorporated into the ration under fixed processing parameters. The Trypsin inhibitor activity was diminished in all treatments due to processing but was not completely eliminated. Digestibility by dogs declined in a slightly linear fashion with increasing increments of WSB, but stool consistency and quality were not affected. In palatability testing dogs preferred the diets with WSB over those without, and in sensory analysis no large or technical differences or aversions were noted by the panelists. The in vitro fermentation of soy oligosaccharides (OS) was comparably fermentable to beet pulp (a standard in the industry) and may provide a prebiotic effect to gastrointestinal health. In conclusion, adding WSB at incremental levels in pet food was able to increase internal fat levels in extruded foods, maintained digestibility and had better palatability than the no-WSB control, and provided fermentable OS which might benefit gastrointestinal health in dogs.

The United Soybean Research Retention policy will display final reports with the project once completed but working files will be purged after three years. And financial information after seven years. All pertinent information is in the final report or if you want more information, please contact the project lead at your state soybean organization or principal investigator listed on the project.