Comparative apparent total tract digestibility of major nutrients and amino acids in dogs (Canis familiaris), blue foxes (Alopex lagopus) and mink (Mustela vison)

Abstract

AbstractMajor nutrient and amino acid digestibilities were evaluated in experiments with dogs (Canis familiaris), blue foxes (Alopex lagopus) and mink (Mustela vison) using seven extruded diets containing different protein sources. Four dogs (German shepherd), four blue foxes and four mink were offered each of the experimental diets to determine apparent total tract digestibility. Average digestibility of crude protein (CP) in blue foxes and mink was similar, and lower than the corresponding value in dogs (0·834 and 0·831 v. 0·864) (P< 0·001). CP digestibility in blue foxes showed significant correlations with dogs and mink (P< 0·05), while no significant correlation was observed between dogs and mink. Average digestibility of most amino acids was significantly lower in blue foxes than in dogs (P< 0·001), whereas mink digested most essential amino acids at the same level as did dogs. Most non-essential amino acids were digested at a significantly lower rate in the mink than in the dog and the blue fox (P< 0·001). There were significant correlations in the digestibility of most amino acids between dogs and blue foxes, and between blue foxes and mink (P< 0·05). Correlations were significant between dogs and mink for the digestibility of most essential amino acids (P< 0·05) but not significant (P> 0·05) for several non-essential amino acids. Average digestibility of crude fat was high and similar among the species studied: 0·968, 0·967 and 0·959 in dogs, blue foxes and mink, respectively. Average digestibility of starch ranged from 0·971 in mink to 0·998 in dogs; significantly higher in dogs than in blue foxes and mink, and significantly higher in blue foxes than in mink (P< 0·001). It was concluded that digestibility determined with mink, blue foxes or dogs may be used to predict digestibilities in the other investigated species. However, both the characteristics of the protein sources as well as the individual amino acid studied will influence the difference in digestibility among the species.