Abstract
Simple SummaryChicken meat is widely used as a dog food due to its high nutritional values and palatability. Pasteurization is important to ensure the safety of chicken meat: thermal processing and non-thermal processing including high-pressure processing, ultraviolet-light emitting diode radiation, electron-beam irradiation, and gamma-ray irradiation. The influence of these pasteurization methods on nutrient digestibility is of interest. In the present work, the effects of thermal and non-thermal processing methods on protein digestibility of chicken meat were measured using in vitro assays. Protein digestibility of chicken meat was decreased by high-temperature processing at 70, 90, and 121 °C. However, non-thermal processing methods including high-pressure processing, ultraviolet-light emitting diode radiation, electron-beam irradiation, and gamma-ray irradiation did not affect protein digestibility of chicken meat. The present study indicates that nutritional values of chicken meat were maintained when non-thermal processing methods are used whereas they were decreased by thermal processing methods.The objectives of the present study were to determine the influence of thermal and non-thermal processing procedures on in vitro ileal disappearance (IVID) of dry matter (DM) and crude protein (CP) in chicken meat as dog foods using 2-step in vitro assays. In thermal processing experiments, IVID of DM and CP in chicken meat thermally processed at 70, 90, and 121 °C, respectively, with increasing processing time was determined. For non-thermal processing experiments, IVID of DM and CP in chicken meat processed by high-pressure, ultraviolet-light emitting diode (UV-LED), electron-beam, and gamma-ray was determined. Thermal processing of chicken meat at 70, 90, and 121 °C resulted in decreased IVID of CP (p < 0.05) as heating time increased. In non-thermal processing experiment, IVID of CP in chicken meat was not affected by high-pressure processing or UV-LED radiation. In vitro ileal disappearance of CP in electron-beam- or gamma-ray-irradiated chicken meat was not affected by the irradiation intensity. Taken together, ileal protein digestibility of chicken meat for dogs is decreased by thermal processing, but is minimally affected by non-thermal processing methods.
Highlights
Animal-originated protein ingredients are widely used in dog foods as a source of amino acids (AA) to meet the requirements for maintenance and growth and as a source of flavors [1]
In vitro ileal disappearance of dry matter (DM) in chicken meat thermally processed at 70 ◦ C was not affected by heating time in Exp. 1 (Table 1)
In Exp. 2 and 3, in vitro ileal disappearance (IVID) of DM and crude protein (CP) in chicken meat thermally processed at 90 ◦ C and 121 ◦ C decreased (p < 0.05; linear and quadratic) as heating time increased (Tables 2 and 3)
Summary
Animal-originated protein ingredients are widely used in dog foods as a source of amino acids (AA) to meet the requirements for maintenance and growth and as a source of flavors [1]. Thermal processing has been widely used for pasteurization of animal-originated protein ingredients [6], which causes problems in the organoleptic property and protein digestibility due to Maillard reaction, denaturation, and aggregation of proteins in the animal-originated protein ingredients [7,8]. To prevent these detrimental effects of thermal processing on animal-originated protein ingredients, non-thermal pasteurization methods are available including high-pressure processing, ultraviolet-light emitting diode (UV-LED) radiation, electron-beam irradiation, and gamma-ray irradiation [9,10]. Information on the influence of non-thermal pasteurization on protein digestibility in chicken meat fed to dogs is very limited
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