PSVIII-16 Saccharomyces Cerevisiae Fermentation Product Promotes Improved Preference and Consumption in Adult Cats Fed an Extruded Diet

Abstract

Abstract Dietary Saccharomyces cerevisiae fermentation product (SCFP) has been previously demonstrated to improve palatability when included in extruded dog food. The objective of this study was to quantify key indicators of palatability of a SCFP (TruMune, Cargill, Inc.) formulated at two levels versus a control in an extruded, complete and balanced adult cat maintenance cat food. The base diet (CON) was a chicken-based formula (32% crude protein;16% crude fat) and did not contain SCFP. The SCFP was added to the base diet to deliver 150 mg/kg BW SCFP (TRUL) or 300 mg/kg BW SCFP (TRUH). Three, 2-d studies were conducted each using 20 healthy adult cats (mean age = 8.4±4.3 yr; mean BW = 5.1±1.3 kg) to compare all diet combinations (CON vs TRUL, CON vs TRUH and TRUL vs TRUH). Five analyses were employed to describe differences between each of the dietary comparisons including an intake ratio of consumption using a Wilcox Signed Rank test and 2-way ANOVA to validate and test the assumption of a difference; overall and daily preference by first choice using X2 probability to determine significance and average daily consumption using a paired t-test. Differences P < 0.05 were considered significant and P < 0.10 as trends. Preference scoring by intake ratio to determine differences between preferences were assessed using a standard 2:1 consumption criteria that is an accepted indicator of a clear preference. Compared with CON, total food consumed was greater for TRUL (P = 0.016) and TRULH (P = 0.001), and greater for TRUL vs TRUH (P = 0.011). No difference in overall preference by first choice or daily preference by first choice were observed for TRUL vs CON, but a daily preference by first choice was exhibited for TRUH vs CON on d2 (P = 0.0.043). Daily preference by first choice did not differ between the two SCFP treatments, but overall preference by first choice was greater for TRUL vs TRUH (P = 0.005). Average daily consumption was higher on d1 for both TRUL (P = 0.006) and TRUH (P < 0.0001) versus control but similar between treatments on d 2. Average daily consumption was not different between TRUL and TRUH on d1 but was greater for TRUL vs TRUH on d 2 (P = 0.028). Preference scoring by intake ratio revealed a 4:1 preference for TRUL vs CON, 10:1 for TRUH vs CON and an inestimable difference for TRUL vs TRUH with 5 cats preferring TRUL and no cats preferring TRUH. These studies show SCFP increases the palatability of an extruded cat food and that inclusion of 150 mg/kg BW may yield optimal palatability and preference outcomes.