Slide 1: Bacillus coagulans GBI-30, 6086 in Extruded Pet Food Applications
Bacillus coagulans GBI-30, 6086 in Extruded Pet Food Applications Heather Acuff, M.S. Ph.D. Candidate Advisor: Dr. Greg Aldrich Department: Grain Science & Industry
Slide 2: What are probiotics?
Introduction What are probiotics? “Live microorganisms that, when administered in adequate amounts, confer a health benefit on the host.” – Hill et al. (2014) “Functional” pet foods, such as those containing probiotics, offer enhanced health benefits beyond supplying essential nutrients when consume
Slide 3: PubMed Open-Access Database Search
Introduction PubMed Open-Access Database Search 2200 2000 1800 1600 Number of Publications 1400 Dog + Probiotic 1200 1000 <250 publications 800 Human + Probiotic 600 400 >18,000 publications 200 0 1990 1991 1992 1993 1994 1995 1996 1997 1998 1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 201
Slide 4: Reported Health Benefits of Probiotics in Dogs
Introduction Reported Health Benefits of Probiotics in Dogs (Reviews: Vester and Fahey Jr., 2010; Markowiak et al. 2018) Stool Quality Nutrient Utilization Reduced incidence of Improvements to apparent diarrhea, constipation, total tract digestibility, weight and improved stool gain, and epithelium
Slide 5: Hurdles to Probiotic Viability in Pet Food
Introduction Hurdles to Probiotic Viability in Pet Food (Reviews: Tripathi and Giri, 2014; Terpou et al. 2019) Preparation Processing Storage Digestion Target Site •Competitive Flora •Strain Selection •Process Type •Anti-microbials •Acid & Bile •Water Activity •Nutrient Utilization •Cryoprotectants
Slide 6: Properties of Vegetative Cells and Spores
Introduction Properties of Vegetative Cells Properties of Spores • Metabolically Active • Metabolically Dormant • Lower thermal tolerance • Higher thermal tolerance • Poor survival in processed foods • Higher Acid/Bile Resistance • Less retention in storage • Longer retention in storage • Lower Acid
Slide 7: Bacillus coagulans GBI-30, 6086
Introduction Bacillus coagulans GBI-30, 6086: • GRAS, non-toxigenic at high doses (1011 CFU/kg BW in humans) • Spore-forming • Lactic acid-producing • Gram-positive rod • Transient (non-adhering) • Microaerophilic • Optimum growth temperature range is 30 - 50 °C • Thermotolerant (>90 °C) • Acid-tole
Slide 8: Experiment 1: Extrusion Processing Parameters
Experiment 1: Processing Extrusion Processing Parameters Extrusion Treatment1 Low Moderate Severe Process Parameter SEM2 P-value3 SME SME SME System Inputs Screw Speed (rpm) 401.83c 500.79b 602.17a 0.377 <0.0001 Water Flow (kg/h) 19.58a 11.68b 9.97c 0.096 <0.0001 System Outputs In-Barrel Moisture (%
Slide 9: Survival of Bacillus coagulans Subjected to 3 Extrusion Profiles
Results: Extrusion Survival of Bacillus coagulans Subjected to 3 Extrusion Profiles 9 8 7 Log CFU/g Survivors 6 5 4 3 2 1 0 Base Ration Off-Extruder Off-Dryer Low Extrusion Profile Moderate Extrusion Profile Severe Extrusion Profile 20 kg/hr water flow 12 kg/hr water flow 10 kg/hr water flow 400 rpm
Slide 10: Spearman correlations: water input, screw speed and survival
Results: Extrusion Spearman correlations demonstrating the direction and strength of relationship between extruder water input and extruder screw speed on Bacillus coagulans survival. rs = 0.79467 P <0.0001 rs = – 0.7325 P <0.0001 7 7 6 6 Log CFU/g Survivors Log CFU/g Survivors 5 5 4 4 3 3 2 2 5 10
Slide 11: Loss in Viability Under 3 Dryer Conditions
Results: Dryer Loss in Viability Under 3 Dryer Conditions 66°C 107°C 149°C 46 min 16 min 10 min Note: All treatments were produced under moderate extrusion conditions (12kg/hr water flow 500 rpm screw speed) 11
Slide 12: Experiment 2: Dog Feeding Study
Experiment 2: Dog Feeding Study • Institutional Animal Care and Use Committee (IACUC) protocol #4097 and IBC protocol #1187 at Kansas State University • 10 healthy adult Beagle dogs (3 females/spayed, 7 males/castrated) of similar age (5.75 ± 0.23) and body weight (12.3 ± 1.5 kg) were randomly assig
Slide 13: Experimental Diet Ingredient Composition
Experiment 2: Dog Feeding Study Experimental Diet Ingredient Composition Proximate Analysis of Experimental Diet Ingredients Amount, % Nutrient Analysis, As-Is Chicken Meal 34.635 Moisture, % 4.92 Peas, Dehydrated 20.000 Crude Protein, % 34.90 Sweet Potatoes, Flaked 20.000 Crude Fat, % 15.60 Chicken
Slide 14: Dietary Treatments
Dietary Treatments Application method and levels of B. coagulans in five experimental dietary treatments B. coagulans Treatment CON PEX1 PCL2 PCM2 PCH2 Application Method None Base Ration Coating Coating Coating Total CFU/g in Diet 0.00 1.06 x 104 5.92 x 104 6.86 x 105 6.84 x 106 Dose (CFU/dog/day)3
Slide 15: Results: Stool Quality
Results: Stool Quality Food Intake and Stool Quality of Dogs fed diets with differing levels of Bacillus coagulans Parameter CON PEX PCL PCM PCH SEM P-Value Food Intake, g/day 189.23 198.82 200.91 197.96 197.40 6.21 0.1364 Fecal Output, g/day 112.60 119.72 126.34 114.25 116.72 5.15 0.1356 Fecal Mois
Slide 16: Results: Nutrient Digestibility
Results: Nutrient Digestibility Apparent total tract digestibility of dogs fed diets with differing levels of Bacillus coagulans Digestibility, % CON PEX PCL PCM PCH SEM P-Value1 Dry Matter 79.04b 79.45b 78.65b 78.75b 81.77a 0.718 0.0034 Organic Matter 83.67b 84.36ab 83.51b 84.01ab 85.79a 0.553 0.01
Slide 17: Results: Gut Health Indicators
Results: Gut Health Indicators Fecal fermentation compounds of dogs fed diets with differing levels of B. coagulans. Parameter CON PEX PCL PCM PCH SEM P-Value Fecal pH 5.49 5.36 5.44 5.41 5.33 0.06 0.4434 Fecal Ammonia, µmol/g DM feces 99.99 105.49 107.12 104.61 94.30 9.43 0.8414 Total SCFA,1 µmol/g
Slide 18: Overall Conclusions
Overall Conclusions Survival Through Pet Food Extrusion & Drying Bacillus coagulans GBI-30, 6086 survived extrusion of pet food under three processing profiles, with a 2 – 3 log reduction expected under moderate conditions. Viability validation is necessary (process parameters, equipment, formul
Slide 19: Acknowledgements
Acknowledgements This research was funded by Kerry, Inc. (Beloit, WI) 19
Slide 20: References
References 1. APPA (American Pet Products Association). 2020. Pet industry market size & ownership statistics. Stamford, CT. Available from: http://www.americanpetproducts.org/press_industrytrends.asp. Accessed March 5, 2021. 2. Di Cerbo, A., J. C. Morales-Medina, B. Palmieri, F. Pezzuto, R. Cocco,
Slide 21: Supplementation of Gluten-free Sorghum Flour-based Pet Treat with Soluble Animal Proteins
3/15/21 Supplementation of Gluten-free Sorghum Flour-based Pet Treat with Soluble Animal Proteins Presented by: Advisor: Krystina Lema Almeida Dr. Charles Greg Aldrich 1 1 Introduction • Pet Treats – Not intended to meet the complete nutritional needs of the animal • < 10% daily energy requirement –
Slide 22: Introduction and Research Questions
3/15/21 Introduction • Proteins – Provide dough enhancement, amino acid enrichment, and generate satiety effects (Nogueira & Steel, 2018). – Dogs can utilize either vegetable or animal proteins. Nonetheless, animal-proteins can be more palatable with better olfactory properties (Beaver et al., 1992;
Slide 23: Methods
3/15/21 Methods • Materials – Rotary molded treats (Cookie Cracker Laboratory, AIB International) WWF-GTN SDP GL EP NC WWS WRS WWF= whole wheat flour, WWS= whole white sorghum, WRS= whole red sorghum, GTN=gluten, NC=no protein, SDP=spray dried plasma, EP=egg protein, GL=gelatin 7 7 Methods Texture A
Slide 24: Texture attributes for baked dog treats
3/15/21 Texture attributes for large-sized baked dog treats combining different cereals and soluble animal proteins. Hardness, Fracturability, Treatments kg mm WWF-GTN 10.04 b 1.16 a WWS-NC 0.83 d 0.63 b WWS-SDP 4.93 c 0.63 b WWS-EP 14.15 a 1.24 a WWS-GL 1.89 cd 0.48 b WRS-NC 0.82 d 0.66 b WRS-SDP 5
Slide 25: Rank order preference and Conclusions
3/15/21 Rank order preference of baked dog treats produced with different cereals and soluble animal proteins combinations. WWF WWS WWS WWS WWS WRS WRS WRS WRS Treatment SEM P-value GTN NC SDP EP GL NC SDP EP GL WWF-GTN / WWS 2.90 bc 3.70 a 2.84 bc 2.36 c 3.20 ab - - - - 0.192 0.0001 WWF-GTN / WRS 2
Slide 26: Functional attributes of carbohydrate hydrocolloids in canned pet food
3/15/21 Functional attributes of carbohydrate hydrocolloids in canned pet food Amanda N. Dainton, MS and Charles G. Aldrich, PhD Department of Grain Science & Industry Kansas State University 2021 March 16 1 Introduction to carbohydrate hydrocolloids • Included in wet pet food formulations to provid
Slide 27: Experimental treatments
3/15/21 Experimental treatments Ingredient1, % D2 DG2 KCG2 LBG2 XGG2 Dextrose 1.00 0.50 - - - Guar gum - 0.50 0.50 0.50 0.50 Kappa carrageenan - - 0.50 - - Locust bean gum - - - 0.50 - Xanthan gum - - - - 0.50 1Other ingredients: 56.00% chicken, 38.35% water, 3.00% brewer’s rice, 0.50% potassium chl
Slide 28: F0 and Cook Value calculations
3/15/21 F0 and Cook Value calculations $ & '%& ( 𝑉𝑎𝑙𝑢𝑒 = ( 𝑡! − 𝑡!%# ∗ 10 ) !"# F0 Cook value Item of concern Clostridium botulinum Thiamine TR, ℃ 121.11 100 z, ℃ 10 33 7 CIELAB color space values • Konica Minolta colorimeter • L* = lightness/darkness • a* = red/green • b* = yellow/blue…
Slide 29: Batter consistency and heat penetration
3/15/21 Batter consistency and other characteristics 25 a Batter consistency, 20 P-value < 0.0001 cm / 30 sec 15 10 b 5 c c c 0 D DG KCG LBG XGG abcMeans that do not share a common superscript within the same chart are different (P < 0.05). 1D = 1% dextrose; DG = 0.5% guar gum and 0.5% dextrose; KCG
Slide 30: Conclusions and Future work
3/15/21 Conclusions • Carbohydrate hydrocolloids thicken batters, slow heat penetration, and provide structure in finished products. • Dextrose affects product color by darkening and increasing red and yellow hues. Future work • Texture analysis • Expressible moisture • Evaluation of novel gums, gel