Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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    In vitro selenium accessibility in pet foods is affected by diet composition and type
    Zelst, M. van; Hesta, M. ; Alexander, L.G. ; Gray, K. ; Bosch, G. ; Hendriks, W.H. ; Laing, G. Du; Meulenaer, B. de; Goethals, K. ; Janssens, G. - \ 2015
    The British journal of nutrition 113 (2015)12. - ISSN 0007-1145 - p. 1888 - 1894.
    nutrient digestion - organic selenium - bioavailability - absorption - dog - bioaccessibility - selenomethionine - metabolism - prediction - fiber
    Se bioavailability in commercial pet foods has been shown to be highly variable. The aim of the present study was to identify dietary factors associated with in vitro accessibility of Se (Se Aiv) in pet foods. Se Aiv is defined as the percentage of Se from the diet that is potentially available for absorption after in vitro digestion. Sixty-two diets (dog, n 52; cat, n 10) were in vitro enzymatically digested: fifty-four of them were commercially available (kibble, n 20; pellet, n 8; canned, n 17; raw meat, n 6; steamed meat, n 3) and eight were unprocessed (kibble, n 4; canned, n 4) from the same batch as the corresponding processed diets. The present investigation examined if Se Aiv was affected by diet type, dietary protein, methionine, cysteine, lysine and Se content, DM, organic matter and crude protein (CP) digestibility. Se Aiv differed significantly among diet types (P<0·001). Canned and steamed meat diets had a lower Se Aiv than pelleted and raw meat diets. Se Aiv correlated positively with CP digestibility in extruded diets (kibbles, n 19; r 0·540, P =0·017) and negatively in canned diets (n 16; r - 0·611, P =0·012). Moreover, the canning process (n 4) decreased Se Aiv (P =0·001), whereas extrusion (n 4) revealed no effect on Se Aiv (P =0·297). These differences in Se Aiv between diet types warrant quantification of diet type effects on in vivo Se bioavailability.
    Prediction models for in vitro selenium bioaccessibility in dry pet foods
    Zelst, M. ; Hesta, M. ; Alexander, L. ; Bosch, G. ; Hendriks, W.H. ; Laing, G.D. ; Meulenaer, B. de; Goethals, K. ; Janssens, G.P.J. - \ 2013
    In: Proceedings of 17th European Society of Veterinary and Comparative Nutrition Congress, 19-21 September 2013, Ghent, Belgium. - Zelzate, Belgium : University Press - ISBN 9789058643537 - p. 71 - 71.
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