-
Effect of Puffing on Nutritional Components of Experimental Dogs
-
2019, 36(04):
51.
-
Asbtract
(
)
PDF (9765KB)
(
)
-
Related Articles |
Metrics
Objective Dogs are one of the earliest domesticated animals of human beings. In the 1940a,dogs began to be used as experimental animals for research. They are mainly used in experimental surgery, basic medicine, pharmacology, toxicology and some diseases in biomedicine, which is of great significance to the development of biomedicine. Providing standardized formula feed for experimental dogs is an important step to improve the scientific nature of experiments. At present, puffing technology is used in the production of experimental dog food. This paper mainly studied the changes of protein, fat, amino acid, vitamin and trace elements in dog food before and after puffing. Method According to the Chinese Feed Composition and Nutrition Value Table (28th edition), the nutrient distribution formulas of experimental dog food were calculated, and then the finished experimental dog food was sent to the laboratory to test the actual value, and the two were compared. Result After puffing, fat loss was 6%, histidine, lysine, methionine loss was 8%, 6%, 2%, vitamin E, vitamin B2, nicotinic acid, choline, vitamin B6 loss rate was 29%, 65%, 46%, 1%, 81%, respectively. Conclusion Under the expansion parameters set in this study, the nutrient losses in the experimental dogs food are as shown in the result . The effect of extrusion parameters on nutrients is different. Therefore, it is suggested that peers can adjust dietary formulation appropriately according to actual production situation.