Determination of in vitro digestibility and some quality characteristics of fermented sucuk foods produced for dogs

Oğuzhan Kahraman; Fatma İnal; Nurettin Gülşen; Mustafa Selçuk Alataş

Makale detayları

Determination of in vitro digestibility and some quality characteristics of fermented sucuk foods produced for dogs

Yazarlar:

Oğuzhan Kahraman | Fatma İnal | Nurettin Gülşen | Mustafa Selçuk Alataş

Yayıncı:

Ankara University

Ana Başlıklar:

Veterinary Sciences (Other)

Dergi:

Ankara Üniversitesi Veteriner Fakültesi Dergisi Vol.70 Issue 4, pp.437-446

Belge Tipi:

Makale

Yayın Tarihi:

9/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001298847

pISSN:

1300-0861

Anahtar kelimeler:

Özet:

 The aim of current study was to determine in vitro digestibility, some microbiological properties and shelf life of fermented sucuk foods consisting mixture of animal and vegetable natural foods produced for dogs. Grain-inclusive and grain-free GF formulations were prepared. Grain-inclusive group was subgrouped as cooked CG and uncooked grain UCG. In vitro digestibility, nutrient composition, pH and thiobarbituric acid reactive substances TBARS values of 3 groups of sucuk foods were determined at 0, 1, 3, and 6 months after production. Microbiological characteristics Aerobic colony number, E. coli, coagulase positive Staphylococcus, coliform bacteria, yeast mold, Salmonella spp. and lactic acid levels of sucuks were determined at the end of 1, 3, and 6-months of storage 4C. There were differences in nutrient compositions of groups and storage times within groups P0.05. All sucuk foods were negative for E. coli and Salmonella spp. Count of aerobic colonies were 5.8x107, 3.0x107 and 3.1x109 CFUg in CG, UCG and GF, respectively. Total yeast-mold counts were between 5.5x103-9.6x104 CFUg. The highest pH drop 5.38 to 4.25 and in vitro organic matter digestibility 92.02 were determined in CG sucuk P0.05. TBARS value of UCG group was the highest at the end of the 6-months storage P0.05. Lactic acid levels were not different between storage times and groups P0.05. As a result, healthy and highly digestible sucuk foods were obtained for dogs, which contain sufficient and balanced nutrients and have a long shelf life.

 The aim of current study was to determine in vitro digestibility, some microbiological properties and shelf life of fermented sucuk foods consisting mixture of animal and vegetable natural foods produced for dogs. Grain-inclusive and grain-free GF formulations were prepared. Grain-inclusive group was subgrouped as cooked CG and uncooked grain UCG. In vitro digestibility, nutrient composition, pH and thiobarbituric acid reactive substances TBARS values of 3 groups of sucuk foods were determined at 0, 1, 3, and 6 months after production. Microbiological characteristics Aerobic colony number, E. coli, coagulase positive Staphylococcus, coliform bacteria, yeast mold, Salmonella spp. and lactic acid levels of sucuks were determined at the end of 1, 3, and 6-months of storage 4C. There were differences in nutrient compositions of groups and storage times within groups P0.05. All sucuk foods were negative for E. coli and Salmonella spp. Count of aerobic colonies were 5.8x107, 3.0x107 and 3.1x109 CFUg in CG, UCG and GF, respectively. Total yeast-mold counts were between 5.5x103-9.6x104 CFUg. The highest pH drop 5.38 to 4.25 and in vitro organic matter digestibility 92.02 were determined in CG sucuk P0.05. TBARS value of UCG group was the highest at the end of the 6-months storage P0.05. Lactic acid levels were not different between storage times and groups P0.05. As a result, healthy and highly digestible sucuk foods were obtained for dogs, which contain sufficient and balanced nutrients and have a long shelf life.

 The aim of current study was to determine in vitro digestibility, some microbiological properties and shelf life of fermented sucuk foods consisting mixture of animal and vegetable natural foods produced for dogs. Grain-inclusive and grain-free GF formulations were prepared. Grain-inclusive group was subgrouped as cooked CG and uncooked grain UCG. In vitro digestibility, nutrient composition, pH and thiobarbituric acid reactive substances TBARS values of 3 groups of sucuk foods were determined at 0, 1, 3, and 6 months after production. Microbiological characteristics Aerobic colony number, E. coli, coagulase positive Staphylococcus, coliform bacteria, yeast mold, Salmonella spp. and lactic acid levels of sucuks were determined at the end of 1, 3, and 6-months of storage 4C. There were differences in nutrient compositions of groups and storage times within groups P0.05. All sucuk foods were negative for E. coli and Salmonella spp. Count of aerobic colonies were 5.8x107, 3.0x107 and 3.1x109 CFUg in CG, UCG and GF, respectively. Total yeast-mold counts were between 5.5x103-9.6x104 CFUg. The highest pH drop 5.38 to 4.25 and in vitro organic matter digestibility 92.02 were determined in CG sucuk P0.05. TBARS value of UCG group was the highest at the end of the 6-months storage P0.05. Lactic acid levels were not different between storage times and groups P0.05. As a result, healthy and highly digestible sucuk foods were obtained for dogs, which contain sufficient and balanced nutrients and have a long shelf life.

 The aim of current study was to determine in vitro digestibility, some microbiological properties and shelf life of fermented sucuk foods consisting mixture of animal and vegetable natural foods produced for dogs. Grain-inclusive and grain-free GF formulations were prepared. Grain-inclusive group was subgrouped as cooked CG and uncooked grain UCG. In vitro digestibility, nutrient composition, pH and thiobarbituric acid reactive substances TBARS values of 3 groups of sucuk foods were determined at 0, 1, 3, and 6 months after production. Microbiological characteristics Aerobic colony number, E. coli, coagulase positive Staphylococcus, coliform bacteria, yeast mold, Salmonella spp. and lactic acid levels of sucuks were determined at the end of 1, 3, and 6-months of storage 4C. There were differences in nutrient compositions of groups and storage times within groups P0.05. All sucuk foods were negative for E. coli and Salmonella spp. Count of aerobic colonies were 5.8x107, 3.0x107 and 3.1x109 CFUg in CG, UCG and GF, respectively. Total yeast-mold counts were between 5.5x103-9.6x104 CFUg. The highest pH drop 5.38 to 4.25 and in vitro organic matter digestibility 92.02 were determined in CG sucuk P0.05. TBARS value of UCG group was the highest at the end of the 6-months storage P0.05. Lactic acid levels were not different between storage times and groups P0.05. As a result, healthy and highly digestible sucuk foods were obtained for dogs, which contain sufficient and balanced nutrients and have a long shelf life.

Makale detayları

Determination of in vitro digestibility and some quality characteristics of fermented sucuk foods produced for dogs

Yazarlar:

Oğuzhan Kahraman | Fatma İnal | Nurettin Gülşen | Mustafa Selçuk Alataş

Yayıncı:

Ankara University

Ana Başlıklar:

Veterinary Sciences (Other)

Dergi:

Ankara Üniversitesi Veteriner Fakültesi Dergisi Vol.70 Issue 4, pp.437-446

Belge Tipi:

Makale

Yayın Tarihi:

9/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001298847

pISSN:

1300-0861

Characteristic

Digestibility

dog

fermented sucuk food

shelf life

Microbiological shelf life

Sayı

Makale detayları

Determination of in vitro digestibility and some quality characteristics of fermented sucuk foods produced for dogs

Yazarlar: Oğuzhan Kahraman | Fatma İnal | Nurettin Gülşen | Mustafa Selçuk Alataş

Yayıncı: Ankara University

Ana Başlıklar: Veterinary Sciences (Other)

Dergi: Ankara Üniversitesi Veteriner Fakültesi Dergisi Vol.70 Issue 4, pp.437-446

Belge Tipi: Makale

Yayın Tarihi: 9/2023

Belge Dili: İngilizce

Document ID (Org No.): 2001298847

pISSN: 1300-0861

Characteristic

Digestibility

dog

fermented sucuk food

shelf life

Microbiological shelf life

Sayı

Yazarlar:

Oğuzhan Kahraman | Fatma İnal | Nurettin Gülşen | Mustafa Selçuk Alataş

Yayıncı:

Ankara University

Ana Başlıklar:

Veterinary Sciences (Other)

Dergi:

Ankara Üniversitesi Veteriner Fakültesi Dergisi Vol.70 Issue 4, pp.437-446

Belge Tipi:

Makale

Yayın Tarihi:

9/2023

Belge Dili:

İngilizce

Document ID (Org No.):

2001298847

pISSN:

1300-0861