Comparison of the Effect of Corn-fermented Protein and Traditional Ingredients on the Fecal Microbiota of Dogs
Abstract
:Simple Summary
Abstract
1. Introduction
2. Materials and Methods
2.1. Formulation and Nutritional Composition of the Experimental Diets
2.2. Feeding Trial
2.3. Sample Collection
2.4. Fecal DNA Extraction and Sequencing
2.5. Data Analysis
3. Results
3.1. Beta and Alpha Diversity
3.2. Phyla Relative Abundance
3.3. Genera Relative Abundance
4. Discussion
4.1. Beta and Alpha Diversity
4.2. Phyla Relative Abundance
4.3. Genera Relative Abundance
5. Limitations
6. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Treatment 1 | ||||
---|---|---|---|---|
Ingredient, % | T1 | T2 | T3 | T4 |
Corn | 34.6 | 30.0 | 30.0 | 34.6 |
Chicken meal | 30.0 | 35.0 | 35.0 | 30.0 |
Soybean meal | 15.0 | 8.0 | - | - |
Distiller’s dried grains with solubles | - | - | 17.5 | - |
Corn-fermented protein | - | - | - | 17.5 |
Brewer’s dried yeast | - | 3.5 | 2.5 | - |
Corn starch | - | 6.5 | - | 2.5 |
Corn gluten meal | 5.0 | 2.0 | - | - |
Chicken fat | 6.0 | 5.6 | 5.6 | 6.0 |
Other 2 | 9.4 | 9.4 | 9.4 | 9.4 |
Treatment 1 | ||||
---|---|---|---|---|
Nutrient | T1 | T2 | T3 | T4 |
Dry matter, % | 95.61 | 95.92 | 94.78 | 95.38 |
Organic matter, % | 90.54 | 90.44 | 90.62 | 91.78 |
Ash, % | 9.46 | 9.56 | 9.38 | 8.22 |
Crude protein, % | 41.13 | 40.82 | 38.18 | 37.55 |
Fat, % | 13.15 | 13.07 | 14.82 | 13.70 |
Total dietary fiber, % | 13.58 | 13.16 | 18.39 | 15.07 |
Insoluble dietary fiber, % | 10.03 | 10.02 | 14.28 | 12.41 |
Soluble dietary fiber, % | 3.65 | 3.14 | 4.10 | 2.64 |
Gross energy, kcal/kg | 5008.71 | 4988.17 | 5073.11 | 5054.00 |
Treatment 1 | ||||||
---|---|---|---|---|---|---|
Phylum, % | T1 | T2 | T3 | T4 | SEM | p-Value |
Firmicutes | 74.59 | 74.12 | 69.01 | 72.40 | 3.278 | 0.3310 |
Bacteroidetes | 13.12 | 14.05 | 15.78 | 15.98 | 2.615 | 0.6459 |
Fusobacteria | 7.34 | 7.67 | 10.60 | 8.34 | 1.379 | 0.1003 |
Actinobacteria | 4.96 | 4.17 | 4.61 | 3.28 | 0.861 | 0.2563 |
Treatment 1 | ||||||
---|---|---|---|---|---|---|
Genus, % | T1 | T2 | T3 | T4 | SEM | p-Value |
Allobaculum | 3.35 | 2.54 | 1.63 | 2.76 | 0.791 | 0.2032 |
Alloprevotella | 1.18 | 1.73 | 1.35 | 1.33 | 0.496 | 0.7216 |
Anaerovoracaceae ge | 0.57 | 0.36 | 0.55 | 0.65 | 0.176 | 0.4185 |
Bacteroides | 9.30 | 9.78 | 11.65 | 11.06 | 1.974 | 0.6110 |
Bifidobacterium | 1.15 | 0.54 | 1.38 | 0.87 | 0.729 | 0.6881 |
Blautia | 12.42 a | 10.44 a,b | 8.88 b | 9.35 b | 0.984 | 0.0056 |
Candidatus Stoquefichus | 0.42 b | 1.04 a,b | 1.75 a | 1.58 a | 0.355 | 0.0032 |
Catenibacterium | 0.66 | 0.36 | 0.50 | 0.48 | 0.200 | 0.5220 |
Clostridium sensu stricto 1 | 0.87 | 1.04 | 1.37 | 1.25 | 0.324 | 0.4392 |
Collinsella | 3.81 a | 3.62 a | 3.23 a,b | 2.41 b | 0.407 | 0.0086 |
Dubosiella | 1.38 | 0.37 | 1.89 | 1.62 | 1.443 | 0.7407 |
Erysipelatoclostridium | 1.15 c | 3.80 b | 4.72 a,b | 5.40 a | 0.533 | <0.0001 |
Erysipelotrichaceae UCG-003 | 1.95 | 1.58 | 1.15 | 2.08 | 0.666 | 0.5151 |
Faecalibacterium | 2.56 | 2.55 | 2.50 | 3.14 | 0.524 | 0.5708 |
Faecalibaculum | 0.56 | 0.61 | 1.83 | 2.40 | 0.824 | 0.0807 |
Fusobacterium | 7.34 | 7.67 | 10.60 | 8.34 | 1.379 | 0.1003 |
Holdemanella | 3.85 | 3.39 | 3.65 | 2.72 | 0.648 | 0.3384 |
Lachnospiraceae ge | 0.95 | 1.35 | 1.12 | 0.94 | 0.221 | 0.2223 |
Lachnospiraceae unclassified | 8.17 | 7.92 | 7.26 | 8.14 | 0.677 | 0.5131 |
Lactobacillus | 0.86 | 0.94 | 0.02 | 2.09 | 1.355 | 0.5092 |
Peptoclostridium | 12.53 b | 16.62 a | 15.32 a,b | 15.09 a,b | 1.388 | 0.0425 |
Peptococcus | 0.57 | 0.57 | 0.35 | 0.30 | 0.157 | 0.2022 |
Peptostreptococcus | 1.23 | 0.00 | 0.20 | 0.00 | 0.768 | 0.3394 |
Phascolarctobacterium | 0.36 b | 0.59 a,b | 0.59 a,b | 0.76 a | 0.141 | 0.0662 |
Prevotella 9 | 2.05 | 2.03 | 2.15 | 3.17 | 0.920 | 0.5496 |
Prevotellaceae Ga6A1 group | 0.59 | 0.51 | 0.63 | 0.42 | 0.284 | 0.8883 |
Romboutsia | 4.60 b | 6.16 a,b | 8.28 a | 7.12 a,b | 1.096 | 0.0160 |
Streptococcus | 9.69 a | 5.47 a,b | 0.13 b | 0.70 b | 2.200 | 0.0002 |
Terrisporobacter | 0.44 a,b | 0.39 b | 1.35 a | 1.32 a,b | 0.345 | 0.0077 |
Turicibacter | 5.44 | 6.02 | 3.98 | 2.51 | 1.320 | 0.0499 |
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Kilburn-Kappeler, L.R.; Doerksen, T.; Lu, A.; Palinski, R.M.; Lu, N.; Aldrich, C.G. Comparison of the Effect of Corn-fermented Protein and Traditional Ingredients on the Fecal Microbiota of Dogs. Vet. Sci. 2023, 10, 553. https://doi.org/10.3390/vetsci10090553
Kilburn-Kappeler LR, Doerksen T, Lu A, Palinski RM, Lu N, Aldrich CG. Comparison of the Effect of Corn-fermented Protein and Traditional Ingredients on the Fecal Microbiota of Dogs. Veterinary Sciences. 2023; 10(9):553. https://doi.org/10.3390/vetsci10090553
Chicago/Turabian StyleKilburn-Kappeler, Logan R., Tyler Doerksen, Andrea Lu, Rachel M. Palinski, Nanyan Lu, and Charles G. Aldrich. 2023. "Comparison of the Effect of Corn-fermented Protein and Traditional Ingredients on the Fecal Microbiota of Dogs" Veterinary Sciences 10, no. 9: 553. https://doi.org/10.3390/vetsci10090553