Assessment of the effects of increasing levels of plant-based choline inclusion on extrusion variables, digestive, hepatic, fermentative, fecal microbiota, serum metabolomics, and palatability in adult dogs

• Grant number: 24/19916-0
• Support Opportunities: Scholarships in Brazil - Master
• Start date: April 01, 2025
• End date: February 28, 2026
• Field of knowledge: Agronomical Sciences - Animal Husbandry - Animal Nutrition and Feeding
• Principal Investigator: Thiago Henrique Annibale Vendramini
• Grantee: Gabriela Luiza Fagundes Finardi
• Host Institution: Faculdade de Medicina Veterinária e Zootecnia (FMVZ). Universidade de São Paulo (USP). São Paulo , SP, Brazil

Abstract

Choline is an essential nutrient for dogs. Its importance is highlighted by its involvement in numerous metabolic pathways, such as phospholipid metabolism, cholinergic neurotransmission, and lipotropic effects. In the pet food industry, the primary source used in diet formulation is choline chloride. However, the lack of other suitable choline sources for industrial use that can ensure benefits in diet extrusion and canine health underpins the objective of this study: to investigate the effects of two distinct levels of a herbal choline source on extrusion variables, digestive, hepatic, lipid, fermentative parameters, fecal microbiota, serum metabolomics, and palatability in healthy adult dogs.To this end, nine healthy, neutered adult dogs, both male and female, will be used. The animals will be divided into three contemporary 3x3 Latin squares and will receive three experimental diets: Control Diet (CC), Herbal Choline Diet (CH), and Herbal Choline Diet 3 (3CH). Each of the three periods will last 35 days: 28 days for adaptation to the diets, followed by seven days for the collection of feces, blood, and ultrasound examinations.The apparent digestibility of nutrients, imaging and serum hepatic parameters, serum lipid profile, fecal fermentative products (short-chain fatty acids, branched-chain fatty acids, ammoniacal nitrogen, lactic acid, and pH), fecal microbiota, and serum metabolomics will be evaluated. Additionally, during extrusion, parameters will be collected to assess processing quality and determine the degree of starch gelatinization. At the end of the aforementioned experimental protocol, a palatability trial by first choice will be conducted.