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Fermentation

Fermentation

Most eukaryotic organisms require oxygen to survive and function adequately. Such organisms produce large amounts of energy during aerobic respiration by metabolizing glucose and oxygen into carbon dioxide and water. However, most eukaryotes can generate some energy in the absence of oxygen by anaerobic metabolism.
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...

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Pediococcus spp.-fermented chicken meat for dogs.

Eunchae Lee¹, Ki-Taek Nam², Kyung-Woo Lee¹

¹Department of Animal Science and Technology, Konkuk University, Seoul 05029, Korea.

Journal of Animal Science and Technology

|February 22, 2020

Summary

Pediococcus spp.-fermented chicken meat snacks improved digestibility and storage but were less palatable to dogs. Fermentation enhanced canine fecal characteristics, showing potential for pet food innovation.

Keywords:

Chicken meat snack Dog Fermentation Mechanically deboned chicken meat Palatability

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Area of Science:

Animal Nutrition
Food Science
Microbiology

Background:

Fermented foods offer potential benefits in pet nutrition.
Pediococcus spp. are known for their probiotic and preservative properties.

Purpose of the Study:

To evaluate Pediococcus spp.-fermented chicken meat as a dog snack.
To assess the impact of fermentation on snack quality, digestibility, and canine response.

Main Methods:

Chicken meat mixtures were fermented with Pediococcus spp. or left unfermented, then sterilized.
In vitro pepsin digestibility, storage stability, and palatability trials were conducted.
A 12-day feeding trial assessed fecal characteristics in dogs.

Main Results:

Fermentation reduced pH and increased lactic acid bacteria, with no nutritional changes.
In vitro nitrogen digestibility was higher in fermented snacks (p < 0.05).
Fermented snacks showed better storage stability, but dogs preferred non-fermented ones; fecal ammonia decreased, and lactic acid increased.

Conclusions:

Pediococcus spp.-fermented chicken meat snacks offer good preservability and improved in vitro nitrogen digestibility.
Fermentation positively altered canine fecal characteristics, despite lower palatability.
Fermented meat snacks present a promising avenue for pet food development.