<abstract xmlns="http://www.w3.org/1999/xhtml">

<sec id="j_jvetres-2018-0014_s_005">
<h3>Introduction</h3>
<p>The efficiency of five natural antioxidants (curcumin, cranberry, pomegranate, grape seed extract (GSE), and açai berry) in reducing lipid oxidation in dog food was compared to that of the synthetic antioxidant butylated hydroxyanisole (BHA).</p></sec>
<sec id="j_jvetres-2018-0014_s_006">
<h3>Material and Methods</h3>
<p>In two different experiments content parameters were measured after 12 days of storage at 55°C. In experiment one, the natural antioxidants were added at 0.2% and BHA at 0.02% of the food (DM basis), and samples were analysed for thiobarbituric acid-reactive substances (TBARS). In experiment two, the effects of GSE and curcumin at two admixture proportions (0.1% and 0.2% of food DM) on omega-3 fatty acid (FA) content were evaluated.</p></sec>
<sec id="j_jvetres-2018-0014_s_007">
<h3>Results</h3>
<p>TBARS values were lower than the control (P &lt; 0.01) for curcumin, cranberry, pomegranate, and GSE but not for the açai berry (P > 0.05). By day 12, although there were no significant differences (P > 0.05) between the two curcumin treatments, they preserved higher concentrations of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (P &lt; 0.05) than the BHA and control treatments. The addition of GSE or BHA to dog food held (P &lt; 0.05) the concentrations of EPA higher than the control. The concentrations of EPA and DHA for the 0.2% GSE treatment were greater (P &lt; 0.05) than the 0.1% GSE treatment. Grape seed extract at 0.2% lost less (P &lt; 0.05) EPA concentration than BHA.</p></sec>
<sec id="j_jvetres-2018-0014_s_008">
<h3>Conclusion</h3>
<p>The present results showed that, except for açai berry, the tested natural antioxidants could be used as a substitute for BHA in dog food.</p>
</sec>
</abstract>

Introduction
The efficiency of five natural antioxidants (curcumin, cranberry, pomegranate, grape seed extract (GSE), and açai berry) in reducing lipid oxidation in dog food was compared to that of the synthetic antioxidant butylated hydroxyanisole (BHA).

Material and Methods
In two different experiments content parameters were measured after 12 days of storage at 55°C. In experiment one, the natural antioxidants were added at 0.2% and BHA at 0.02% of the food (DM basis), and samples were analysed for thiobarbituric acid-reactive substances (TBARS). In experiment two, the effects of GSE and curcumin at two admixture proportions (0.1% and 0.2% of food DM) on omega-3 fatty acid (FA) content were evaluated.

Results
TBARS values were lower than the control (P < 0.01) for curcumin, cranberry, pomegranate, and GSE but not for the açai berry (P > 0.05). By day 12, although there were no significant differences (P > 0.05) between the two curcumin treatments, they preserved higher concentrations of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (P < 0.05) than the BHA and control treatments. The addition of GSE or BHA to dog food held (P < 0.05) the concentrations of EPA higher than the control. The concentrations of EPA and DHA for the 0.2% GSE treatment were greater (P < 0.05) than the 0.1% GSE treatment. Grape seed extract at 0.2% lost less (P < 0.05) EPA concentration than BHA.

Conclusion
The present results showed that, except for açai berry, the tested natural antioxidants could be used as a substitute for BHA in dog food.

Effects of natural antioxidants on the stability of omega-3 fatty acids in dog food

Journal of Veterinary Research

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Introduction
The efficiency of five natural antioxidants (curcumin, cranberry, pomegranate, grape seed extract (GSE), and açai berry) in reducing lipid oxidation in dog food was compared to that of the synthetic antioxidant butylated hydroxyanisole (BHA).

Material and Methods
In two different experiments content parameters were measured after 12 days of storage at 55°C. In experiment one, the natural antioxidants were added at 0.2% and BHA at 0.02% of the food (DM basis), and samples were analysed for thiobarbituric acid-reactive substances (TBARS). In experiment two, the effects of GSE and curcumin at two admixture proportions (0.1% and 0.2% of food DM) on omega-3 fatty acid (FA) content were evaluated.

Results
TBARS values were lower than the control (P  0.05). By day 12, although there were no significant differences (P > 0.05) between the two curcumin treatments, they preserved higher concentrations of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (P < 0.05) than the BHA and control treatments. The addition of GSE or BHA to dog food held (P < 0.05) the concentrations of EPA higher than the control. The concentrations of EPA and DHA for the 0.2% GSE treatment were greater (P < 0.05) than the 0.1% GSE treatment. Grape seed extract at 0.2% lost less (P < 0.05) EPA concentration than BHA.

Conclusion
The present results showed that, except for açai berry, the tested natural antioxidants could be used as a substitute for BHA in dog food.

Introduction
The efficiency of five natural antioxidants (curcumin, cranberry, pomegranate, grape seed extract (GSE), and açai berry) in reducing lipid...

Effects of natural antioxidants on the stability of omega-3 fatty acids in dog food

Pubblicato online: 30 mar 2018

Pagine: 103 - 108

Ricevuto: 12 gen 2018

Accettato: 09 mar 2018

DOI: https://doi.org/10.2478/jvetres-2018-0014

Parole chiave
dog, food, omega-3 fatty acids, lipid oxidation, antioxidants

© 2018 F. Glodde et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Effects of natural antioxidants on the stability of omega-3 fatty acids in dog food

Pubblicato online: 30 mar 2018

Pagine: 103 - 108

Ricevuto: 12 gen 2018

Accettato: 09 mar 2018

DOI: https://doi.org/10.2478/jvetres-2018-0014

Parole chiavedog, food, omega-3 fatty acids, lipid oxidation, antioxidants

© 2018 F. Glodde et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Parole chiave
dog, food, omega-3 fatty acids, lipid oxidation, antioxidants