A new study has examined the use of red lentil pasta byproduct (LP) as a carbohydrate source in dog food, focusing on its impact on extrusion, nutrient digestibility, and carbohydrate metabolism. Conducted at Universidade Estadual Paulista (UNESP) in São Paulo, Brazil, and the University of Turin in Italy, the research was published in the journal Frontiers in Veterinary Science.
The study’s authors suggest that byproducts from the food industry, such as LP, offer a way to improve sustainability while meeting the nutritional needs of pets. With the pet food market expanding, alternative sources of protein, like LP, are being sought to align with both market demand and environmental expectations.
The study involved formulating five experimental dry extruded diets for dogs using varying levels of LP. These diets were designed to meet the nutritional requirements for adult dogs, based on European Pet Food Industry Federation (FEDIAF) guidelines. Forty beagle dogs were used in the trial, with each group receiving a different diet.
Findings showed that LP inclusion did not affect dry matter intake and resulted in high nutrient digestibility when used in moderate amounts (33% and 66%). The inclusion of LP also increased fermentation byproducts in the feces, indicating potential benefits for intestinal health due to its high fiber content. Additionally, palatability was enhanced when LP was used, supporting its suitability in dog food formulations.
However, replacing rice with LP impacted extrusion processing, leading to denser, harder kibbles. The study concluded that LP, a food industry byproduct, retains its nutritional and organoleptic properties, making it a viable ingredient in sustainable dog food production.
