The effects of dietary fibre type on satiety-related hormones and voluntary food intake in dogs
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The effects of dietary fibre type on satiety-related hormones and voluntary food intake in dogs. / Bosch, Guido; Verbrugghe, Adronie; Hesta, Myriam; Holst, Jens J; van der Poel, Antonius F B; Janssens, Geert P J; Hendriks, Wouter H.
In: British Journal of Nutrition, Vol. 102, No. 2, 2009, p. 318-25.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - The effects of dietary fibre type on satiety-related hormones and voluntary food intake in dogs
AU - Bosch, Guido
AU - Verbrugghe, Adronie
AU - Hesta, Myriam
AU - Holst, Jens J
AU - van der Poel, Antonius F B
AU - Janssens, Geert P J
AU - Hendriks, Wouter H
N1 - Keywords: Ammonia; Animals; Blood Glucose; Cellulose; Dietary Fiber; Dog Diseases; Dogs; Eating; Fatty Acids, Volatile; Feces; Female; Fermentation; Ghrelin; Glucagon-Like Peptide 1; Insulin; Inulin; Male; Obesity; Peptide YY; Satiation; Vegetables
PY - 2009
Y1 - 2009
N2 - Depending on type and inclusion level, dietary fibre may increase and maintain satiety and postpone the onset of hunger. This 7-week study evaluated the effect of fibre fermentability on physiological satiety-related metabolites and voluntary food intake (VFI) in dogs. Sixteen healthy adult dogs were fed a low-fermentable fibre (LFF) diet containing 8.5 % cellulose or a high-fermentable fibre (HFF) diet containing 8.5 % sugarbeet pulp and 2 % inulin. Large intestinal fibre degradation was evaluated by apparent faecal digestibility of nutrients and faecal SCFA and NH3 concentrations. Postprandial blood samples were obtained to determine postprandial plasma glucose, insulin, total peptide tyrosine-tyrosine (PYY), total glucagon-like peptide-1 (GLP-1) and total ghrelin concentrations. At the end of the study, the dogs were given a single meal of a dry dog food to determine VFI. Dogs fed the HFF diet had a significantly higher large intestinal fibre degradation and production of SCFA compared with the dogs fed the LFF diet. The HFF-fed dogs tended (P = 0.058) to show a lower VFI at the end of the study. No treatment effects were found for postprandial plasma glucose, PYY, GLP-1 and ghrelin responses. The concentrations of these metabolites could not be related to the observed difference in VFI. The inclusion of fermentable fibre in canine diets may contribute to the prevention or mitigation of obesity through its effects on satiety. The underlying mechanisms require further investigation.
AB - Depending on type and inclusion level, dietary fibre may increase and maintain satiety and postpone the onset of hunger. This 7-week study evaluated the effect of fibre fermentability on physiological satiety-related metabolites and voluntary food intake (VFI) in dogs. Sixteen healthy adult dogs were fed a low-fermentable fibre (LFF) diet containing 8.5 % cellulose or a high-fermentable fibre (HFF) diet containing 8.5 % sugarbeet pulp and 2 % inulin. Large intestinal fibre degradation was evaluated by apparent faecal digestibility of nutrients and faecal SCFA and NH3 concentrations. Postprandial blood samples were obtained to determine postprandial plasma glucose, insulin, total peptide tyrosine-tyrosine (PYY), total glucagon-like peptide-1 (GLP-1) and total ghrelin concentrations. At the end of the study, the dogs were given a single meal of a dry dog food to determine VFI. Dogs fed the HFF diet had a significantly higher large intestinal fibre degradation and production of SCFA compared with the dogs fed the LFF diet. The HFF-fed dogs tended (P = 0.058) to show a lower VFI at the end of the study. No treatment effects were found for postprandial plasma glucose, PYY, GLP-1 and ghrelin responses. The concentrations of these metabolites could not be related to the observed difference in VFI. The inclusion of fermentable fibre in canine diets may contribute to the prevention or mitigation of obesity through its effects on satiety. The underlying mechanisms require further investigation.
U2 - 10.1017/S0007114508149194
DO - 10.1017/S0007114508149194
M3 - Journal article
C2 - 19144213
VL - 102
SP - 318
EP - 325
JO - British Journal of Nutrition
JF - British Journal of Nutrition
SN - 0007-1145
IS - 2
ER -
ID: 18700913