Acute satiety response of mammalian, avian and fish proteins in dogs

Brittany M. Vester Boler, Trevor A. Faber, Laura L. Bauer, Kelly S. Swanson, Scott Smiley, Peter J. Bechtel, George C. Fahey

Research output: Contribution to journalArticlepeer-review


Fish proteins have been reported to be more satiating than meat proteins. The objective was to determine the effect of different animal protein pre-meals on satiety. A total of ten intact female hounds were fed pork loin, beef loin, chicken breast, salmon fillet or pollock fillet. Each pre-meal was fed to contain 100 g protein. Blood was collected at 0, 5, 15, 30, 60, 90 and 120 min postprandially and analysed for glucose, insulin, total ghrelin, active glucagon-like peptide-1 (GLP-1) and plasma amino acids (AA). Dogs were fed 2 × metabolisable energy, 3 h following the pre-meal, and intake was determined 30, 60, 180 and 1440 min after food presentation. Glucose decreased over time (P < 0•001), but was lowest (P = 0•01) when dogs consumed pollock or chicken. Insulin increased (P < 0•0001) over time, and was greater (P = 0•09) when dogs consumed salmon. GLP-1 increased (P < 0•001) over time, and was greatest (P = 0•04) when dogs consumed beef. Ghrelin decreased (P < 0•0001) over time for all pre-meals. The tryptophan:large neutral AA ratio tended to be greater (P = 0•08) when dogs consumed pork, salmon and pollock. Different protein sources may influence blood markers in dogs, but it does not appear that fish substrates have different satiating abilities than mammalian or avian sources.

Original languageEnglish (US)
Pages (from-to)146-154
Number of pages9
JournalBritish Journal of Nutrition
Issue number1
StatePublished - Jan 14 2012


  • Dogs
  • Ghrelin
  • Glucagon-like peptide-1
  • Protein
  • Satiety

ASJC Scopus subject areas

  • Medicine (miscellaneous)
  • Nutrition and Dietetics


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