Potato fiber as a dietary fiber source in dog foods

M. R. Panasevich, M. C. Rossoni Serao, Maria Regina Cattai de Godoy, Kelly S Swanson, L. Guérin-Deremaux, G. L. Lynch, D. Wils, G. C. Fahey, Ryan Neil Dilger

Research output: Contribution to journalArticlepeer-review


Potato fiber (PF), a coproduct of potato starch manufacture, was evaluated as a potential novel fiber source in dog food. Potato fiber contained 55% total dietary fiber, 29% starch, 4% crude protein, and 2% acid-hydrolyzed fat. The PF substrate was evaluated for chemical composition, in vitro digestion and fermentation characteristics, and in vivo responses. For the in vitro hydrolytic-enzymatic digestion and fermentation experiment, raw and cooked PF substrates were first subjected to hydrolytic-enzymatic digestion to determine OM disappearance and then fermented using dog fecal inoculum. Fermentation characteristics were then measured at 0, 3, 6, 9, and 12 h. For the in vivo experiment, 10 female mixed-breed dogs (6.13 ± 0.17 yr; 22 ± 2.1 kg) were provided 5 diets with graded concentrations (0%, 1.5%, 3%, 4.5%, or 6%) of PF in a replicated 5 × 5 Latin square design. Dogs were acclimated to the test diet for 10 d, followed by 4 d of total fecal collection. Fresh fecal samples were collected to measure fecal pH and fermentation end products. In vitro digestion revealed that raw and cooked PF were 32.3% and 27.9% digested enzymatically, whereas in vitro fermentation showed that PF was fermentable through 9 h. Raw PF had greater (P < 0.05) acetate, propionate, and total short-chain fatty acid (SCFA) concentrations at the 12-h time point compared with cooked PF. The in vivo experiment showed no differences in apparent total tract DM, OM, CP, acid-hydrolyzed fat, or energy digestibility of diets containing graded concentrations of PF. However, total dietary fiber digestibility exhibited a linear increase (P < 0.01) with increasing PF concentrations in the diet. Overall, linear increases (P < 0.01) were observed for all individual and total SCFA, with a concomitant linear decrease (P < 0.01) in fecal pH with increasing dietary PF. Fecal protein catabolite concentrations were low or undetectable, with the exception of spermidine, which exhibited a linear increase with increasing concentrations of PF. These findings indicated that inclusion of PF elicited favorable fermentation characteristics without negatively affecting nutrient digestibility or stool characteristics, indicating that PF could be a functional dietary fiber source in dog foods.

Original languageEnglish (US)
Pages (from-to)5344-5352
Number of pages9
JournalJournal of animal science
Issue number11
StatePublished - Nov 2013


  • Canine
  • Fermentative end products
  • In vitro fermentation
  • Nutrient digestibility
  • Potato fiber

ASJC Scopus subject areas

  • Food Science
  • Animal Science and Zoology
  • Genetics


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