Safety and Digestibility of a Novel Ingredient, Brewed Lamb Protein, in Healthy Adult Dogs
Stephen French | Chun-Yen Cochrane | Michael Faurot | Pernilla Audibert | Tomas Belloso | Dayakar V. Badri
Protein production through precision fermentation is an attractive option to reduce animal use in food production. This study focused on the safety and digestibility of food containing a test ingredient, brewed lamb protein (<i>Saccharomyces cerevisiae</i> expressing a lamb protein), at inclusion levels of 0% (control), 15%, 30%, or 40% were evaluated over 182 days in 40 dogs. No significant differences in body weight, body condition score, body composition, physical examination, food intake, or urinary parameters were observed among groups. Hematological and serum biochemical parameters were within reference ranges and were largely similar among groups. Levels of chloride, cholesterol, and homocysteine were significantly lower at some time points in dogs fed the test ingredient foods compared with the control food, but all remained within reference ranges. Whole blood taurine levels indicated no deficiency. Alanine aminotransferase levels were above the normal range at Day 177 in dogs in the control and 15% test ingredient groups. Fecal score was slightly decreased in dogs fed the 30% or 40% test ingredient foods, and fecal pH was decreased in dogs fed any of the test ingredient foods. Digestibility of most parameters was similar among foods, but apparent fat digestibility was significantly lower in foods with the test ingredient. Overall, these results indicate that the test ingredient is safe for use in dog food.
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