Avaliação nutricional da semente de açaí (Euterpe oleracea Mart.) como ingrediente em alimentos extrusados para cães

Abstract

Due to its high fiber content and antioxidant potential in açaí seed, the aim of this study was to evaluate the nutritional and antioxidant composition of the açaí seed, and also to determine the inclusion effect of this ingredient in extruded diets on the coefficient of the total tract apparent digestibility (CTTAD), intestinal fermentation and antioxidant status of the adult dogs. Considering the high tannin content of this ingredient, the effect of the extrusion process on the tannins losses was also evaluated. The açaí seed showed high levels of total phenolic compounds (5, 95%) and total tannins (3, 43%). The extracts obtained from açaí seed showed high antioxidant activity by DPPH method, which were 49.8%; 93.4% and 66.8% for the ether, ethanol and aqueous extracts, respectively. For the nutritional study, five isonutritive diets were formulated. The açaí seed was included replacing the sugarcane fiber. The açaí seed was included in the following levels: 2%, 4%, 6% and 8%. To evaluate the tannin losses, four samples were collected at each step of the extrusion process (non-processed, after the preconditioning, after the extrusion and the dried kibbles). Total tannin concentrations were significantly decreased after the preconditioning (75% of the loss), but the extrusion process also destroyed this compound. Thirty adult Beagle dogs were included in the study. The effects of the açaí seed inclusion up to 8% on CTTAD, stool quality and fecal SCFA in the dogs was comparable to sugarcane fiber used as Control in this study. The dogs were fed their respective diets for a period of 60 days, and blood samples were collected at the days 0, 30 and 60 for the quantification of ellagic acid and gallic in blood serum, determination of the total antioxidant capacity of thiobarbituric acid reactive substances, serum susceptibility to oxidation and total thiols. Açaí seed did not present antioxidant effects in the dogs, probably due the phenolic compounds losses quantified in the extrusion. The açaí seed is a low cost insoluble fiber source for dogs. The industrial processing decreases the tannin concentration in this ingredient and probably other phenolic compounds with antioxidant properties.