Pet food: quality and quality improvement

Today’s pet food industry is growing rapidly, with pet owners demanding high-quality diets for their pets. The primary role of diet is to provide enough nutrients to meet metabolic requirements, while giving the consumer a feeling of well-being. Diet nutrient composition and digestibility are of crucial importance for health and well being of animals. A recent strategy to improve the quality of food is the use of “nutraceuticals” or “Functional foods”. At the moment, probiotics and prebiotics are among the most studied and frequently used functional food compounds in pet foods. The present thesis reported results from three different studies. The first study aimed to develop a simple laboratory method to predict pet foods digestibility. The developed method was based on the two-step multi-enzymatic incubation assay described by Vervaeke et al. (1989), with some modification in order to better represent the digestive physiology of dogs. A trial was then conducted to compare in vivo digestibility of pet-foods and in vitro digestibility using the newly developed method. Correlation coefficients showed a close correlation between digestibility data of total dry matter and crude protein obtained with in vivo and in vitro methods (0.9976 and 0.9957, respectively). Ether extract presented a lower correlation coefficient, although close to 1 (0.9098). Based on the present results, the new method could be considered as an alternative system of evaluation of dog foods digestibility, reducing the need for using experimental animals in digestibility trials. The second parte of the study aimed to isolate from dog faeces a Lactobacillus strain capable of exert a probiotic effect on dog intestinal microflora. A L. animalis strain was isolated from the faeces of 17 adult healthy dogs..The isolated strain was first studied in vitro when it was added to a canine faecal inoculum (at a final concentration of 6 Log CFU/mL) that was incubated in anaerobic serum bottles and syringes which simulated the large intestine of dogs. Samples of fermentation fluid were collected at 0, 4, 8, and 24 hours for analysis (ammonia, SCFA, pH, lactobacilli, enterococci, coliforms, clostridia). Consequently, the L. animalis strain was fed to nine dogs having lactobacilli counts lower than 4.5 Log CFU per g of faeces. The study indicated that the L animalis strain was able to survive gastrointestinal passage and transitorily colonize the dog intestine. Both in vitro and in vivo results showed that the L. animalis strain positively influenced composition and metabolism of the intestinal microflora of dogs. The third trail investigated in vitro the effects of several non-digestible oligosaccharides (NDO) on dog intestinal microflora composition and metabolism. Substrates were fermented using a canine faecal inoculum that was incubated in anaerobic serum bottles and syringes. Substrates were added at the final concentration of 1g/L (inulin, FOS, pectin, lactitol, gluconic acid) or 4g/L (chicory). Samples of fermentation fluid were collected at 0, 6, and 24 hours for analysis (ammonia, SCFA, pH, lactobacilli, enterococci, coliforms). Gas production was measured throughout the 24 h of the study. Among the tested NDO lactitol showed the best prebiotic properties. In fact, it reduced coliforms and increased lactobacilli counts, enhanced microbial fermentation and promoted the production of SCFA while decreasing BCFA. All the substrates that were investigated showed one or more positive effects on dog faecal microflora metabolism or composition. Further studies (in particular in vivo studies with dogs) will be needed to confirm the prebiotic properties of lactitol and evaluate its optimal level of inclusion in the diet.

Un protagonista del commercio librario nell'Italia dei lumi: Moïsè Beniamino Foà (1730-1821)

Nell’alveo delle indagini sulla storia del commercio librario nell’Italia del Settecento, attente a individuare i legami fra circolazione del libro, diffusione delle idee illuministe e riforme politiche nella seconda metà del secolo, la ricerca ha l’obiettivo di offrire un quadro articolato della fisionomia di un mercante del libro attivo nel periodo più intenso del riformismo estense nel ducato di Modena: Moïsè Beniamino Foà (1730-1821). Il primo capitolo della tesi riguarda le cariche ufficiali che questi ricoprì al servizio delle istituzioni culturali promosse da Francesco III d’Este, le vicende che lo implicarono nelle maglie della censura e il suo impegno civile e politico a favore dei processi di emancipazione degli ebrei in età giacobina e napoleonica. Il secondo tenta di interpretare la genesi della sua fortuna economica attraverso l’esame del testamento e dell’inventario dell’asse ereditario: nel panorama di precarietà dei mestieri del libro dal secolo dei lumi ai primi decenni della Restaurazione, pare arduo individuare un libraio comparabile a Foà per solidità e capacità di investimento. All’analisi della clientela del mercante è dedicato il terzo capitolo, che si sviluppa seguendo il filo dei rapporti diplomatici intessuti da Francesco III con le corti italiane nell’orbita dell’influenza politica e culturale asburgica. Si descrivono, quindi, i viaggi europei e la rete dei contatti commerciali che garantirono la ricchezza dell’offerta rispecchiata dai numerosi cataloghi librari pubblicati nel corso di oltre un cinquantennio. Di questi si offre una descrizione bibliografica e quantitativa con un affondo sulla diffusione del libro scientifico. Con la fisionomia del mercante viaggiatore, Foà coniugava quella dell’erudito bibliofilo: la ricerca si conclude con la presentazione della sua biblioteca e dei suoi rapporti con i filologi dell’epoca.