Keywords:
Use of bacterial proteins from fermentation technologies in aquaculture nutrition Book Section
M. Longshaw;A. Chalaris;M. Reshetiuk
In: Novel protein and lipid sources in animal nutrition, pp. 223–259, Wageningen Academic, 2026, ISBN: 978-90-04-69282-4, (Section: Novel protein and lipid sources in animal nutrition).
Fish nutrition Market entry Peer review Research intelligence Technical
@incollection{longshaw_use_2026,
title = {Use of bacterial proteins from fermentation technologies in aquaculture nutrition},
author = {M. Longshaw and A. Chalaris and M. Reshetiuk},
url = {https://brill.com/display/book/9789004692824/BP000018.xml},
doi = {10.1163/9789004692824-009},
isbn = {978-90-04-69282-4},
year = {2026},
date = {2026-07-01},
urldate = {2026-08-11},
booktitle = {Novel protein and lipid sources in animal nutrition},
pages = {223–259},
publisher = {Wageningen Academic},
abstract = {Abstract The use of cultured or single cell proteins as a partial or total replacement for conventional protein sources in aquaculture has yet to achieve full commercial success despite the large number of studies conducted. These studies have ranged from the relatively straightforward nutrition trials to determine inclusion level and digestibility, to more recent in-depth studies to determine mode of action and impacts on health and growth outcomes. This chapter focusses on the main bacteria grown using biomass fermentation techniques that utilize single carbon sources such as carbon dioxide, methane or methanol as the primary feedstock.},
note = {Section: Novel protein and lipid sources in animal nutrition},
keywords = {},
pubstate = {published},
tppubtype = {incollection}
}
Abstract The use of cultured or single cell proteins as a partial or total replacement for conventional protein sources in aquaculture has yet to achieve full commercial success despite the large number of studies conducted. These studies have ranged from the relatively straightforward nutrition trials to determine inclusion level and digestibility, to more recent in-depth studies to determine mode of action and impacts on health and growth outcomes. This chapter focusses on the main bacteria grown using biomass fermentation techniques that utilize single carbon sources such as carbon dioxide, methane or methanol as the primary feedstock.
Use of bacterial proteins from fermentation technologies in pet nutrition Book Section
M. Longshaw;A. P. Wesker;R. Alexa;M. Tesla;Z. Salimi;A. M. M. D. Matos;L. Giver
In: Novel protein and lipid sources in animal nutrition, pp. 397–421, Wageningen Academic, 2026, ISBN: 978-90-04-69282-4, (Section: Novel protein and lipid sources in animal nutrition).
Pet nutrition Market entry Peer review Research intelligence Technical
@incollection{wesker_use_2026,
title = {Use of bacterial proteins from fermentation technologies in pet nutrition},
author = {A P Wesker and R. Alexa and M. Tesla and Z. Salimi and A. M. M. de Matos and L. Giver and M. Longshaw},
url = {https://brill.com/display/book/9789004692824/BP000024.xml},
doi = {10.1163/9789004692824-015},
isbn = {978-90-04-69282-4},
year = {2026},
date = {2026-07-01},
urldate = {2026-08-11},
booktitle = {Novel protein and lipid sources in animal nutrition},
pages = {397–421},
publisher = {Wageningen Academic},
abstract = {Abstract Production of microbial proteins by biomass fermentation has been established for a long time, but the inclusion of these complementary proteins in pet foods remains in its infancy. This is despite a reduction in the availability of animal proteins, and the societal shift towards more sustainable and cruelty-free protein sources. To date, three main sources of microbial proteins derived from biomass fermentation have been evaluated in dogs and cats. These include Methylophilus methylotrophus (a methylotrophic bacterium), Methylococcus capsulatus (a methanotrophic bacterium), and microbial protein produced via the MicroHarvest fermentation platform, using natural bacterial strains from a variety of genera including Bacillus spp, Vibrio spp., and Geobacillus spp. This chapter discusses the different methods used to produce microbial biomass and the subsequent safety to workers, the nutritional profile of these bacteria, their palatability, digestibility and safety in cats and dogs, as well as observed health and immune responses. Additionally, the technical functionality of these proteins in wet and dry pet foods, along with consumer perceptions of these cultured proteins are examined. The chapter concludes with a summary of current limitations on the use of these proteins in pet food and provides a view on potential additional studies required to understand their mode of action and to unlock their full potential as sustainable complementary protein sources.},
note = {Section: Novel protein and lipid sources in animal nutrition},
keywords = {},
pubstate = {published},
tppubtype = {incollection}
}
Abstract Production of microbial proteins by biomass fermentation has been established for a long time, but the inclusion of these complementary proteins in pet foods remains in its infancy. This is despite a reduction in the availability of animal proteins, and the societal shift towards more sustainable and cruelty-free protein sources. To date, three main sources of microbial proteins derived from biomass fermentation have been evaluated in dogs and cats. These include Methylophilus methylotrophus (a methylotrophic bacterium), Methylococcus capsulatus (a methanotrophic bacterium), and microbial protein produced via the MicroHarvest fermentation platform, using natural bacterial strains from a variety of genera including Bacillus spp, Vibrio spp., and Geobacillus spp. This chapter discusses the different methods used to produce microbial biomass and the subsequent safety to workers, the nutritional profile of these bacteria, their palatability, digestibility and safety in cats and dogs, as well as observed health and immune responses. Additionally, the technical functionality of these proteins in wet and dry pet foods, along with consumer perceptions of these cultured proteins are examined. The chapter concludes with a summary of current limitations on the use of these proteins in pet food and provides a view on potential additional studies required to understand their mode of action and to unlock their full potential as sustainable complementary protein sources.
Microbial proteins from biomass fermentation used in livestock rearing Book Section
M. Longshaw;M. Reshetiuk
In: Novel protein and lipid sources in animal nutrition, pp. 577–602, Wageningen Academic, 2026, ISBN: 978-90-04-69282-4, (Section: Novel protein and lipid sources in animal nutrition).
Livestock Market entry Peer review Research intelligence Technical
@incollection{longshaw_microbial_2026,
title = {Microbial proteins from biomass fermentation used in livestock rearing},
author = {M. Longshaw and M. Reshetiuk},
url = {https://brill.com/display/book/9789004692824/BP000029.xml},
doi = {10.1163/9789004692824-020},
isbn = {978-90-04-69282-4},
year = {2026},
date = {2026-07-01},
urldate = {2026-08-11},
booktitle = {Novel protein and lipid sources in animal nutrition},
pages = {577–602},
publisher = {Wageningen Academic},
abstract = {Abstract Microbial proteins from bacteria grown predominately in methanol or methane have been assessed as potential protein sources in livestock feeds for several years. However, despite a number of promising avenues, most have not achieved commercial success, partly due to a lack of uptake from the wider industry and partly because of the inherent technological and regulatory hurdles in upscaling from lab to full scale production. However, despite these constraints, several single cell proteins (SCPs) have been added to livestock feeds with a strong focus on pigs and poultry. To a lesser extent, proteins in cattle and turkey feeds have been partially replaced on an experimental basis with these SCPs. Typical studies have focused on growth and production outcomes in livestock although more recent studies have addressed the potential of SCPs to influence health outcomes. This chapter evaluates the different studies completed to date, including providing data on positive and negative outcomes associated with the inclusion of SCPs in feeds. It concludes with a view on future needs for cultured proteins from fermentation.},
note = {Section: Novel protein and lipid sources in animal nutrition},
keywords = {},
pubstate = {published},
tppubtype = {incollection}
}
Abstract Microbial proteins from bacteria grown predominately in methanol or methane have been assessed as potential protein sources in livestock feeds for several years. However, despite a number of promising avenues, most have not achieved commercial success, partly due to a lack of uptake from the wider industry and partly because of the inherent technological and regulatory hurdles in upscaling from lab to full scale production. However, despite these constraints, several single cell proteins (SCPs) have been added to livestock feeds with a strong focus on pigs and poultry. To a lesser extent, proteins in cattle and turkey feeds have been partially replaced on an experimental basis with these SCPs. Typical studies have focused on growth and production outcomes in livestock although more recent studies have addressed the potential of SCPs to influence health outcomes. This chapter evaluates the different studies completed to date, including providing data on positive and negative outcomes associated with the inclusion of SCPs in feeds. It concludes with a view on future needs for cultured proteins from fermentation.
New ingredients: a roadmap to market Journal Article
M. Longshaw;A. P. Wesker
In: Agro Food industry Hi-Tech, vol. 37, pp. 62–65, 2026.
Human nutrition Pet nutrition Clinical nutrition Market entry Peer review Technical Trade magazine
@article{longshaw_new_2026,
title = {New ingredients: a roadmap to market},
author = {M Longshaw and A P Wesker},
url = {https://www.agro-food-industry.com/articles/new-ingredients-a-roadmap-to-market/},
year = {2026},
date = {2026-01-01},
journal = {Agro Food industry Hi-Tech},
volume = {37},
pages = {62–65},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
M. Longshaw;B. Quest;W. Miller;P. M. Oba;O. R. Swanson;K. S. Swanson;K. Miller
In: Animals, vol. 15, no. 13, pp. 1975, 2025, ISSN: 2076-2615.
Pet nutrition Peer review Animal health Market entry Clinical nutrition
@article{longshaw_safety_2025,
title = {The Safety of FeedKind Pet® (Methylococcus capsulatus, Bath) as a Cultured Protein Source in the Diet of Adult Dogs and Its Effect on Feed Digestibility, Fecal Microbiome, and Health Status},
author = {Matt Longshaw and Bradley Quest and Walt Miller and Patricia M. Oba and Olivia R. Swanson and Kelly S. Swanson and Kathryn Miller},
url = {https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12249425/},
doi = {10.3390/ani15131975},
issn = {2076-2615},
year = {2025},
date = {2025-01-01},
urldate = {2025-07-24},
journal = {Animals},
volume = {15},
number = {13},
pages = {1975},
abstract = {Thirty-two beagles were fed diets containing up to 8% cultured protein for six months, then fed control diets for a further two months. The safety of the protein was assessed by measuring blood and urine parameters as well as the growth of the dogs. Additionally, the intestinal microbiome was shown to be positively influenced by the cultured protein. The diets were well tolerated by the dogs with no reduction in feed intake and were readily digested, providing all of the essential nutrients required. The study showed that FeedKind Pet® is safe as a protein source for dogs and can be included at up to 8% of the total diet with no harmful side effects., Thirty-two healthy adult dogs (16 males and 16 females) were fed control kibble diets for one month, followed by six months (Weeks 0 to 25) of diets containing either 0, 4, 6, or 8% cultured protein derived from Methylococcus capsulatus (FeedKind Pet®, FK), then they were fed control diets (0% FK) for a further two months (Weeks 25 to 34). The diets were isonitrogenous, isolipidic, and isocaloric and stage- and age-specific. The dogs were assessed for overall health, weight gain, and body condition score (BCS). Blood samples were collected 1 week prior to randomization, during acclimation, then in Weeks 5, 13, 25, 30, 32, and 34 for hematology, coagulation, and clinical chemistry; urine was collected according to the same time schedule for urinalysis. Feces were assessed for parasite load and presence of occult blood during Weeks 5, 9, 13, 17, 21, and 25. Fecal samples were collected during acclimation and Weeks 25 and 34 for fecal microbiome analysis and in Week 25 for apparent total gastrointestinal tract digestibility (ATTD). All dogs maintained a healthy weight and BCS throughout the study. Hematology parameters were within normal limits at the end of each phase of the study. With the exception of a decrease in serum phosphorus level and in urine pH in all groups at the end of the study, urine and serum chemistry results were within normal limits at the end of each phase. ATTD values for organic matter, protein, and energy exceeded 80%, whilst digestibility values for copper were around 20%. The fecal microbiome was dominated by Firmicutes. Alpha diversity increased during the safety phase before returning to baseline levels during the washout phase. The dominant genera in all groups were Megamonas, Peptoclostridium, Turicibacter, Catenibacterium, Fusobacterium, Romboutsia, and Blautia. The study has shown that the inclusion of cultured protein at up to 8% of the total diet of adult dogs can provide sufficient nutrition and is safe with no long-term effects on a range of health parameters.},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
Thirty-two beagles were fed diets containing up to 8% cultured protein for six months, then fed control diets for a further two months. The safety of the protein was assessed by measuring blood and urine parameters as well as the growth of the dogs. Additionally, the intestinal microbiome was shown to be positively influenced by the cultured protein. The diets were well tolerated by the dogs with no reduction in feed intake and were readily digested, providing all of the essential nutrients required. The study showed that FeedKind Pet® is safe as a protein source for dogs and can be included at up to 8% of the total diet with no harmful side effects., Thirty-two healthy adult dogs (16 males and 16 females) were fed control kibble diets for one month, followed by six months (Weeks 0 to 25) of diets containing either 0, 4, 6, or 8% cultured protein derived from Methylococcus capsulatus (FeedKind Pet®, FK), then they were fed control diets (0% FK) for a further two months (Weeks 25 to 34). The diets were isonitrogenous, isolipidic, and isocaloric and stage- and age-specific. The dogs were assessed for overall health, weight gain, and body condition score (BCS). Blood samples were collected 1 week prior to randomization, during acclimation, then in Weeks 5, 13, 25, 30, 32, and 34 for hematology, coagulation, and clinical chemistry; urine was collected according to the same time schedule for urinalysis. Feces were assessed for parasite load and presence of occult blood during Weeks 5, 9, 13, 17, 21, and 25. Fecal samples were collected during acclimation and Weeks 25 and 34 for fecal microbiome analysis and in Week 25 for apparent total gastrointestinal tract digestibility (ATTD). All dogs maintained a healthy weight and BCS throughout the study. Hematology parameters were within normal limits at the end of each phase of the study. With the exception of a decrease in serum phosphorus level and in urine pH in all groups at the end of the study, urine and serum chemistry results were within normal limits at the end of each phase. ATTD values for organic matter, protein, and energy exceeded 80%, whilst digestibility values for copper were around 20%. The fecal microbiome was dominated by Firmicutes. Alpha diversity increased during the safety phase before returning to baseline levels during the washout phase. The dominant genera in all groups were Megamonas, Peptoclostridium, Turicibacter, Catenibacterium, Fusobacterium, Romboutsia, and Blautia. The study has shown that the inclusion of cultured protein at up to 8% of the total diet of adult dogs can provide sufficient nutrition and is safe with no long-term effects on a range of health parameters.
Microbial Protein for Human Consumption: Towards Sustainable Protein Production Journal Article
M. Longshaw;A. W. Watson;R. F. Townsend
In: Nutrition Bulletin, vol. 50, no. 4, pp. 678–682, 2025, ISSN: 1467-3010, (_eprint: https://onlinelibrary.wiley.com/doi/pdf/10.1111/nbu.70028).
Human nutrition Market entry
@article{watson_microbial_2025,
title = {Microbial Protein for Human Consumption: Towards Sustainable Protein Production},
author = {Anthony W. Watson and Rebecca F. Townsend and Matt Longshaw},
url = {https://onlinelibrary.wiley.com/doi/abs/10.1111/nbu.70028},
doi = {10.1111/nbu.70028},
issn = {1467-3010},
year = {2025},
date = {2025-01-01},
urldate = {2025-09-17},
journal = {Nutrition Bulletin},
volume = {50},
number = {4},
pages = {678–682},
abstract = {Protein from animal sources significantly contributes to greenhouse gas emissions, driving the need for sustainable alternative protein sources to meet global dietary demands while reducing environmental impact. This project explores microbial protein, derived through cellular agriculture using fermentation technology, as a viable, sustainable and high-quality protein for human consumption. This report describes a multidisciplinary approach to assessing the feasibility of incorporating microbial protein into human food systems, guided by four key objectives. First, a market analysis to identify opportunities and challenges for incorporating microbial protein into existing food products, assessing its potential to improve the protein quality of plant-based foods. Second, the project will evaluate the protein quality and digestibility of reformulated products using advanced models simulating human gastrointestinal processes. Third, consumer perceptions and barriers to adopting bacterial-based proteins will be investigated, addressing safety, health and sustainability concerns. Overall findings will inform the development of a technical document outlining actionable recommendations for commercialising microbial proteins as food ingredients. This multidisciplinary project aims to support the sustainable diversification of dietary protein sources, contributing to global efforts towards achieving sustainable food systems. The project is funded by the Start Healthy, Stay Healthy (STAR) Hub, a Diet and Health Open Innovation Research Club (OIRC) which is funded by the UK Research and Innovation (UKRI) Biotechnology and Biological Sciences Research Council (BBSRC).},
note = {_eprint: https://onlinelibrary.wiley.com/doi/pdf/10.1111/nbu.70028},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
Protein from animal sources significantly contributes to greenhouse gas emissions, driving the need for sustainable alternative protein sources to meet global dietary demands while reducing environmental impact. This project explores microbial protein, derived through cellular agriculture using fermentation technology, as a viable, sustainable and high-quality protein for human consumption. This report describes a multidisciplinary approach to assessing the feasibility of incorporating microbial protein into human food systems, guided by four key objectives. First, a market analysis to identify opportunities and challenges for incorporating microbial protein into existing food products, assessing its potential to improve the protein quality of plant-based foods. Second, the project will evaluate the protein quality and digestibility of reformulated products using advanced models simulating human gastrointestinal processes. Third, consumer perceptions and barriers to adopting bacterial-based proteins will be investigated, addressing safety, health and sustainability concerns. Overall findings will inform the development of a technical document outlining actionable recommendations for commercialising microbial proteins as food ingredients. This multidisciplinary project aims to support the sustainable diversification of dietary protein sources, contributing to global efforts towards achieving sustainable food systems. The project is funded by the Start Healthy, Stay Healthy (STAR) Hub, a Diet and Health Open Innovation Research Club (OIRC) which is funded by the UK Research and Innovation (UKRI) Biotechnology and Biological Sciences Research Council (BBSRC).
Cracking the secret: eggshell membrane in pet food Journal Article
A. P. Wesker
In: Pets International, no. February, pp. 28–29, 2025, ISSN: 1388-4638.
Pet nutrition Technical Trade magazine Market entry
@article{wesker_cracking_2025,
title = {Cracking the secret: eggshell membrane in pet food},
author = {A P Wesker},
url = {https://globalpetindustry.com/article/cracking-the-secret-eggshell-membrane-in-pet-food/},
issn = {1388-4638},
year = {2025},
date = {2025-01-01},
urldate = {2026-07-14},
journal = {Pets International},
number = {February},
pages = {28–29},
publisher = {GlobalPETS},
abstract = {Often considered waste, this byproduct can be naturally extracted and is highly functional. Using it in pet products could capitalize on nutritional trends.},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
Often considered waste, this byproduct can be naturally extracted and is highly functional. Using it in pet products could capitalize on nutritional trends.
Fruit and veg in pet food: formulations, claims and safe use Journal Article
A. P. Wesker
In: Pets International, no. February, pp. 50–51, 2024, ISSN: 1388-4638.
Pet nutrition Technical Trade magazine Market entry
@article{wesker_fruit_2024,
title = {Fruit and veg in pet food: formulations, claims and safe use},
author = {A P Wesker},
url = {https://globalpetindustry.com/article/fruit-and-veg-in-pet-food-formulations-claims-and-safe-use/},
issn = {1388-4638},
year = {2024},
date = {2024-01-01},
urldate = {2026-07-14},
journal = {Pets International},
number = {February},
pages = {50–51},
publisher = {GlobalPETS},
abstract = {Plant ingredients are routinely added to pet foods, but formulations and amounts can vary greatly – as can potential benefits.},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
Plant ingredients are routinely added to pet foods, but formulations and amounts can vary greatly – as can potential benefits.
Effects of a novel bacteria meal (FeedKind®) on the physical properties of extrudates Journal Article
M. Longshaw;J. Wang;M. Xue;J. Wang;X. Liang;R. Liu;S. Xing;H. Cheng;L. Hou;H. Wang
In: Aquaculture Reports, vol. 33, pp. 101744, 2023, ISSN: 2352-5134.
Fish nutrition Technical Market entry
@article{liu_effects_2023,
title = {Effects of a novel bacteria meal (FeedKind®) on the physical properties of extrudates},
author = {Rongda Liu and Shujuan Xing and Hongyuan Cheng and Xiaofang Liang and Jia Wang and Jie Wang and Matt Longshaw and Lei Hou and Min Xue and Hao Wang},
url = {https://www.sciencedirect.com/science/article/pii/S2352513423002831},
doi = {10.1016/j.aqrep.2023.101744},
issn = {2352-5134},
year = {2023},
date = {2023-12-01},
urldate = {2023-10-11},
journal = {Aquaculture Reports},
volume = {33},
pages = {101744},
abstract = {The development of fishmeal (FM) alternatives for feed in aquaculture is essential for sustainable and economic fish farming. A study was undertaken to evaluate the potential of a novel bacteria meal (FeedKind® (FK)) as fishmeal substitute. There are significant differences between fishmeal and FeedKind® in viscosity, water absorption, water-soluble protein, oil absorption and other physicochemical properties, which in turn affects the physical quality of feed. Increasing FK content will enhance the pellet durability (P < 0.05) and the expansion (P < 0.01), and decrease the oil leakage (P < 0.05) of the extruded feed pellets. This indicates that FK can be used as a feasible substitute for FM to improve the physical qualities of low-starch floating extrudates. The optimal lower moisture content (24.3%−24.9%) and temperature (127.6 ℃−136.7 ℃) requirement in extrusion after FM is replaced by FK is conducive to reducing the consumption of water and electric energy in the drying process, which contributes to the low carbon emissions and sustainable production of fish feed.},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
The development of fishmeal (FM) alternatives for feed in aquaculture is essential for sustainable and economic fish farming. A study was undertaken to evaluate the potential of a novel bacteria meal (FeedKind® (FK)) as fishmeal substitute. There are significant differences between fishmeal and FeedKind® in viscosity, water absorption, water-soluble protein, oil absorption and other physicochemical properties, which in turn affects the physical quality of feed. Increasing FK content will enhance the pellet durability (P < 0.05) and the expansion (P < 0.01), and decrease the oil leakage (P < 0.05) of the extruded feed pellets. This indicates that FK can be used as a feasible substitute for FM to improve the physical qualities of low-starch floating extrudates. The optimal lower moisture content (24.3%−24.9%) and temperature (127.6 ℃−136.7 ℃) requirement in extrusion after FM is replaced by FK is conducive to reducing the consumption of water and electric energy in the drying process, which contributes to the low carbon emissions and sustainable production of fish feed.
Aquafeeds that incorporate single-cell protein are now a reality Journal Article
M. Longshaw;J. Wang;A. LeBlanc
In: Aquafeed, vol. 15, pp. 23–26, 2023.
Fish nutrition Trade magazine Market entry
@article{longshaw_aquafeeds_2023,
title = {Aquafeeds that incorporate single-cell protein are now a reality},
author = {M Longshaw and Jia Wang and Allan LeBlanc},
year = {2023},
date = {2023-01-01},
journal = {Aquafeed},
volume = {15},
pages = {23–26},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
M. Longshaw;P. M. Oba;P. L. Utterback;C. M. Parsons;K. S. Swanson
In: Journal of Animal Science, vol. 101, pp. skad236, 2023, ISSN: 1525-3163.
Pet nutrition Peer review Market entry
@article{oba_comparing_2023,
title = {Comparing the standardized amino acid digestibility of an alternative protein source with commercially available protein-based ingredients using the precision-fed cecectomized rooster assay},
author = {PatrÃcia M Oba and Pamela L Utterback and Matt Longshaw and Carl M Parsons and Kelly S Swanson},
url = {https://doi.org/10.1093/jas/skad236},
doi = {10.1093/jas/skad236},
issn = {1525-3163},
year = {2023},
date = {2023-01-01},
urldate = {2023-08-03},
journal = {Journal of Animal Science},
volume = {101},
pages = {skad236},
abstract = {Using single-cell-based proteins in pet foods is of interest, but little testing has been done. Therefore, our objective was to determine the amino acid (AA) digestibilities, assess protein quality of a novel microbial protein (MP) (FeedKind), and compare it with other protein-based ingredients using the precision-fed cecectomized rooster assay. Test ingredients included: MP, chicken meal (CM), corn gluten meal (CGM), pea protein (PP), and black soldier fly larvae. Thirty cecectomized roosters (n = 6/ingredient) were randomly assigned to test ingredients. After 24 h of feed withdrawal, roosters were tube-fed 15 g test ingredient and 15 g corn, and then excreta were collected for 48 h. Endogenous AA corrections were made using additional roosters. Digestible indispensable AA score (DIAAS)-like values were calculated to determine protein quality according to Association of American Feed Control Officials (AAFCO), The European Pet Food Industry Federation, and National Research Council reference values for growing and adult dogs and cats. Data were analyzed using the Mixed Models procedure of SAS 9.4, with P ≤ 0.05 being significant. All reactive lysine:total lysine ratios, an indicator of heat damage, were higher than 0.9, except for CM (0.86). Digestibility of indispensable and dispensable AA were >85% and >80% for MP, respectively, with indispensable AA digestibilities being >80% for all other ingredients. In general, CGM had the highest, while CM had the lowest AA digestibilities. Two exceptions were lysine and tryptophan. Lysine digestibility for MP was higher than that of all other ingredients, while tryptophan digestibility for MP was higher than that of CM, CGM, and PP. Threonine digestibility was highest for CGM and MP. Valine digestibility was highest for CGM, PP, and MP. DIAAS-like calculations identified limiting AA of each ingredient and depended on the reference used and life stage and species of animal. Using AAFCO guidelines, all DIAAS-like values for MP were >100 suggesting that it could be used as the sole source of protein in adult dog and cat diets; only methionine had DIAAS-like values <100 for growing kittens. For dogs, limiting AA was most commonly methionine, threonine, and tryptophan in the other protein sources. For cats, limiting AA was most commonly lysine and methionine. Lysine was severely limited in CGM across all life stages considered. Further research in dogs and cats is necessary, but our data suggest that the MP tested has high AA digestibilities and is a high-quality protein source that may be useful in pet foods.Single-cell-based proteins are of interest for use in pet foods, but little testing has been done. The objective of this experiment was to compare the amino acid (AA) digestibilities and protein quality of a novel microbial protein (MP) (FeedKind) with chicken meal (CM), corn gluten meal (CGM), pea protein (PP), and black soldier fly larvae ingredients using the precision-fed cecectomized rooster assay. Cecectomized roosters were tube-fed the test ingredients and excreta were collected. All reactive lysine:total lysine ratios, an indicator of heat damage, were higher than 0.9, except for CM. Digestibility of indispensable and dispensable AA were >85% and >80% for MP, respectively, with indispensable AA digestibilities being >80% for all other ingredients. In general, CGM had the highest, while CM had the lowest AA digestibilities. Lysine and tryptophan were exceptions, being highest for MP. Threonine and valine digestibilities were also high for MP. Digestible indispensable AA score-like values identified limiting AA of each ingredient. Limiting AA was most commonly methionine, threonine, and tryptophan for dogs and lysine and methionine for cats. Our data suggest that the MP tested has high AA digestibilities and is a high-quality protein source that may be useful in pet foods.},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
Using single-cell-based proteins in pet foods is of interest, but little testing has been done. Therefore, our objective was to determine the amino acid (AA) digestibilities, assess protein quality of a novel microbial protein (MP) (FeedKind), and compare it with other protein-based ingredients using the precision-fed cecectomized rooster assay. Test ingredients included: MP, chicken meal (CM), corn gluten meal (CGM), pea protein (PP), and black soldier fly larvae. Thirty cecectomized roosters (n = 6/ingredient) were randomly assigned to test ingredients. After 24 h of feed withdrawal, roosters were tube-fed 15 g test ingredient and 15 g corn, and then excreta were collected for 48 h. Endogenous AA corrections were made using additional roosters. Digestible indispensable AA score (DIAAS)-like values were calculated to determine protein quality according to Association of American Feed Control Officials (AAFCO), The European Pet Food Industry Federation, and National Research Council reference values for growing and adult dogs and cats. Data were analyzed using the Mixed Models procedure of SAS 9.4, with P ≤ 0.05 being significant. All reactive lysine:total lysine ratios, an indicator of heat damage, were higher than 0.9, except for CM (0.86). Digestibility of indispensable and dispensable AA were >85% and >80% for MP, respectively, with indispensable AA digestibilities being >80% for all other ingredients. In general, CGM had the highest, while CM had the lowest AA digestibilities. Two exceptions were lysine and tryptophan. Lysine digestibility for MP was higher than that of all other ingredients, while tryptophan digestibility for MP was higher than that of CM, CGM, and PP. Threonine digestibility was highest for CGM and MP. Valine digestibility was highest for CGM, PP, and MP. DIAAS-like calculations identified limiting AA of each ingredient and depended on the reference used and life stage and species of animal. Using AAFCO guidelines, all DIAAS-like values for MP were >100 suggesting that it could be used as the sole source of protein in adult dog and cat diets; only methionine had DIAAS-like values <100 for growing kittens. For dogs, limiting AA was most commonly methionine, threonine, and tryptophan in the other protein sources. For cats, limiting AA was most commonly lysine and methionine. Lysine was severely limited in CGM across all life stages considered. Further research in dogs and cats is necessary, but our data suggest that the MP tested has high AA digestibilities and is a high-quality protein source that may be useful in pet foods.Single-cell-based proteins are of interest for use in pet foods, but little testing has been done. The objective of this experiment was to compare the amino acid (AA) digestibilities and protein quality of a novel microbial protein (MP) (FeedKind) with chicken meal (CM), corn gluten meal (CGM), pea protein (PP), and black soldier fly larvae ingredients using the precision-fed cecectomized rooster assay. Cecectomized roosters were tube-fed the test ingredients and excreta were collected. All reactive lysine:total lysine ratios, an indicator of heat damage, were higher than 0.9, except for CM. Digestibility of indispensable and dispensable AA were >85% and >80% for MP, respectively, with indispensable AA digestibilities being >80% for all other ingredients. In general, CGM had the highest, while CM had the lowest AA digestibilities. Lysine and tryptophan were exceptions, being highest for MP. Threonine and valine digestibilities were also high for MP. Digestible indispensable AA score-like values identified limiting AA of each ingredient. Limiting AA was most commonly methionine, threonine, and tryptophan for dogs and lysine and methionine for cats. Our data suggest that the MP tested has high AA digestibilities and is a high-quality protein source that may be useful in pet foods.
The world of citrus fiber in pet food Journal Article
A. P. Wesker
In: Pets International, no. September, pp. 37–38, 2022, ISSN: 1388-4638.
Pet nutrition Technical Trade magazine Market entry
@article{wesker_world_2022,
title = {The world of citrus fiber in pet food},
author = {A P Wesker},
url = {https://globalpetindustry.com/article/world-citrus-fiber-pet-food/},
issn = {1388-4638},
year = {2022},
date = {2022-01-01},
urldate = {2026-07-14},
journal = {Pets International},
number = {September},
pages = {37–38},
publisher = {GlobalPETS},
abstract = {The high water-holding capacity and emulsification capabilities make citrus fiber a good solution for optimal food digestion.},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
The high water-holding capacity and emulsification capabilities make citrus fiber a good solution for optimal food digestion.
Boosting joint health – supplements for pets Journal Article
A. P. Wesker
In: Pets International, no. November, pp. 48, 2022, ISSN: 1388-4638.
Pet nutrition Technical Trade magazine Market entry
@article{wesker_boosting_2022,
title = {Boosting joint health – supplements for pets},
author = {A P Wesker},
url = {https://globalpetindustry.com/article/boosting-joint-health-supplements-pets/},
issn = {1388-4638},
year = {2022},
date = {2022-01-01},
urldate = {2026-07-14},
journal = {Pets International},
number = {November},
pages = {48},
publisher = {GlobalPETS},
abstract = {Healthy joints are essential for pet mobility and health. Which supplements are most beneficial?},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
Healthy joints are essential for pet mobility and health. Which supplements are most beneficial?
Humanised pet meal trends Journal Article
A. P. Wesker
In: Pets International, no. June, pp. 30–31, 2019, ISSN: 1388-4638.
Pet nutrition Technical Trade magazine Market entry
@article{wesker_humanised_2019,
title = {Humanised pet meal trends},
author = {A P Wesker},
url = {https://globalpetindustry.com/article/humanised-pet-meal-trends/},
issn = {1388-4638},
year = {2019},
date = {2019-01-01},
urldate = {2026-07-14},
journal = {Pets International},
number = {June},
pages = {30–31},
publisher = {GlobalPETS},
abstract = {Pets are a part of the family and sometimes even referred to as ‘fur-babies’. The continuation of pet humanisation has expanded into a variety of trends, of which we discuss three here: homemade meals, raw diets and vegetarian products.},
keywords = {},
pubstate = {published},
tppubtype = {article}
}
Pets are a part of the family and sometimes even referred to as ‘fur-babies’. The continuation of pet humanisation has expanded into a variety of trends, of which we discuss three here: homemade meals, raw diets and vegetarian products.