PS7-1. Performance of Cultured Chicken Cells as Complementary Protein Sources in Extruded Dog Diets.

Abstract With the escalating need for innovative and environmentally conscious protein solutions across the food and pet nutrition sectors, cultured chicken cells (Bond Pet Foods; crude protein: 52.0%, crude fat: 4.8%, crude fiber: < 1.0%) was assessed for palatability, nutrient digestibility, and stool quality in adult dogs. The cultured chicken cells were included at 0%, 2.5% and 5%, in chicken-based extruded dog diets (formulated to 35% crude protein, 17% crude fat, 4% crude fiber). The study was approved by the facility’s Institutional Animal Care and Use Committee. A standard 2-bowl palatability test over a 2-day period was executed (n = 30 dogs each) to determine intake ratios between 0%, 2.5%, and 5% cultured chicken cell diets. Total tract nutrient digestibility was evaluated (n = 8 dogs per diet) with 5 days of diet acclimation followed by 5 days of total fecal collection. Stool quality was evaluated on a 1 to 5 scale, with 2.5 being well-formed. Palatability data were analyzed using pair t-test. Statistical significance was set at 5% type 1 error rate. All digestibility data were analyzed using a one-way ANOVA in Minitab. LS means were separated using Tukey’s HSD, and significance was defined as P < 0.05. Palatability was negatively impacted (P < 0.05) with inclusion of cultured chicken cells 2.5% and Bond 5%. Fat, ash, and fiber digestibility increased as Bond inclusion increased (P < 0.05). Dry matter, protein and energy digestibility and stool quality were similar between diets (P > 0.05). The cultured chicken cells tested showed merit as a potential protein ingredient source that improves digestibility and maintains stool quality in adult dogs. However, cultured chicken cells should be further evaluated for their impact on palatability in dog foods.