Krylova IO, Trapeznikova NN, Murygin VP.

Animal Husbandry and Fodder Production. 2025. Vol. 108. No. 1. Р. 175-186.

doi:10.33284/2658-3135-108-1-175

Original article

Assessment of the degree of digestibility of feed when keeping dogs of service breeds

on a ready-made diet

 

Irina O Krylova1, Natalia N Trapeznikova2, Viktor P Murygin3

1,2Perm Military Institute of the National Guard of the Russian Federation, Perm, Russia

3Perm State Agrarian and Technological University, Perm, Russia

1irinabelevich@mail.ru, http://orcid.org/0000-0002-7731-5225

2trapeznat@mail.ru, https://orcid.org/0009-0005-4323-0388

3mvp21717@mail.ru, http://orcid.org/0009-0004-8475-6178

 

Abstract. The article analyzes data on the assessment of the digestibility of the ready-made Grand Prix diet based on turkey and beef in service dogs. The study found that the nutritional value, taking into account the digestibility of the ready-made diet, was not satisfied in all dogs of the analyzed sample: the protein digestibility coefficient averaged 39.04% in service dogs of the German Shepherd breed and 48.44% in dogs of the Belgian Shepherd breed (Malinois). The amount of fat in the ready-made diet was on average 2.6 times higher than the daily requirement of animals with a digestibility of 89.00%. The total digestibility coefficient for the main components of the feed was 63.54 % for the German Shepherd and 68.41% for the Belgian Shepherd (Malinois), while the calculated indicator according to the manufacturer was 88.09 %. Problematic issues of the practice of choosing food for service dogs according to the degree of digestibility are formulated.

Keywords: service dogs, diet, complete dry food, macronutrient requirements, digestibility of feed

For citation: Krylova IO, Trapeznikova NN, Murygin VP. Assessment of the degree of digestibility of feed when keeping dogs of service breeds on a ready-made diet. Animal Husbandry and Fodder Production. 2025;108(1):175-186. (In Russ.). https://doi.org/10.33284/2658-3135-108-1-175

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Information about the authors:

Irina O Krylova, Cand. Sci. (Biology), Associate Professor, Professor of the Department of Biology, Perm Military Institute of the National Guard of the Russian Federation, 1 Gremyachy Log str., Perm, 614112, tel.: +7(342)270-39-01 add. 4301.

Natalia N Trapeznikova, Cand. Sci. (Chemical), Associate Professor of the Department of Biology, Perm Military Institute of the National Guard of the Russian Federation, 1 Gremyachy Log str., Perm, 614112, tel.: +7(342)270-39-01 add. 4301.

Viktor P Murygin, Cand. Sci. (Agriculture), Leading Researcher at the Laboratory for the Development of Agrozotechnologies, Associate Professor of the Department of Agrobiotechnology, Perm State Agrarian Technological University, 614025, Perm, 111 G. Hassan str., tel.: +7(342)217-99-86.

 

The article was submitted 17.10.2024; approved after reviewing 20.01.2025; accepted for publication 17.03.2025.

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