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

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ID: 330203
2026
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Abstract
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.
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Authors A. Bahman, Nolan Z Frantz
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Journal italian journal of animal science
Year 2026
DOI
10.1093/jas/skag272.455
URL
https://doi.org/10.1093/jas/skag272.455
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