Food preferences in dogs: Effect of dietary composition and intrinsic variables on diet selection
Author
dc.contributor.author
Alegría-Morán, Raúl A.
Author
dc.contributor.author
Guzmán-Pino, Sergio A.
Author
dc.contributor.author
Egaña, Juan Ignacio
Author
dc.contributor.author
Muñoz, Carem
Author
dc.contributor.author
Figueroa, Jaime
Admission date
dc.date.accessioned
2019-10-30T15:22:23Z
Available date
dc.date.available
2019-10-30T15:22:23Z
Publication date
dc.date.issued
2019
Cita de ítem
dc.identifier.citation
Animals, Volumen 9, Issue 5, 2019,
Identifier
dc.identifier.issn
20762615
Identifier
dc.identifier.other
10.3390/ani9050219
Identifier
dc.identifier.uri
https://repositorio.uchile.cl/handle/2250/172238
Abstract
dc.description.abstract
A ten-year food preference database (2007–2017) was used to relate food selection in dogs to the nutritional components of diets by doing a principal component analysis (PCA) and a linear regression between components obtained and dogs’ preferences. Intake and preference of preferred diets were analyzed by dogs’ sex, breed, age, body weight, and the season of the year (hot or cold). The fourth component after PCA presented a relation with food preferences (OR = −2.699, p = 0.026), showing negative correlations with crude fiber (rho = −0.196; P = 0.038) and dry matter (rho = −0.184; p = 0.049). Weight (OR = −1.35; p < 0.001), breed, both Boxer (OR = 10.62; p = 0.003) and Labrador Retriever (OR = 26.30; p < 0.001), and season (hot season) (OR = −5.27; p < 0.001) all influenced animals’ intake. Boxers presented a lower food preference compared to the other breeds (OR = −44.3; p < 0.001), while animals’ weight influenced preferences only in Boxers (OR = 2.02; p < 0.001). Finally, age and sex did not affect dogs’ preference or intake of preferred diets. Thus dry matter and fiber content have a negative impact on dogs’ food choices. Dogs’ weight, breed, and season affected food intake, but only breed affected dogs’ preferences, which is probably explained by adaptive changes in the detection, metabolization, and learning of nutritive food cues.