Page 166 - Raw Diet References Book 2019

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• Environmental temperature: Considering that the thermic neutrality temperature is about
◦
◦
25 C for short-haired dogs and 14 C for long-haired dogs, energetic requirements outside
this range were calculated by Manner (1991). Hyperthermia is more dangerous than
hypothermia because former has a smaller range of tolerability by the animal. Correction
factors for low or high temperatures could be the following:
◦
20 C: maintenance requirements × 1
<10 C: maintenance requirements × 1.1 (not for long-haired dogs)
◦
◦
0 C: maintenance requirements × 1.25
◦
−10 C: maintenance requirements × 1.5
• Digestive work: The cost paid for utilization of nutrients; it is different depending on
the nutrients digested. Energy related to digestive work is used to satisfy thermogenesis
needs: the loss occurs only if the animal is in thermic neutrality or at a higher temperature,
while if the animal is under thermic neutrality, energy is used to reach a right temperature.
Temperament: Influences spontaneous activity and, consequently, energy expenditure.
“Spontaneous activity” is meant as the activity performed by an animal in its environment
(this includes activities induced by such external stimuli as noises, presence/awareness of
people, other animals and things). If NRC data (1973) obtained for dogs kept in different
kennels are compared with those of Burger and Johnson (1991), obtained under very dif-
ferent conditions, it can be noted that these data fall in a very narrow range if spontaneous
activity is considered. On the contrary, if this variable is not considered, values are very
different and closer to Manner’s results (1991), obtained under low activity conditions.
Moreover, Finke (1991) found lower values than the NRC parameters (1985), working
in normal kennel conditions with three different breeds: Beagle, Labrador and Siberian
Husky. On the other hand, Kienzle and Rainbird (1991) confirmed the NRC data (1985)
for medium and large breeds, working on seven different breeds. Spontaneous activity
can increase requirements according to temperament, breed and individual differences.
Faults of this system lie in the subjectivity of the evaluation. Professional experience can
decrease such faults.

ASSESSMENT OF FOOD ENERGY CONTENT

A further aspect of achievement of correct energy requirements is calculation of the overall
energy amount provided by the ration. In practice, different energy transformation coeffi-
cients are used: 4.0–3.5 for protein, 9.0–8.5 for fat. The former were proposed by Atwater
(1902), the latter are a derivation suggested by the fact that the quality of raw materials and
technological processes affect digestibility and energy yield. Atwater’s factors presume a
very high digestibility (98% for carbohydrates, 96% for fat and 90% for protein) and they
tend to overestimate energy content (Kendall et al., 1982). On the other hand, modified
coefficients can underestimate or overestimate energy content (Laflamme, 2001). For this
reason, a new system has been proposed; starting from GE, it allows calculation of metab-
olizable energy by considering crude fibre ration content (Kienzle, 2002). The calculation