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Effect of increased dietary protein and decreased dietary carbohydrate on performance and body composition in racing Greyhounds

Richard C. HillDepartment of Small Animal Clinical Sciences, College of Veterinary Medicine, University of Florida, Gainesville, FL 32610–0126.

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Daniel D. LewisDepartment of Small Animal Clinical Sciences, College of Veterinary Medicine, University of Florida, Gainesville, FL 32610–0126.

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Karen C. ScottDepartment of Small Animal Clinical Sciences, College of Veterinary Medicine, University of Florida, Gainesville, FL 32610–0126.

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Mayuko OmoriDepartment of Small Animal Clinical Sciences, College of Veterinary Medicine, University of Florida, Gainesville, FL 32610–0126.

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Melissa JacksonDepartment of Small Animal Clinical Sciences, College of Veterinary Medicine, University of Florida, Gainesville, FL 32610–0126.

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Deborah A. SundstromDepartment of Small Animal Clinical Sciences, College of Veterinary Medicine, University of Florida, Gainesville, FL 32610–0126.

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Galin L. JonesDepartment of Statistics, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32610–0126.

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John R. SpeakmanDepartment of Zoology, University of Aberdeen, Aberdeen AB24 3TZ, Scotland.

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Celeste A. DoyleKal Kan Pet Foods Inc, PO Box 58853, 3250 E 44th St, Vernon, CA 90058.

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Richard F. ButterwickWaltham Centre for Pet Nutrition, Freeby Ln, Waltham-on-the-Wolds, Leics LE14 4RT, England.

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Abstract

Objective—To determine effects of increased dietary protein and decreased dietary carbohydrate on hematologic variables, body composition, and racing performance in Greyhounds.

Animals—8 adult Greyhounds.

Procedure—Dogs were fed a high-protein (HP; 37% metabolizable-energy [ME] protein, 33% ME fat, 30% ME carbohydrate) or moderate-protein (MP; 24% ME protein, 33% ME fat, 43% ME carbohydrate) extruded diet for 11 weeks. Dogs subsequently were fed the other diet for 11 weeks (crossover design). Dogs raced a distance of 500 m twice weekly. Rectal temperature, hematologic variables before and after racing, plasma volume, total body water, body weight, average weekly food intake, and race times were measured at the end of each diet period.

Results—When dogs were fed the MP diet, compared with the HP diet, values (mean ± SD) differed significantly for race time (32.43 ± 0.48 vs 32.61 ± 0.50 seconds), body weight (32.8 ± 2.5 vs 32.2 ± 2.9 kg), Hct before (56 ± 4 vs 54 ± 6%) and after (67 ± 3 vs 64 ± 8%) racing, and glucose (131 ± 16 vs 151 ± 27 mg/dl) and triglyceride (128 ± 17 vs 104 ± 28 mg/dl) concentrations after racing.

Conclusions and Clinical Relevance—Greyhounds were 0.18 seconds slower (equivalent to 0.08 m/s or 2.6 m) over a distance of 500 m when fed a diet with increased protein and decreased carbohydrate. Improved performance attributed to feeding meat to racing Greyhounds apparently is not attributable to increased dietary protein and decreased dietary carbohydrate. (Am J Vet Res 2001;62:440–447)

Abstract

Objective—To determine effects of increased dietary protein and decreased dietary carbohydrate on hematologic variables, body composition, and racing performance in Greyhounds.

Animals—8 adult Greyhounds.

Procedure—Dogs were fed a high-protein (HP; 37% metabolizable-energy [ME] protein, 33% ME fat, 30% ME carbohydrate) or moderate-protein (MP; 24% ME protein, 33% ME fat, 43% ME carbohydrate) extruded diet for 11 weeks. Dogs subsequently were fed the other diet for 11 weeks (crossover design). Dogs raced a distance of 500 m twice weekly. Rectal temperature, hematologic variables before and after racing, plasma volume, total body water, body weight, average weekly food intake, and race times were measured at the end of each diet period.

Results—When dogs were fed the MP diet, compared with the HP diet, values (mean ± SD) differed significantly for race time (32.43 ± 0.48 vs 32.61 ± 0.50 seconds), body weight (32.8 ± 2.5 vs 32.2 ± 2.9 kg), Hct before (56 ± 4 vs 54 ± 6%) and after (67 ± 3 vs 64 ± 8%) racing, and glucose (131 ± 16 vs 151 ± 27 mg/dl) and triglyceride (128 ± 17 vs 104 ± 28 mg/dl) concentrations after racing.

Conclusions and Clinical Relevance—Greyhounds were 0.18 seconds slower (equivalent to 0.08 m/s or 2.6 m) over a distance of 500 m when fed a diet with increased protein and decreased carbohydrate. Improved performance attributed to feeding meat to racing Greyhounds apparently is not attributable to increased dietary protein and decreased dietary carbohydrate. (Am J Vet Res 2001;62:440–447)