FIELD: veterinary.
SUBSTANCE: group of inventions relates to methods for reducing bad breath in dogs (options). To implement the methods, the dog food compositions are used that include a fragment of a microorganism belonging to Lactobacillus genus in an effective amount. The said fragment is a membrane fraction obtained by preparing a membrane preparation as a sensory neutral oral care agent. The microorganism is able to bind to a microorganism from the mutans Streptococci group, and the microorganism is in a thermally inactivated form, and where the binding (i) is resistant to heat treatment for at least 20 minutes at a temperature of more than 95°C, and/or (ii) is resistant to protease treatment, wherein the protease is selected from the group consisting of pronase E, proteinase K, trypsin, and chymotrypsin, and/or (iii) is calcium dependent, and/or (iv) is formed in the range pH between 4.5 and 8.5, and/or (v) formed in the presence of saliva, and/or (vi) independent of magnesium. The above fragment is used as a sensory neutral agent against bad breath, and the microorganism is selected from the group consisting of the following Lactobacillus strains: DSMZ 16667, DSMZ 16668, DSMZ 16669, DSMZ 16670, DSMZ 16671, DSMZ 16672 and DSMZ 16673. The composition is administered in an amount effective to reduce bad breath in a dog. The composition contains 3 g of a fragment of a microorganism per 1 kg of the base composition, while the base composition includes beef, brown rice, rape seeds, linseed meal, sunflower seeds, buckwheat seeds, barley and millet, or the base composition includes soybean meal, brown rice, rapeseed, flaxseed meal, sunflower seeds, buckwheat seeds, barley and millet, or the base composition includes chicken, chicken meal, barley, peas, brown rice, crushed extruded whole soybeans and chicken fat.
EFFECT: use of the above dog food compositions containing fragments of microorganisms that have a very low, unobtrusive odor and taste provides an effective reduction of bad breath in dogs.
19 cl, 20 ex, 3 dwg
Authors
Dates
2023-05-02—Published
2012-01-12—Filed