Abstract: Potato fibre (PF), a co-product of potato starch manufacture, was evaluated as a potential novel fibre source in dog food. Potato fibre contained 55% total dietary fibre, 29% starch, 4% crude protein, and 2% acid-hydrolysed fat. The PF substrate was evaluated for chemical composition, in vitro digestion and fermentation characteristics, and in vivo responses. For the in vitro hydrolytic-enzymatic digestion and fermentation experiment, raw and cooked PF substrates were first subjected
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