Biscoito funcional com curcuma longa e piper nigrum para cães adultos: parâmetros metabólicos e hematológicos

Abstract

The objective of this study was to evaluate the inclusion of Curcuma longa and Piper nigrum in functional biscuits for adult dogs and to analyze their effects on metabolic and hematological parameters. Curcumin, the main pigment found in Curcuma longa, exhibits anti-inflammatory and antioxidant properties that may support joint health and help control inflammatory processes. However, its bioavailability is limited when administered alone and can be enhanced by piperine, the active compound in Piper nigrum. The experimental formulation was developed based on the proportions provided by the manufacturers of the raw materials, ensuring standardization and safety in the use of the plant extracts. Two types of biscuits were prepared: standard (SB) and functional (FB), which were offered to ten adult Shih Tzu dogs (five per group) for 60 days. Hematological analyses and lipid profile assessments (total cholesterol and triglycerides) were conducted before and after the experimental period. An increase in total cholesterol concentrations was observed in both experimental groups. Triglyceride concentration was influenced by the interaction between treatment and time, attributed to elevated values in one of the animals from the FB group. The addition of the natural compounds did not cause adverse effects or significant changes in the evaluated parameters, indicating that the formulation, although safe for consumption, did not promote positive effects on cholesterol and triglyceride concentrations, nor did it modify the hematological profile of the dogs. Despite the absence of expressive metabolic benefits, the results support the feasibility of using herbal ingredients in snacks designed to promote the maintenance of animal health.