Efecto de tres dietas comerciales sobre la formación de cristaluria en gatos domésticos

Abstract

The objective of this research was to evaluate balanced foods of different commercial categories and their relationship with the formation of crystalluria. We used 18 sterilized domestic felines (9 males and 9 females), of common short-haired domestic breed, with weights between 2 - 5 kg and an age of 2 - 3 years. Establishing 3 groups (3 females and 3 males each), which were fed during 5 months with the different diets; at the beginning and end of the study a hemogram with manual technique was carried out; monthly a complete urinalysis and at the end of the study a culture and antibiogram of the urine collected by cystocentesis. The data was processed in the statistical program SPSS version 24, the qualitative variables were compared by means of the Chi-square test, for the quantitative ones an ANOVA was carried out and to compare means the Tukey test at 5%. Of the total cats sampled during the study the prevalence of struvite was 23.3% for diet A, 56.7% for diet B and 26.7% for diet C. The prevalence of calcium oxalate was lower with 3.3% for diets A and B, and in diet C there were no cases. There was no statistical variation between sexes regarding the prevalence for struvite and oxalates. A higher prevalence of bacteria was determined: E. coli and Staphylococcus aureus. E. coli presented antibiotic sensitivity for cephalexin and amoxicillin + clavulanic ac. (66.7%), with tetracycline resistance (100%). Staphylococcus Aureus presented antibiotic sensitivity for enrofloxacin, tetracycline and sulfa+trimethoprim (100%), and resistance to cephalexin and amoxicillin + ac. clavulanic (100%). It was established that there is no significant difference between haematological values throughout the study. It is concluded that the administration of diets of different commercial category did not reflect variations in the presentation of crystalluria for calcium oxalate, but in the case of struvite it was demonstrated difference between diets, with greater prevalence for the B diet.