Effects of dietary supplementation with a blend of functional oils to fecal microbiota, and inflammatory and oxidative responses, of dogs submitted to a periodontal surgical challenge

We aimed to evaluate the effects of functional oils from copaiba (Copaifera spp.), cashew nut shell (Anacardium occidentale), and pepper species (Schinus molle L. and Capsicum annum L.) on coefficients of total tract apparent digestibility (CTTAD) of nutrients, intestinal fermentative metabolites, fecal microbiota, and inflammatory and oxidative markers in dogs submitted to periodontal surgery. Two treatments were evaluated: control and test, containing the blend of functional oils (0.1 g/animal/day). The oil blend contained 280 g/kg cashew nut shell (Anacardium ocidentalle) oil, 60 g/kg Capsicum annuum L. and Schinus molle L. pepper species oils, and 60 g/kg copaiba (Copaifera spp.) oil. The treatments were offered for 35 days to 12 adult Beagle dogs, distributed in a completely randomized design (n = 6). On day 30, the dogs were submitted to periodontal surgery. Fecal (days 30 and 35) and blood (days 0, 30, and 35) samples were collected for the evaluation of intestinal fermentative metabolites, fecal microbiota, and inflammatory and antioxidant responses in the blood. Dogs of the control group presented a more pronounced reduction in the genera Prevotella and Faecalibacterium after surgery (day 35) than the test group (P < 0.05). Besides, dogs of the control group also presented a greater abundance of Streptococcus on day 35 (P < 0.05). There was an increase in NF-κB concentration in the blood after surgery only in the control group (P < 0.05). Additionally, dogs fed the oil blend showed lower lipid peroxidation (P < 0.05) and a tendency (P = 0.059) to higher glutathione transferase activity. The blend of functional oils does not alter the digestibility of nutrients and may modulate the intestinal microbiota. Furthermore, it controls the inflammatory and oxidative mechanisms after the surgical challenge in dogs.