88 Canine Sports Medicine and Rehabilitation
better. This appears to be an effective strategy
for improving health during weight loss (Diez
et al., 2002; Weber et al., 2007; Wakshlag et al.,
2010; Vitgar et al., 2016).
Diet and rehabilitation in the geriatric dog
It has been fairly well documented that aging
dogs undergo a slow deterioration of skeletal
muscle mass, known as sarcopenia (Freeman,
2012). This coupled with neurogenic atrophy in
many geriatric dogs leads to a thin body condi-
tion warranting rehabilitation to help preserve
lean body mass and increase mobility. Many
senior dog foods restrict fat and protein as pre‐
emptive measures to decrease obesity. For most
geriatric rehabilitation patients with lean body
mass deterioration these low‐protein and low‐
kilocalorie diets are inappropriate. Due to the
decrease in digestive capabilities in most lean
aging dogs the need for higher calorie and pro-
tein foods during the rehabilitative process is
warranted. Studies in young versus old dogs
suggest that the need for protein to maintain
hepatic and skeletal muscle protein turnover
may nearly double from 2.5 g to approximately
4 g of protein per kg body‐weight (Wannemacher
& McCoy, 1966). Unfortunately, evidence‐based
medicine regarding the effects of rehabilitation
and diet in geriatric canine patients is lacking.
Based on present information, the geriatric
rehabilitation canine patient should receive
approximately 5 g/kg body‐weight in high‐
quality protein. This translates into a moderate
fat food (12–16% dry matter) containing
approximately 28–30% dry matter protein,
making normal adult canine food or even per-
formance rations the preferred choice when
feeding the sarcopenic geriatric rehabilitation
patient.
Feeding to mitigate inflammation
and joint disease
Orthopedic surgical patients or patients with
chronic joint pain due to early or chronic osteo-
arthritis are commonly prescribed rehabilita-
tion to improve muscle tone and mobility.
These patients should use foods with additional
long‐chain omega‐3 fatty acids. The most com-
mon sources of fat in commercial dog foods
come in the form of saturated, monounsatu-
rated, and polyunsaturated fatty acids
(Figure 4.8). The polyunsaturated fatty acids
come from plant, animal, or marine sources.
Plant sources supply either linoleic acid, an
omega‐6 fatty acid; or alpha‐linolenic acid, an
omega‐3 fatty acid. The canine body has a
limited ability to elongate these 18‐carbon fatty
acids into 20‐carbon fatty acids including ara-
chidonic acid (AA) and eicosapentaenoic acid2467 9 10134672 4679109110 213151611 13 15^1711135791013 15 1711 13 15 171753 9 11 13 1517 19COOHCOOHCOOHCOOHCOOHLinoleic acid (18:2n-6)Oleic acid (18:1n-9)Palmitic acid (16:0)PolyunsaturatedMonounsaturatedSaturatedAlpha-linolenic acid (18:3n-3)Arachidonic acid (20:4n-6)Figure 4.8 Fat classifications as saturated,
monounsaturated, and polyunsaturated, which are
divided into omega‐3 and omega‐6 fatty acids based on
where the first double bond is found from the omega
carbon, labeled as 1 in this diagram. Source: Picture
reproduced from Hand et al., 2010.