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Nutritional evaluation and palatability of pet biscuits for dogs

Authors :
Amanda Camila de Oliveira Poppi
Gislaine Gonçalves Oliveira
Jaisa Casetta
Elenice Souza dos Reis Goes
Eliane Gasparino
Diogo de Oliveira Marques
Carla Cristina Alves Nogueira
Sabrina Campos Sbaraini
Sabrina Martins dos Santos
Angelica Khatlab
Ricardo Souza Vasconcellos
Jucilene Cavali
Jerônimo Vieira Dantas Filho
Maria Luiza Rodrigues de Souza
Source :
Brazilian Journal of Food Technology, Vol 26 (2023)
Publication Year :
2023
Publisher :
Instituto de Tecnologia de Alimentos (ITAL), 2023.

Abstract

Abstract The study's aim was to evaluate the microbiological, nutritional, textural quality and palatability of pet biscuits made with the inclusion of three flours. The treatments were chicken viscera flour (CVF), commercial Nile tilapia flour (FF) and mixed fish flours of several species (FVF). For the FVF, only the carcasses (backbones) of Nile tilapia, salmon, tuna and sardines were used, and they were washed, whereas FVF as well as the others were cooked for 60 minutes, then pressed, ground and dehydrated for 24 hours at 60° C. After this period, they were crushed and ground for inclusion in the biscuits. The CVF, FF and FVF flours showed 43.82%, 50.48% and 56.70% of crude protein, respectively. CVF had the highest lipid content (10.01%) and FVF had the highest ash content (23.94%) and FVF had the highest caloric value (338.63 kcal 100 g-1). The inclusion of flours in biscuits did not influence the protein and carbohydrate contents, whose average values were 18.48% and 50.23%. However, they influenced the moisture content, lipids, ash and caloric value. Biscuits with the inclusion of viscera (CVF) had the highest lipid content (5.91%) and those with fish had the highest ash content (5.66% and 5.81%) for FF and FVF. Biscuits with FVF had a lower caloric value (318.47 kcal 100 g-1). The microbiological analysis indicated that the biscuits were considered of good quality to feed dogs. Regarding texture and palatability, there was no significant difference between treatments. The inclusion of fish flour, both FF and FVF, is a viable alternative.

Details

Language :
English, Spanish; Castilian, Portuguese
ISSN :
19816723
Volume :
26
Database :
Directory of Open Access Journals
Journal :
Brazilian Journal of Food Technology
Publication Type :
Academic Journal
Accession number :
edsdoj.6ac8d22e16c04b2cb79a1b09a40d40a4
Document Type :
article
Full Text :
https://doi.org/10.1590/1981-6723.13222