Shelf stable pet kibbles (SSPK) for adult dogs was standardized by incorporating cereal flour mix (33%), buffalo meat (25%), meat-cum-bone meal (MCBM) (20%), offal (20%), rendered fat (RF) (5%), dietary fiber (8%) and bovine collagen peptide (1%) by baking at 1500 C for 50 minutes. The pet kibbles were packed in PE/Al/PA laminated pouches stored at ambient temperature up to 60 days. The addition of MCBM and RF improved the overall nutrient quality, cooking yield, and palatability compared to control. Palatability and preference were evaluated based on score card and intake ratio. Palatability attributes and preferences were prominently higher for SSPK compare to control. Textural profiles like hardness, fractureability and gumminess of SSPK was significantly (p<0.05) lower compared to control. The hunter colour redness (a*) value in SSPK was significantly (p<0.05) less than control throughout the storage period. Thio Barbituric Acid Reacting Substances (TBARS), Tyrosine values (TV), Total Viable Count (TVC) and yeast and mold count significantly increased with advancement of storage period in both control and SSPK. However the increase in TBARS, TV and microbial load did not adversely affect the palatability attributes.
Storage stability, pet kibbles, meat-cum-bone meal and rendered fat
