Volume: 53 Issue: 1
Year: 2022, Page: 60-64, Doi: https://doi.org/10.51966/jvas.2022.53.1.60-64
Received: April 29, 2021 Accepted: June 12, 2021 Published: March 31, 2022
The study was undertaken with the objective of optimizing the level of tripe powder in the formulary of pet pasta. Two levels of tripe powder viz., 2.5 per cent (T1 ) and five per cent (T2 ) were added in the control formulation replacing the cereal flour mix. The samples were subjected to proximate analysis, palatability/acceptability assessment test and preference test. The moisture, dry matter, crude fiber and total ash contents did not vary significantly between the treatments. T2 had significantly (p<0.01) higher crude protein, crude fat and energy content and significantly (p<0.01) lower carbohydrate content among the samples. T2 had high palatability scores when compared to other samples. The intake ratio analysis showed that T2 had significantly (p<0.05) higher intake per cent than T1 and control (p<0.01) and was thus selected as the best formulation. T2 with 6.54±0.24 per cent moisture, 10.44±0.50per cent fat, 16.46±0.60per cent protein, 64.71±0.73 per cent carbohydrate and energy value 418.63±2.64 Kcal/100g could be categorised as dry type pet food based on NRC recommendations (2006).
Keywords: Buffalo tripe, acceptability, pet pasta
Abdolghafour, B., Ali, K.M. and Helen, B. 2014. Physicochemical study of pet food developed from buffalo meat by-products. Int. J. Sci. Inventions Today. 3: 161-168.
Anandh, M. A., Venkatachalapathy, R. T., Radha, K. and Lakshmanan, V. 2014. Quality and shelf life of cooked buffalo tripe rolls at refrigerated storage under vacuum packaging condition. J. Food Sci. Technol. 51: 1370-1376.
Anurag, P. 2012. Development of dry pet food by incorporation of buffalo offals. PhD Thesis, Indian Veterinary Research Institute, Izatnagar, 41p.
AOAC, 2016. Meat and meat products. Official methods of analysis of official analytical chemists. (20th Ed.). AOAC, Rockville, International, Maryland, USA, pp. 78-79.
Dust, J. M., Grieshop, C. M., Parsons C. M., Karr-Lilienthal, L. K., Schasteen, C. S., Quigley, J. D., Merchen, N. R. and Fahey, J. G. C. 2005. Chemical composition, protein quality, palatability, and digestibility of alternative protein sources for dogs. J. Anim. Sci. 83: 2414-2422.
Karthik, P., Kulkarni, V. V. and Sivakumar, K. 2010. Preparation, storage stability and palatability of spent hen meal-based pet food. J. of Food Sci. 47(3): 330–334.
NRC (2006) The Nutrient requirement of dogs and cats. National Research Council. National Academic Press, Washington, D.C. USA.
Pame, K., Sathu, T., Vasudevan, V. N., Prajwal, S. and Gunasekaran, P. 2017. A study on the effect of physico-chemical characteristics, palatability and storage quality of kibbles incorporated with slaughter house by-products for canine. Int. J. Livest. Res. 7: 228- 237.
© 2022 Yazhinidevi et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Yazhinidevi, R., Sathu, T., B. Sunil, B., Vasudevan, V.N., Naicy, T., Vandana, S. and Arun Sankar, K. J. 2022. Evaluation of quality and acceptability of pet pasta with buffalo tripe powder. J. Vet. Anim. Sci. 53(1): 60-64.
DOI: https://doi.org/10.51966/jvas.2022.53.1.60-64