Nutritional evaluation and palatability of pet biscuits for dogs

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