Abstract

Simple SummaryThis work investigated the palatability of raw meat components commonly used in the production of pet food for cats. The objective was to develop a ranking of components within lamb and beef, as well as to evaluate whether cats show preference for the same component of one species over the other. Cats showed a general preference for liver and kidney, and for lamb over the equivalent beef components. These results may be useful for pet food manufacturers when developing new products or reformulating existing diets with high meat content to improve overall diet palatability.The pet food industry continues to utilise large amounts of inedible meat components from the human food industry. Although used extensively in pet food formulations and as palatants, little is known about the palatability of individual meat components. The objectives of this study were to investigate the palatability of raw meat components commonly used in the production of pet food, using acceptance and preference testing. Those examined were lung, heart, kidney, tripe, liver and mechanically deboned meat (MDM) from lamb and beef. Two-bowl acceptance tests were used to develop an overall ranking of components within each species. Two-bowl preference tests between equivalent beef and lamb components were then used to determine whether a preference was exhibited for one species over the other. For the acceptance of components from lamb and beef, liver was the most palatable within both species, with kidney equivalent to liver when testing lamb components. The MDM was identified as the least palatable component from both species. When examining the preference between equivalent components between species, cats showed preferences for lamb over equivalent beef components, except for heart and liver which showed no difference in intake between the two species. Overall, cats were able to clearly rank the palatability of different components from lamb and beef, as well as between equivalent components from the two species. Selecting highly palatable ingredients whilst still meeting pet food manufacturing guidelines may play a role in improving overall diet palatability and acceptance by cats.

Highlights

  • Palatability is an extremely important criteria in the production of pet food and can often determine the success or failure of a product

  • The results indicated that cats show varying levels of acceptance for different ingredients with the lowest intake

  • Whilst little has been reported on the palatability of meat ingredients used in pet foods, in cats, this study provides an initial evaluation of the palatability of components within a single species and the difference between equivalent components across species

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Summary

Introduction

Palatability is an extremely important criteria in the production of pet food and can often determine the success or failure of a product. Rather than being related to an appetite or craving that indicates a want or need, palatability relates to taste pleasure, liking or happiness [3]. The primary aim of pet foods is to deliver complete and balanced nutrition, it must be perceived by pet owners as being “liked” and palatable by their pets and, worthy of repurchasing. In addition to complete and balanced foods, palatants are important in the production of pet treats. For these reasons, palatability remains a focal point in pet food research and development

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