PSIX-14 Evaluation of Dried Bakery Product Composition Impact on Extruded Pet Food

Abstract

Abstract New opportunities to upcycle co-products from the food industry into high-value pet food ingredients exist with ingredients such as dried bakery products (DBP), a granular coarse meal from heated and dried bakery products. It has yet to be reported for use in pet food. The objective of the study was to determine variations in the nutrient composition of DBP from various facilities in the US. The DBPs were collected from six production facilities on six dates of production (n = 36) and evaluated for dry matter (DM), organic matter (OM), crude protein, ether extract, total dietary fiber (TDF), gross energy (GE), minerals, and amino acids (Tables 1, 2 and 3). Results were statistically analyzed with location as a fixed effect and date as a replicate using the GLIMMIX procedure of SAS (v9.4), with significant at P < 0.05 using Tukey’s adjustment. Differences were observed in the DM, crude protein, ether extract, TDF, most minerals across locations. Crude protein content varied between 9.4 and 13.6%, crude fat content varied between 8.0 and 12.4%, and TDF content ranged from 6.9 to 20.7%, with the greatest proportion across all samples from insoluble dietary fiber range from 6.3% to 14.41%, and soluble fiber ranged from 0.56% to 13.03%. Ash content, gross energy level, copper and iron level did not differ (P > 0.05) among locations. These data suggest that DBP is a valuable ingredient but will need to be managed by location due to high variability among the manufacturing plants if used in modern pet food formulations. Future research will evaluate the effect of DBP inclusion in dog diets on palatability, digestibility, and stool consistency.