PSV-B-22 Evaluation of whole soybeans as an ingredient in dog diets: Canine palatability of extruded diets with graded levels of dehulled whole soybeans

Abstract

Abstract Increasing the amount of liquid fat in the ration during extrusion can negatively affect product density and product expansion. High-fat ingredients, such as whole soybeans (WSB), may increase energy density while avoiding production issues. In a preliminary extrusion project, the addition of graded levels of WSB on food processing was evaluated. The objective of this study was to determine the effect of incremental addition of whole soybeans in dry dog food on palatability. Experimental diets were extruded with 0%, 10%, 20%, and 30% WSB (WSB0, WSB10, WSB20, and WSB30, respectively). Palatability was determined with a 2-bowl test by beagle dogs (n = 20) for 2 days with each WSB diet compared to the WSB0. First choice preference and total food consumption were recorded for each dog. Individual intake ratios (IR) were calculated (intake of each diet/total intake). First choice (FC) was analyzed by a Chi2 probability, and the consumption of each diet was compared by a Wilcoxon signed rank test and a 2-way analysis of variance (2-way ANOVA). Dogs had greater (P < 0.05) first choice for WSB diets relative to the WSB0, but there was no significant difference among treatments for the food consumption and intake ratio. When comparing WSB0 to WSB10, FC occurred in 13/40 occasions (P < 0.05). The FC for WSB0 occurred in 12/40 occasions compared to WSB20 and in 11/40 occasions compared to WSB30 (P < 0.05). Overall, dogs favored WSB diets over the control diet showing a higher score in the indication of aroma, but this did not result in higher consumption. In conclusion, palatability was not affected by the inclusion of WSB in the dry dog food.