Palatability Tests Research Articles

Insecticidal potential of indigenous plants leaf powder against rhyzopertha dominica fab. (coleoptera: bostrichidae) in stored maize (zea mays) grains in northeastern nigeria

The study on the toxicity potential of plant leaf powders of Eucalyptus globulus, Citrus limon and Cassia occidentalis against maize weevil (Rhyzopertha dominica) infestation during storage was investigated in the Laboratory of the Department of Crop Protection, Faculty of Agriculture, Modibbo Adama University, Yola. The experiment was laid out in a Completely Randomized Design (CRD) with three replications and data collected were analyzed using General Linear Model Procedure of Statistical Analysis System (SAS, 2004) while, significance means will be compared using Duncan's Multiple Range Test (DMRT) at 5% probability level. Rhyzopertha dominica where exposed to four doses (0.2 g, 0.4 g, and 0.6 g) of these leaf powder per 50g of maize and a control treatment. Phytochemical analysis reveals the leaf powder of Eucalyptus globolus, Citrus limon, and Cassia occidentalis contain the following components (Saponin, Tanin, Steriod, Glycocide, Flavonoid, Tapinoid, Alkaloidand phenol). Though C. limon and C. occidentalis did not showed the presence of Tapinoid. The result of R. dominica mortality showed that at 3, 7, 14, and 21 days, highest mortality was observed on SAMMAZ 51 while SAMMAZ 15 had the lowest mortality. Mortality also of R. dominica on treated maize was highest at 0.6 g dosage, with effectiveness increasing over time. The Treated Maize exhibited less grain damage and weight loss compared to untreated controls. Germination percentage and palatability tests revealed no significant difference (P <0.05) between treated and untreated maize among the tested plant powders. C. occidentalis demonstrated the highest efficiency in controlling R. dominica which can be recommended as effective botanical insecticides for the control of R. dominica in stored maize, these offer a promising eco-friendly alternative for post-harvest pest management.

Fish Oil Alginate Microspheres Produced via Wave-Based Drop-on-Demand Jetting Electrospray: Improving Stability and Palatability

Despite the proven health benefits of fish oil to the human body, the unpleasant aftertaste and short shelf-life limit the public acceptability as supplementation. Microencapsulation of the fish oil into microspheres is an approach to overcome these limitations. This study aims to prepare controllable-size fish oil alginate microspheres using pulsed electrospray technique for enhancing fish oil stability and palatability. Fish oil alginate microspheres were prepared and optimized by bipolar wave-based drop on demand jetting electrospray. The microspheres were characterized in terms of particle size, aspect ratio, encapsulation efficiency (EE), loading capacity (LC), Fourier transform infrared spectroscopy (FTIR) and drug release. The stability of the fish oil microspheres was assessed based on specific characteristics and antioxidant activity over a period of 6 months. The anticancer effectiveness of encapsulated and unencapsulated fish oil was evaluated using HCT116 and 3T3 cell lines. Additionally, a human panel palatability test was conducted to evaluate the taste masking ability of fish oil microspheres. The optimal formulation exhibited an average particle size of 344.75 ± 10.84 μm, aspect ratio of 1.03 ± 0.02, EE of 98.98 ± 0.72%, and LC of 22.60 ± 0.62%. The FTIR analysis revealed that the chemical properties of the fish oil were preserved after microencapsulation and remained stable after 6 months of storage. The fish oil microspheres showed a superior anticancer effect compared to the free ones. In addition, the panellists of the palatability test of the fish oil microspheres showed an excellent taste masking ability. Hence, this study formulated fish oil microspheres with enhanced stability, efficacy, and palatability, suggesting their potential utility as dietary supplements to fulfil the daily recommended intake of fish oil.

PSIX-5 Performance of black soldier fly larvae meal as secondary protein sources in extruded dog diets

Abstract Black soldier fly larvae meal (BSFL) has gained market exposure with ties to sustainability and novelty. Graded inclusions of BSFL were assessed for nutrient digestibility, stool quality, and palatability in adult dogs. The BSFL was included at 0%, 5% and 10% in chicken-based extruded dog diets (formulated to 22% crude protein, 13% crude fat, 3% crude fiber). The study was approved by the facility’s Institutional Animal Care and Use Committee. A standard 2-bowl palatability test over a 2-d period was executed (n = 30 dogs each) to determine intake ratios between diets (0% vs. 5%, 0% vs. 10%, and 5% vs. 10%). Total tract nutrient digestibility was evaluated (n = 6 dogs per diet) with 5 d acclimation followed by 5 d total fecal collection. Stool quality was evaluated on a 1 to 5 scale. Palatability data were analyzed using paired t-test. To test for mean differences in digestibility and stool quality outcomes between 0%, 5%, and 10% BSFL dogs, we applied the Kruskal-Wallis test. Statistical significance was set at 5% type 1 error rate. Dry matter, protein, fat, and energy digestibility, and stool quality were similar between all diets (P > 0.05). Palatability was improved (P < 0.05) with inclusion of BSFL (i.e., preference for 5% and 10% vs. 0% inclusion) and improved (P < 0.05) at 10% vs. 5% inclusion. The BSFL tested showed merit as a palatable ingredient source that maintains stool quality and digestibility in adult dogs.

Palatability Testing of Spray-Dried Animal Plasma-Infused Dog Foods and Treats

Palatability Testing of Spray-Dried Animal Plasma-Infused Dog Foods and Treats

Potential use of dried persimmon (Diospyros kaki) byproducts as feed sources for ruminants.

The aim of this study was to evaluate the chemical composition, in vitro digestibility, and palatability of dried persimmon byproducts (persimmon peel [PP] and damaged whole persimmons [WP]) ensiled with rice straw in different mixing ratios. PP and WP were ensiled with rice straw at ratios of 3:7 (PP3R7, WP3R7), 5:5 (PP5R5, WP5R5), 7:3 (PP7R3, WP7R3), and 8:2 (PP8R2, WP8R2) for 70 d. WP3R7 had the highest (p < 0.05) crude protein and lactate contents compared to the other combinations. On the other hand, PP3R7 and PP8R2 had lower concentrations of neutral and acid-detergent fibers (p < 0.05) and produced lower amounts of ammonia-N (p < 0.05). The silages were compared to rice straw silage (RS), maize silage (MS), whole-crop rye silage (WCRS), and sorghum-sudangrass silage (SSGS) during an in vitro study. The results showed that PP8R2 and WP7R3 had higher (p < 0.05) dry matter digestibility values than RS, MS, WCRS, and SSGS in a 6 h incubation period. In addition, a palatability test of the silages was conducted on Hanwoo cattle, goats, and deer, using the cafeteria method. The palatability index rate of PP7R3 was the highest (p < 0.05) for the goats and the Hanwoo cattle, whereas PP8R2 had the highest (p < 0.05) rate for the deer and the Hanwoo cattle. In conclusion, dried persimmon byproducts in the form of PP and WPs can be used as ruminant feed when ensiled with RS at ratios of 7:3 and 8:2.

Strategy to reduce salt consumption in millennial generations using potato stick snack as a food model: a study case in Indonesia

High salt intake indicates high sodium consumption behavior in someone's diet then possibly increases the risk of hypertension. The strategy needed to reduce salt consumption by maintaining palatability and consumer acceptance in low-salt food. Mushroom broth, an umami substance, is used as an alternative to improve the sensory characteristics of lower salt products. In this study, a survey of salt consumption behavior to identify the correlation between salt consumption with knowledge of salt and individual characteristics (n=435) was carried out. Fifty panelists were recruited for sensory tests to determine the threshold of salt concentration using snack as a food model. The hedonic and palatability test using four samples with different levels of salt, each added with 0.5% mushroom broth was carried out to evaluate the consumer acceptance of the mushroom broth in a salt-reduced product. The results showed that there was no correlation (p&gt;0.05) in age, sex, body mass index, and knowledge of salt between salt consumption using the Kendall Tau B test. Reducing salt up to a level of 25% in potato stick snacks was achievable, without the panelists detecting a difference in taste and was still preferred. Using 0.5% mushroom broth as a source of umami flavor was accepted by consumers to replace the role of salt in food so it can act as an alternative strategy to reduce salt consumption.

Insights to Study, Understand and Manage Extruded Dry Pet Food Palatability.

Pet food production is a fast-growing industry. While extruded dry pet food is the favored pet food due to its convenience of use, it may have poorer palatability than other pet foods such as wet pet foods. However, palatability plays a pivotal role in meeting nutritional requirements or providing therapeutic benefits in cats and dogs, as it ensures food acceptance. Thus, both academics and manufacturers conduct routine palatability tests to assess acceptance and preference of products among pets, alongside sensory analyses involving human panels. Palatability is greatly influenced by species-specific and environmental factors in cats and dogs. The review will hence present the current knowledge on palatability assessment and animal food perception; it will then aim to explore strategies for effectively managing palatability in dry pet food by examining the impact of key ingredients and process parameters on the finished product's palatability. Moreover, the demands and needs for sustainable and healthier products as well as supply constraints present novel challenges and opportunities for academics and manufacturers.

PREPARATION AND EVALUATION OF MELOXICAM CHEWABLE TABLETS FOR BETTER ORAL DELIVERY

In the current study, meloxicam (MXM) chewable tablets were formulated and evaluated with an aim of improving its solubility, bioavailability and masking its bitter taste in order to create an effective oral drug delivery system. Meloxicam (BCS class II drug), non steroidal anti-inflammatory drug (NSAID) with analgesic and antipyretic properties, acts by inhibition of prostaglandin synthetase leading to inhibition of prostaglandin synthesis. MXM chewable tablets were made by three different techniques: AG (aqueous granulation), NAG (non-aqueous granulation) and DC (direct compression). The chewable tablets of MXM so prepared were assessed for various parameters, namely, palatability test, hardness, weight variation, mechanical strength, disintegration, friability, percent assay and in vitro testing for dissolution profile. The variation found in dissolution profile for all prepared batches was in the order: DC&gt;NAG&gt;AG. The percent assay was found within the range (90-110%). Observations from palatability study showed good overall tolerance levels for DC and AG and moderate tolerance levels for NAG.

Starch sources and their influence on extrusion parameters, kibble characteristics and palatability of dog diets

This study aimed to evaluate the effects of different starch sources on the extrusion process, kibble characteristics and diet palatability for dogs. Seven diets with corn, brown rice, sorghum, potato starch, sweet potato flour, chickpea and pea as the only starch source were evaluated. The dietary inclusion of the starch sources varied between 330.13 and 643.84 g/kg to provide similar starch concentrations in all diets (around 300 g/kg). The conditioning temperature and the volume of water added to the preconditioner during the processing of the diets were measured, and the extruder variables evaluated were knife speed, feed rate, screw speed, amperage and productivity. For the physical characteristics of kibbles, density, size, expansion index and hardness were measured. Porosity variables evaluated were total pore area, average pore area and number of pores. Diet palatability was evaluated in 16 dogs. Six paired palatability tests were performed, in which all diets were compared to the corn diet, with two consecutive days per test, totalling 32 repetitions (16 dogs × 2 days/test). Diets with tubers presented lower kibble density and higher size, expansion index and hardness than the diets with cereals and pulses (p < 0.001). Diets with tubers had more pores than pulses (p < 0.001). The inclusion of pea results in kibbles that were less expanded and with fewer pores (p < 0.001). Dogs preferred all diets compared with the corn-based diet (p < 0.001), except for the sweet potato diet. The dietary inclusion of tubers as starch sources results in higher kibble expansion, size, hardness, porosity and lower density. The inclusion of pea results in kibbles that are less expanded and with a lower number of pores. The diet’s moisture content and texture affect diet palatability in dogs.

Determining the effects of Candida utilis-fermented pea starch vs. unfermented pea starch, alone or in whole diets, on palatability and glycemic response in dogs and cats.

Current research suggests yeast fermentation has the potential to improve palatability of pea-based diets for both cats and dogs. However, to be useful, fermentation should not compromise other healthy attributes of peas such as a low glycemic response. Fermentation of uncooked pea starch with Candida utilis (ATCC 9950) appeared to increase crude protein, crude fiber content, inorganic compounds (phosphorus and iron) and phenols. Whole diets were designed with fermented and unfermented pea starch to assess palatability, food intake, and glycemic responses in unacclimated, mixed sex Beagle dogs and mixed breed cats (n = 8 and n = 7, respectively). For palatability testing, a control diet was formulated with 30% corn starch as well as test diets with 30% inclusion of fermented or unfermented pea starch (all lab-made), then compared to a commercial diet containing pea starch (Legacy/Horizon). Fermentation had little effect on rapidly digestible starch either in uncooked starch form or when incorporated into whole diets, but did decrease resistant starch by 15% and increase slowly digestible starch by 20%. Palatability tests using either two choices or four choices at a time revealed a significant preference for the fermented pea starch diet (p < 0.01) in both species. For the glycemic responses, a total of four different pea products were included: unfermented pea starch, fermented pea starch, and 30% inclusion of unfermented and fermented pea starch in whole formulated diets. There were no significant changes in glycemic responses with the fermented pea diet compared to the unfermented diet, demonstrating that healthful low glycemic properties of pea starch were retained after C. utilis fermentation. Overall, C. utilis-fermentation technique was successfully adapted to pea starch where it resulted in increased palatability and food intake in dogs and cats, with potential to positively contribute to overall health benefits for both species.

Duckweed protein as an alternative plant-based protein source for dog and cat dry diets.

Duckweed has attracted increasing attention as a high-quality and sustainable novel plant-based protein source. However, little research has been conducted in dogs and cats. We evaluated the effects of inclusion of duckweed protein (Lemna; MCSelect; Parabel; Vero Beach, FL) primarily in replacement of pea protein in dog diets at 0%, 5%, and 10% and cat diets at %, 10%, and 15% on stool quality, nutrient digestibility, and palatability. We hypothesized that duckweed protein would be a viable protein source in both dog and cat diets by showing no detriment to nutritional outcomes. All feeding tests were conducted at an independent research facility (Susquehanna, PA). A standard 2-bowl palatability test over a 2-d period was conducted with adult animals (n = 30 each) to determine intake ratio between test diets (duckweed-containing diets) and control diets (0% duckweed protein). Apparent total tract nutrient digestibility was conducted with 18 adult dogs and 21 adult cats (n = 6 to 7 per diet) with 5 d of diet acclimation followed by 5 d of total fecal collection. Stool quality was evaluated on a 1 to 5 scale where 1 = non-formed or diarrhea and 5 = hard, formed. Palatability data were analyzed using paired t-test (daily consumption) and chi-square test (first choice). All other data were analyzed by ANOVA and contrast (SAS version 9.4). For cats, 10% duckweed had greater (P < 0.05) palatability than control, while no difference was observed between 15% duckweed protein and control. For dogs, 5% and 10% duckweed protein had (P < 0.05) lower palatability, demonstrating a preference to control. Both cats and dogs fed duckweed diets had acceptable stool quality (Mean = 3.4 and 3.3, respectively). No detriments in nutrient digestibility were observed in dogs fed 5% and 10% duckweed protein; however, cats fed 10% and 15% duckweed protein had (P < 0.05) lower dry matter, protein, and energy digestibility vs. control. In conclusion, the data collected indicate that duckweed can be a viable replacement for other plant-based proteins in dog diets at inclusion levels up to 10%; more development is needed for duckweed protein inclusion into cat diets.

Palatability Test of Urea Molasses Multinutrient Block (UMMB) Based on Cocoa Pods Fermented with LMO (Local Microorganisms) in Sheep

This study aims to determine the benefits of giving UMMB (Urea molasses Multinutrient Block) based on cocoa fruit peels fermented by local microorganisms (LMO). The research was conducted at Dompet Dhuafa farm, Bulu Cina village, Hamparan Perak district, Deli Serdang. The research was conducted using a completely randomized design (CRD) with 3 treatments and 3 replications. The three treatments are K1 = UMMB containing 10% unfermented cocoa pods; K2 = UMMB containing 10% fermented cocoa pods; and K3 = UMMB containing 15% fermented cocoa pods. The parameters observed were palatability, feed consumption, feed conversion, and body weight gain. The results showed that UMMB (Urea molasses Multinutrient Block) based on fermented cocoa fruit peel with LMO did not significantly affect UMMB palatability, feed consumption, body weight gain, and feed conversion of sheep.

Effects of different chicken protein sources on palatability in dry adult dog food

As the demand for dog food production continues to rise, along with the number of dogs per household in the US, sustainable ingredients must be considered for the pet food industry. Consumers have a negative perspective when it comes to animal by-products in their pet’s food. However, animal by-products contribute a quality source of dietary protein, vitamins, and minerals which contribute to nutritionally complete pet foods. Along with being nutritionally complete, foods must also appeal to the dog while eating. The objective of this study was to produce formulas utilizing four different chicken protein sources, and to evaluate the effects of those protein sources on palatability in dogs. Five treatments were produced, through extrusion, using fresh mechanically deboned chicken at two different inclusion levels: (FMDC14 and FMDC25), dried chicken (DC), chicken meal (CM), and chicken by-product meal (CBPM). Four trained panels of twenty-five adult dogs, made up of majority Beagles, randomly divided by sex, were used for palatability testing using the two-bowl test. Based on the palatability results from this study, the CBPM treatment was preferred (p&amp;lt;0.05) over the FMDC14, FMDC25, and DC treatments. The CBPM treatment was at parity to the CM treatment (p&amp;gt;0.05). It can be concluded that the CBPM treatment was considered palatable to the dogs.

PSVIII-23 Volatile Flavor Profile of Wet Pet Food Influences Canine and Feline Palatability Performance

Abstract Volatile flavor compounds as they relate to canine and feline palatability of wet pet food has yet to be established in the industry. The objectives of this study were to determine volatile compounds in wet pet food in diets that performed differently in palatability feeding studies. Five pairs of wet pet food diets (n = 3 feline; n = 2 canine) were obtained from separate manufacturing facilities and were selected based on palatability preference (P &amp;lt; 0.05, n = 3) or palatability parity (P &amp;gt; 0.05, n = 2). Volatile compounds were extracted using solid phase microextraction and analyzed via gas chromatography-mass spectrometry. Diets were analyzed in triplicate. Significance was determined at P &amp;lt; 0.05. Alcohols, aldehydes, and hydrocarbons comprised the main groups, and 58 total volatile compounds were identified. 1-octen-3-ol, an artifact of lipid oxidation, was found in all diets and was consistently greater (P &amp;lt; 0.05) in diets that were less preferred in palatability testing. A feline diet less preferred in palatability performance had increased concentrations (P &amp;lt; 0.05) of volatile compounds such as furfuryl alcohol and 2-pentyl furan, derived from both the Maillard reaction and thermal lipid degradation pathways, respectively. Conversely, a canine diet with palatability preference was greater (P &amp;lt; 0.05) in lipid degradation products such as 2-pentyl furan, 1-hexanol, and p-xylene. Overall, one set of diets had an increased (P &amp;lt; 0.05) production of Maillard reaction products including Strecker aldehydes, furans, and pyrazines whereas lipid degradation products were predominant in the second set. In conclusion, these data generally showed a significant difference (P &amp;lt; 0.05) in Maillard reaction and lipid degradation products in each pair of diets. Future studies are warranted to better understand how the volatile compound profile impacts palatability for canines and felines. Taken together, the results of this study suggest that volatile compound profile analysis could be utilized to further elucidate influencers of pet food palatability preferences.

PSVIII-14 Improved Palatability and Digestibility in Dry Dog Food Using a Porcine Intestinal Mucosa Hydrolysate

Abstract A proper diet for a dog is one that provides all the required nutrients and is highly digestible. In order for the ingredients to be delivered to the organism, this diet should be highly palatable. Currently, research is being conducted on the possibility of introducing new sources of animal protein, thus replacing traditional meat meals. A new source of protein, together with increasing the digestibility and palatability of dry pet food while maintaining the price of the recipe, is an expected success. Porcine intestinal mucosa hydrolysate (PIMH) products are high-quality, sustainable, and inexpensive protein sources obtained from porcine intestinal mucosa as byproduct of the heparin manufacturing process. PIMH are being used as alternative protein sources in several animal species. The present study aimed to determine the effects of incorporating 3% PIMH (Palbio HP, Bioiberica SAU, Palafolls, Spain) as replacement for poultry meal on digestibility and palatability of dog dry food. The palatability test was conducted on a professional, independent panel of dogs. The test lasted 4 days with 20 adult dogs. Apparent digestibility and feces quality were also assessed in a digestibility test under the supervision of veterinarians in a 10-day experiment. The tested diets which serve as reference of a commercial dry dog food (Control diet) and a diet in which 3% PIMH was incorporated as replacement for poultry meal (PIMH diet). Palatability evaluation was performed in a two-pan setting in which first choice and consumption ratio were quantified and compared over four days. A Chi square test was used for the statistical analysis and a P-value of &amp;lt; 0.05 was considered statistically significant. An improvement in palatability was observed with the PIMH diet. More specifically, first choice results were greater during the four days of the study with PIMH (82%, 88%, 89% and 100%, respectively) compared with Control. Likewise, consumption ratio was also greater with PIMH over the four study days (84%, 87%, 86% and 93%, respectively). On the other hand, the PIMH diet showed a greater digestibility (77.98%) compared with the Control diet (73.95%), as well as a better feces score (0% unacceptable feces vs 4.2% in the Control group).In conclusion, using 3% Palbio HP PIMH in dry dog food as replacement for poultry meal leads to enhanced palatability and digestibility, while it has no negative impact on feces quality or diet costs.

An Innovative Use of Propolis in the Production of Dipping Sauce Powder as a Functional Food to Mitigate Testicular Toxicity Induced by Cadmium Chloride: Technological and Biological Evidence.

Propolis is a common natural ingredient used in food production, food packaging, and pharmaceutical products. Therefore, the aim of our study was to prepare dipping sauce powders as an innovative functional product with a regular and spicy taste from economical raw materials with high nutritional value. The developed products were fortified with propolis powder at 250, 500, and 750 mg/kg. All studied dipping sauces were subjected to a palatability test, a nutritional evaluation, and a microbiological assay performed during 6 months of storage. In addition, an in vivo study was designed to evaluate the efficacy of these products in preventing the testicular toxicity disorders induced by cadmium chloride (CdCl2) in albino rats. Based on the palatability test, the dipping sauces supplemented with propolis at 250 mg/kg and 500 mg/kg were preferred. Moreover, all samples were safe to consume within 6 months. Biological results showed that all investigated propolis-enriched dipping sauce samples caused an improvement in all CdCl2-induced testicular histopathological and biochemical changes, especially the spicy dipping sauce powder fortified with 500 mg/kg of propolis.

Peningkatan Protein Black Soldier Fly (BSF) Untuk Pakan Ternak Sebagai Hasil Biokonversi Sampah Makanan

Based on the data obtained, 1.3 billion tons of food waste are generated annually worldwide. This amount constitutes one-third of the food successfully produced for human consumption. And Indonesia has succeeded in becoming the second largest producer of food waste in the world. In this study, observations will be made of the effect of the mixture composition on food waste originating from Jambangan TPS on BSF larvae bioconversion. The research was conducted on a field scale with a running time of 12 days. Data analysis carried out included waste reduction index, efficiency conversion of digestive feed, biomass weight gain, compost yield testing and protein content in larvae. Compost results will be compared with SNI 19-7030-2004 concerning Compost Specifications from Domestic Organic Waste. And the results of the protein content in the larvae will be compared with SNI (8290.1: 2016) concerning laying hen feed (production period) and with conventional chicken feed. The results showed that the highest percentage of reduction ability was from the food waste and amino acid reactor which managed to reach 80%, and the final weight of the larvae touched 0.2-0.3 gr. The laboratory test results stated that the compost and protein content complied with the existing SNI. Meanwhile, the palatability test states that fresh maggot has the best value. But the drawback of fresh maggot is that it can cause damage to the digestive tract, besides that it also has low shelf life..

Use of animal origin protein concentrates in bread baking

Protein deficiency in the human diet is a widespread problem that affects all body systems. Nutrition adjustment appears to be one of the most effective ways to prevent this problem. This study was aimed at investigating the possibilities of using animal origin protein concentrates in bread baking industry.&#x0D; Study objects included five breads: one control and four samples containing protein concentrates. The test wheat bread samples contained 7, 9, and 11% of milk protein concentrate and 7% of whey protein concentrate to the mass of flour in the dough. Rheological parameters of the dough were obtained using an alveograph and a farinograph. The specific volume and sensory characteristics of the baked products as well as crumb deformation were evaluated. The nutritional value of two samples – control and with 9% of milk protein concentrate addition – was determined by calculation.&#x0D; Whey protein concentrate had a negative influence on the dough rheology. Low water binding capacity and specific volume as well as hard crumb make the usage of this product in bread baking unacceptable. The palatability test showed that bread supplemented with 9% of milk protein concentrate had the best sensory characteristics, compared to control and other test samples (with 7 and 11% of this concentrate). The predicted protein content was equal to 11.6 g/100 g that is 35% higher than in the control sample. Consequently, milk protein concentrate has a potential to improve biological value of the bread that can be further helpful to prevent the protein deficiency.&#x0D; Milk protein concentrate can be successfully used in the bread making process as an ingredient to correct the nutritional and biological value of baked products.

Diet supplemented with Saccharomyces cerevisiae from different fermentation media modulates the faecal microbiota and the intestinal fermentative products in dogs.

This study aimed at evaluating the coefficients of total tract apparent digestibility (CTTAD) of nutrients, metabolisable energy (ME), diet palatability, faecal fermentative products and microbiota of dogs fed yeasts from different fermentation media and its fractions. Four diets were evaluated: control, without yeast (CO); diet with 10 g/kg brewer's yeast (BY); diet with 10 g/kg brewer's yeast + corn yeast (BCY); and diet with 10 g/kg BCY + cell wall fractions (BCYF). Twelve adult dogs were distributed in a randomized block design (periods). Each of the four diets was fed to a group of three dogs per period of 20 days, totalling two periods and six repetitions per treatment. Sixteen adult dogs were used for the palatability test, which compared the CO diet versus each one of the yeast diets. Data with normal distribution were subjected to analysis of variance (p < 0.05). Means were compared by orthogonal contrasts (p < 0.05): (A) CO diet versus BY, BCYand BCYF diets; (B) BY diet versus BCY and BCYF diets; (C) BCY diet versus BCYF diet. There was no difference in the CTTAD and ME of the diets (p > 0.05). Yeast diets reduced faecal odour and indole peak area (p < 0.05). Faecal short-chain fatty acids concentration was greater in dogs fed yeast diets compared to those fed the CO (p < 0.05). Yeast diets showed a higher intake ratio compared to the CO (p < 0.05). The BCY and BCYF diets resulted in a greater abundance of Bacteroides, Faecalibacterium, Coprococcus, and Phascolarctobacterium in relation to the CO (p < 0.05). Our results suggest that dietary yeast supplementation results in beneficial changes in intestinal functionality indicators, mainly with the combination of yeasts from brewers and corn fermentation media. In addition, yeast supplementation improves diet palatability without compromising nutrient digestibility.

Chemical Composition and Palatability of Nutraceutical Dog Snacks

The aim of this study was to evaluate self-produced nutraceutical treats, taking into account the nutritional preferences of dogs, and to analyze the proximate composition, macrominerals and trace elements content. Four variants of snacks were prepared—two extruded and two baked. The snacks consisted of wholegrain buckwheat flour, wholegrain spelt flour, banded cricket meal, dried hemp inflorescences, dry spirulina biomass, linseed (in the case of baked snacks) and guar gum (in the case of extruded snacks). The proximate composition was determined according to the Association of Official Analytical Chemists methods. Mineral and heavy metal content was analyzed by colorimetry and mass spectrometry. The extruded and baked snacks were analyzed with a scanning electron microscope. The two-bowl test was used as the palatability test. It should be mentioned that when comparing baked snacks to the extruded ones, spaces between starch granules and protein were less visible in the baked snacks but air bubbles were observed suggesting a higher expansion. The mean level of crude fat was twice as high in the baked snacks compared to the extruded snacks. In the case of total carbohydrates, the extruded snacks had a higher content compared to the baked. The analyses showed differences in terms of magnesium content. The average content of trace elements was significantly higher in baked snacks than in the extruded snacks. Dogs preferred the baked variant and the difference between the buckwheat flour content also influenced their preferences—variants richer in buckwheat were chosen less often. This could probably be related to the bitterness in the variant with a higher content of buckwheat flour, which translated into less frequent selection of this variant by dogs. Treats containing insect meal and spirulina can be used in dog nutrition due to their good nutritional value and potential health benefits.