Chemical Composition and Palatability of Nutraceutical Dog Snacks
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Published:2023-02-22
Issue:5
Volume:13
Page:2806
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ISSN:2076-3417
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Container-title:Applied Sciences
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language:en
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Short-container-title:Applied Sciences
Author:
Kępińska-Pacelik Jagoda1ORCID, Biel Wioletta1ORCID, Mizielińska Małgorzata2ORCID, Iwański Robert3ORCID
Affiliation:
1. Department of Monogastric Animal Sciences, Division of Animal Nutrition and Food, West Pomeranian University of Technology in Szczecin, Klemensa Janickiego 29, 71-270 Szczecin, Poland 2. Center of Bioimmobilisation and Innovative Packaging Materials, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Klemensa Janickiego 35, 71-270 Szczecin, Poland 3. Department of Fish, Plant and Gastronomy Technology, Faculty of Food Sciences and Fisheries, West Pomeranian University of Technology in Szczecin, Papieża Pawła VI 3, 71-459 Szczecin, Poland
Abstract
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.
Subject
Fluid Flow and Transfer Processes,Computer Science Applications,Process Chemistry and Technology,General Engineering,Instrumentation,General Materials Science
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