Development of baked biscuits containing propolis and pomegranate for oral health in dogs

Santos, M.K.R.; Baptista, Luciana; Hauptli, Lucélia; Lima, André Luís Ferreira; Netto, Diego Peres; Dahlke, Fabiano; Moraes, Priscila de Oliveira

doi:10.1016/j.anifeedsci.2021.115056

Cited by 3 publications

(2 citation statements)

References 21 publications

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“…The hardness of biscuits was measured using a texture analyzer (TA-XT plus; Stable Micro System; UK) set with 3-point bending rig (HDP/3 PB) and 5 mm distance. The pre-test, test and post-test speeds were set at 1, 3 and 10 mm/s, respectively [ 14 ]. The hardness of commercial dog biscuits (10.89–34.38 N) was used as a reference for the development of Ca-fortified dog biscuits.…”

Section: Methodsmentioning

confidence: 99%

Modified eggshell powder using thermal treatment and its application in Ca-fortified dog biscuits

Therdthai

Soontrunnarudrungsri²

2023

Heliyon

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Section: Methodsmentioning

confidence: 99%

Modified eggshell powder using thermal treatment and its application in Ca-fortified dog biscuits

Therdthai

Soontrunnarudrungsri²

2023

Heliyon

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“…The determination of the biscuits' texture parameters was performed using the Brookfield CT3 Texture Analyzer texturometer, using a 50 kg load cell, with a cylindrical acrylic probe with a diameter of 38.1 mm (TA3/100), having as operational parameters: pre-test speed: 2.0 mm s -1 ; test speed = 0.5 mm s -1 ; post-test speed = 2.0 mm s -1 ; force = 50 g; count cycle = 5 seconds; distance = 3.0 mm (Santos et al, 2021). The values represented the arithmetic average of 20 burst force determinations in central slices arranged horizontally on the platform for samples from the same assay (He et al, 2020).…”

Section: Microbiological Analysis and Strength Testmentioning

confidence: 99%

Nutritional evaluation and palatability of pet biscuits for dogs

Poppi,

Oliveira,

Casetta

et al. 2023

Braz. J. Food Technol.

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The study's aim was to evaluate the microbiological, nutritional, textural quality and palatability of pet biscuits made with the inclusion of three flours. The treatments were chicken viscera flour (CVF), commercial Nile tilapia flour (FF) and mixed fish flours of several species (FVF). For the FVF, only the carcasses (backbones) of Nile tilapia, salmon, tuna and sardines were used, and they were washed, whereas FVF as well as the others were cooked for 60 minutes, then pressed, ground and dehydrated for 24 hours at 60° C. After this period, they were crushed and ground for inclusion in the biscuits. The CVF, FF and FVF flours showed 43.82%, 50.48% and 56.70% of crude protein, respectively. CVF had the highest lipid content (10.01%) and FVF had the highest ash content (23.94%) and FVF had the highest caloric value (338.63 kcal 100 g-1). The inclusion of flours in biscuits did not influence the protein and carbohydrate contents, whose average values were 18.48% and 50.23%. However, they influenced the moisture content, lipids, ash and caloric value. Biscuits with the inclusion of viscera (CVF) had the highest lipid content (5.91%) and those with fish had the highest ash content (5.66% and 5.81%) for FF and FVF. Biscuits with FVF had a lower caloric value (318.47 kcal 100 g-1). The microbiological analysis indicated that the biscuits were considered of good quality to feed dogs. Regarding texture and palatability, there was no significant difference between treatments. The inclusion of fish flour, both FF and FVF, is a viable alternative.

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The science of snacks: a review of dog treats

Calancea,

Daina,

Macri

2024

Front. Anim. Sci.

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The global growth in canine population has led to a thriving market for pet food, especially treats sector. This review explores the growing market for canine treats, revealing a deep emotional connection between pet owners and their pets, evident in feeding practices. With six distinct categories of treats, meat-based treats dominate due to perceptions of naturalness and health, high-lighting an increased focus on dog nutrition and a preference for raw, locally sourced alternatives. However, labeling discrepancies and a lack of clear nutritional information present a challenge for owners looking for quality treats. Variations in nutritional values and sensory qualities of treats require informed choices to prevent excessive calorie consumption and potential health implications. Effective communication between the veterinarian and pet owners is crucial to adapting treats recommendations based on the individual needs of dogs, taking into account potential health risks and obesity. In conclusion, the use of treats provides several benefits such as positive reinforcement, promoting dental health and providing nutritional support for senior dogs. However, certain aspects that may limit their use should be considered, such as the risk of microbiological contamination, accidents related to incorrect administration, obesity and environmental impacts associated with treat production.

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Development of baked biscuits containing propolis and pomegranate for oral health in dogs

Cited by 3 publications

References 21 publications

Modified eggshell powder using thermal treatment and its application in Ca-fortified dog biscuits

Modified eggshell powder using thermal treatment and its application in Ca-fortified dog biscuits

Nutritional evaluation and palatability of pet biscuits for dogs

The science of snacks: a review of dog treats

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