Petisco tipo palito para cães com inclusão de diferentes níveis de farinha de carcaça com cabeça de tilápia / Stick type snack for dogs with inclusion of different levels of carcass meal with tilapia head

Abstract

O objetivo do trabalho foi elaborar petisco tipo palito para cães com inclusão de diferentes níveis de farinha elaborada a partir de carcaça com cabeça de tilápia do Nilo (Oreochromis niloticus) e avaliar a composição química, perfil de ácidos graxos, força de cisalhamento, microbiologia e teste de preferência. Para a elaboração da farinha, as carcaças com cabeça foram cozidas, prensadas, moídas em moedor de carne, desidratadas, moídas em moedor tipo faca e imediatamente embaladas a vácuo. As farinhas foram incluídas em 0%, 10%, 20% e 30% em petisco tipo palito. Houve efeito linear negativo para teor de proteína bruta (Ŷ= 76,11 – 0,85x, R2=0,99), linear positivo para cinzas (Ŷ=10,40+0,116x, R2=0,72) e para extrato etéreo (Ŷ= 1,04 +0,73x + 0,2275x2, R2=0,99) efeito quadrático. A inclusão da farinha nos palitos aumentou os teores de cinzas, ácidos graxos ácido docosaexaenoico (C22:6n3), ácido Palmítico (C16:0) e ácido oleico (C18:1n9c), apesar de reduziu os teores de proteína bruta e extrativo não nitrogenado à medida que aumentou o nível de inclusão da farinha de peixe. Ocorreu redução da força de cisalhamento à medida que houve a inclusão de farinha, cuja equação foi Ŷ = 28,96 – 5,30x (R2=0,63). No teste de preferência, houve uma redução na escolha, ingestão e razão de ingestão dos palitos à medida que aumentou o nível de inclusão de farinha. Sendo assim, o mais indicado é incluir apenas 10% de farinha nos petiscos tipo palitos, caso contrário ocorrerá maior redução na dureza observada através da força de cisalhamento e na aceitação realizada pelo teste de preferência ou palatabilidade para os cães.

Nutritional evaluation and palatability of pet biscuits for dogs

“…In addition to the high crude protein content, some authors mention that high fat content also contributes to palatability results, as a preference for moist or semi-moist foods (Meineri et al, 2021;Samant et al, 2021). Souza et al (2022b) in their study tested different levels of carcass flour inclusion with Nile tilapia head residues. These ingredients were included in a toothpick treat for dogs.…”

“…Animal feed accounts for more than half of the industry's revenue. For the preparation of many of the products consumed by dogs and cats, residues are used or considered to be by-products of food production for human consumption, thus contributing to so-called nutritional ecology, in which residues from one stage of the production chain contribute to the food manufacturing in the following steps (Souza et al, 2022b). While for the Normative Instruction N. 30 of the Ministério da Agricultura, Pecuária e Abastecimento, chewable foods are those products intended for feeding dogs and cats, with the purpose of pleasing or rewarding, although the nutritional value is negligible.…”

“…Studies indicate that when developing a product for dogs and cats, an attempt has been made to add nutritional and functional value, even in these products intended only for pleasure and reward. Pires et al (2013) evaluated the palatability of treats enriched with soluble fiber (Plantago psyllium L. -psylliumplantain) for dogs and Souza et al (2022aSouza et al ( , 2022b analyzed the chemical composition, resistance and palatability of the toothpick treat for dogs with Nile tilapia carcass flour, among other studies. According to Souza et al (2022aSouza et al ( , 2022b, Nile tilapia is recognized as the most consumed fish species by Brazilians and its form of consumption is fillet, generating a high percentage of residues during the filleting process, including the head, scales, skins, viscera and backbone with fins, which can lead to environmental pollution, if there is not an appropriate destination for these residues.…”

“…Pires et al (2013) evaluated the palatability of treats enriched with soluble fiber (Plantago psyllium L. -psylliumplantain) for dogs and Souza et al (2022aSouza et al ( , 2022b analyzed the chemical composition, resistance and palatability of the toothpick treat for dogs with Nile tilapia carcass flour, among other studies. According to Souza et al (2022aSouza et al ( , 2022b, Nile tilapia is recognized as the most consumed fish species by Brazilians and its form of consumption is fillet, generating a high percentage of residues during the filleting process, including the head, scales, skins, viscera and backbone with fins, which can lead to environmental pollution, if there is not an appropriate destination for these residues. To minimize this environmental impact, as well as to bring a healthy alternative, it would be relevant to produce fish flour, one of the better alternatives for the reuse of these residues, with differentiated applicability in animal nutrition, especially for pets.…”

Preparation of Nile tilapia (Oreochromis niloticus) waste meal for human consumption

“…Fish waste, however, may find application in the production of value-added by-products with nutritional benefits, promoting waste reduction and fish consumption. Mechanically separated meat (MSM) (COSTA et al, 2016;MAGALHÃeS et al, 2020), fish head (STeVANATO et al, 2008;VIGNeSH & SRINIVASAN, 2012;SOUZA et al, 2022), and whole carcass (PETENUCI et al, 2010;CORRÊA et al, 2023) can be processed into meal and added to food products including lasagna (KIMURA et al, 2017) and cookies (FUZINATTO et al, 2015;WIDYANINGRUM et al, 2022). Fish by-products can, therefore, be used as ingredients in foods of otherwise low nutritional value.…”