QUALITY IMPROVEMENT OF POULTRY SLAUGHTER HOUSE BYPRODUCTS BASED PET FOOD WITH INCORPORATION OF FIBER-RICH VEGETABLE POWDER

The present study was conducted to evaluate the effect of fiber-rich vegetables on the quality characteristics of poultry slaughterhouse byproducts incorporated in pet food. Poultry byproducts incorporated in pet food were treated with different fiber-rich vegetables, viz. carrot and French beans powder separately at three suitable concentrations i.e. 5%, 10%, and 15% replacing freshly grated cruciferous vegetables and baked in a hot air oven at 1500 C for 20-25 minutes. Carrot powder @10% (CR) and French bean powder @10% (FB) were found optimum based on the palatability test. Finally, CR and FB were compared with control (BP) pet food for various physico-chemical properties and palatability tests. The pH values of BP and CR were significantly (p<0.05) higher than FB, whereas the baking yield values of CR were significantly (p<0.05) higher than BP and FB. Moisture, ash content, and water activity values of CR and FB were significantly (p<0.05) higher, and protein, as well as fat content, were significantly (p<0.05) lower than BP. There were no significant differences in springiness, cohesiveness, and resilience values between control and treatments. Hardness values of BP were significantly (p<0.05) higher whereas gumminess and chewiness values were significantly (p<0.05) lower than CR and FB. There was no significant difference in any textural parameter between CR and FB. Lightness and yellowness values of CR were significantly (p<0.05) higher whereas redness values of FB were significantly (p<0.05) lower than BP and other treatments. The scores of all palatability attributes of FB were significantly (p<0.05) lower than BP and CR, whereas no significant difference was observed between BP and CR. Therefore, Poultry byproducts incorporated with pet food with 10% carrot powder were selected as the best treatment.