Kumar, R., Goswami, M., Pathak, V., Bharti, S.K., Verma, A.K., Rajkumar, V. and Patel, P. 2023. Utilization of poultry slaughter byproducts to develop cost effective dried pet food. Animal Nutrition and Feed Technology, 23: 165–174. The present investigation was carried out to utilize poultry byproducts for development of cost-effective pet food. Pet foods were prepared by incorporation of 30, 40 and 50% poultry by-products powder by replacing chicken meat powder and evaluated for various quality characteristics. The proximate composition and nutrient values of pet food were maintained in accordance to AAFCO (2008) and NRC (2006). pH values and ash content increased significantly (P<0.05) whereas baking yield, moisture, protein, fat content and water activity values decreased significantly (P<0.05) with increased level of poultry byproducts powder. Among textural and colour parameters, hardness, cohesiveness, gumminess, chewiness and redness values increased significantly (P<0.05) whereas lightness and yellowness values decreased significantly (P<0.05) in treatments. Colour and consistency scores decreased significantly (P<0.05) at higher level of chicken byproducts powder incorporation in pet food, but no significant difference was observed in general appearance, odour, crispiness, meat flavour intensity and overall acceptability scores upto 50% of poultry byproducts powder incorporation. Pet food with 50% by-products powder contained 61.84% MUFA, 10.66% SFA, 1.81% PUFA and 1.81% omega 3 fatty acids, respectively. The production cost of developed pet food was estimated as Rs.205/kg, which was comparatively much lower than control (Rs. 366.31/kg) and commercially available pet food. Therefore, it was concluded that pet food was developed by incorporating 50% poultry byproducts powder as per standards given by AAFCO (2008) and NRC (2006) and cost of this 50% chicken byproducts powder incorporated dried pet food was Rs. 160.68/- less than chicken meat powder incorporated dried pet food.

Purpose: This study aims to evaluate the quality characteristics of low-fat functional carabeef cookies incorporated with different levels of guar gum. Design/methodology/approach: Meat cookies were incorporated with 0.5, 1.0 and 1.5 per cent guar gum powder to replace 20, 30 and 40 per cent hydrogenated vegetable fat, respectively. The formulation of low-fat carabeef cookies was maintained by addition of water. Findings: There was a significant difference (p < 0.02) between control and treatments for all physico-chemical properties, except pH and thickness. The cooking yield increased significantly (p < 0.04) at 1.5 per cent level of guar gum. Moisture, protein and ash percentage increased significantly (p < 0.02) while there was significant (p < 0.00) reduction in fat percentage. The diameter and spread ratio of cookies decreased significantly (p < 0.03) with incorporation of guar gum. The sensory scores were not significantly affected with respect to color and appearance, flavor, texture, crispiness, aftertaste and overall acceptability at 1.5 per cent level. There was no significant difference in hardness and adhesiveness values, as well as color parameters. Research limitations/implications: The experiment can be further carried out to evaluate complete product profile and storage stability of product under different packaging conditions. Originality/value: Fat imparts richness and tenderness, improving flavor and mouth feel to processed meat products, but higher fat consumption may lead to various life style diseases. Reducing fat content with fat replacers in meat cookies without affecting the sensory characteristics may be a significant challenge. Guar gum powder may be an excellent option at 1.5 per cent level to replace 40 per cent of hydrogenated vegetable fat without compromising quality attributes.

The present study was conducted to evaluate the effect of binders on quality characteristics of poultry slaughter house byproducts incorporated pet food. Poultry byproducts incorporated pet food was treated with different binders viz. ragi flour and boiled potato mash separately at three suitable concentrations i.e. 5, 10, and 15% replacing rice flour in control and baked in hot air oven at 150°C for 20-25 minutes. Ragi flour @10% (RG) and boiled potato mash @10% (PO) were found optimum on the basis of palatability test. Finally, RG and PO were compared with control pet food for various physico-chemical properties and palatability test. For ragi flour as well as boiled potato mash, there was no significant difference in pH values and fat content, whereas baking yield, moisture, protein, ash content and water activity values increased significantly (P<0.05) in treatments. There was significant (P<0.05) difference in many textural and colour parameters among in different binders incorporated pet food. There was no significant difference in sensory scores up to 10% ragi flour as well as 10% boiled potato mash in pet food. Ragi flour incorporated pet food showed higher amount of omega-6 fatty acids and PUFA than control and other treatments. Therefore, it was concluded that cost effective pet food could be developed by incorporating 50% poultry byproducts powder, 10% carrot powder and 10% ragi flour with appropriate nutritive values. The cost of production for poultry byproducts incorporated fiber fortified pet food with 10% ragi flour and 10% boiled potato mash was Rs 191.10 and Rs 193.23/kg, respectively.

Purpose: The present study was conducted to evaluate the effect of banana peel flour as fat replacer on rheological, physico-chemical, textural, mineral content and sensory properties of chicken patties.Design/methodology/approach: Ultra low fat chicken patties were prepared with incorporation of banana peel flour at 0% (C), 1% (BP1), 2% (BP2) and 3% (BP3) levels separately to replace 50% externally added vegetable fat in formulation and evaluated for various quality characteristics and sensory attributes.Findings: Highest G' and G''? modulus were observed in banana peel powder incorporated emulsion. No cross-point was observed at all ranges of frequency in meat emulsions prepared with banana peel. Among physico-chemical properties, control had significantly (p < 0.05) higher emulsion pH, emulsion stability, product pH, water activity values, fat and cholesterol content; however, cooking yield, moisture and ash content, fat retention and moisture retention values increased significantly (p < 0.05) in treatment patties. Mineral, textural and colour parameters had a significant (p < 0.05) effect except on manganese content and a* values. Various sensory scores decreased significantly (p < 0.05) with increased level of banana peel flour.Practical implications: Sensory scores of 3% banana peel powder incorporated patties were significantly (p < 0.05) lower than other treatments. There was no significant difference between 1 and 2% banana peel incorporated chicken patties. Therefore, an ultra low fat chicken patties incorporated with 2.0% banana peel flour to replace 50% vegetable fat were selected as the best treatment.Originality/value: Present global trend and life style are currently driving ready-to-eat healthy meat products and factors include extended working hours, increasing number of single-person households and perception of food as reward. Fat is an important component of meat products and imparts tenderness, improving flavor and mouth feel to processed meat products, like chicken patties. However intake of excess energy in form of saturated and unsaturated fat may lead to various life style diseases in consumers. Hence development of ultra low fat chicken patties with incorporation of fruit waste without adverse effect on sensory properties may be a significant challenge.