Development of Calcium Fortified Biscuits Incorporated with Chicken Slaughter House Byproducts and Evaluation of Their Palatability in Dogs

This study was designed to optimize the level of poultry by-products viz., liver and gizzard along with calcium fortification for the development of dog biscuits. Poultry liver and gizzard were minced, air dried at 60°C for 15–16 h and ground. Three different levels of poultry liver and gizzard viz., 10, 20 and 30% were incorporated separately in standardized dog biscuits formulation after replacing refined wheat flour. The developed product was analyzed for physico-chemical properties (pH and cooking yield), proximate composition (moisture, protein, fat and ash), mineral content (Ca and P), instrumental color and texture profile analysis. Dicalcium phosphate was incorporated at 2% level in the 30% liver powder incorporated dog biscuits with acceptable physico-chemical and sensory qualities. Among the selected levels, incorporation of liver powder at 30% level was found to be better for the preparation of dog biscuits.