Department of Animal Nutrition, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, India
*Corresponding author: U Singh; E-mail: udeybirchahal@gmail
Online published on 27 May, 2021.
The present study was aimed to evaluate the effect on different processing techniques on nutritive value of dog food and to determine appropriate supplementation level of tomato pomace (TP) in dog food. Standardized diets were subjected to different processing techniques viz. raw, boiling and extrusion. Proximate analysis of feeds revealed that boiling of feed decreased the ether extract content of diets. The in-vitro analysis was done with two incubation phases, first gastric phase of 2 hours duration in the presence of pepsin, gastric lipase and HCl and a second intestinal phase with 4h duration in presence of pancreatin and bile salts. TP was included in diet at 0, 2.5 and 5% level. Results revealed that among different processing techniques, irrespective of level of TP in diet, best results were observed in case of extruded diets. DMD and OMD of boiled diets was lower (<0.001)than extruded diets and higher than raw diets. As far as level of TP is concerned, best results were obtained in diet without TP. However DMD and OMD was (<0.001) higher at 2.5% inclusion level than at 5% inclusion level while CPD and EED were non-significant at 2.5 and 5% inclusion level. Parameters viz.pH, FFA, PV and aflatoxin content of prepared dog diets was with in permissible limits.
HIGHLIGHTS
In-vitro study of tomato pomace in dog diet.
Best inclusion level of tomato pomace in dog diet was 2.5%.
Dog food, In-vitro analysis, Digestibility, Raw, Boiling, Extruded, Diets
