Quality evaluation and shelf life studies of pet food developed from broken rice, buffalo tripe and bone meal

Investigations were carried out to study the effect of incorporation of tripe meal and rice flour on development, quality evaluation and storage stability of pet food under ambient condition. Different levels of tripe meal (5055%) and rice meal (40–45%) were incorporated while other ingredients like bone meal were added in the same ratio in all twenty one samples. The quality of pet food was based on physicochemical characteristics namely moisture, ash, fat, protein content, pH, TBA number (Thiobarbituric acid) and microbial characteristic viz TPC (total plat count). The RSM (Response surface methodology) was applied to study the effect of tripe meal, rice flour and other ingredients and for optimization. During ambient storage moisture content of pet food samples was found to increase slightly. There was apparent decrease in fat and protein content of pet food samples during ambient storage mainly due to the increase in moisture content. There was slight decrease in pH of pet food sample during ambient storage. They were stored for 180 days.