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Le Guillas G, Vanacker P, Salles C, Labouré H. Insights to Study, Understand and Manage Extruded Dry Pet Food Palatability. Animals (Basel) 2024; 14:1095. [PMID: 38612333 PMCID: PMC11010889 DOI: 10.3390/ani14071095] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2024] [Revised: 03/19/2024] [Accepted: 03/27/2024] [Indexed: 04/14/2024] Open
Abstract
Pet food production is a fast-growing industry. While extruded dry pet food is the favored pet food due to its convenience of use, it may have poorer palatability than other pet foods such as wet pet foods. However, palatability plays a pivotal role in meeting nutritional requirements or providing therapeutic benefits in cats and dogs, as it ensures food acceptance. Thus, both academics and manufacturers conduct routine palatability tests to assess acceptance and preference of products among pets, alongside sensory analyses involving human panels. Palatability is greatly influenced by species-specific and environmental factors in cats and dogs. The review will hence present the current knowledge on palatability assessment and animal food perception; it will then aim to explore strategies for effectively managing palatability in dry pet food by examining the impact of key ingredients and process parameters on the finished product's palatability. Moreover, the demands and needs for sustainable and healthier products as well as supply constraints present novel challenges and opportunities for academics and manufacturers.
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Affiliation(s)
- Gautier Le Guillas
- Centre R&D Nestlé S.A.S., F-80800 Aubigny, France; (G.L.G.)
- Centre des Sciences du Goût et de l’Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France
| | | | - Christian Salles
- Centre des Sciences du Goût et de l’Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France
| | - Hélène Labouré
- Centre des Sciences du Goût et de l’Alimentation, CNRS, INRAE, Institut Agro, Université de Bourgogne, F-21000 Dijon, France
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Waite MR, Kodak TM. Owner-implemented paired-stimulus food preference assessments for companion dogs. J Exp Anal Behav 2023; 120:62-77. [PMID: 37414742 DOI: 10.1002/jeab.846] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2022] [Accepted: 03/03/2023] [Indexed: 12/20/2023]
Abstract
Behavioral interventions for animals typically require the inclusion of programmed reinforcers. Although pet owners and human caregivers can often identify items that the animal will consume, preference assessments can more accurately determine relative preference rankings between various stimuli, which is important given that higher preferred items tend to function as more effective reinforcers than lower preferred items. Preference assessments have been developed to identify rankings for a variety of stimuli across species, including the domesticated dog (Canis lupus familiaris). However, previous preference assessments for dogs were developed for laboratory use and could be challenging for dog owners to perform alone. The purpose of this study was to modify existing dog preference assessment methods to produce a valid and feasible preference assessment for dog owners. Results suggest that the preference assessment identified preference rankings for individual dogs. Owners were able to implement the protocol with high integrity and found the protocol acceptable.
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Affiliation(s)
- Mindy R Waite
- Department of Psychology, University of Wisconsin-Milwaukee, 2441 E. Hartford Ave. Milwaukee, WI, 53211, United States of America
- Department of Life Sciences, Animal Behavior program, Carroll University, 130 W. College Ave. Waukesha, WI, 53186, USA
| | - Tiffany M Kodak
- Behavior Analysis program, Marquette University, 525 N. 6th St. Milwaukee, WI, 53203, USA
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Lema Almeida KA, Koppel K, Aldrich CG. Sensory attributes, dog preference ranking, and oxidation rate evaluation of sorghum-based baked treats supplemented with soluble animal proteins. J Anim Sci 2022; 100:6590789. [PMID: 35604642 PMCID: PMC9387599 DOI: 10.1093/jas/skac191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/07/2022] [Accepted: 05/20/2022] [Indexed: 11/13/2022] Open
Abstract
Treats are offered to dogs to reinforce the animal-owner bond and as rewards. Wheat, which contains gluten (gliadin and glutenin proteins), is often used in treats. The US is a leading producer of sorghum which might be an alternative; however, it does not have functional properties to form viscoelastic doughs, because is mainly composed of kafirin protein. Therefore, the objectives of this study were to determine the effects of supplementing soluble animal proteins in whole sorghum rotary molded baked dog treats on dog preference, sensory attributes, and oxidation rate. The treats were produced in triplicate in a 2x4 + 1 augmented factorial arrangement of treatments. Two whole sorghum flours (WWS and WRS), four protein sources [none (NC), spray-dried plasma (SDP), egg protein (EP), and gelatin (GL)], and a positive control with wheat (WWF-GTN) were evaluated. A preference ranking test with twelve dogs was performed. Additionally, five trained panelists scored the intensity of appearance, aroma, flavor, texture/mouthfeel, and aftertaste attributes. Finally, the treats were stored at 30°C and 60% RH, and hexanal concentrations were measured on days 0, 28, 56, and 112. The data was analyzed using the statistical software SAS for the animal and oxidation rate evaluations with significance considered at P<0.05. The descriptive sensory evaluation data was analyzed using multivariate analysis (XLSTAT). The dogs did not detect differences among WWF-GTN, WWS, or WRS treats when evaluated together. However, the WWF-GTN, WWS-SDP and WWS-EP treatments were preferred among the white sorghum treatments. The EP treatments led to some consumption difficulties by dogs because of their hard texture. The panelists reported a high degree of variation in the appearance and texture across treatments. The WRS and WWS treats with SDP or EP were darker, while NC treats had more surface cracks. Initial crispness, hardness, and fracturability were higher in EP treatments compared to all other sorghum treatments. The predominant flavor and aftertaste identified were "grainy." The hexanal values for all treats were <1.0 mg/kg except for the EP treatments that had higher values (2.0-19.3 mg/kg) across the shelf-life test. This work indicated that the replacement of WWF-GTN by WWS and WRS, along with soluble animal proteins like SDP or GL would produce comparable preference by dogs, oxidation rates, product aromatics, flavor, aftertaste attributes, and, at a lower degree, product texture.
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Affiliation(s)
- Krystina A Lema Almeida
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, United States
| | - Kadri Koppel
- Center for Sensory Analysis and Consumer Behavior, Department of Food, Nutrition, Dietetics and Health, Kansas State University, Kansas, United States.,New Mars Petcare, 2013 Ovation Parkway, Franklin, Tennessee, United States
| | - Charles G Aldrich
- Department of Grain Science and Industry, Kansas State University, Manhattan, Kansas, United States
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Holcova K, Koru E, Havlicek Z, Rezac P. Factors associated with sniffing behaviors between walking dogs in public places. Appl Anim Behav Sci 2021. [DOI: 10.1016/j.applanim.2021.105464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Samant SS, Crandall PG, Jarma Arroyo SE, Seo HS. Dry Pet Food Flavor Enhancers and Their Impact on Palatability: A Review. Foods 2021; 10:foods10112599. [PMID: 34828880 PMCID: PMC8622411 DOI: 10.3390/foods10112599] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 10/19/2021] [Accepted: 10/22/2021] [Indexed: 11/29/2022] Open
Abstract
Pet foods are a vital component of the global food industry. Pet food’s success depends on its acceptance by both consumers (the pets) and purchasers (the pet owners). Palatability tests using panels of both trained and untrained pets are often used to measure the preference and acceptability of pet foods. Human perception of pet foods is usually determined by descriptive sensory analysis. Since dry pet foods (also known as kibbles), while being the most popular, are the least palatable, palatants as a flavor enhancer are generally added to dry pet foods to increase their acceptability to pets. Pet foods can also be prepared to be more appealing to pet owners if the chosen aromas and flavors are commonly associated with human food. With increasing demand, developing flavor enhancers to meet the needs of both pets and owners is becoming increasingly important. This review summarized the current state of flavor enhancers used in the pet food industry and their influence on food palatability from both animal and human standpoints.
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Yin M, Shao S, Zhou Z, Chen M, Zhong F, Li Y. Characterization of the Key Aroma Compounds in Dog Foods by Gas Chromatography-Mass Spectrometry, Acceptance Test, and Preference Test. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:9195-9204. [PMID: 32786860 DOI: 10.1021/acs.jafc.0c03088] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
Gas chromatography-mass spectrometry (GC-MS) coupled with the acceptance test, partial least-squares regression (PLSR) analysis, validation experiment, and preference test was used to identify the key aroma compounds in dog foods (DFs). Six DFs were evaluated by spraying six palatability enhancers onto a basal DF. The differently flavored palatability enhancers were prepared by the Maillard reaction using different protein sources and reaction conditions. The intake ratios of the six DFs were tested by six adult beagle dogs and were classified into high, medium, and low levels. A total of 55 volatile compounds were identified using headspace solid-phase microextraction (HS-SPME) GC-MS. Correlation analysis of the volatile compounds associated with intake ratios using partial least-squares regression (PLSR) found nine significantly positive and three significantly negative compounds that made a significant contribution to the palatability of DFs. Validation tests undertaken by adding three significantly positive compounds, one significantly negative compound, and one nonsignificant compound into the odorless matrix successfully verified the accuracy prediction of the PLSR model. The nine significantly positive compounds were heptanal, nonanal, octanal, (E)-2-hexenal, (E,E)-2,4-decadienal, 2-pentylfuran, 4-methyl-5-thiazoleethanol, 2-furfurylthiol, and (E)-2-decenal. The contributions of nine key aroma compounds were further analyzed by the preference test. (E)-2-decenal, 2-furfurylthiol, and 4-methyl-5-thiazoleethanol showed higher first choice, consumption ratio, and unit contribution rate and were vital to the overall preferred aroma of DFs.
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Affiliation(s)
- Ming Yin
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Shengjie Shao
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Zhilei Zhou
- National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China
| | - Maoshen Chen
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Fang Zhong
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
| | - Yue Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- School of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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Basque C, Cambou S, Peron F, Le Paih L, Marzin C, Hanaoka K, Callejon L, Prost C, Lethuaut L. Food preference and olfactory discrimination tests: A complementary approach to understand the drivers of hedonic responses in dogs. J SENS STUD 2018. [DOI: 10.1111/joss.12483] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Caroline Basque
- FLAVOR Research Team, MAPS2, UMR CNRS 6144 GEPEA Nantes France
- Diana Pet Food, Z.A. du Gohélis Elven France
| | | | | | | | - Cécile Marzin
- FLAVOR Research Team, MAPS2, UMR CNRS 6144 GEPEA Nantes France
- ONIRIS, Nantes Atlantic National College of Veterinary Medicine, Food Science and Engineering Nantes France
| | | | | | - Carole Prost
- FLAVOR Research Team, MAPS2, UMR CNRS 6144 GEPEA Nantes France
- ONIRIS, Nantes Atlantic National College of Veterinary Medicine, Food Science and Engineering Nantes France
| | - Laurent Lethuaut
- FLAVOR Research Team, MAPS2, UMR CNRS 6144 GEPEA Nantes France
- ONIRIS, Nantes Atlantic National College of Veterinary Medicine, Food Science and Engineering Nantes France
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