Optimisation of the level of poultry by-product meal inclusion in pet treats using acceptability study and owner’s preference evaluation

Abstract

The present study was conducted to optimise the inclusion level of rendered poultry by-product meal (PBM) in the development of protein-rich, shelf-stable canine pet treats, based on both canine palatability and owner sensory preference. Preliminary trials evaluated PBM of two protein grades (60% and 70% crude protein) incorporated at levels ranging from 20 to 40 per cent. On the basis of initial palatability responses, three formulations containing 70% crude protein PBM at inclusion levels of 25% (T1), 30% (T2) and 35% (T3) were selected for detailed investigation. Palatability assessment was carried out in ten adult dogs maintained under uniform management conditions, using first-choice preference, interest to eat, intake ratio and feeding response parameters, following standard preference ranking protocols. In parallel, owner preference was evaluated using a five-point hedonic scale, assessing colour and appearance, surface texture and shape consistency, perceived naturalness, odour, overall acceptability and purchase intent. The results demonstrated a significant decline in palatability with increasing levels of PBM inclusion. Treatment T1 (25% PBM) exhibited the highest first-choice preference and complete consumption rates, whereas rejection frequency and low-preference responses increased markedly in T3 (35% PBM). Owner sensory evaluation corroborated these findings, with T1 receiving significantly higher scores for perceived naturalness, odour acceptability, overall acceptance and purchase intent. No adverse behavioural or digestive responses were observed in dogs across the treatments. Based on the combined outcomes of canine palatability and owner sensory evaluation, PBM inclusion at 25 per cent was identified as the optimal level for formulating protein-rich pet treats with high consumer acceptability. The study underscores the necessity of balancing nutritional enhancement with sensory attributes in the development of value-added pet food products.