Evaluation of technical viability in the production of complete baked food for dogs

• Grant number: 15/01112-2
• Support Opportunities: Research Grants - Innovative Research in Small Business - PIPE
• Start date: April 01, 2016
• End date: December 31, 2016
• Field of knowledge: Agronomical Sciences - Animal Husbandry - Animal Nutrition and Feeding
• Principal Investigator: Rodrigo Sousa Bazolli
• Grantee: Rodrigo Sousa Bazolli
• Company: Dr Stanley Nutrição e Bem Estar Ltda. - ME
• Associated scholarship(s): 16/10045-0 - Evaluation of technical viability in the production of complete baked food for dogs, BP.PIPE

Abstract

Brazil has the second largest population of dogs in the world and the pet market moved in 2013, R$ 14 billion, representing 0.34% of GDP. Dog food and cat food are the most significant portion of this market with 49% share. The volume of food produced in 2014 was 2.2 million tonnes and estimated growth of 3.5% a year until 2017 and 9% in turnover. This higher growth projection in revenues is due to increased demand for higher value-added products. The purpose of this company is to develop a food whose production is an option to that widely used in petfood industries. The process to be studied is the cooking of food in static ovens (baked), a method that requires less investment in economic structure. Will be tested initially isonutrient four formulas whose variation among them is the source of the starch used (wheat flour, whole wheat flour, tapioca starch and rice flour). Will be assessed food formulation costs and the behavior in the production process to be studied. After defining the ideal formula, it will be processed in two different ways: by extrusion (T1), standard procedure most commonly used by the food industry for dogs, and the cooking in static ovens (baked) (T2) process to be studied. Will be evaluated in the food without processing (CP), in T1 and T2 the gelatinization index, resistant starch, soluble and insoluble fiber, lipids and the ether extract in acid hydrolysis, the soluble protein content and the vitamin A. to evaluate the use of nutrients and stool quality will be determined apparent digestibility, production, quality and fecal pH. We hope to get a proper utilization of food and feces with quality similar to that observed with the extruded food, but with lower pH in feces and lower nutritional losses. These results demonstrate that the production of complete feed is possible for dogs in a company with less physical structure, which is a competitive advantage over those companies using the conventional method of production that requires greater investment in machinery and structure. Moreover, the roasted food may contain a larger amount of resistant starch which is known to have prebiotic action and a smaller loss vitamin. (AU)