Rishav Kumar* and Meena Goswami

Department of Livestock Products Technology, College of Veterinary Sciences and AH, DUVASU, Mathura, U.P., India

*Corresponding Author: Rishav Kumar, Department of Livestock Products Technology, College of Veterinary Sciences and AH, DUVASU, Mathura, U.P., India.

Received: March 08, 2024Published: March 29, 2024

Abstract

This mini review explores the diverse utilization of byproducts and alternative ingredients in pet food formulations, aiming to optimize nutritional content, palatability, and health benefits. Emphasis is placed on the role of binders, carbohydrates, and protein sources, such as wheat gluten, soy protein concentrate, dehydrated pork rind, and potato starch, in enhancing texture, flavor, and digestibility. Notably, the incorporation of potato starch and ragi offers promising results in improving kibble characteristics, nutrient digestibility, and fecal characteristics in both adult dogs and puppies. Additionally, the nutritional significance of cereals and millets, including ragi, sorghum, and lentil flour, is highlighted, showcasing their potential in addressing specific dietary needs and promoting health benefits such as blood glucose reduction and cholesterol lowering. Furthermore, the gluten-free nature of ragi makes it suitable for dogs with wheat allergies or gluten intolerance. While various studies suggest potential health benefits of ragi, further comprehensive research, including randomized clinical trials, is warranted to validate these findings and establish its full therapeutic potential for canine nutrition.

Keywords: Pet Food Innovation; Nutritional Enhancement; Ragi Benefits; Palatability; Gluten-Free Options

References

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Citation

Citation: Rishav Kumar and Meena Goswami. “Optimizing Pet Food Formulations with Alternative Ingredients and Byproducts". Acta Scientific Veterinary Sciences 6.4 (2024): 78-80.

Copyright

Copyright: © 2024 Rishav Kumar and Meena Goswami. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.