Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506.
Center for Sensory Analysis and Consumer Behavior, Department of Food, Nutrition, Dietetics and Health, Kansas State University, KS 66502.
J Anim Sci. 2022 Aug 1;100(8). doi: 10.1093/jas/skac191.
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 United States is a leading producer of sorghum which might be an alternative; however, it does not have functional properties to form viscoelastic doughs, because it 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 2 x 4 + 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.
向狗提供食物是为了加强动物与主人的联系，并作为奖励。含有麸质（麦胶蛋白和麦谷蛋白）的小麦经常用于制作狗食。美国是高粱的主要生产国，高粱可能是一种替代品；然而，由于它主要由醇溶蛋白组成，因此它没有形成黏弹性面团的功能特性。因此，本研究的目的是确定在全高粱旋转模制烘焙狗食中添加可溶性动物蛋白对狗的偏好、感官属性和氧化速率的影响。采用 2×4+1 完全析因设计处理方式，在重复条件下生产了三种狗食。两种全高粱粉（WWS 和 WRS）、四种蛋白质来源[无（NC）、喷雾干燥血浆（SDP）、鸡蛋蛋白（EP）和明胶（GL）]和一种含小麦的阳性对照（WWF-GTN）进行了评估。采用十二只狗进行偏好排序测试。此外，五名经过培训的品评员对外观、香气、风味、质地/口感和余味属性的强度进行了评分。最后，将狗食在 30°C 和 60%RH 下储存，并在 0、28、56 和 112 天测量己醛浓度。使用 SAS 统计软件对动物和氧化速率进行分析，认为 P<0.05 具有统计学意义。使用 XLSTAT 对描述性感官评估数据进行分析。当一起评估时，狗没有检测到 WWF-GTN、WWS 或 WRS 处理之间的差异。然而，WWS-SDP 和 WWS-EP 处理在白色高粱处理中受到狗的青睐。EP 处理由于质地坚硬，给狗的食用带来了一些困难。品评员报告说，不同处理之间的外观和质地存在很大差异。WRS 和 WWS 与 SDP 或 EP 处理的颜色较深，而 NC 处理的表面有更多的裂缝。与所有其他高粱处理相比，SDP 或 EP 处理的初始酥脆度、硬度和易碎性更高。主要的风味和回味被鉴定为“谷物”。所有处理的己醛值均<1.0mg/kg，除 EP 处理外，EP 处理在整个货架期测试中均具有更高的值（2.0-19.3mg/kg）。这项工作表明，用 WWS 和 WRS 替代 WWF-GTN，并添加 SDP 或 GL 等可溶性动物蛋白，会产生狗的类似偏好、氧化速率、产品香气、风味、回味属性，并且在较低程度上，产品质地。
