Dog Food: How to improve palatability?

Food acceptance in dogs, highly dependent on palatability, goes beyond simple ingestion, involving a complex interaction of chemical, physical, and sensory factors.

Based on studies, we will explore the techniques and approaches to optimize the sensory appeal of dog food, with particular focus on the use of liquid palatability enhancers.

The Science of Canine Palatability

Palatability in dogs is mediated by chemical (taste), physical (texture), and olfactory (smell) stimuli. Structurally, dogs have about 1,700 taste buds, a significantly lower number than humans, but their olfactory sensitivity is hundreds of times more acute.

This implies that aroma plays a predominant role in food acceptance, while taste and texture complement the sensory experience.

Studies show that the inclusion of hydrolyzed proteins in dog diets increases food acceptance due to the release of low-molecular-weight peptides and free amino acids, which, in addition to being more easily absorbed, enhance the organoleptic characteristics of the food, making it highly attractive to the dogs' olfactory and gustatory receptors (Cave, 2006; Nagodawithana et al., 2010). This aspect makes sensory performance a competitive differentiator, especially in the premium and super premium food categories, where palatability is a key factor.

Functional Ingredients

How does the choice and processing of ingredients impact palatability and digestibility?

Research conducted on high-quality proteins, such as hydrolyzed proteins, reveals that these sources enhance attraction and acceptance (Carciofi et al., 2008). Additionally, lipids, such as animal fats, play a crucial role by providing a pleasant "mouthfeel" and intensifying the aroma.

Another relevant component is carbohydrates, whose digestibility also affects attractiveness. Grains such as rice and corn, for example, have high digestibility coefficients and low levels of fibrous residues, contributing both to acceptance and the animal's fecal quality (Twomey et al., 2002). Moreover, the use of carbohydrates in the formulation of palatability enhancers, in combination with amino acids, enhances the sensory attributes of the food.

Biotechnology and Palatability

Liquid palatability enhancers, such as those based on animal protein hydrolysates, emerge as innovative solutions to maximize the sensory appeal of pet food. These additives are applied after the extrusion process, ensuring the integrity of volatile compounds and uniformity in the coating of the final product.

Among the benefits, the following stand out:

Enhanced Aroma: Liquid palatability enhancers boost the release of aromatic compounds, which are crucial for acceptance.

Uniform Application: Unlike powders, liquids provide better adherence to the surface of the food, increasing attractiveness upon first contact./p>

Consumption Stimulation: In digestibility trials, the inclusion of 30% hydrolysate in dog diets showed significant results. The ingredient demonstrated high protein digestibility, exceeding 90%, and a digestible protein content of 74%, reinforcing its efficacy in improving food acceptance and attractiveness (Martins, 2019).

Sensory Validation and Preference Studies

To measure the effectiveness of formulations and palatability enhancers, comparative analyses are conducted using methods that assess preference between two diets. Indices such as first choice and consumption ratio provide objective data on the sensory effectiveness of the modifications applied.

B.FreshFy: The Liquid Palatability Enhancer from BRF Ingredients

B.FreshFy is BRF Ingredients' line of palatants that combines the richness of nutrients and the freshness of raw materials from the BRF supply chain with biotechnological processes.

In conducted tests, the attractiveness of diets with the inclusion of B.FreshFy was evaluated in comparison to market competitors. The results showed that, both in first-choice preferences and consumption ratio, diets containing the B.FreshFy Palatability Enhancer demonstrated comparable performance in terms of attractiveness and palatability for dogs.

Final Considerations

The development of highly palatable pet food can be optimized by incorporating ingredients that contain high-quality proteins. Biotechnology can be an ally in the development of these ingredients, as it involves processes such as enzymatic hydrolysis.

By including ingredients produced with high-quality raw materials and specific processes, the acceptance of the food by animals is influenced, adding value to products and making them more palatable with superior texture and other sensory aspects.

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