Development of biscuits with viscera of bullfrog (Lithobates catesbeianus) for adult dogs

Résumé

The study aimed to develop dog biscuits using bullfrog (Lithobates catesbeianus) viscera. After sterilizing the viscera, a pâté was produced and combined with lard, wheat flour, chemical yeast, and water to make biscuits. Microbiological safety was ensured by analyzing total mesophilic aerobes, molds, and yeasts through colony counts. The chemical composition of the biscuits (moisture, crude protein, ether extract, crude fiber, and ash) was determined. A sensory analysis, known as a preference test, was conducted where dogs were offered both the bullfrog biscuits and a well-accepted commercial brand to evaluate their preferences based on First Choice, First Consumption, and Reason for Ingestion. The commercial biscuits also underwent microbiological analysis. Results showed that both the commercial and bullfrog biscuits met international standards for mesophilic aerobes, molds, and yeasts. The proximate composition of the bullfrog biscuits was: moisture (4.52%), crude protein (14.6%), ether extract (10%), carbohydrates (68.26%), crude fiber (0.01%), and ash (1.55%), with a caloric value of 421.66 kcal per 100g. Sensory analysis revealed no significant difference in First Choice and Intake Ratio. However, dogs preferred the bullfrog biscuits for First Consumption (64.92%) compared to the commercial biscuits (35.02%). Despite the notable preference for First Consumption, no significant differences were observed for other sensory variables, suggesting that the bullfrog biscuits were well accepted by the dogs and had the potential to be a marketable product.