烘焙工艺和膨化工艺对宠物猫主粮适口性和消化安全性的影响

Effects of Baking Process and Puffing Process on Palatability and Digestive Safety of Pet Cat Staple Food

为了研究烘焙工艺和膨化工艺对宠物猫主粮产品适口性及消化安全性的影响,试验选用市场上热销的某公司烘焙粮、膨化粮进行试验,选取两组,其中一组为1~3岁不同品种健康猫36只,采用国际通用适口性比较测定方法“双盆法”,进行适口性测试,试验期2 d;另一组为1~3岁不同品种健康猫9只,采用单盆法进行消化安全性测试,试验期6 d。结果表明:烘焙粮的适口性显著优于膨化粮;膨化粮的消化安全性略好于烘焙粮,饲喂烘焙粮更易出现软便情况。

In order to study the effects of baking process and puffing process on the palatability and digestive safety of pet cat staple food products,the test selected baked and puffed pet staple food of a company that was popular in the market,and two groups of test cats were selected,one group included 36 healthy cats of different breeds aged from one year to three years old,and the palatability test was carried out by the international general palatability comparative measurement method"two-pot method",with a test period of 2 days;another group consisted of nine healthy cats of different breeds aged from one year to three years old,and a single pot method was used for digestion safety testing,with a test period of 6 days.The test results showed that the palatability of baked grain was significantly better than that of puffed grain.The digestive safety of puffed grain was slightly better than that of baked grain,and feeding baked grain was more prone to excreting soft stools.