310: Development of a Clean Label Concept Pet Food by Extraction of Crude Gelatin From the Skin of Culled Laying Ducks

Introduction

Commercially available pet food purees are often thickened with artificial additives such as modified starches, polysaccharides, carrageenan, and guar gum, which can cause diarrhea in cats with sensitive stomachs. To cater to cats’ natural licking behavior and reduce production costs, chemically adhesive gels are frequently added as thickeners. However, these additives alter the texture, color, and flavor of meat purees. This study aimed to evaluate the physicochemical properties, texture, and storage stability of commercial pet purees compared to purees developed using crude gelatin extracted from the skins of laying ducks.

Methods

Duck skins from laying ducks were extracted using high-pressure heating (1.0 kgf/cm² for 1 hour). After filtration to remove fat, duck meat, liver, and vegetable powder were added and homogenized (5000 rpm for 3 minutes). The mixture was then filled into containers, sealed, and sterilized in an autoclave (121°C for 15 minutes). Microbial counts were monitored over 8 weeks of storage at room temperature. The moisture content, color (L* a* b* values), and texture profile analysis (TPA) of the experimental samples were compared with those of commercial products.

Results

The storage test results indicated no significant difference in total plate counts (TPC) or rapid yeast and mold counts (RYM) over 8 weeks for the puree made from crude gelatin extracted from laying duck skins. Pathogenic bacteria tests were negative for Salmonella. The moisture content of the experimental puree (70.66%) was lower than that of commercial products. Regarding color, the puree exhibited lower L* values and higher a* and b* values, giving it a darker appearance compared to commercial counterparts. The texture analysis showed that the adhesiveness, cohesiveness, and gumminess of the experimental puree were comparable to those of commercial products.

Significance

The study demonstrated that crude gelatin extracted from laying duck skins can be effectively used as a natural thickener in pet food purees, providing comparable microbial stability and texture properties to commercial products while eliminating the need for chemical additives. This approach not only reduces potential health risks for pets but also enhances the sustainable reuse of duck skins, offering an eco-friendly and cost-efficient alternative for pet food production.

Authors: Yu-Jyuan Ciou, Su-Ting, Wang, Hsin-Yun Hsu*