ARTICLE 100 FEED & ADDITIVE MAGAZINE September 2024 different levels of freshness. This has been possible thanks to the Kemin rendering pilot plant, specifically designed to replicate the rendering process conditions (Raw materials recipe, cooking temperature/duration conditions...). Chicken viscera, heads, and legs were collected from a nearby slaughterhouse. The original batch of raw material was split into several batches, stored at room temperature for several days, and rendered at different time periods. This gave time for the bacteria to grow in the crude ABP and produce more lipases, increasing the FFAs amount over time. Initial fat extracted from the original batch of raw material was fresher and with fewer FFAs, while fat extracted later was less fresh and with a higher amount of FFAs. The fat extracted was then combined to obtain the desired inclusion of FFA (%Oleic acid 1.1, 3.3, 4.9, 7.5, and 10). Fat Coating and Oxidation Testing The fats obtained were coated onto dog and cat kibbles at 4%. The dog kibbles were also coated with a 2% liquid palatability enhancer, while the cat kibbles were coated with a 1.5% dry palatability enhancer. The coated diets were then tested for oxidation parameters (Peroxides Values (P.V.), Hexanal, and 2,4-Decadienal in extracted fat) to ensure there was no bias in the test results, since different oxidative statuses can generate different palatability results. All the diets were under oxidation control, as can be seen by the low level of all the oxidative parameters. The kibbles were then tested for palatability in expert kennels and catteries. Palatability Trials To assess palatability, a two-bowl test has been chosen for our trials. Groups of 20 trained animals were presented with two diets to choose from, and the food consumed of each type was weighted. The two diets were presented again on the following day, swapping positions to the bowl from left to right to avoid any side bias. The amount consumed was recorded for each animal, and data analysis was completed according to a one-tailed t-test. The goal of the trial is to identify if a preference exists between diets. Results are given as intake ratio (IR): the amount of a ration consumed divided by the total amount consumed and expressed as the average of 2 days. The target of the palatability trials was to assess the impact on the palatability of the raw material freshness, using FFAs as a marker. The trials were Dog Dog Dog Dog Cat Cat Cat Cat Cat 3.3 4.9 7.5 10 1.1 3.3 4.9 7.5 10 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 Cat/dog kibbles 1.4 1.2 1.3 1.3 <1 <1 <1 <1 <1 P.V. (meq O2/kg of fat) % Oleic acid Hexanal (ppm) 2,4-Decadienal (ppm) Table 1. Cat and dog diets coated with fat at different inclusion of FFAs and tested for oxidation5
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