Quality improvement of poultry slaughter house byproducts based pet food with incorporation of fiber-rich vegetable powder

The present study was conducted to evaluate the effect of fiber-rich vegetables on the quality characteristics of poultry slaughterhouse byproducts incorporated in pet food. Poultry byproducts incorporated in pet food were treated with different fiber-rich vegetables, viz. carrot and French beans powder separately at three suitable concentrations i.e. 5%, 10%, and 15% replacing freshly grated cruciferous vegetables and baked in a hot air oven at 1500 C for 20-25 minutes. Carrot powder @10% (CR) and French bean powder @10% (FB) were found optimum based on the palatability test. Finally, CR and FB were compared with control (BP) pet food for various physico-chemical properties and palatability tests. The pH values of BP and CR were significantly (p