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Development of probiotic-enriched dog snacks for improved canine digestive health

You Chonghana, Ngamlak Foongsawat^a, Chanoknan Tulathon^a, Sirinthorn Sunthornthummas^b, Achariya Rangsiruji^c, Siriruk Sarawaneeyaruk^a, Sirapan Sukontasing^d, Kedwadee Insian^a, Onanong Pringsulaka^a,*

 
ABSTRACT:      This study aimed to develop a probiotic carrier for dogs in the form of dried pork liver and bacon slices. Lactobacillus sp. Pom1 and Limosilactobacillus (Li.) fermentum Pom5 were impregnated into the slices, which were then dried using convectional drying at 45 ?C, vacuum-sealed, and stored at 4 ?C for 8 days. The optimal drying time of 12 h at 45 ?C resulted in the highest survival of probiotics, exceeding recommended standards for shelf life. The viability of Lactobacillus sp. Pom1 and Li. fermentum Pom5 in dried liver and bacon slices during a 28-day storage period was evaluated in 3 different treatments: coating with probiotics in peptone water (coated), coating with sodium alginate (coated-SA), and coating with sodium alginate and glycerol (coated-SA-G). The study demonstrated that the slices coated with SA-G exhibited significantly higher viable cell counts for both Lactobacillus sp. Pom1 and Li. fermentum Pom5, compared to the SA-coated and coated slices. Additionally, coating the slices with SA-G not only effectively protected the probiotics from simulated GI digestion but also significantly improved their survival and viability during a 28-day storage at 4 ?C. Bacteriological analysis demonstrated the absence of yeast, fungi, and Salmonella, ensuring product safety during storage. Scanning electron microscopy confirmed successful probiotic incorporation onto the slices with SA-G coating providing additional protection and adherence. In conclusion, SA-G-coated dried liver and bacon slices enriched with Lactobacillus sp. Pom1 and Li. fermentum Pom5 offer a stable and effective probiotic delivery system for dogs, presenting possibilities for the development of functional pet food products to enhance canine health and well-being.

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* Corresponding author, E-mail: onanong@g.swu.ac.th

Received 10 Sep 2023, Accepted 10 Jun 2024