J. Vet. Anim. Sci. 2022. 53 (1) : 60-64 60 Evaluation of pet pasta with bufalo tripe powder ___________________________________________ Received: 29.04.2021 Accepted: 12.06.2021 Published: 31.03.2022 Journal of Veterinary and Animal Sciences ISSN (Print): 0971-0701, (Online): 2582-0605 ReseaRch aRticle Open Access Copyright: © 2022 Yazhinidevi et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Citation: Yazhinidevi, R., Sathu, T., B. Sunil, B., Vasudevan, V.N., Naicy, T., Vandana, S. and Arun Sankar, K. J. 2022. Evaluation of quality and acceptability of pet pasta with bufalo tripe powder. J. Vet. Anim. Sci. 53(1): 60-64. DOI: https://doi.org/10.51966/jvas.2022.53.1.60-64 https://doi.org/10.51966/jvas.2022.53.1.60-64 #Part of MVSc thesis submitted to Kerala Veterinary and Animal Sciences University, Pookode, Wayanad, Kerala 1. MVSc Scholar 2. Assistant Professor 3. Professor and Head, Department of Livestock Products Technology 4. Assistant Professor, Department of Animal Genetics and Breeding *Corresponding author: yazhinivet@gmail.com, Ph: 9003938588 evaluation of quality and acceptability of pet pasta with bufalo tripe powder # R. Yazhinidevi 1* , t. sathu 2 , B. sunil 3 , V. N. Vasudevan 2 , Naicy thomas 4 , Vandana Sasidharan 1 and K.J. Arun Sankar 1 Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Mannuthy, Thrissur – 680651, Kerala Veterinary and Animal Sciences University, Kerala, India. Abstract The study was undertaken with the objective of optimizing the level of tripe powder in the formulary of pet pasta. Two levels of tripe powder viz., 2.5 per cent (T 1 ) and fve per cent (T 2 ) were added in the control formulation replacing the cereal four mix. The samples were subjected to proximate analysis, palatability/acceptability assessment test and preference test. The moisture, dry matter, crude fber and total ash contents did not vary signifcantly between the treatments. T 2 had signifcantly (p<0.01) higher crude protein, crude fat and energy content and signifcantly (p<0.01) lower carbohydrate content among the samples. T 2 had high palatability scores when compared to other samples. The intake ratio analysis showed that T 2 had signifcantly (p<0.05) higher intake per cent than T 1 and control (p<0.01) and was thus selected as the best formulation. T 2 with 6.54±0.24 per cent moisture, 10.44±0.50 per cent fat, 16.46±0.60 per cent protein, 64.71±0.73 per cent carbohydrate and energy value 418.63±2.64 Kcal/100g could be categorised as dry type pet food based on NRC recommendations (2006). Keywords: Bufalo tripe, acceptability, pet pasta The bond between dogs and their guardians has been gradually increasing in the recent days. Today, pets are regarded as family members. Humanisation of pets has resulted in a competition between the pet food system and the human food system. Pet food creates a huge market for slaughter house ofals which are secondary products of the human food system. Tripe is an important edible byproduct which is underutilized due to of-odour and poor microbiological characteristics. Tripe constitutes about 1.3 per cent of the slaughter weight of the bufalo. Tripe is a rich source of protein (Anandh, 2012). Incorporation of tripe in pet food would improve the