Meat Pet Snacks By Containing Encapsulated Saccharomyces Boulardii

The global trend is to minimize losses by using by-products from slaughterhouses as part of sustainable food production, both for human and animal consumption. Another growing trend is the development of pet feed with properties beneficial to the consumer's health. Another trend is the development of feeds with beneficial properties for the health of animals. Thus, the objective of this study was to use mechanically separated pork meat and by-products (trachea) to produce a pet snack containing the encapsulated probiotic yeast Saccharomyces boulardii. The experimental design followed in three main stages: 1) development of a pet pork snack (trachea snack); 2) microencapsulation of the probiotic and insertion in the pet snack; 3) Shelf life evaluation and palatability of the pet snack. S. boulardii was microencapsulated by extrusion technique and remained viable after 120 days of shelf life. The acceptability index of the probiotic pet snack was 77.8%. We concluded that S. boulardii provides beneficial probiotics characteristics to pet snack whose composition has high levels of protein (57.50%). Thus, the novel pet product has a good appeal to the functional products market.