BIOACTIVE COMPOUNDS AND PROXIMATE COMPOSITION OF DEHYDRATED BEEF PIZZLE CHEWABLES FOR DOGS

The development of ingredients and products for animal nutrition from animal by-products represents an alternative for adding value to underutilized raw materials. In this context, beef pizzle has considerable potential for use in dehydrated dog chewables, particularly due to its high protein content and the presence of compounds of biochemical interest. This study aimed to develop dehydrated beef pizzle chewables and characterize their proximate composition, amino acid, and biogenic amine profiles, evaluating possible differences associated with drying conditions. Samples obtained from five Brazilian regions were subjected to three drying curves: curve 1 (C1), starting at 50 °C with increments of 5 °C every 12 h until reaching 70 °C; curve 2 (C2), starting at 60 °C and increased to 70 °C after 24 h; and curve 3 (C3), conducted at 65 °C. After processing, moisture, protein, fat, and mineral residue were determined, as well as the amino acids 5-hydroxytryptophan (5-HTP) and tryptophan (TRP), and the amines putrescine (PUT), spermidine (SPD), spermine (SPM), serotonin (5-HT), and dopamine (DA), using ultra-high-performance liquid chromatography. Principal component analysis (PCA) was applied to evaluate associations among the treatments and the analyzed parameters. The products showed high protein content (>87%), while fat content remained below 1%. Among the compounds analyzed, TRP showed the highest concentrations (> 1,400 µg/g), followed by 5-HTP (> 140 µg/g). PUT, SPD, 5-HT, and DA concentrations were below 0.50 µg/g. SPM was the only compound showing a significant difference among treatments, with a higher concentration in C2 (0.07 µg/g) than in C1 (0.04 µg/g), whereas the other compounds did not differ significantly. Biochemical PCA explained 54% of the total variance in the first component and revealed associations between TRP and PUT, as well as among 5-HTP, SPM, and DA. These results demonstrate that beef pizzle chewables have a high protein content and a measurable profile of amino acids and biogenic amines, with relative stability of these compounds under the evaluated drying conditions. These findings contribute to the biochemical characterization of the product and reinforce the potential of beef pizzle as a raw material for products intended for canine nutrition.
Funding: National Council for Scientific and Technological Development (CNPq) (grant 311719/2023-6)