# Chemical Composition and Palatability of Nutraceuticaltical Dog Snacks
###### Abstract  
The aim of this study was to evaluate self-produced nutraceuticaltical treats, taking into account the nutritional preferences of dogs, and to analyze the proximate composition, macrominerals and trace elements content. Four variants of snacks were prepared--two extruded and two baked. The snacks consisted of wholegrain buckwheat flour, wholegrain spelt flour, banded cricket meal, dried hemp infloresences, dry spirulina biomass, linseed (in the case of baked snacks) and guar gum (in the case of extruded snacks). The proximate composition was determined according to the Association of Official Analytical Chemists methods. Mineral and heavy metal content was analyzed by colorimetry and mass spectrometry. The extruded and baked snacks were analyzed with a scanning electron microscope. The two-bowl test was used as the palatability test. It should be mentioned that when comparing baked snacks to the extruded ones, spaces between starch granules and protein were less visible in the baked snacks but air bubbles were observed suggesting a higher expansion. The mean level of crude fat was twice as high in the baked snacks compared to the extruded snacks. In the case of total carbohydrates, the extruded snacks had a higher content compared to the baked. The analyses showed differences in terms of magnesium content. The average content of trace elements was significantly higher in baked snacks than in the extruded snacks. Dogs preferred the baked variant and the difference between the buckwheat flour content also influenced their preferences--variants richer in buckwheat were chosen less often. This could probably be related to the bitterness in the variant with a higher content of buckwheat flour, which translated into less frequent selection of this variant by dogs. Treats containing insect meal and spirulina can be used in dog nutrition due to their good nutritional value and potential health benefits. baking; dog nutrition; extrusion; food processing; insect meal; palatability; scanning electron microscopy; spirulina; treats +
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facilitates their production [3]. The possible implementation of products derived from insects, i.e., insect-based dog treats, allows to expand the branch of dog diets including hypoallergenic diets. However, in the available literature, there are little data in terms of experimentation carried out on dog food to evaluate the potential effect of insect-based diets on nutritional preferences of dogs [2; 3]. Currently, the vast majority of animal caregivers use commercial ready-made foods purchased in pet stores [4]. In addition to foods that meet the basic needs of animals, the pet treats market is increasingly growing. Treats are commonly given to dogs to strengthen the pet and caregiver relationship. Most treats on the market are baked and wheat based as this cereal contains gluten, which provides proper texture attributes and facilitates production. Production of baked treats with gluten-free or low-gluten pseudocereals is challenging as they lack the same functional proteins [5]. Treats are a complementary food; they cannot be used as a complete food. In legal terms, complementary pet food is defined as pet food which has a high content of certain substances but which, by reason of its composition, is sufficient for a daily ration only when used in combination with other pet foods [6]. According to the information in Figure 1, there are no strict or clear guidelines outlining recommendations for balancing dog snack's composition. It should be kept in mind that they should not constitute more than 10% of the daily food ration of the animal. Additionally, little is known about the nutritional value of treats and their impact on the dog's diet, health and wellness despite the increasing popularity of these products. Moreover, treats are not intended to significantly supplement the daily ration but may be given in amounts that impact total energy intake.