Aplicación del método de diseño de mezclas en la formulación de un alimento para perros

Abstract

The aim of this work was to formulate a dog food similar to a known dog food brand currently offered in the market. The ingredients labeled on the based product are: chicken meal (over 27 %), wheat flour, soy flour, cornmeal, sugar and chicken fat. A components’ analysis performed to this dog food showed: 27,0 % protein, 10,0 % fat, 3,0 % fiber and 22,0 % moisture. These constituents were used as constraints in the formulation of the new dog food. Data was analyzed using the Design-Expert 7.0, Stat-Ease, Inc. statistical program. A simplex lattice mixing design with seven ingredients was used and four responses were analyzed; proteins, lipids, fiber and moisture. The deduced formulation presented the following ingredients percentages: 27,2 % chicken meal, 15,2 % wheat flour, 13,7 % soybeans, 18,7 % corn flour, 1,9 % sugar, 5,0 % chicken fat and 14,3 % water. The developed formula reached the following composition: 27,0 % protein, 10,0 % fat, 2,2 % fiber and 21,9 % moisture. Chicken meal deduced in the formula reached 27,2 % (satisfying the requirement to be over 27 %) and exceeded the minimum protein content (18 %) recommended by the Association of American Feed Control Officials (AAFCO).