Determination of In vitro Digestibility and Some Quality Characteristics of Fermented Sucuk Food Produced For Dogs

The aim of current study was to determine in vitro digestibility, some microbiological properties and shelf life of fermented sucuk foods consisting mixture of animal and vegetable natural goods produced for dogs. Grain-inclusive and grain-free formulations were prepared. Grain-inclusive group was subgrouped as cooked and uncooked grain. In vitro digestibility and chemical composition of 3 groups of sucuk foods were determined at 0, 1, 3, and 6 months after production. Microbiological characteristics (Aerobic colony number, E.coli, coagulase positive Staphylococcus, coliform bacteria, yeast mold, Salmonella spp.), pH, thiobarbituric acid reactive substances(TBARS) and lactic acid levels of sucuks stored in refrigerator(+4°C) were determined at the end of 1, 3, and 6-months of storage. In terms of nutrients, there were differences in storage times between groups and within groups(P