Evaluation of a Natural Olive Extract as a Flavor Component in Dry and Wet Dog Foods

Plant extracts, such as olive extract (OE), have been used in human and pet foods for their biological benefits; however, no available data have demonstrated OE’s effect on palatability. The current study aimed to evaluate acceptance of dry and canned dog foods with differing inclusions of OE as a flavor component. Flavor compounds in OE were analyzed by gas chromatography- mass spectrometry and high-pressure liquid chromatography, detecting 137 volatile compounds including acetic acid and hydroxytyrosol. Dog kibbles were coated with liquid commercial palatants containing OE that resulted in application rates of 0 (control), 120, 200, and 500 ppm of OE in the diets. OE was also added at 0 (control), 120, 200, and 500 ppm into a wet food formulation with a commercial palatant before retort. Kibble and canned foods were fed to adult beagles (n=5/ treatment and n=4/ treatment, respectively) in a 4×4 Latin square design to determine acceptance rates using monadic testing. Results showed that adding OE up to 500 ppm did not impact food acceptance (P > 0.05). In conclusion, OE as a flavor ingredient can be added into dry or wet dog food applications without deterring effects on palatability.