# Cricket protein hydrolysate as a sustainable functional ingredient in dog diets: Effects on palatability, health parameters, and antioxidant shelf-life stability

## TL;DR

This study shows that adding moderate amounts of cricket protein hydrolysate to dog food improves palatability and shelf-life stability, but higher amounts may cause bitterness and affect blood markers.

## Contribution

The study introduces cricket protein hydrolysate as a sustainable functional ingredient in dog diets with specific effects on palatability and antioxidant properties.

## Key findings

- A 2% CPH diet significantly improved palatability with a 57% increase in intake.
- 6% CPH reduced peroxide value by 33%, enhancing antioxidant stability during storage.
- Higher CPH levels caused bitterness and altered metabolic markers like serum glucose and blood urea nitrogen.

## Abstract

Insect-derived proteins are gaining attention as sustainable pet food ingredients, but the use of cricket protein hydrolysate (CPH) in canine diets remains underexplored. This study evaluated the effects of CPH on diet palatability, physiological responses, and antioxidant potential for shelf-life extension in commercial dog food.

Thirty-two healthy adult dogs were assigned to four diets containing 0%, 2%, 4%, or 6% CPH for a 30-day feeding trial. Palatability was assessed through a two-bowl preference test, while biochemical, hematological, and fecal parameters were measured pre- and post-trial. Antioxidant efficacy was evaluated by monitoring acid value (AV) and peroxide value (PV) during accelerated storage (55°C for 46 days, simulating 12 months). Nutritional adequacy was confirmed through proximate and amino acid analysis.

The 2% CPH diet significantly improved palatability, with a 57% increase in intake compared to control (p < 0.05), whereas higher inclusions (4% and 6%) reduced acceptance due to bitterness from hydrophobic peptides. All health parameters remained within reference ranges, though the 6% CPH diet lowered serum glucose (87.0 vs. 112.0 mg/dL; p < 0.001) and increased blood urea nitrogen (11.0 mg/dL; p = 0.0023). Antioxidant activity increased with CPH level, with 6% CPH reducing PV by 33% after 46 days (p < 0.05). CPH lacked certain essential amino acids, notably tryptophan, requiring complementary protein supplementation.

CPH is a multifunctional ingredient that can enhance palatability and oxidative stability in dog diets at moderate inclusion (2%). High inclusion levels improve antioxidant capacity but may impair sensory acceptance and alter metabolic markers. Long-term safety, allergenicity, and flavor-masking strategies warrant further study.