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 fermented sucuk foods consisting mixture animal vegetable natural goods produced for dogs. Grain-inclusive grain-free formulations were prepared. group subgrouped as cooked uncooked grain. In digestibility chemical composition 3 groups determined at 0, 1, 3, 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) lactic levels sucuks stored refrigerator(+4°C) the end 6-months storage. terms nutrients, there differences storage times between within groups(P