本研究旨在探討猪肉應用於寵物食品之可行性，將猪肉製成寵物猪肉乾，並與市售常見以牛肉和雞肉為原料分別製成的寵物用牛肉乾和雞肉乾進行品質比較。結果顯示，三種寵物肉乾之製成率、水分、粗蛋白質、pH值和水活性皆無顯著差異。寵物雞肉乾之灰分、L值和b值顯著較高（P<0.05），粗脂肪顯著較低（P<0.05）。a值則以寵物牛肉乾顯著較高（P<0.05）。病原性微生物檢測方面，三種寵物肉乾之沙門氏桿菌、單核球增多性李斯特菌、病原性大腸桿菌和產氣夾膜桿菌皆為陰性。總之，三種寵物肉乾的品質皆符合衛生安全法規之標準，且以猪肉為原料製成的寵物猪肉乾，仍具應用於寵物食品之潛力。

The purpose of this study is to explore the feasibility of using pork in pet food, and compare the quality of pork jerky with common beef jerky and chicken jerky for pets. The results showed that there were no significant differences in the yield, moisture, crude protein, pH value and water activity when comparing the three pet meat jerky. The ash content, L value and b value of pet chicken jerky were significantly higher (P < 0.05), and the crude fat was significantly lower (P < 0.05). The a value was significantly higher in pet beef jerky (P < 0.05). In the detection of pathogenic microorganisms, Salmonella, Listeria monocytogenes, pathogenic Escherichia coli and Clostridium perfringens were all negative for the three kinds of pet meat jerky. In conclusion, the quality of the three kinds of pet jerky is consistent with the standards of health and safety regulations, and the pet pork jerky made of pork still has the potential to be used in pet food.