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A study was carried out to develop a suitable formulary for pet kibbles by using meat-cum-bone meal (MCBM) and to evaluate their nutritional quality and palatability. The developed pet kibbles were formulated with cereal flour mix (33%), buffalo meat (25%), meat-cum-bone meal (MCBM) (20%), offals (20%), dietary fiber (8%) and bovine collagen peptide (1%). The ingredients were made into a dough, which was then moulded and baked at 150⁰ C for 50 minutes. The addition of MCBM improved the overall nutrient quality, cooking yield and palatability compared to control. Evaluation of palatability was done through score card and preference was observed based on intake ratio using two-pan palatability test. The addition of MCBM had significantly (p<0.05) increased the protein and fat per cent resulting in higher calories per 100 g of product. The redness (a*) value significantly (p<0.05) decreased for treatments. Owners preference attributes was higher for treatment T1 compared to control and T2 . Thus, it can be inferred that pet kibbles with good nutritive value and palatability can be prepared by incorporating 20 per cent MCBM. Key