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A note on increased intake in lambs through diversity in food flavor

By R. A. Distel, R. M. Rodriguez Iglesias, J. Arroquy, J. Merino

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Because preferences for food flavor decline during and after a meal, intake could be increased by offering the same food in different flavors simultaneously. The objective of this study was to determine the effects of offering the same hay with different flavors on forage intake by lambs. Individually penned lambs were given ad libitum access to either alfalfa hay (Trial 1) or pasture (alfalfa-grass) hay (Trial 2). In both trials, lambs in the variety of flavors (VF) treatment were simultaneously fed the same amount of natural, garlic, oregano, and basil flavored hay, whereas lambs in the natural flavor (NF) treatment were fed natural hay. There was no difference (P>0.05) between treatments in daily intake of alfalfa hay in Trial 1 (mean daily intake+or-S.D. was 1620+or-234 g for VF and 1583+or-262 g for NF). In Trial 2 lambs in the VF treatment ingested 10% more (P<0.07) pasture hay than lambs in the NF treatment (mean daily intake+or-S.D. was 1446+or-181 g for VF and 1320+or-214 g for NF). Variety of flavor tended to increase consumption of pasture hay (middle quality hay), but did not increase consumption of alfalfa hay (high quality hay).

Date 2007
Publication Title Applied Animal Behaviour Science
Volume 105
Issue 1/3
Pages 232-237
ISBN/ISSN 0168-1591
Language English
Author Address Departamento de Agronomia, Universidad Nacional del Sur, San Andres 800, 8000-Bahia Blanca, Argentina.
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Researchers should cite this work as follows:

  1. Alfalfa
  2. Animal behavior
  3. Animal nutrition
  4. Butterflies and moths
  5. Diets
  6. Feeding behavior
  7. Flavor
  8. Food intake
  9. Food preferences
  10. Grazing
  11. Hay
  12. Lambs
  13. Mammals
  14. pastures
  15. peer-reviewed
  16. Plants
  17. Sheep
  18. taste
  1. peer-reviewed