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Flavour preference acquired via a beverage-induced conditioning and its transposition to solid food: Sucrose but not maltodextrin or saccharin induced significant flavour preferences in pigs

By Caroline Clouard, Mathieu Chataignier, Marie-Christine Meunier-Salaün, David Val-Laillet

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Abstract

When exposed to novel food during food transitions, growing pigs often elicit a neophobic response that is responsible for decreased food consumption. Flavour preference conditioning may represent an interesting way to reduce neophobia and improve food intake in growing pigs. The present series of experiments investigated the pig's conditioned preference for a flavoured beverage added with different carbohydrates and sweeteners and the possible transition of those beverage-induced preferences to flavoured solid food. In Experiment 1A, nine juvenile pigs were given three two-day conditioning sessions: they received a flavoured beverage added with 1.125% sucrose (F+S1.125) and a second flavoured beverage with no additive (F−). In Experiment 1B, nine juvenile pigs were given six two-day conditioning sessions: they received a flavoured beverage added with 10% sucrose (F+S10) and a second flavoured beverage with no additive (F−). In subsequent two-choice drinking tests, the pigs exhibited no clear-cut preference for F+S1.125, whereas F+S10 was preferred compared to F− (P

Publication Title Applied Animal Behaviour Science
Volume 136
Issue 1
Pages 26-36
ISBN/ISSN 0168-1591
DOI 10.1016/j.applanim.2011.11.007
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Tags
  1. Energy
  2. Flavor
  3. Pigs
  4. preferences
  5. taste