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  1. The efficacy of novel rope flavours as environmental enrichment for stalled gilts

    Contributor(s):: Colpoys, J. D., Johnson, A. K., Gabler, N. K.

  2. Palatability assessment in horses in relation to lateralization and temperament

    Contributor(s):: Vinassa, Marica, Cavallini, Damiano, Galaverna, Davide, Baragli, Paolo, Raspa, Federica, Nery, Joana, Valle, Emanuela

    Compared with other domestic animals, little is known about dietary preferences and feed palatability in equids. Furthermore, it is known that equids exhibit marked lateralization, that is, a preference for one side over the other, and that each individual differs in temperament. However, a gap...

  3. 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

    Contributor(s):: Clouard, Caroline, Chataignier, Mathieu, Meunier-Salaün, Marie-Christine, Val-Laillet, David

    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...

  4. Acceptance of novel food by horses: The influence of food cues and nutrient composition

    Contributor(s):: van den Berg, M., Giagos, V., Lee, C., Brown, W. Y., Hinch, G. N.

    Compared to ruminants little is known about how horses modulate food intake and learn about flavour-to-post-ingestive consequences. While it has been suggested that due to hindgut fermentation horse⿿s foraging preferences may be largely influenced by sensory input (e.g. volatiles), it has been...

  5. Dietary diversity affects feeding behaviour of suckling piglets

    Contributor(s):: Middelkoop, Anouschka, Choudhury, Raka, Gerrits, Walter J. J., Kemp, Bas, Kleerebezem, Michiel, Bolhuis, J. Elizabeth

    Stimulating solid feed intake in suckling piglets is important to facilitate the weaning transition, exemplified by the positive correlation between pre- and post-weaning feed intake. The present study compared the effect of dietary diversity (i.e. offering two feeds simultaneously) and flavour...

  6. Stereotypic mice are aggressed by their cage-mates, and tend to be poor demonstrators in social learning tasks

    Contributor(s):: Harper, L., Choleris, E., Ervin, K., Fureix, C., Reynolds, K., Walker, M., Mason, G.

    Stereotypic behaviours (SBs) are linked with behavioural inflexibility and resemble symptoms of autism, suggesting that stereotypic animals could have autistic-like social impairments. SBs are also common in caged mice. We therefore hypothesised relationships between stereotypic and social...

  7. The Effects of Cooking Process and Meat Inclusion on Pet Food Flavor and Texture Characteristics

    Full-text: Available

    Contributor(s):: Kadri Koppel, Michael Gibson, Sajid Alavi, Greg Aldrich

    The pet food industry is an important portion of the food and feed industries in the US. The objectives of this study were (1) to determine cooking method (baking or extrusion), meat inclusion (0 or 20%), and extrusion thermal to mechanical energy ratios (low, medium, and high) effects on sensory...

  8. The anthropozoology of domestication for milk productionAnthropozoologie de la domestication laitiere

    Contributor(s):: Poplin, F.

    Milk draws its substance from a living being of flesh and blood and from plant matter full of scents, through a two-cycle digestive system and fermentation in vivo, that of ruminants, which are also animals that provide meat ("you drink my milk, you eat my meat"). The pig, the "outlaw" of...

  9. A review of the humaneness of puntilla as a slaughter method

    Contributor(s):: Limon, G., Guitian, J., Gregory, N. G.

  10. A review of the welfare consequences of surgical castration in piglets and the evaluation of non-surgical methods

    Contributor(s):: Prunier, A., Bonneau, M., Borell, E. H. von, Cinotti, S., Gunn, M., Fredriksen, B., Giersing, M., Morton, D. B., Tuyttens, F. A. M., Velarde, A.

  11. Discriminating among novel foods: effects of energy provision on preferences of lambs for poor-quality foods

    Contributor(s):: Villalba, J. J., Provenza, F. D.

    A study was conducted to better understand how lambs discriminate among novel foods based on flavour and post-ingestive effects. The manner in which temporal sequence of food ingestion and post-ingestive feedback affected preference when lambs were fed flavoured wheat straw (a poorly nutritious...

  12. Importance of alternative foods on the persistence of flavor aversions: implications for applied flavor avoidance learning

    Contributor(s):: Kimball, B. A., Provenza, F. D., Burritt, E. A.

    We added a novel flavour, citric acid (CA), to a familiar test diet and conditioned an aversion in lambs to the flavored diet using lithium chloride. In 1 h feeding trials, we examined the roles of a novel flavour cue, choice and nutritional quality of alternatives on the persistence of an...

  13. Overcoming food neophobia in domestic ruminants through addition of a familiar flavor and repeated exposure to novel foods

    Contributor(s):: Launchbaugh, K. L., Provenza, F. D., Werkmeister, M. J.

    Food neophobia, observed as a decreased intake of novel foods, can cause significant livestock production losses. In the transition from rangeland to feedlot, livestock are usually offered novel diets that they sample cautiously, gradually increasing intake. This familiarization period can slow...

  14. Taste threshold determination and side-preference in captive cockatiels ( Nymphicus hollandicus )

    Contributor(s):: Matson, K. D., Millam, J. R., Klasing, K. C.

    The taste thresholds of caged cockatiels (Nymphicus hollandicus) for aqueous solutions of sodium chloride, citric acid, and sucrose were studied using two-choice taste-preference tests. The effects of location on the threshold were tested by putting the flavoured solution in either the preferred...

  15. Effects of forced flavor exposure on food neophobia

    Contributor(s):: Cheney, C. D., Miller, E. R.

    For 5 days, 18 male albino rats were fed on food pellets ad libitum, but were only allowed 10 min access to water daily. After this they received mashed pellets (pellets mixed with water) for 3 days. Then rats (n=6 per group) were assigned to forced-exposure to mint-flavoured water,...

  16. Exploiting flavour preferences of common marmosets to increase palatability of a dry pellet diet

    Contributor(s):: Caldwell, C. A., Watson, C. F. E., Morris, K. D.

    Although commercially available complete diets exist for common marmosets, the animals' consumption of these diets (available in dry pellet form) is typically very low. Increasing consumption of the pellet diet could have positive consequences for the welfare of the marmosets as the pellets are...

  17. Taste reactivity patterns in domestic cats ( Felis silvestris catus )

    Contributor(s):: Bos, R. van den, Meijer, M. K., Spruijt, B. M.

    The present study is aimed at finding taste reactivity patterns in domestic cats (Felis silvestris catus) which reflect 'liking' or perceived palatability. Three groups of nonstressed cats living in households (Netherlands) were formed which a priori were expected to differ in motivational state...

  18. Effect of early dietary experiences on the development of feeding preferences in semi-intensive sheep farming systems - a brief note

    | Contributor(s):: Simitzis, P. E., Bizelis, J. A., Deligeorgis, S. G., Feggeros, K.

    The crucial role of the periweaning period in the development of lamb feeding preferences was examined in the present study. Twenty-four female lambs were fed with a commercial diet, supplemented with oregano essential oil (1 ml/kg) between the 15th and 55th day of their life, in the absence of...

  19. Flavour preference conditioned by postabsorptive propionate and acetate in wethers

    | Contributor(s):: Sutoh, M., Imura, T., Tsukada, H., Yamada, A.

    Previous studies have indicated that intraruminal infusions of acetate and propionate condition flavour preference in sheep. Three experiments were conducted to evaluate and compare the preference-reinforcing effects of postabsorptive acetate and propionate. Eight wethers were used in Experiment...

  20. Variety of foods and flavors affects selection of foraging location by sheep

    | Contributor(s):: Scott, L. L., Provenza, F. D.

    The effect of variety of dietary flavours and ingredients on selection of foraging locations by sheep was studied. It was hypothesized that lambs would forage in locations that offered a variety of flavours and/or nutritional characteristics and on feeds that differed from their basal diet. This...