Acceptance of flavored concentrate premixes by young ruminants following a short-term exposure

Abstract

Three cafeteria feeding design experiments were conducted to test whether young ruminants have flavor preferences. Experiment 1 was with 11 Dorset × Suffolk weaned lambs of both sexes, aged 5 mo and averaging 47.5 (standard deviation = 5.8) kg of body weight. The lambs were offered a choice of 5 flavored concentrate premixes (FCP) and an unflavored control for 5 min 4 times over 10 d. The FCP were prepared by mixing 200 to 300 g/t (as-is basis) of synthetic flavors (vanilla, milky, spicy/fenugreek, red summer fruits, and molasses) into a basal diet. The unflavored control and the milky flavor were consumed in greater amounts than all other flavors at 83.9 and 65.8 g/test, respectively. The consumption rate of FCP (g/min) was similar among treatments. Lambs spent more time consuming the milky flavor and the control at 123 and 144 s/test, respectively, compared with all other FCP (average of 65 s/test). In experiment 2, 12 weaned female Holstein Friesian calves (56-68 d of age) averaging 75.8 kg (standard deviation = 8.45) of body weight were offered a choice of 4 FCP (vanilla, milky, spicy/fenugreek, and red summer fruits) at an inclusion rate of 150 to 200 g/t (as-is basis) and the unflavored control for 5 min 4 times over 10 d. The average consumption rate was 27.8 g/min, and there were no differences among FCP. In experiment 3, a choice of 4 FCP with 2 different flavor combinations (vanilla-fenugreek and milky-vanilla) included at 75 g/t (as-is basis; low) or 150 g/t (high) was offered to a total of 12 weaned female Holstein Friesian calves (47-62 d of age) with an average body weight of 65.3 kg (standard deviation = 7.91). The FCP were offered daily for 14 d for 30 to 60 min/d. Vanilla-fenugreek (low) was consumed less at 57.5 g/ test per calf compared with the other FCP (average of 87.5 g/test per calf). There were no other differences among FCP in experiment 3. Overall, compared with the control, flavors used in the present experiments did not affect feed intake of weaned lambs and calves. Other factors, such as taste, sight, texture of the feed, effect of the dams as previous experience (via maternal ingestion, which influences neonatal feeding), and their interactions, may also play a role in flavor preferences of young ruminants.

Diet Preference, Feed Efficiency and Expression of the Sodium-Dependent Glucose Transporter Isoform 1 and Sweet Taste Receptors in the Jejunum of Lambs Supplemented with Different Flavours

“…The lack of preference for nexulin was in agreement with the findings of Oh et al [ 32 ], who reported a sharp decrease in DMI after supplementing cows’ total mixed ration with nexulin. In this study, consumption of the flavoured grain mixture did not increase relative to control, in agreement with studies carried out in cows [ 11 ] and lambs [ 30 ]. Calves with good appetite (above 600 g/d) also showed a lack of preference when fed an orange or unflavoured starter ration, while those with a low appetite (below 600 g/d) preferred an orange flavoured ration.…”

“…These findings contrast with our findings where orange was the least preferred flavour among the liquid aroma flavours, and juicy orange flavour did not differ in preference among the powder-aroma flavours offered. Lambs preferred milky over fenugreek in this study, in agreement with the findings of Nedelkov et al [ 30 ], but the preference for anise over fenugreek was contrary to the findings of Harper et al [ 11 ], where cows were found to prefer fenugreek over anise. The discrepancies between studies may be due to the animal species used or the flavour inclusion rate.…”

Nutrient intake, digestibility, performance, carcass traits and sensory analysis of meat from lambs fed with co-products of Amazon oilseeds

“…In ruminants, the variation of only one of the sensory characteristics of the diet is enough to change the feed intake of the animals ( 25 ). Systematic studies investigate the taste preference of ruminants, aiming to provide information on the acceptance of synthetic blends and flavors ( 26 ).…”

Feed Preference Response of Weaner Bull Calves to Bacillus amyloliquefaciens H57 Probiotic and Associated Volatile Organic Compounds in High Concentrate Feed Pellets

“…Numerous studies have evaluated the effects of feed sensory attributes on dietary preference in ruminants [4][5][6]. Volatile organic compounds have often been screened for their effect on preference of forages, and many had associations with preference.…”

“…Un-inoculated pellets stored at ambient temperatures (CA) or 5 • C (CB) and H57 inoculated pellets stored at ambient temperatures (HA) or 5 • C (HB) 3. Microbial volatile organic compounds (mVOCs) were identified by details given at http://bioinformatics.charite.de/mvoc/index.php?site=home 4. The contrast between the means 5.…”