Feeding behavior and performance of lambs are influenced by flavor diversity1,2

Abstract

This study determined whether early experiences of sheep with the same feed, but presented in multiple or single flavors, would influence intake, the profile of hormones involved in feed intake regulation, and the subsequent acceptability of novel feeds. Thirty-five 2-mo-old lambs were randomly assigned to 5 treatments (7 lambs/treatment). Lambs in 1 treatment (the diversity treatment) were simultaneously fed an unflavored plain ration of alfalfa (control) and barley (75:25; as-fed basis) and the same ration mixed (0.2%) with 1 of 3 flavors: 1) sweet, 2) umami, or 3) bitter. The other 4 treatments (monotonous diets) received only 1 of the 4 rations. All animals were fed their respective rations from 0800 to 1600 h for 60 d. On d 55, intake was recorded every 30 min for 8 h. On d 58, blood samples from lambs were collected at 1 h prefeeding and at 30, 60, 210, 300, and 540 min postfeeding. Preference tests were conducted by simultaneously offering novel feeds: 1) high-energy feed, 2) high-protein feed, 3) beet pulp mixed with phytochemicals, or 4) low-quality feed. Lambs in the diversity treatment consumed more feed than did lambs in the other treatments (P < 0.001). Lambs in the diversity treatment consumed equivalent amounts of plain and umami feeds, with a greater amount (P < 0.001) of the umami feed being consumed than the bitter and sweet feeds. Lambs in the diversity treatment tended to grow faster than did lambs in the other treatments (P=0.06). On d 55, lambs in the diversity treatment showed decreased (P < 0.05) feed intake compared with lambs in the other treatments during the 2 peaks of food consumption (30 and 270 min from feeding) and showed a trend for the least plasma concentrations of ghrelin (P=0.06). In contrast, lambs in the diversity treatment consumed more feed than did lambs exposed to monotonous flavors at 60, 90, 120, and 180 min from feeding (P < 0.05). Lambs in the diversity treatment also showed the least concentrations of cholecystokinin and glucagon-like peptide 1 (P < 0.001). There were trends for the greatest concentrations of leptin (P=0.14) and IGF-1 (P=0.16) in the diversity treatment, and for the least concentration of leptin in the bitter treatment (P=0.14). Previous experience with flavored feeds affected the preference of lambs for high-energy and low-quality feeds, and for beet pulp mixed with phytochemicals (treatment × feed × day effect; P < 0.05). Thus, exposure to diverse flavors has the potential to increase feed intake and induce a more even consumption of feed across time by reducing peaks and nadirs of intake compared with exposure to monotonous rations. Flavor diversity may also influence the initial acceptability of and preference for novel feeds.

Effects of Birth Weight and Feeding System on Fattening Performance and Feeding Behaviour of Karayaka Male Lambs

“…TMR-fed lambs consumed less total dry matter (P<0.05), metabolizable energy (P<0.01), soybean meal (P<0.01), corn (P<0.01) and crude protein (P<0.01) than FCF-fed lambs whereas FCF-fed lambs consumed less alfalfa hay (P<0.01), barley (P<0.05), wheat bran (P<0.01) and energy to protein ratio (P<0.01) than TMR-fed lambs (Table 2). Because growing ruminants have greater needs for nutrients, especially protein (Villalba et al, 2011), it is likely that this effect enhanced intake of dry matter and protein in the FCF system relative to that in the TMR system. These findings support the idea that lambs offered a choice among an option of feeds (ground barley, cottonseed meal, wheat bran and alfalfa hay) successfully regulated their nutrient intakes and attained better growth performance (Görgülü et al, 1996;Dikmen et al, 2009).…”

Food sensory characteristics: their unconsidered roles in the feeding behaviour of domestic ruminants

“…The umami taste, induced by monosodium glutamate, is perceived by sheep since (i) it increased intake of sham-fed animals (Colucci and Grovum, 1993) and (ii) it induced preferences when added to hay compared with the same untreated hay (Gherardi and Black, 1991). Recent studies, using either a non-caloric flavour or monosodium glutamate to induce the umami taste, showed that lambs are able to perceive umami taste in a feed, as they increased their preference for this feed (Favreau et al, 2010a;Villalba et al, 2011;Bach et al, 2012).…”

Early experience with diverse foods increases intake of nonfamiliar flavors and feeds in sheep1,2

“…Sheep preferred to eat a varied array of plant species and feeds (Provenza, 1996;Villalba et al, 2011) or feeds offered in different fl avors (Scott and Provenza, 1998). This is so, in part, because a diverse diet most likely satisfi ed multiple nutrient requirements (Simpson et al, 2004).…”

“…In our study, lambs showed a greater intake of soybean meal (high proportion of RDP) than corn gluten meal (low proportion of RDP; NRC, 1985). In addition, growing ruminants displayed clear preferences for protein-rich feeds and fl avors that signal protein (e.g., umami), as their requirement for protein is high (Villalba et al, 2011). Finally, nutrient requirements were established for the "average animal" under conditions imposed by animal production systems; therefore, the biological goals of individual lambs selecting a diet may lead to a dietary balance different from that expected (Atwood et al, 2001;James et al, 2002).…”