Do sheep use umami and bitter tastes as cues of post-ingestive consequences when selecting their diet?

Favreau, Angélique; Baumont, René; Dumont, Bertrand; Ginane, Cécile

doi:10.1016/j.applanim.2010.04.007

Cited by 22 publications

(17 citation statements)

References 29 publications

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“…Sensory characteristics were indeed able to induce food preferences by their own, that is, without any immediate positive postingestive reinforcement as it is the case with umami taste (Grovum and Chapman, 1988;Gherardi and Black, 1991). The umami taste, induced by monosodium glutamate, seems to have a positive hedonic value in sheep, as it induced strong and constant preferences for the treated food over the same untreated food, regardless of the doses (Gherardi and Black, 1991;Favreau et al, 2010a). In cattle, umami induced such a preference in young animals (e.g.…”

Section: Sensory Characteristics: a Way To Get Pleasurementioning

confidence: 98%

“…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).…”

Section: Sensory Characteristics In Feeding Behaviourmentioning

confidence: 99%

“…a calorie-free sweetener such as saccharin; Hellekant et al, 1994), (iii) by offering the different food items simultaneously since it increases the difficulty for the animal to identify which food item is responsible for which consequence (Duncan and Young, 2002;Favreau et al, 2010b), and/or (iv) by checking, with a conditioning procedure, that the intake of the added sensory modifier does not cause any post-ingestive consequence at the dose rate involved in the study (Gherardi and Black, 1991;Favreau et al, 2010a).…”

Section: Sensory Characteristics: a Way To Get Pleasurementioning

confidence: 99%

“…Hence, several plant secondary compounds that are toxic to herbivores have a bitter taste (Garcia and Hankins, 1975;Rogosic et al, 2008), whereas sweet and umami tastes are supposed to be associated with energy (Swithers and Davidson, 2008) and protein (Naim et al, 1991) contents, respectively. A recent study demonstrated that the umami taste would have a positive value, expressed by a high initial preference, whereas the bitter taste would have a negative value as shown by the reluctance of sheep to increase their preference for this taste once it is associated with positive consequences (Favreau et al, 2010a). Thus, herbivores seem to attribute a priori values to natural basic tastes.…”

Section: Sensory Characteristics: a Way To Get Pleasurementioning

confidence: 99%

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

Favreau-Peigné

Baumont

Ginane

2013

Animal

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When domestic ruminants are faced with food diversity, they can use pre-ingestive information (i.e. food sensory characteristics perceived by the animal before swallowing the food) and post-ingestive information (i.e. digestive and metabolic consequences, experienced by the animal after swallowing the food) to evaluate the food and make decisions to select a suitable diet. The concept of palatability is essential to understand how pre-and post-ingestive information are interrelated. It refers to the hedonic value of the food without any immediate effect of post-ingestive consequences and environmental factors, but with the influence of individual characteristics, such as animal's genetic background, internal state and previous experiences. In the literature, the post-ingestive consequences are commonly considered as the main force that influences feeding behaviour whereas food sensory characteristics are only used as discriminatory agents. This discriminatory role is indeed important for animals to be aware of their feeding environment, and ruminants are able to use their different senses either singly or in combination to discriminate between different foods. However, numerous studies on ruminants' feeding behaviour demonstrate that the role of food sensory characteristics has been underestimated or simplified; they could play at least two other roles. First, some sensory characteristics also possess a hedonic value which influences ruminants' intake, preferences and food learning independently of any immediate post-ingestive consequences. Further, diversity of food sensory characteristics has a hedonic value, as animals prefer an absence of monotony in food sensory characteristics at similar post-ingestive consequences. Second, some of these food sensory characteristics become an indicator of post-ingestive consequences after their initial hedonic value has acquired a positive or a negative value via previous individual food learning or evolutionary processes. These food sensory characteristics thus represent cues that could help ruminants to anticipate the post-ingestive consequences of a food and to improve their learning efficiency, especially in complex environments. This review then suggests that food sensory characteristics could be of importance to provide pleasure to animals, to increase palatability of a food and to help them learn in complex feeding situations which could improve animal welfare and productivity.

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Section: Sensory Characteristics: a Way To Get Pleasurementioning

confidence: 98%

Section: Sensory Characteristics In Feeding Behaviourmentioning

confidence: 99%

Section: Sensory Characteristics: a Way To Get Pleasurementioning

confidence: 99%

Section: Sensory Characteristics: a Way To Get Pleasurementioning

confidence: 99%

See 2 more Smart Citations

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

Favreau-Peigné

Baumont

Ginane

2013

Animal

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“…However, the increase in consumption as an attempt to fulfill protein requirements progressively disappeared over time most likely due to an interaction with metabolic control of intake elicited by the absence of a concomitant supply of AA. A recent study (Favreau et al, 2010) has reported that lambs have a clear preference (about 80%) for hay sprayed with monosodium glutamate (umami) over the same hay without flavor, with little variation among individuals. The same authors showed that postingestive effects could be associated by lambs to the umami flavor in a way that lambs exposed to negative postingestive effects would actually lose their preference for umami.…”

Section: Impact Of Protein Supply and Feed Flavors On Preferencesmentioning

confidence: 99%

Interactions between mild nutrient imbalance and taste preferences in young ruminants1,2

Bach

Villalba

Ipharraguerre³

2012

Journal of Animal Science

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Thirty-two crossbred lambs (BW = 31.2 ± 4.7 kg; 16 females, 16 males) housed in individual pens were used to investigate the relationship between nutrient supply and taste preferences in ruminants. Experiment 1 determined whether an imbalanced CP supply would alter preferences for feeds containing flavors designed to elicit either umami (U) or a mixture (1/3:1/3:1/3) of umami, sweet, and bitter (M) tastes. Lambs were randomly allocated to either a low (LP; 10.9% CP) or a high (HP; 20.4% CP) CP diet for 21 d. Afterward, lambs were presented during 21 d with a choice of the same LP or HP diet unflavored (LPC or HPC, respectively) or flavored (0.1% as fed) with U (LPU or HPU, respectively) or M (LPM or HPM). Experiment 2 determined the influence of CP status on preference for dietary CP, bitter taste, and sweet taste elicited by sucrose or a noncaloric sweetener. In test 1, sixteen lambs previously fed LP or HP for 42 d in Exp. 1 could choose between the HP and LP diets. In test 2, the remaining 16 lambs from Exp. 1 were offered a choice between unflavored LP or HP diets or the same diets flavored (0.066% as fed) with a bitter flavor. In test 3, the 16 lambs from test 1 were offered a choice between an unflavored diet (LP or HP) and the same diet flavored with sucrose (0.2%) or a noncaloric sweetener (0.066%). In Exp. 1, when offered a choice, all lambs showed a preference (P < 0.05) for the unflavored diet except for LP lambs, who clearly preferred (P < 0.05) LPU (72% of total DMI) over LPC. However, preference for LPU progressively decreased (P < 0.05) as time of exposure to the choice increased. In Exp. 2 (test 1), lambs previously fed LP progressively increased (P < 0.05) total DMI when presented with LP and HP, whereas consumption was constant for lambs previously fed HP and offered a choice of LP and HP diets. At the onset of test 2, lambs fed LP progressively reduced (P < 0.05) preference for the bitter flavor from 53 to 34%. In test 3, lambs previously fed LP diets consumed less (P < 0.05) sweetener- than sucrose-supplemented diet, whereas lambs previously offered HP diets consumed more sweetener- than sucrose-supplemented diet. In summary, protein-restricted lambs were able to differentiate and increase consumption of U-flavored feeds. However, this increase disappeared over time. These results indicate that lambs are able to sense dietary CP content and modulate short-term consumption of flavored feeds based on their nutrient requirements.

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Do sheep (Ovis aries) categorize plant species according to botanical family?

Ginane¹,

Dumont²

2011

Anim Cogn

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The ability of grazing herbivores to assign food types to categories by relying on certain relevant criteria could considerably reduce cognitive demand and increase their foraging efficiency when selecting among many different plant items. Grasses and legumes differ functionally in vegetation communities as well as in nutritive value. We aimed to determine whether sheep can generalize an aversion they learnt for a grass or a legume species to another species of the same functional type and consequently whether botanical family is a potential level of categorization. Over four successive weeks, 12 lambs were conditioned against either a freshly cut grass (tall fescue-Festuca arundinacea, N = 6) or legume species (sainfoin-Onobrychis viciifolia, N = 6) using a negative post-ingestive stimulus (lithium chloride) on day 1. Preference of all lambs between another grass (cocksfoot-Dactylis glomerata) and another legume (alfalfa-Medicago sativa) was assessed on day 3 by measuring their relative consumptions. Preference for alfalfa progressively became lower for lambs that were conditioned against sainfoin than against tall fescue, indicating that lambs generalized the aversion between species along some perceptual gradient and classed the considered grasses and legumes in distinct categories. Beyond this original result, the question now is to identify which specific plant characteristics or functional traits the animals rely on in order to form categories.

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Do sheep use umami and bitter tastes as cues of post-ingestive consequences when selecting their diet?

Cited by 22 publications

References 29 publications

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

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

Interactions between mild nutrient imbalance and taste preferences in young ruminants1,2

Do sheep (Ovis aries) categorize plant species according to botanical family?

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