Feed Concentrate Palatability in Welsh Ponies: Acceptance and Preference of Flavors

Khelil-Arfa, Hajer; Reigner, Fabrice; Blard, Thierry; Barrière, Philippe; Gesbert, Amandine; Lansade, Léa; Faugeron, Joëlle; Blanchard, Alexandra

doi:10.1016/j.jevs.2021.103619

Cited by 5 publications

(6 citation statements)

References 24 publications

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“…Times of consuming feeds are frequently used to determine the palatability of the flavours tested [ 2 , 10 ]. Figueroa et al [ 39 ], for example, considered the consumption time per approaches in pigs and rats, whereas Khelil-Arfa et al [ 21 ] assessed the amount of concentrate consumed during a 2 min offering in horses. The amount of food offered in our study was constant, hence, the consumption time, not speed, could be considered.…”

Section: Discussionmentioning

confidence: 99%

“…According to Murphy et al [ 41 ], water consumption in horses may be enhanced by offering a variety of flavours. Manufacturers supplement horse feeds in an attempt to encourage water drinking, for example, to avoid dehydration under specific conditions [ 21 ]. Our results show that the horses interrupted their consumption to drink water in the case of dry common yarrow, dry and wet-sweetened common sage, and common chamomile.…”

Section: Discussionmentioning

confidence: 99%

“…The methodology was determined based on a modification of earlier investigations conducted in horses [ 2 , 3 , 21 ] and our previous experience [ 10 ]. We assumed that a longer time of olfaction of a feed with an added herb meant that a horse concentrated on an unknown odour identification before ingestion which could make the animal abstain from consumption of the feed [ 34 ].…”

Section: Methodsmentioning

confidence: 99%

“…Reduced consumption times (time of consumption of a diet, time and number of intervals in the ingestion) and a low mass (or absence) of leftovers compared with the variables for the control diet show that a horse willingly consumed the feed. In turn, a long drinking time and frequent consumption of water indicates that a feed encourages the drinking of water [ 3 , 21 ].…”

Section: Methodsmentioning

confidence: 99%

“…Various flavours mask undesirable taste and reduce neophobia. Hence, they are commonly used by the commercial horse-feed industry with the objective of improving intake [ 11 , 21 ]. The role of culinary herbs used in the human diet has been known for millennia.…”

Section: Introductionmentioning

confidence: 99%

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Horses’ Response to a Novel Diet: Different Herbs Added to Dry, Wet or Wet-Sweetened Oats

Stachurska

Tkaczyk

Różańska-Boczula

et al. 2022

Animals

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The commercial horse feed industry uses palatants to mask undesirable tastes of feeds and enhance product acceptance. However, an unknown odour or taste may also hinder feed intake, due to, inter alia, novelty. The objective of the study was to assess the horses’ response to novel diet: five different herbs added alternately to dry, wet or wet-sweetened oats. Twenty adult horses were given different diet combinations of a feed presentation and a herb: field mint, common yarrow, common chamomile, common sage and common nettle, consecutively, once daily. The response to novelty was assessed regarding traits showing the willingness to consume: times of olfaction and consumption, times and numbers of intervals in consumption and drinking water, and the mass of leftovers. The results show that properties of the herbs studied did not hinder the consumption and only the odour of the dry common sage delayed the intake. Wetting or wetting and sweetening the diet accelerated the intake. In conclusion, herbs in small amounts do not significantly affect the willingness to consume feed. Although wet and wet-sweetened diet presentations may be novel to horses, they increase the feed palatability and can be suggested for use when preparing horse diets.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Horses’ Response to a Novel Diet: Different Herbs Added to Dry, Wet or Wet-Sweetened Oats

Stachurska

Tkaczyk

Różańska-Boczula

et al. 2022

Animals

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Impacts of olfactory cues on equine feeding behavior

Perry,

Handlos,

Fenton

2024

Journal of Equine Veterinary Science

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Added flavors: potential contributors to body weight gain and obesity?

Neumann

Faßhauer

2022

BMC Med

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Background Added flavors are a marker for ultra-processing of food and a strong link exists between the intake of ultra-processed food and the development of obesity. The objective of the present article is to assess animal and human data elucidating the impact of added flavors on the regulation of food intake and body weight gain, as well as to define areas for future research. Main text Mechanistic studies suggest that added flavors induce overeating and body weight gain by two independent mechanisms: Added flavors promote hedonic eating and override homeostatic control of food intake, as well as disrupt flavor-nutrient learning and impair the ability to predict nutrients in food items. Supporting these potential mechanisms, added flavors increase feed intake and body weight as compared to non-flavored control diets in a broad range of animal studies. They are actively promoted by feed additive manufacturers as useful tools to improve palatability, feed intake, and performance parameters. In humans, added flavors are extensively tested concerning toxicity; however, no data exist concerning their impact on food intake and body weight. Conclusions Added flavors are potential contributors to the obesity epidemic and further studies focusing on their role in humans are urgently required. These studies include obesity interventions specifically targeting food items with added flavors and cohort studies on independent associations between added flavor intake and metabolic, as well as cardiovascular, morbidity, and mortality.

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Feed Concentrate Palatability in Welsh Ponies: Acceptance and Preference of Flavors

Cited by 5 publications

References 24 publications

Horses’ Response to a Novel Diet: Different Herbs Added to Dry, Wet or Wet-Sweetened Oats

Horses’ Response to a Novel Diet: Different Herbs Added to Dry, Wet or Wet-Sweetened Oats

Impacts of olfactory cues on equine feeding behavior

Added flavors: potential contributors to body weight gain and obesity?

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