Palatability in pigs, the pleasure of consumption1

Abstract

Despite the importance of hedonic reactions in pig's intake, feed palatability has been typically inferred from preference or acceptance measures. However, these measures are influenced by factors beyond palatability, such as energy density and hunger. The aim of this study was to evaluate palatability responses in pigs to sweet and umami taste at different inclusions levels. Pigs (24 per experiment) were video recorded while exposed in pairs to different sucrose (Exp. 1) or monosodium glutamate (MSG, Exp. 2) solutions over seven consecutive 10 min tests (one concentration per day). In both experiments, palatability was estimated through consumption patterns (consumption time per approaches, CT/A), facial expressions (snout openings and tongue protrusions), and consumption during a brief 2 min period. Data were analyzed by sucrose or MSG concentration. Sucrose concentration affected total intake, producing an inverted-U function and a quadratic relationship with sucrose concentration (P = 0.012). In contrast, CT/A and snout openings showed a dose effect (P < 0.005) with a direct correlation between sucrose concentration and CT/A (R = 0.23, P = 0.033) but not for openings (R = 0.18, P = 0.105) where a quadratic relationship appears (P < 0.001). Tongue protrusions and brief consumption time were not affected by sucrose concentration (P = 0.144 and 0.205, respectively). MSG concentration affected consumption, CT/A, snout openings, and brief consumption time (P < 0.001), with significant (P < 0.001) positive correlations (R = 0.59, 0.56, 0.56, and 0.68), respectively. As with rats, CT/A appears to provide a novel and interesting measure reflecting the palatability of preferred ingredients in pigs. However, brief consumption time and orofacial reactions show less similarity between pigs and rodents. Thus further studies are necessary both to better understand the measurement methods themselves and relationship between hedonic reactions and simple consumption in pigs.

Effects of dietary sweeteners supplementation on growth performance, serum biochemicals, and jejunal physiological functions of broiler chickens

“…Nowadays, high-potency sweeteners have been widely used in the animal feed for mammals, including pig and ruminants ( Buerge et al., 2011 , Moran et al., 2014 , Ma et al., 2017 ). Owing to the high sweetness and low-calorie, some sweeteners are extensively used to improve the palatability of the feed ( Figueroa et al., 2019 ). Sweet taste is also correlated with feed intake.…”

Acceptability, Preferences, and Palatability of Diets Containing Summer and Winter Brassica Forage in Growing Pigs: A Pilot Study

“…Swede have a greater concentration of glucose and fructose as compared to kale [ 11 ]. The sugar content may affect preferences creating a higher hedonic reaction in rats and pigs [ 23 , 28 ]. Swede presented the highest sugar concentration among all brassicas tested in both experiments, however it has been reported that sugar concentration in swede bulbs varies among varieties from 29% to 36% of total DM, as well as glucose and fructose concentrations [ 11 ].…”

“…Consumption time (time eating at the pan; CT) and approaches (number of times the pan was approached with a consumption result; A) were assessed from the video recordings by focal continuous sampling over the 10 min test period. Palatability was estimated through consumption patterns (CT/A) [ 23 , 28 ]. Diets offered were counterbalanced between pigs and days to avoid possible order bias.…”

“…The potential inclusion of brassicas in commercial diets will additionally depend on their hedonic proprieties that will determine the voluntary intake of animals [ 23 ]. To the best of our knowledge, neither short term acceptability (total amount consumed when only one consumption option is present), preference (election of one diet over another), nor palatability (pleasure perception) studies in growing pigs diets containing forage brassicas have been reported.…”

The Utilization of Agricultural and Food Industry Wastes as Feed of Grower Pigs in Manokwari Regency West Papua

“…One way to increase palatability is by giving flavor which is useful for flavor enhancement (Figueroa, 2019). In the future, it is necessary to consider the need to add food flavor enhancers to agricultural and food wastes that will be used as feeds.…”