Preferred Flavors and Performance of Weanling Pigs

Abstract

To characterize the flavor preferences of weanling pigs, a T-maze test was designed and validated. After having sampled feed from one side, containing flavor, and the other side, containing no flavor, pigs were allowed to select feed from either side of the T-maze five times. The frequency of selecting the flavored feed and the percentage of total feed eaten in 20 s/run were used to establish degree of preference for flavors. A total of 129 flavors or flavor combinations was tested in 248 trials, with some flavors tested at several concentrations. At least four flavors were tested in each of eight major flavor groups; the frequency distribution of preference did not differ among groups. Five specific flavors, highly preferred by the pigs in the T-maze tests, were selected for sustained preference tests for two 5-d periods. In the tests, a preference was shown for three of the five flavors. Two flavors were then tested for effects on performance using three groups of 10 pigs for 5 wk after weaning. The feed intakes and body weight gains were increased during the first week in both groups fed flavored feed compared with those of the control group. In a growth trial with 1,219 pigs, one of the two flavors increased feed intake and improved weight gain during the first week after weaning. Thus, although pigs did not appear to prefer flavors in any one of the groups tested, they did prefer specific flavors, which, when added to feed, improved feed intake and weight gain during the critical first week after weaning.

Effect of dose of thymol and supplemental flavours or camphor on palatability in a choice feedings study with piglets

“…However, an age effect cannot be ruled out since the animals in period II were two weeks older than in period I. It is well known that the susceptibility for flavours declines with age (McLaughlin et al, 1983) which is also seen by Trevisi et al (2007) in the case of thymol. Less frequent feeding behaviour as animals age might also interact with feed preferences.…”

“…For example moderate levels of cinnamaldehyde (500 mg/kg), carvacrol (30 mg/kg) and capsicum oleoresin resulted in decreased feed intake post-weaning (Bikker et al, 2003). In general, it has been shown that pigs have prefe-rence for specific flavours, and which, when added to feed, were able to enhance feed intake in the first weak post-weaning (not in the following weeks) (McLaughlin et al, 1983). Hence, the addition of thymol to pig feeds might affect the palatability in one way or the other and have impact on meal initiation and size.…”

Voluntary feed intake in growing-finishing pigs: A review of the main determining factors and potential approaches for accurate predictions

“…In the same study, commercial feed flavors were shown to improve intake of canola meal containing diets by young pigs. Weaned pigs consumed 136 g d -1 of a flavored diet compared with 103 g d -1 of non-flavored diet during week 1 post-weaning, but no differences were noted in subsequent weeks, thus suggesting that the benefit of feed flavors may be limited only to critical periods in the pig's life (McLaughlin et al 1983). Similarly, Campbell (1976 showed increase VFI in piglet during the first week after weaning but not 3 wk after weaning.…”

Residue Study for a Standardized <i>Macleaya cordata</i> Extract in Growing-Finishing Swine

“…Swine is one of the most important livestock that provides more than one third of the meat production in the world [3]. Previous research has found that swine favor the bitter taste [4] and therefore, a bitter tasting substance can be used as flavor modifier for addition to swine feed [5].…”