Weaning is a stressful process in piglets, in which the adaptation to the weaning diet is one of the most limiting factors. The palatability of the weaning diet ingredients may play a determinant role. A series of double choice trials with 180 pigs (20-25 kg BW) in 45 pens, were…
Compromised voluntary feed intake of piglets in the post-weaning period might be improved by increasing feed palatability. Eighteen double choice tests with a total of 600 post-weaned pigs (20–25 kg BW), were conducted to determine preference for 14 acids and 4 salts compared with a control (REF) diet. Each test…
Four experiments were conducted to evaluate the palatability of sorghum, maize, rye and lupine for pigs. Diets containing sorghum, maize, rye or lupine (test diets) were offered in a series of double choice tests against a reference diet. To prepare the reference diets, white broken rice in the experiments with…
Umami is a taste quality sensing dietary protein born nutrients such as L-amino acids. Humans and mice perceive the umami taste via a trans-membrane heterodimeric receptor consisting of T1R1 and T1R3 proteins. Porcine umami taste receptors have been recently identified and reported in vallate papilla tissue samples. The pTas1r1 and…
The evolution of the chemical senses has resulted in a sensory apparatus for high taste and smell acuity in mammals and birds to ensure self-nourishment. Such peripheral chemosensory systems function as a code to unfold the nutritional value of feedstuffs. Food ingestion simultaneously evokes odor, taste and thermo-mechanical (somatosensing) sensations.…
A trial was conducted with 192 Landrace × Large White newly weaned 23d-old pigs to study different dosing programs of an enhanced milky flavor (Luctarom® Advance) in feeds. Piglets were randomly allocated in a factorial design with 3 blocks of 8 pens according to initial body weight (light=5,78 kg; intermediate…
Humans and mice perceive the umami taste via a trans-membrane heterodimeric receptor consisting of T1R1 and T1R3 proteins that are G-protein coupled to intracellular calcium release. To identify the porcine umami taste receptor, vallate papilla tissue samples were obtained from a 6-month-old male pig and total RNA was extracted, purified,…
Two trials were conducted in newly weaned 26-d-old pigs to study the effect of the addition of an enhanced milky flavor to feed and water. In trial 1 and 2 respectively, 192 and 132 piglets (Landrace X Pietrain) were distributed in four or three blocks of 12 pens according to…
Two trials were conducted in newly weaned 26d-old pigs to study the effect of the addition of an enhanced milky flavor to feed with and without its water-soluble formulation applied to drinking water. In trials 1 and 2 respectively, 192 and 132 piglets (Landrace x Pietrain) were distributed in four…
The effect of adding an enhanced milky flavor to a post-weaning feeding program combined with a standard milky flavor in drinking water on piglet performance was investigated. Ninety-six newly weaned 26 d-old pigs (Landrace x Pietrain), in 24 pens of 4 animals each, were used. The animals were offered free…