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A PALATABILITY ENHANCER THAT IMPROVES THE PERFORMANCE OF FEED PELLETS IN SHRIMP AQUACULTURE

01/10/2019

Because shrimp are “slow” and “selective” feeders with highly developed chemosensory systems and because conventional aquaculture systems have low visibility and high particulate matter, attractants and feeding stimulants are commonly incorporated into feed pellets to make them more quickly identified and more palatable, and thus eaten at a higher rate.…

A FUNCTIONAL PALATABILITY ENHANCER EFFECTIVE IN REPLACING A RANGE OF MARINE ANIMAL INGREDIENTS: RESULTS FROM PALATABILITY AND PERFORMANCE STUDIES IN WHITE SHRIMP, LITOPENAEUS VANNAMEI

01/10/2019

Mini paper that does not contain an abstract

EVALUATING FEED DISCRIMINATION IN SEABREAM SPARUS AURATA USING A DUAL-CHOICE SELF-FEEDING SYSTEM

01/10/2019

Feed intake is a critical variable in aquaculture that limits growth and survival of reared animals. The inclusion of new raw materials in fish diets to meet cost-efficient production and sustainability goals may compromise the organoleptic quality of diets and, by extension, fish growth (Yaghoubi et al., 2016). Therefore, it…

TASTE SENSING AND GUT FEELING: POSSIBLE INVOLVEMENT OF TASTE RECEPTOR TYPE 1 FAMILY IN SEABREAM SPARUS AURATA

01/10/2019

Taste perception of sweet and umami stimuli in vertebrates is largely controlled by a family of G-protein-coupled receptors, the taste receptor type 1 (T1R) family, with three members that combine in heterodimers to form the taste receptors. The mammalian T1R1/T1R3 receptor responds to umami compounds such as amino acids, whereas…

ORAL PRESENCE OF SPECIFIC AMINO ACIDS IN RAINBOW TROUT IS INVOLVED IN CENTRAL REGULATION OF FEED INTAKE

01/09/2019

Nutrients from the ingested food interact with sensors along the mammalian digestive tract. These sensors, through vagal afferent nerves, can activate brain areas related to the control food intake. In the oral cavity, as a first stop of the food, umami taste receptors can detect the presence of different amino…

POTENCIADOR DE PALATABILIDAD FUNCIONAL PARA MEJORAR EL CRECIMIENTO, MORFOLOGÍA INTESTINAL Y ACTIVIDAD DE LA PROTEASA DEL HEPATOPÁNCREAS EN DIETAS DEL CAMARÓN BLANCO, LITOPENAEUS VANNAMEI, REEMPLAZANDO LA PASTA DE CALAMAR

15/08/2019

Paper that does not contain an abstract

EFFECTS OF A BIOACTIVE OLIVE POMACE EXTRACT FROM OLEA EUROPAEA ON GROWTH PERFORMANCE, GUT FUNCTION, AND INTESTINAL MICROBIOTA IN BROILER CHICKENS

01/08/2019

The present study aims to investigate the effects of supplementing broiler diets with a bioactive olive pomace extract (OE) from Olea europaea on growth performance, digestibility, gut microbiota, bile acid composition, and immune response. To this end, three hundred and six 1-day-old broiler chickens (Ross 308) were housed in floor…

EFFECTS OF DIETARY FLAVOR IN EXPERIMENTAL AND COMMERCIAL NURSERY DIETS ON GROWTH PERFORMANCE OF WEANED PIGS

01/07/2019

Two experiments were conducted to investigate effects of dietary flavor as a feed additive on growth performance of weaned pigs. The flavor used in experiments was a commercial product (Luctarom®, Lucta Guangzhou, China) containing milky cream flavor. In Exp. 1, 72 weaned pigs (initial BW = 6.51 ± 0.21 kg)…

EFFECTS OF DIETARY FLAVOR IN THE COMMERCIAL NURSERY DIET ON IMMUNE RESPONSES AND GUT MICROBIOTA OF WEANED PIGS

01/07/2019

This study was conducted to investigate effects of dietary flavor on immune responses and gut microbiota of weaned pigs. A total of 72 weaned pigs (initial BW = 6.66 ± 0.32 kg) were randomly assigned to 2 dietary treatments (4 pigs/pen; 9 replicates/treatment) in randomized complete block design (block =…

EFFECT OF EXTRUSION ON LIPID OXIDATION IN A FLAXSEED-BASED PRODUCT

15/06/2019

Introduction Extrusion is a technology widely used in feed processing that consists of combining high temperatures and high pressures to the feed material. The main objective when used in a final feed is to improve digestibility, but it can also be used in raw materials such as rice bran (Riaz,…

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