Categoría: Swine

WELL-FED PIGLETS PREFER AMINO ACIDS THAT ELICIT UMAMI TASTE

Pigs perceive the umami taste via the pT1r1/pT1r3 receptor present in their tongue. In vitro studies, using a proprietary cell reporter system (CRS) that expresses this heterodimer, showed that it is tuned to detect amino acids (AA). The objectives of this work were (1) to evaluate preferences of piglets for…

DIETARY PREFERENCES OF ACIDS AND SALTS IN PIGLET DIETS

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…

CHARACTERIZATION OF PORCINE UMAMI TASTE RECEPTORS (PT1R1 AND PT1R3)

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…

UNFOLDING THE CODES OF SHORT-TERM FEED APPETENCE IN FARM AND COMPANION ANIMALS. A COMPARATIVE ORONASAL NUTRIENT SENSING BIOLOGY REVIEW

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.…