Oro-sensorial preferences for protein ingredients and mixes of protein and energy ingredients in weaned calves | Preferencias oro-sensoriales entre ingredientes proteicos y entre mezclas de ingredientes energéticos y proteicos en terneras destetadas
2011
Montoro, C., Institut de Recerca i Tecnologia Agroalimentàries, Barcelona (España) | Ipharraguerre, I. | Bach, A., Institució Catalana de Recerca i Estudis Avançats, Barcelona (España)
The purpose of this study was to determine oro-sensorial preferences of recently weaned calves for 6 protein ingredients (corn gluten meal, distillers dried grain from wheat, pea meal, rapeseed meal, soybean meal, and sunflower meal) and to assess whether oro-sensorial preferences would remain when ingredients are presented as a part of a mixture. A total of 15 assays were performed to determine the oro-sensorial preferences for protein ingredients. These assays were conducted following a model consisting of offering two different ingredients to 20 weaned calves (in 2 separate buckets per animal) and recording intake over a 6-h period. Soybean meal was the most preferred ingredient in all assays. On contrary, corn gluten meal was the least preferred in all assays. Using the same experimental model, 6 assays were performed to define the oro-sensorial preferences for 4 mixtures (50:50) of corn gluten feed and corn gluten meal, corn gluten feed and soybean meal, wheat and corn gluten meal and wheat and soybean meal. Soybean meal and wheat was the preferred mixture whereas corn gluten feed and corn gluten meal was the least preferred. These results suggest that if oro-sensorial characteristics of starters are to be improved, the inclusion of wheat and soybean meal should be prioritized over the inclusion of corn gluten feed or corn gluten meal.
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Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria