Garlic conditioned preference enhances the flavor hedonic power of porcine digestive peptides (PDP) in post-weaned piglets | Preferencias por ajo previamente condicionadas aumentan el poder hedónico de fuentes proteicas en lechones al destete
2011
Figueroa, J., Universitat Autònoma de Barcelona, Bellaterra (España) | Sola Oriol, D., Universitat Autònoma de Barcelona, Bellaterra (España) | Vinokurovas, S.L., Universitat Autònoma de Barcelona, Bellaterra (España) | Pérez, J.F., Universitat Autònoma de Barcelona, Bellaterra (España)
Mammals may learn to prefer a novel flavor when it is mixed with an intrinsically positive flavor. 240 non-deprived weaning piglets were trained, during 8 days, with a Garlic+Porcine Digestible Peptides (PDP) solution and water (synergy group), and with Garlic and PDP solutions (Control Group, CG) on odd and even days respectively. Double choice test (DCHT) between the PDP+Garlic and PDP where performed at d16, d23 and d30 after weaning (in water). The first approach (Piglest/dish during the first 15 seconds; FA) and 30min intake were measured. Higher FA values were observed for PDP+Garlic over PDP solution on days 16 and 23 (4.8 vs. 2.3 y 4.5 vs. 2.8; P<0.05) for Synergy group. No differences were observed in the FA for CG. Similar results were observed in piglets intake; Sinergy group showed more intake of PDP+Garlic over PDP at all days and it was significant at day 30 (773mL vs. 503mL; P<0.05). No differences were observed in the intakes achieved for CG. The present results indicate that garlic conditioned preference enhances the attraction of PDP solutions due to a conditioned increase in the palatability of the flavor, that mixed with another innate hedonic flavor (protein) create a Synergy effect.
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Este registro bibliográfico ha sido proporcionado por Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria