Relevant bibliographies by topics / PALATABILITE

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Academic literature on the topic 'PALATABILITE'

Author: Grafiati
Published: 4 June 2021
Last updated: 11 February 2022

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Journal articles on the topic "PALATABILITE"

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Ngapiyatun, Sri, N. Hidayat, and F. Mulyadi. "PENGENDALIAN PALATABILITAS ULAT API PADA TANAMAN SAWIT DENGAN APLIKASI BEBERAPA PESTISIDA NABATI DI LABORATORIUM." Jurnal Hutan Tropis 5, no. 2 (January 11, 2018): 166. http://dx.doi.org/10.20527/jht.v5i2.4371.

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One of the factors that cause the minus of palm oil is caterpillar pest attack. This study is conducted to make vegetable pesticides from seeds and soursop leaves, lemon grass, pepper and tobacco to overcome the palatability of the caterpillar. This study aims to determine the best extraction of vegetable pesticide and their effect in reducing the palatability of the caterpillar. The research was carried out in the laboratory and in palm fruit garden of MuaraBadak. The duration of research is 2 months covering preparation of tools and materials, making and application of vegetable pesticide and data retrieval. This study used a complete randomized design consisting of 6 treatments, namely control, soursop seeds, soursop leaves, lemongrass, peppercorn, and tobacco that are repeated 3 times. The leaves are dipped in pesticides according to the treatment and then the leaves are applied to the caterpillars for 7 days in which the leaves and the caterpillar are inserted into a jar being covered with gauze. The observed parameters are the activity of the caterpillar, the day of the caterpillar, and the caterpillar palatability. The results show that the best vegetable pesticides that could decrease the palatability of the caterpillars are tobacco extract treatment, which reaches 100%, where the caterpillars do not want to eat the application leaves and the caterpillars die on the 1st day after application.Keywords : Biological pesticide; palatability; fire caterpillar; palm oil.Salah satu faktor yang menyebabkan rendahnya hasil buah sawit adalah serangan hama ulat api. Dalam penelitian ini dilakukan pembuatan pestisida nabati dari biji dan daun sirsak, serai, biji lada dan tembakau untuk mengatasi palatabilitas ulat api. Penelitian ini bertujuan menentukan ekstraksi pestisida nabati yang terbaik dan pengaruhnya dalam menurunkan palatabilitas ulat api. Penelitian dilaksanakan di laboratorium dan di kebun sawit Muara Badak, lama waktu penelitian 2 bulan meliputi persiapan alat dan bahan, pembuatan dan aplikasi pestisida nabati serta pengambilan data. Penelitian ini menggunakan rancangan acak lengkap yang terdiri 6 perlakuan yaitu kontrol, biji sirsak, daun sirsak, serai, biji lada, dan tembakau yang diulang sebanyak 3 kali. Daun dicelupkan ke dalam pestisida sesuai dengan perlakuan kemudian daun diaplikasikan ke ulat selama 7 hari dengan cara daun dan ulat di masukkan ke dalam toples yang ditutup dengan kain kasa. Parameter yang diamati yaitu, aktifitas ulat, hari keberapa ulat mati, dan palatabilitas ulat. Hasil penelitian menunjukkan bahwa pestisida nabati terbaik yang dapat menurunkan palatabilitas ulat api adalah perlakuan ekstrak tembakau yaitu mencapai 100%, dimana ulat tidak mau memakan daun aplikasi dan ulat mati pada hari ke-1 setelah aplikasi.Kata Kunci : Pestisida Nabati; Palatabilitas; Ulat Api; Kelapa Sawit
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Ghêliho Zoffoun, Alex, and Abossèdé Murielle Lucrèce Faïhun. "Palatabilité de onze fourrages tropicaux chez des cobayes (Cavia porcellus) de différents stades physiologiques au B." Journal of Animal & Plant Sciences 41.2 (August 31, 2019): 6916–25. http://dx.doi.org/10.35759/janmplsci.v41-2.5.

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Évaluer la palatabilité de onze fourrages tropicaux chez les cobayes (Cavia porcellus). Des cobayes appartenant à deux stades physiologiques (jeunes et adultes) ont fait l’objet des tests sur la palatabilité. Onze espèces fourragères tirées des résultats d’enquête auprès des éleveurs locaux ont été utilisées : Panicum maximum C1(Herbe de Guinée var C1), Panicum maximum local (Herbe de Guinée local), Pennisetum purpureum (Herbe éléphant), Elaeis guineensis (Palmier à huile), Musa acuminata (Bananier), Manihot esculenta (Manioc), Carica papaya (Papayer), Centrosema pubescens (Haricot sauvage), Moringa olifera (Moringe), Talinum triangulare (Pourpier tropical) et Tridax procumbens (Herbe à lapins). L’indice de palatabilité (IP) de chaque fourrage a été déterminé selon la méthode décrite par Salem et al. (2000). Panicum maximum local a présenté l’indice de préférence le plus élevé aussi bien chez les jeunes que chez les adultes, les valeurs ont été respectivement de 0,22 et 0,38. Centrosoma pubescens, Tridax procumbens et Panicum maximum C1 ont aussi présenté des indices de préférence élevés pour les deux stades physiologiques des cobayes. Les valeurs obtenues pour Centrosoma pubescens ont été de 0,22 chez les jeunes contre 0,25 chez les adultes, pour Tridax procumbens 0,19 chez les jeunes contre 0,24 chez les adultes, pour Panicum maximum C1 0,10 chez les jeunes contre 0,15 chez les adultes. Les valeurs d’indice de préférence les plus faibles ont été obtenues pour les espèces fourragères Musa acuminata (IP=0,00 chez les jeunes contre 0,02 chez les adultes) et Elaeis guineensis (IP=0,01 chez les jeunes contre 0,01 chez les adultes). Les valeurs obtenues pour les indices de préférences ont été influencées significativement par l’âge de l’animal (p-value = 0.005651) et le type de fourrage (p-value < 2.2e-16). La présente étude a permis d’évaluer la palatabilité de onze espèces fourragères chez des cobayes de différents stades physiologiques et d’en retenir les plus appétées par ces animaux. La connaissance des espèces fourragères les plus appréciées par les cobayes et la composition chimique de ces dernières permettront d'optimiser les stratégies d'alimentation dans les élevages. Palatability of eleven tropical forages in guinea pigs (Cavia porcellus) of different physiological stages in Benin To evaluate the palatability of eleven tropical forages in guinea pigs (Cavia porcellus). Guinea pigs from two physiological stages (young and adult) were tested for palatability. Eleven forage species from survey results from local breeders were used : Panicum maximum C1 (Guinea grass C1), Panicum maximum local (local Guinea grass), Pennisetum purpureum (Elephant grass), Elaeis guineensis (African oil palm), Musa acuminata (Banana), Manihot esculenta (Cassava), Carica papaya (Pawpaw), Centrosema pubescens (Butterfly pea), Moringa olifera (Moringa), Talinum triangulare (Potherb fameflower) et Tridax procumbens (Coat buttons). The palatability index (PI) of each forage was determined by following the procedure described by Salem et al. (2000). Local Panicum maximum had the highest preference index in both young and adults, with values of 0.22 and 0.38, respectively. Centrosoma pubescens, Tridax procumbens and Panicum maximum C1 also showed high preference indices for the two physiological stages of guinea pigs. The values obtained for Centrosoma pubescens were 0.22 in the young against 0.25 in the adults, for Tridax procumbens 0.19 in the young against 0.24 in the adults, for Panicum maximum C1, 0.10 in the young against 0.15 in adults. The lowest preference index values were obtained for the forage species Musa acuminata (IP = 0.00 in young versus 0.02 in adults) and Elaeis guineensis (IP = 0.01 in young versus 0.01 in adults). The values obtained for the preference indices were significantly influenced by the age of the animal (p-value = 0.005651) and the type of forage (p-value <2.2e-16). The present study evaluated the palatability of eleven forage species in guinea pigs of different physiological stages and retained the most palatable of these animals. The knowledge of the forage species most appreciated by the guinea pigs and the chemical composition of the latter will optimize the feeding strategies in the farms.
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Hadist, Ibrahim. "PENGARUH PEMBERIAN HERBAL YANG MENGANDUNG PROBIOTIK DALAM AIR MINUM TERHADAP PALATABILITAS RANSUM AYAM BROILER The Effect of Herbs That Contain Probiotics in Drinking Water on Broiler Chicken Feed Palatability." JANHUS: Jurnal Ilmu Peternakan Journal of Animal Husbandry Science 1, no. 1 (December 1, 2016): 1. http://dx.doi.org/10.52434/janhus.v1i1.320.

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Abstrak Penelitian bertujuan untuk mengetahui sampai sejauh mana pengaruh pemberian herbal yang mengandung probiotik dalam air minum terhadap konsumsi ransum segar,konsumsi bahan kering, konsumsi energi ransum, konsumsi protein ransum, dan konsumsi serat kasar ransum pada ternak ayam broiler. Penelitian ini menggunakan 100 ekor DOC broiler yang ditempatkan secara acak kedalam 20 kandang, dan setiap kandang terdiri dari 5 ekor ayam. Penelitian menggunakan metode experimental dengan Rancangan Acak Lengkap (RAL) dengan empat perlakuan air minum dan lima ulangan. Perlakuan air minum yang digunakan yaitu air minum yang tidak mengandung probiotik 0% (R1); mengandung vitamin dan antibiotik (R2); mengandung 1 ml herbal yang mengandung probiotik (R3); dan mengandung 2 ml herbal yang mengandung probiotik (R4). Hasil penelitian menunjukan bahwa penambahan herbal yang mengandung probiotik tidak berpengatuh terhadap palatabilitas ransum ayam broiler. Kata kunci : herbal, probiotik, air minum, palatabilitas, ayam broiler Abstract The object of study was evaluate the extent of the effect of herbs that contain probiotics in drinking water on feed consumption, dry matter intake, feed energy consumption, the consumption of dietary protein, and crude fiberconsumption in broiler chickens. This reseach used 100 broiler at one days of age, were randomly placed into 20 cages, each cage consisted of five chickens. The methode of research was experimental designed by completely randomized design (CRD) with four treatments and five replications of drinking water. The treatments consisted of drinking water that does not contain probiotics 0% (R1); drinking water were contain vitamins and antibiotics (R2); drinking water were contain 1 ml herbs with probiotics (R3); drinking water were contain 2 ml herbs with probiotics (R4). The results showed that the addition of herbs that contain probiotics do not affect the feed palatability of broiler chicken. Keywords : Herb, probiotic, drinking water, palatability, broiler chicken
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Rigaud, D., D. Betoulle, A. Chauvel, L. A. Alberto, and M. Apfelbaum. "Effect of postgastric energy loads on intake of sham meals of different palatability in rats." American Journal of Physiology-Regulatory, Integrative and Comparative Physiology 267, no. 1 (July 1, 1994): R150—R155. http://dx.doi.org/10.1152/ajpregu.1994.267.1.r150.

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Food intake depends on the palatability of the diet and on the energy delivered to the body. It is not known, however, whether the palatability of a diet is able to modulate the inhibitory effect of energy input on food intake. To address this question, we have measured intake during sham feeding for diets of different palatabilities in rats receiving varying levels of duodenal energy load. Rats were offered sucrose solutions (6, 10, or 30%) or mixed liquid diets without or with physiological duodenal energy loads using a mixed liquid diet. Compared with that seen during real feeding, meal size during sham feeding was increased for palatable diets but not for less palatable diets. Intraduodenal infusion of the mixed liquid diet inhibited the intake of all diets given by sham feeding. This inhibition was dependent on the level of duodenal energy load and was significantly greater for more palatable diets than for less palatable ones. We conclude that the inhibitory effects of intestinal nutrient load on intake are significant for all diets but have a more pronounced effect on the intake of highly palatable diets.
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Deighton, Kevin, James Frampton, and Javier T. Gonzalez. "Test-meal palatability is associated with overconsumption but better represents preceding changes in appetite in non-obese males." British Journal of Nutrition 116, no. 5 (August 1, 2016): 935–43. http://dx.doi.org/10.1017/s0007114516002750.

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AbstractSingle-course,ad libitummeals are recommended for the assessment of energy intake within appetite research. This study represents the first investigation of the comparative sensitivity of two single-course,ad libitummeals designed to differ in palatability. We conducted two experiments using a preload study design. All protocols were identical except for the energy content of the preloads (Expt 1: 579 and 1776 kJ; Expt 2: 828 and 4188 kJ). During each experiment, ten healthy men completed four experimental trials constituting a low- or high-energy preload beverage, a 60-min intermeal interval and consumption of a pasta-based or a porridge-based,ad libitummeal. Appetite ratings were measured throughout each trial, and palatability was assessed after food consumption. Preload manipulation did not influence appetite (P=0·791) or energy intake (P=0·561) in Expt 1. Palatability and energy intake were higher for the pasta meal than for the porridge meal in both experiments (palatabilityP≤0·002; energy intakeP≤0·001). In Expt 2, consumption of the high-energy preload decreased appetite (P=0·051) and energy intake (P=0·002). Energy compensation was not significantly different between pasta and porridge meals (P=0·172), but was more strongly correlated with preceding changes in appetite at the pasta meal (r−0·758;P=0·011) than the porridge meal (r−0·498;P=0·143). The provision of a highly palatable, pasta-based meal produced energy intakes that were more representative of preceding appetite ratings, but the moderately palatable, porridge-based meal produced more ecologically valid energy intakes.Ad libitummeal selection and design may require a compromise between sensitivity and ecological validity.
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Yeomans, Martin R., John E. Blundell, and Micah Leshem. "Palatability: response to nutritional need or need-free stimulation of appetite?" British Journal of Nutrition 92, S1 (August 2004): S3—S14. http://dx.doi.org/10.1079/bjn20041134.

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The traditional view of palatability was that it reflected some underlying nutritional deficit and was part of a homeostatically driven motivational system. However, this idea does not fit with the common observation that palatability can lead to short-term overconsumption. Here, we attempt to re-evaluate the basis of palatability, first by reviewing the role of salt-need both in the expression of liking for salty tastes, and paradoxically, in dissociating need from palatability, and second by examining the role of palatability in short-term control of appetite. Despite the clarity of this system in animals, however, most salt (NaCl) intake in man occurs in a need-free state. Similar conclusions can be drawn in relation to the palatability of food in general. Importantly, the neural systems underlying the hedonic system relating to palatability and homeostatic controls of eating are separate, involving distinct brain structures and neurochemicals. If palatability was a component of homeostatic control, reducing need-state should reduce palatability. However, this is not so, and if anything palatability exerts a stronger stimulatory effect on eating when sated, and over-consumption induced by palatability may contribute to obesity. Differential responsivity to palatability may be a component of the obese phenotype, perhaps through sensitisation of the neural structures related to hedonic aspects of eating. Together, these disparate data clearly indicate that palatability is not a simple reflection of need state, but acts to promote intake through a distinct hedonic system, which has inputs from a variety of other systems, including those regulating need. This conclusion leads to the possibility of novel therapies for obesity based on modulation of hedonic rather than homeostatic controls. Potential developments are discussed.
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FAVERDIN, P. "Dossier : Palatabilité et choix alimentaires - Avant-propos." INRAE Productions Animales 9, no. 5 (October 20, 1996): 337–38. http://dx.doi.org/10.20870/productions-animales.1996.9.5.4072.

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Les trois articles qui suivent retracent le contenu de trois exposés présentés dans le cadre du groupe de réflexion sur le thème ingestion au sein du département Elevage et Nutrition des Animaux de l’INRA. Ce groupe "Ingestion", qui existe depuis environ une dizaine d’année maintenant, se réunit une ou deux fois par an autour d’un thème particulier dont les différents aspects sont traités par des membres du groupe ou invités par le groupe. Il nous est apparu que ce travail pouvait intéresser un public francophone plus large que les seuls participants à ces réunions. A l’avenir, des dossiers seront donc ainsi proposés à la revue Productions Animales en fonction des activités du groupe. Le premier dossier a pour thème "Palatabilité et choix alimentaires". Avant même d’essayer d’en définir les termes, le titre posait problème : fallait- il parler de palatabilité ou d’appétibilité ? Si palatabilité nous apparaît aujourd’hui comme un néologisme, Gallouin et Le Magnen (1987) nous ont rassurés en nous apprenant que les Anglais l’ont importé de France il y a plusieurs siècles. Quant au mot appétibilité, il n’a été proposé qu’il y a un peu moins d’un demi-siècle pour traduire "palatability" de l’anglais. Malheureusement, résoudre ce différend linguistique ne permet pas de définir facilement et précisément ce terme. L’estimation de la palatabilité est généralement décrite par la notion de préférence alimentaire, donc de choix, sans que les deux soient équivalents. Enfin, ce critère de palatabilité est très couramment associé aux qualités organoleptiques des aliments. Différences de définitions, de méthodes de caractérisation, de mécanismes impliqués pour expliquer ces phénomènes, il est apparu important de clarifier la situation et de faire le point sur ce sujet. Les finalités des travaux sur la prise alimentaire chez les monogastriques et les ruminants sont généralement différentes. La nature de la ration (des aliments concentrés jusqu’aux prairies naturelles), mais également le type de production qui recouvre des échelles de temps très variées (de quelques semaines à 10 ans) posent des problèmes de prise alimentaire très différents. Les travaux sur les monogastriques (porcs et volailles) et les ruminants sont donc traités dans des articles séparés. Ces textes permettent de mieux percevoir la spécificité d’approche pour chaque espèce, mais soulignent les points communs quant aux mécanismes associés au concept de palatabilité. Pour les espèces à cycle court, les problèmes d’apprentissage et les choix alimentaires peuvent affecter rapidement la productivité des systèmes. Le refus par des jeunes d’un nouvel aliment pendant quelques jours va affecter leur croissance, même si, a priori, dans l’aliment rien de perceptible par l’homme ne permet de comprendre ce comportement. La synthèse de Marie- Christine Meunier-Salaün et Michel Picard essaye donc de préciser les relations entre ces problèmes de choix alimentaires, de préférence ou d’aversion, et la notion de palatabilité chez le porc et les volailles et discute les moyens d’étudier ces problèmes. Les ruminants disposent souvent de fourrages à volonté. Les fourrages étant généralement, en France, d’un coût plus faible que les autres aliments, l’éleveur souhaite en maximiser l’utilisation. Ceci suppose que le fourrage soit bien ingéré par l’animal. La palatabilité d’un aliment interfère-t-elle avec le niveau d’ingestion de cet aliment ? Comment apprécier objectivement cette notion de palatabilité ? Quel est le rôle des sens dans les préférences alimentaires des ruminants ? La revue de René Baumont essaye de répondre à ces questions à l’aide de nombreux exemples. Les ruminants d’élevage disposent généralement pendant plus de la moitié de l’année d’un accès au pâturage. Dans ces conditions d’alimentation très particulières l’animal va être amené à gérer lui-même ses prises alimentaires avec des situations de choix parfois très complexes. Cette complexité au pâturage est accrue par la dispersion de l’offre alimentaire. Les choix comportementaux ne sont donc pas que le reflet des préférences alimentaires strictes pour telle ou telle espèce ou partie de végétal, mais le résultat d’une stratégie de pâturage complexe qui pourrait chercher à maximiser le bénéfice énergétique. Ces relations entre les préférences alimentaires des ruminants et les choix alimentaires effectués au pâturage sont étudiées par Bertrand Dumont qui en présente une synthèse dans le dernier article de ce dossier. Bien que recouvrant des approches et des points de vue très divers, ces trois articles partagent certaines conclusions sur la notion de palatabilité. En particulier, on peut difficilement la dissocier d’une notion d’apprentissage si l’on veut en comprendre les rouages. Essayer de s’en défaire ne fait que renforcer le poids des apprentissages précédents (souvent inconnus) au détriment de la propre expérience de l’animal sur tel aliment. Les choix d’un animal peuvent donc évoluer pour prendre en compte des signaux post-ingestifs. L’utilisation de tests en tout genre pour apprécier la palatabilité doit donc se faire avec discernement. Néanmoins, une meilleure connaissance des mécanismes d’apprentissage et d’identification de l’aliment permettrait de limiter les problèmes lors des transitions alimentaires et de mieux comprendre comment l’animal équilibre sa ration. Un travail de réflexion important reste donc à réaliser pour mettre en place des méthodologies adaptées afin de mieux expliquer les choix alimentaires des animaux domestiques. Gallouin F., Le Magnen J., 1987. Evolution historique des concepts de faim, satiété et appétit. Reprod. Nutr. Dévelop., 27, 109-128.
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O’Quinn, Travis G., J. F. Legako, J. C. Brooks, and Mark F. Miller. "Evaluation of the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience1." Translational Animal Science 2, no. 1 (January 25, 2018): 26–36. http://dx.doi.org/10.1093/tas/txx008.

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Abstract The objectives of this study were to evaluate the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience and to evaluate the risk of overall palatability failure due to the unacceptable level of one or more of these traits. Data from 11 previously conducted studies representing a wide range of treatments and levels of eating quality that included more than 1,500 beef samples and 1,800 consumers were compiled and analyzed for this study. Results of a multivariate regression indicated that tenderness, flavor, and juiciness accounted for 43.4%, 49.4%, and 7.4%, respectively, of overall palatability (P &lt; 0.05; R2 &gt; 0.99). Additionally, the odds of a steak being rated unacceptable overall when tenderness, juiciness, or flavor were rated unacceptable were 2.2 to 1 (69%), 1.9 to 1 (66%), and 3.3 to 1 (77%), respectively. This indicated overall palatability was 7.2, 6.5, and 12.3 times more likely to be rated unacceptable if tenderness, juiciness, or flavor, respectively, was also rated unacceptable. Additionally, the percentage of samples rated acceptable for each palatability trait increased (P &lt; 0.05) as quality grade increased. More than 88% of USDA Prime samples were rated acceptable for each palatability trait, whereas only 74.8–77.3% of USDA Select samples were rated acceptable for each palatability trait. Marbling score accounted for 14–16% of the variation (P &lt; 0.01) in consumer palatability scores for each trait and intramuscular fat percentage accounted for 17–21% of the variation in each trait (P &lt; 0.01). Logistic equation models for the predicted probability of an acceptable rating for each palatability trait based on intramuscular fat percentage accounted for only a minimal amount of variation (P &lt; 0.01; R2 ≤ 0.09). Results of this study indicate the relative contribution of tenderness, juiciness, and flavor to overall beef palatability. They provide evidence that the failure of even a single palatability trait dramatically increases the likelihood of overall palatability failure, indicating that no single palatability trait is most important, as beef palatability is dependent upon the acceptance of all three traits: tenderness, juiciness, and flavor.
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Nurmi, Aisyah, and Muharram Fajrin Harahap. "Palatability Test of Mineral Herbal Blocks on Performans of Local Sheep." Indonesian Journal of Agricultural Research 2, no. 2 (August 26, 2019): 1–7. http://dx.doi.org/10.32734/injar.v2i2.924.

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This research was aimed to study of palatability and body weight gain local sheeps given minerals herbal (MBH). The farms used in this study were male 4 local sheep at the age of 12-18 months who showed symptoms of mineral deficiency. The research method used is the Latin Square Design (LSD). The treatment given is: H0 = Basal Feed + Salt; H1 = Basal Feed + Salt + Mineral + Turmeric; H2 = Basal Feed + Salt + Mineral + Ginger; H3 = Basal Feed + Salt + Mineral + Turmeric + Ginger. The research parameter is the mineral palatability of herbal blocks and body weight gain. The results showed that MBH given turmeric (10%), ginger (10%) and a combination of 5% + 5% ginger showed a non-significant effect on feed consumption and conversion. Palatability test showed that all MBH treatments were favored by local sheep, but the highest palatability of MBH was by adding ginger; followed by a combination of ginger and turmeric; and the lowest palatability is turmeric. Based on palatability tests, MBH with turmeric supplementation of 10%; 10% ginger or a combination of 5% ginger + 5% turmeric in the form of Herbal Minerals Block has a good palatability (preferred) and can improve the performance of local sheep.
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Gherardi, SG, and JL Black. "Effect of palatability on voluntary feed intake by sheep. I. Identification of chemicals that alter the palatability of a forage." Australian Journal of Agricultural Research 42, no. 4 (1991): 571. http://dx.doi.org/10.1071/ar9910571.

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The effect of chemical compounds on the palatability of a wheaten hay was investigated in short-term preference tests in which sheep were offered simultaneously treated and untreated hay. The palatability of wheaten hay chopped to 17 mm lengths was increased by treating it with aqueous solutions of either butyric acid (range 1.3-10 g/kg air-dry hay) or monosodium glutamate (2.4-44 g/kg hay). Hay chopped to 17 mm lengths was chosen because its potential intake rate was sufficiently low to allow the best quantitative measure of the increase in palatability to be established. The palatability of the same hay chopped to 6 mm lengths was decreased by applying MgO powder (1.6-60 g/kg hay) to hay pretreated with a solution of (1% w/w) sodium caseinate to adhere the MgO. The palatability of 6 mm hay was also decreased by treating it with aqueous solutions of acetic acid (0.02-10 g/kg hay), aconitic acid (0.2-19 g/kg hay) or malonic acid (1-20 g/kg hay). Hay of 6 mm lengths was chosen because its potential intake rate was sufficiently high to allow the best quantitative measure of the decrease in palatability to be determined. From the dose response curves, it was possible to identify a single concentration of selected chemical compounds that was suitable for altering the palatability of hay. A combination of butyric acid (2.5 g/kg hay) and monosodium glutamate (10 g/kg hay) were identified as the most suitable for increasing the palatability of 17 mm hay, and MgO (41 g/kg hay) or acetic acid (5 g/kg hay) for decreasing the palatability of 6 mm hay. A quantitative measure of the effect of these chemicals on the change in the palatability of either 17 or 6 mm hay was obtained. The sheep demonstrated a strong preference for 17 mm hay treated with a combination of butyric acid plus monosodium glutamate and conversely, a strong aversion to 6 mm hay treated with MgO. The specific concentration of the compounds selected would be suitable for investigating the effect of a change in palatability on the voluntary intake of wheaten hay.
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Dissertations / Theses on the topic "PALATABILITE"

1

Lehner, Valérie. "Palatabilite des aliments et styles alimentaires : effet de la palatabilite des aliments sur la prise alimentaire chez la femme normo-ponderale." Paris 6, 1987. http://www.theses.fr/1987PA066483.

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FU-CHENG, XIAOMEI. "Role de la palatabilite sur les secretions et la regulation secretoire gastriques chez chez le chien." Paris 7, 1993. http://www.theses.fr/1993PA077154.

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Le but de ce travail est de definir les criteres objectifs d'appreciation de la palatabilite et d'etablir le role dans la secretion d'acide, de pepsine et la liberation de gastrine. Les etudes preliminaires de palatabilite ont ete effectuees chez des chiens non operes. Les effets sur la secretion gastrique ont ete etudies chez des chiens munis d'une poche d'amdrup en reponse aux repas reels et sur des animaux porteurs d'une sophagostomie associee a une fistule gastrique en reponse aux repas fictifs. La vitesse d'ingestion des aliments a ete retenue comme critere de la palatabilite. En reponse au repas reel, la palatabilite est diminuee avec l'enrichissement en glucides et en lipides; les secretions d'acide, de pepsine et la liberation de gastrine ont ete etroitement correlees a la palatabilite. Toutefois les repas les plus riches en lipides ont induit une reponse secretoire moindre que celle des repas les plus riches en glucides. En reponse au repas fictif, la palatabilite est correlee avec l'enrichissement en glucides tandis qu'elle reste constante au-dela d'un certain seuil de concentration en lipides. La reponse d'acide, de pepsine et de gastrine represente presque un phenomene de tout ou rien, sauf lorsque la vitesse d'ingestion est tres faible, induisant une tres faible reponse acide. En conclusion, ce travail suggere que la palatabilite des repas reels influence la secretion gastrique par stimulation de la prise alimentaire. La palatabilite des repas fictifs influence peu la secretion gastrique; dans ce cas, la reponse gastrique est majoritairement d'origine vagale avec liberation de gastrine et d'histamine
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Moufid-Bellancourt, Saadia. "Controle opioidergique de la palatabilité dans l'aire pontique du goût chez le rat normal et chez le rat porteur de lésions des neurones hypothalamiques latéraux : rôles respectifs des récepteurs mu Et kappa." Bordeaux 2, 1996. http://www.theses.fr/1996BOR28454.

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Bensaid, Ahmed. "ROLE DE L'AVERSION GUSTATIVE CONDITIONNEE ET DE LA SATIETE DANS LA DEPRESSION DE LA PRISE ENERGETIQUE INDUITE PAR LES REGIMES HYPERPROTEIQUES CHEZ LE RAT." Phd thesis, INAPG (AgroParisTech), 2003. http://tel.archives-ouvertes.fr/tel-00005716.

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LES REGIMES HYPERPROTEIQUES INDUISENT UNE DEPRESSION DE LA PRISE ENERGETIQUE CHEZ LE RAT. LES MECANISMES SOUS-TENDANT CETTE DEPRESSION SONT MAL CONNUS. L'OBJET DE CETTE THESE EST D'ANALYSER LES ROLES RESPECTIFS DE LA PALATABILITE, DE LA SATIETE, ET DE L'AVERSION GUSTATIVE CONDITIONNEE DANS CE PHENOMENE. LAPPLICATION DE LA METHODE DENREGISTREMENT DE LA PRISE ALIMENTAIRE ET DE VIDEO ANALYSE A DES RATS, LORS DE LA TRANSITION DUN REGIME NORMOPROTEIQUE (14%) VERS UN REGIME HYPERPROTEIQUE (>50%), MONTRE DES MODIFICATIONS TRANSITOIRES DU COMPORTEMENT DE LANIMAL LORS DU PREMIER JOUR : REDUCTION DE LA TAILLE DU REPAS, DIMINUTION DE LA VITESSE DINGESTION ET MODIFICATION DE LA SEQUENCE COMPORTEMENTALE DE SATIETE. APRES ADAPTATION AU REGIME HYPERPROTEIQUE, LA QUANTITE DENERGIE INGEREE AVEC LE REGIME HYPERPROTEIQUE RESTE NEANMOINS EN DEÇA DE CELLE INGEREE EN REGIME NORMOPROTEIQUE ET LE POIDS DES ANIMAUX RECEVANT UN REGIME HYPERPROTEIQUE EST PLUS FAIBLE. DES LE SECOND OU TROISIEME JOUR, SELON LA PROTEINE ALIMENTAIRE UTILISEE, LA SEQUENCE COMPORTEMENTALE DE SATIETE N'EST PLUS DIFFERENTE DE CELLE INDUITE PAR UN REPAS NORMOPROTEIQUE. L'ABSENCE D'AVERSION GUSTATIVE CONDITIONNEE ET LA PRESENCE D'UN EFFET SATIETOGENE DES PROTEINES A ETE CONFIRMEE QUAND LES RATS, ELEVES SUR UN REGIME NORMOPROTEIQUE, ET RECEVANT TROIS REPAS PAR JOUR, INGERENT UN EN-CAS PROTEINE. LES PROTEINES DEPRIMENT PLUS LA PRISE ALIMENTAIRE LORS DU REPAS SUIVANT QUE LES GLUCIDES. LANALYSE DE LA SEQUENCE ALIMENTAIRE MONTRE QUE LA DIMINUTION DE LA TAILLE DU REPAS INDUITE PAR LES CHARGES PROTEIQUES 35% ET 50% EST DU A UN EFFET SATIETOGENE ET NON A UNE AVERSION GUSTATIVE CONDITIONNEE. NOTRE ETUDE A AUSSI MONTRE QUE PLUSIEURS PARAMETRES BIOCHIMIQUES (AMINOACIDEMIE TOTALE, ACIDES AMINES BRANCHES ) OU HORMONAUX (LEPTINEMIE) SONT SUSCEPTIBLES DETRE A LA BASE DES SIGNAUX ENVOYES AU CERVEAU POUR INITIER LA BAISSE DE PRISE ALIMENTAIRE. EN RESUME, LES RATS NE DEVELOPPENT PAS UNE AVERSION GUSTATIVE CONDITIONNEE VIS A VIS DU REGIME HYPERPROTEIQUE. LES MODIFICATIONS DE LA PRISE ALIMENTAIRE ET DU COMPORTEMENT, CORRESPONDENT PLUS A UN EFFET SUR-SATIETOGENE DU REGIME HYPERPROTEIQUE COMBINE A SA FAIBLE PALATABILITE ET A UNE NECESSAIRE ADAPTATION METABOLIQUE DE L'ANIMAL A CE REGIME. NOS RESULTATS, QUE CE SOIT DANS LE CADRE DE L'INGESTION D'UN REGIME HYPERPROTEIQUE OU, PLUS SIMPLEMENT LORS D'UN REPAS, MONTRE QUE L'INGESTION DE PROTEINES S'ACCOMPAGNE D'UN EFFET SATIETOGENE QUI RESTE A EXPLIQUER
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Lydall, Emma Sian. "Palatability and animal models of schizophrenia." Thesis, Cardiff University, 2011. http://orca.cf.ac.uk/55071/.

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Schizophrenia is one of the most serious mental disorders of humankind. It affects about 1% of the population worldwide and has devastating consequences, including suicide in 10% of sufferers (e.g. Lewis & Lieberman, 2000). Schizophrenia also has serious social impact with sufferers accounting for more than one third of the homeless population in western society (Folsom & Jeste, 2002).
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Tannous, Salma. "Rôle des stimuli sensoriels et de la palatabilité dans la prise orale de nicotine chez la souris." Thesis, Bordeaux, 2019. http://www.theses.fr/2019BORD0398.

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Les produits du tabac sont hautement addictifs et leur abus est un problème majeur de santé publique. Chez les humains, cette addiction met en jeu une expérience consommatoire orale avec des composantes sensorielles gustatives et olfactives. De nos jours, le rôle de ces composantes est amplifié avec l’utilisation accrue des produits du tabac non-brûlé, mais aussi les cigarettes électroniques, où la nicotine est associée à des additifs incluant flaveurs et sucres. L’impact des additifs sur le comportement de consommation du tabac doit donc être évalué. Dans ce travail de recherche, notre intérêt se porte sur la nicotine orale et l’interaction bidirectionnelle avec les flaveurs associées. Nous questionnons notamment les propriétés de renforcement secondaire, les effets des arômes sur la palatabilité de la nicotine et son encodage affectif. Dans un premier chapitre, nous avons investigué les propriétés irritantes de la nicotine dans un modèle d’auto-administration orale de nicotine diluée dans de la saccharine chez des souris génétiquement modifiées (knockout) pour le thermorécepteur TRPV1 (Transient receptor potential vanilloid 1), impliqué dans l’échauffement lié au tabagisme et qui a la particularité d’être sensibilisé par la nicotine. Nous mettons en évidence que l’absence de ce récepteur promeut la consommation de nicotine par diminution de son aversion orale. Il n’a cependant pas un rôle spécifique dans les mécanismes de motivation et de rechute. Il a été montré que les stimuli sensoriels non-pharmacologiques deviennent plus salients quand ils sont associés à la nicotine. Ainsi, nous étudions dans un deuxième chapitre, le renforcement secondaire putatif des stimuli oraux par la nicotine. Nous mettons en évidence la nécessité d’association orale de la nicotine à des additifs masquant son goût amer, afin de permettre sa consommation volontaire et la modélisation des différents stades du processus addictif. Ce processus se montre sensible aux stimuli dans la consommation et la rechute, mais insensible aux challenges pharmacologiques malgré l’absorption de nicotine mesurée par la présence de cotinine plasmatique. Les solutions de nicotine à fortes concentrations révèlent des propriétés aversives et réduisent la consommation volontaire. Bien que nous ne montrions pas le renforcement des propriétés incitatives de la vanille par la nicotine, de façon surprenante nous montrons que l’arôme seul peut renforcer le comportement d’auto-administration. Enfin, du fait de l’importance des effets sensoriels oraux dans la consommation de nicotine, nous avons étudié ses propriétés de palatabilité. Les tests de réactivité gustative montrent bien l’aversion gustative pour la nicotine seule et l’amélioration de la palatabilité par l’ajout d’additif aromatique. Ce changement de la palatabilité ne s’est néanmoins pas traduit par des changements du codage neuronal mesuré par le marquage de la protéine c-Fos dans les structures contribuant à l’expression de la valence positive ou négative, notamment le noyau accumbens, le cortex insulaire gustatif, le noyau basolatéral de l’amygdale, l’habenula et la noyau paraventriculaire du thalamus. En revanche, la nicotine, aromatisée ou non, a augmenté l’activation neuronale dans toutes ces structures. L’ensemble de ces résultats met en lumière cette problématique d’association de la nicotine aux additifs pouvant moduler sa perception sensorielle et promouvoir par la suite sa consommation. L’attractivité des nouveaux produits du tabac et leur potentiel d’abus est une question authentique et un problème de santé publique dont l’étude et la régulation sont urgentes
Tobacco products are highly addictive and their abuse is a major public health problem. In humans, this addiction constitutes an oral consummatory experience involving sensory gustatory and olfactory components. Nowadays, the role of these components is further amplified with the increasing use of new “heat not burn” tobacco products, electronic nicotine delivery device (e-cigarettes especially), where nicotine is associated with additives including flavours and sugars. Thus, the impact of additives on the behaviour of nicotine consumption must be assessed. In this research work, we are interested in oral nicotine and the bidirectional interaction with the associated flavours. In particular, we question the secondary reinforcing properties, the effects of aromas on the palatability of nicotine and its affective coding. In a first chapter, we investigated the irritating properties of nicotine in a model of oral self-administration in mice genetically modified (knockout) for the thermoreceptor TRPV1 (Transient receptor potential vanilloid 1) because it is involved in harshness and it is sensitized by nicotine. We highlight that the absence of this receptor promotes nicotine consumption by reducing its oral aversion. It does not, however, have a specific role in motivation and relapse mechanisms. It has been shown that non-pharmacological sensory stimuli become more salient when associated with nicotine. Here, we study the putative secondary reinforcement of oral stimuli by nicotine. We highlight the need for oral nicotine to be combined with additives that mask its bitter taste, to allow its volitional consumption and to be able to model the different stages of the addictive process. This process is sensitive to stimuli for consumption and reinstatement, but is unaffected by pharmacological challenges despite nicotine absorption measured by the dosage of plasma cotinine. High concentrations of nicotine solutions reveal its aversive properties and reduce oral self-administration in mice. Although we do not show the reinforcement of the incentive properties of vanilla by nicotine, we surprisingly show that the aroma itself can reinforce self-administration behaviour. Finally, because of the importance of the oral sensory effects in nicotine consummatory behavior, we studied its palatability properties. Taste reactivity tests show the aversive taste of nicotine alone and the enhancement of its palatability by the addition of aromatic additive. However this change in palatability did not result in changes in the neuronal coding, measured by the labelling of c-Fos protein in brain structures contributing to the expression of the positive and negative valence, notably the nucleus accumbens, the gustatory insular cortex, the basolateral amygdala, the habenula and the paraventricular nucleus of the thalamus. On the other hand, nicotine, flavoured or not, increased neuronal activity in all these structures. Altogether, these results highlight the importance of nicotine association with flavour additives that can modulate its sensory perception and subsequently promote its consumption. The attractiveness of new tobacco products and their abuse potential is a public health problem that needs urgent study and regulation
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Lehner, Valérie. "Palatabilité des aliments et styles alimentaires effet de la palatabilité des aliments sur la prise alimentaire chez la femme normo-pondérale /." Grenoble 2 : ANRT, 1987. http://catalogue.bnf.fr/ark:/12148/cb37607284g.

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Wells, Sarah J. "Effect of breed on palatability of dry-cured ham." Connect to resource, 2007. http://hdl.handle.net/1811/29467.

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Nielson, Patrice Alexa. "Variable Palatability of Quaking Aspen for Large Ungulate Herbivores." BYU ScholarsArchive, 2010. https://scholarsarchive.byu.edu/etd/2589.

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Aspen is a key resource in the Rocky Mountain Region for wildlife forage and habitat, lumber products, scenery, and plays important roles in fire ecology and hydrological processes. There is evidence of aspen decline over much of the Intermountain West for approximately 100 years. In Dixie and Fishlake National Forests, UT, aspen distribution has decreased by nearly half. Causes of this decline are not well understood, although wildlife browsing by ungulates has been implicated as playing a major role. The objective of this research was to examine what soil or plant factors might be involved in wildlife browse choice in aspen. Twenty-two pairs of moderately and intensively browsed sites were studied to identify factors related to browse preferences over two field seasons. In the summer of 2008, sites were sampled in June, July, and August, and in the summer of 2009 sites were sampled in August only. Soils were analyzed for pH, EC, total nitrogen and carbon, and mineral nutrients. Leaf tissue samples were analyzed for defense chemical (tannin and phenolic glycoside) concentrations, mineral nutrients (via acid digestion), acid-detergent fiber, water content, carbon:nitrogen ratio, and non-structural carbohydrate (sugar) concentration. No significant difference in phenolic glycoside concentrations between moderately and intensively browsed sites was found. Tannins were highest in sites with intensive levels of browsing. Iron was significantly higher and zinc lower in intensively than moderately browsed sites. Leaf moisture was also significantly lower in intensively browsed sites. In the absence of differences in phenolic glycosides, ungulates may be selecting browse sites based on iron requirements. Seasonal changes in the studied factors could be identified in 2008. Over the course of the summer, we found significant decreases in nitrogen, phosphorus, potassium, sulfur, zinc, iron, copper, phenolic glycosides, and moisture concentration. Seasonal increases in calcium, sodium, tannins, sugars, acid-detergent fiber, and carbon:nitrogen ratios were observed. The need for large ungulates to obtain specific nutrients may indicate that aspen is in higher demand as a forage at different times of the year, particularly in areas with forages low in these nutrients. Our data suggest that aspen high in iron may be at risk since other factors explaining browsing choice were not significantly different in our study. This information can help identify clones that are at risk and direct resources where and when they are needed most.
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Genn, Rachel F. "Dopamine receptor subtypes and ingestive behaviour." Thesis, Durham University, 1999. http://etheses.dur.ac.uk/4303/.

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Both centrally and systemically administered dopamine agonists and antagonists decrease ingestive behaviour. The aim of this thesis was to examine whether drugs acting at different receptor subtypes decreased intake in different ways. A microstructural analysis was used to examine dopaminergic drug effects on licking behaviour. A dopamine D3 receptor agonist, 7-OH-DPAT, a dopamine D2 receptor antagonist raclopride and a mixed dopamine D2/D3 agonist quinpirole were compared in this paradigm. These drugs reduced the number of licks by differentially decreasing parameters which are thought to reflect the palatability of the stimulus such as mean bout duration of licking and the initial rate of licking. Follow-up experiments were conducted to further examine the possibility that motor deficits were underlying decreases in licking parameters. The effects of raclopride and 7-OH-DPAT were compared to the effects of a dopamine Dl antagonist SCH- 23390 and were analysed using a brief contact licking test. Again, the behavioural expression of anorexia induced by these drugs seemed to rely on a differential decrease in mean bout duration. Results also revealed that the three drugs used differed in the extent to which they produced a motoric deficit Attempts to block the effects of 7-OH-DPAT on licking (wameters were made by using the putative D3 receptor antagonists PNU-99194A and amisulpride. In addition, the effects of these drugs alone on licking behaviour were examined PNU-99194A failed to block the effects of 7-OH-DPAT and was relatively ineffective in producing changes in licking behaviour when administered alone. Amisulpride blocked the effects of 7-OH-DPAT only at high doses and when injected alone produced an increase in intake through an increase in mean bout duration of licking. Results from Chapters 4,5 and 6 suggested that 7-OH-DPAT was having an effect on palatability. Therefore, Chapter 7 presents an experiment which examines the effect of 7-OH-DPAT on the licking behaviour of rats which encounter a devaluation of reward (successive negative contrast). 7-OH-DPAT reduced successive negative contrast leading to the proposal that D3 receptors may mediate relative as well as absolute reinforcer value. These results bear important implications for understanding the role of dopamine receptor subtypes in components of food reward and appetitive behaviour in general and may well have implications for the treatment of eating disorders.
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Books on the topic "PALATABILITE"

1

Damiran, Daalkhaijav. Palatability of Mongolian rangeland plants. Union, Or: Eastern Oregon Agricultural Research Center/Union Station, 2005.

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O'Connor, Cheryl E. Palatability of rodent baits to wild house mice. Wellington, N.Z: Dept. of Conservation, 2001.

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Chicago, Ill ). Focus on Palatability 2000 (2000. Focus on Palatability, 2000: April 5-6, 2000, Chicago, Illinois. Mt. Morris, Ill: Watt Pub. Co., 2000.

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Richardson, Randi. The effects of pre-exposure and palatability on food intake. Sudbury, Ont: Laurentian University, 2007.

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Ill.) Focus on Palatability (2006 Chicago. Focus on Palatability: [proceedings] : April 5-April 6, 2006, Chicago, Illinois. Mt. Morris, Ill: Watt Pub. Co., 2006.

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Herlocker, Dennis J. Palatability ratings of range plants in Ceel Dhere and Bulo Burte districts. Mogadishu, Somalia: Central Rangelands Development Project, 1986.

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Lamothe, Suzanne S. Palatability of winter browse to the snowshoe hare (Lepus americanus): Animal plant interactions. [s.l: s.n.], 1991.

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Bechard, Juli M. Automimicry and the palatability spectrum. 1996.

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Kirkpatrick, Mary E. Quality of Apples for Household Use: Histological, Chemical, and Palatability Studies (Classic Reprint). Forgotten Books, 2018.

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Nishimura, Toshihide, and Motonaka Kuroda. Koku in Food Science and Physiology: Recent Research on a Key Concept in Palatability. Springer, 2019.

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Book chapters on the topic "PALATABILITE"

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McAllister-Williams, R. Hamish, Daniel Bertrand, Hans Rollema, Raymond S. Hurst, Linda P. Spear, Tim C. Kirkham, Thomas Steckler, et al. "Palatability." In Encyclopedia of Psychopharmacology, 947–48. Berlin, Heidelberg: Springer Berlin Heidelberg, 2010. http://dx.doi.org/10.1007/978-3-540-68706-1_1073.

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Vaclavik, Vickie A., Marcia H. Pimentel, and Marjorie M. Devine. "Palatability Dimensions." In Dimensions of Food, 23–28. Boston, MA: Springer US, 1998. http://dx.doi.org/10.1007/978-1-4615-6859-9_3.

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Frawley, Jodi. "The palatability of pests." In Animals Count, 168–79. Abingdon, Oxon ; New York, NY : Routledge, 2018. | Series: Routledge environmental humanities: Routledge, 2018. http://dx.doi.org/10.4324/9781351210645-17.

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Yamaguchi, Shizuko, and Kumiko Ninomiya. "Umami and Food Palatability." In Flavor Chemistry, 423–31. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-4693-1_36.

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El Boushy, A. R. Y., and A. F. B. van der Poel. "Palatability and feed intake regulations." In Poultry Feed from Waste, 377–429. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2654-4_8.

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El Boushy, Adel R. Y., and Antonius F. B. van der Poel. "Palatability and Feed Intake Regulations." In Handbook of Poultry Feed from Waste, 348–97. Dordrecht: Springer Netherlands, 2000. http://dx.doi.org/10.1007/978-94-017-1750-2_8.

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Lamb, Charles F., and Thomas E. Finger. "Determination of Palatability in Goldfish." In Olfaction and Taste XI, 753. Tokyo: Springer Japan, 1994. http://dx.doi.org/10.1007/978-4-431-68355-1_303.

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Dryden, Gordon McL. "Feed nutritive value." In Fundamentals of applied animal nutrition, 43–59. Wallingford: CABI, 2021. http://dx.doi.org/10.1079/9781786394453.0005.

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Abstract This chapter focused on the chemical composition of feeds, the availability of the nutrients in a feedstuff, characteristic levels of intake, palatability, the effects of the feed on animal health, and the effects of the feed on the quality of animal products.
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Abe, Keiko. "Genomics for Food Functionality and Palatability." In Forum of Nutrition, 1–9. Basel: KARGER, 2009. http://dx.doi.org/10.1159/000212733.

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Delahunty, Conor M. "The Sensory Systems and Food Palatability." In Nutrition and Metabolism, 184–204. Oxford, UK: Wiley-Blackwell, 2011. http://dx.doi.org/10.1002/9781444327779.ch9.

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Conference papers on the topic "PALATABILITE"

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Nisse, Ye, S. Robert, J. Wicky, S. Henn-Ménétré, and B. Demoré. "4CPS-246 Palatability assessment of oral medication." In 24th EAHP Congress, 27th–29th March 2019, Barcelona, Spain. British Medical Journal Publishing Group, 2019. http://dx.doi.org/10.1136/ejhpharm-2019-eahpconf.395.

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Jie Yang, Hongying Wang, Bing Hu, and Yang Gao. "Study on Palatability Evaluation System of Pellet Feed." In 2012 Dallas, Texas, July 29 - August 1, 2012. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2012. http://dx.doi.org/10.13031/2013.41967.

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Kashihara, Akira, and Tomoyuki Yamaguchi. "A Development of Color Lighting Device to Indicate Subjective Palatability." In 2020 IEEE/SICE International Symposium on System Integration (SII). IEEE, 2020. http://dx.doi.org/10.1109/sii46433.2020.9025936.

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Robert, S., YE Nisse, and D. Béatrice. "4CPS-205 Assessment of the palatability of antibiotic oral suspensions: a literature review." In 25th EAHP Congress, 25th–27th March 2020, Gothenburg, Sweden. British Medical Journal Publishing Group, 2020. http://dx.doi.org/10.1136/ejhpharm-2020-eahpconf.306.

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Kawahashi, M., A. Ise, H. Hashimoto, T. Araki, and Y. Sagara. "Consumer-oriented design to upgrade the palatability of functional dressings based on food “kansei” modeling." In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060790.

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ARAKI, TETSUYA, TAKAMASA IMAIZUMI, YASUYUKI SAGARA, SHUICHI HARYU, and TAKASHI NAKAMURA. "A NEW METHODOLOGY FOR OPTIMIZING OPERATING CONDITIONS OF SUPERHEATED STEAM OVEN BASED ON PALATABILITY OF FINAL FOOD PRODUCTS." In The Proceedings of the 5th Asia-Pacific Drying Conference. World Scientific Publishing Company, 2007. http://dx.doi.org/10.1142/9789812771957_0028.

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Miralestari, Mugi, Asep Sudarman, Sri Suharti, and Ahmad Sofyan. "Enhancing Physical-chemical Quality and Palatability of King Grass (Pennisetum Hyrid) Silage Treated by Combination of Water Soluble Carbohydrate and Legume Sources." In 3rd International Conference of Computer, Environment, Agriculture, Social Science, Health Science, Engineering and Technology. SCITEPRESS - Science and Technology Publications, 2018. http://dx.doi.org/10.5220/0010041602700275.

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Reports on the topic "PALATABILITE"

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Anderson, Mark J., Edward M. Steadham, Christine A. Fedler, Kenneth J. Prusa, Steven M. Lonergan, and Elisabeth J. Huff-Lonergan. Influence of Fiber Type on Palatability Attributes of Beef Round. Ames (Iowa): Iowa State University, January 2009. http://dx.doi.org/10.31274/ans_air-180814-1233.

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Anderson, Mark J., Kathy Mou, Edward Steadham, Christine Ann Fedler, Kenneth J. Prusa, and Steven M. Lonergan. Round Muscle Profiling: Influence of Aging on the Palatability of Specific Wholesale Round Cuts. Ames (Iowa): Iowa State University, January 2008. http://dx.doi.org/10.31274/ans_air-180814-748.

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Driver, Crystal J., Dennis L. Strenge, Yin-Fong Su, Valerie I. Cullinan, Ricky S. Herrington, Danielle L. Saunders, and Lee E. Rogers. Methods for Assessing the Impact of Fog Oil Smoke on Availability, Palatability, & Food Quality of Relevant Life Stages of Insects for Threatened and Endangered Species. Office of Scientific and Technical Information (OSTI), April 2007. http://dx.doi.org/10.2172/1043145.

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