To see the other types of publications on this topic, follow the link: PALATABILITE.
Dissertations / Theses on the topic 'PALATABILITE'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the top 50 dissertations / theses for your research on the topic 'PALATABILITE.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Browse dissertations / theses on a wide variety of disciplines and organise your bibliography correctly.
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.
Full text
2
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.
Full textAbstract:
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
3
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.
Full text
4
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.
Full textAbstract:
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
5
Lydall, Emma Sian. "Palatability and animal models of schizophrenia." Thesis, Cardiff University, 2011. http://orca.cf.ac.uk/55071/.
Full textAbstract:
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).
6
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.
Full textAbstract:
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 urgentesTobacco 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
7
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.
Full text
8
Wells, Sarah J. "Effect of breed on palatability of dry-cured ham." Connect to resource, 2007. http://hdl.handle.net/1811/29467.
Full text
9
Nielson, Patrice Alexa. "Variable Palatability of Quaking Aspen for Large Ungulate Herbivores." BYU ScholarsArchive, 2010. https://scholarsarchive.byu.edu/etd/2589.
Full textAbstract:
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.
10
Genn, Rachel F. "Dopamine receptor subtypes and ingestive behaviour." Thesis, Durham University, 1999. http://etheses.dur.ac.uk/4303/.
Full textAbstract:
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.
11
Vierck, Kelly. "Evaluation of the role of marbling texture on beef palatability." Thesis, Kansas State University, 2017. http://hdl.handle.net/2097/35777.
Full textAbstract:
Master of ScienceDepartment of Animal Sciences and Industry
Travis G. O'Quinn
The objective of this research was to evaluate the role of marbling texture on beef palatability, muscle histology, and collagen characteristics of beef strip loin steaks. Beef strip loins (n = 117) were selected from three quality grade treatments [Top Choice (Modest[superscript 00] – Moderate[superscript 100] marbling), Low Choice (Small[superscript 0] – Small[superscript 100] marbling), and Select (Slight[superscript 0] – Slight[superscript 100] marbling)] to equally represent three different marbling texture groups: fine, medium and coarse, via visual appraisal with the USDA marbling texture standards. Consumers (n = 104) rated all marbling texture groups similar (P > 0.05) for tenderness, juiciness, flavor, and overall liking, as well as rated a similar (P > 0.05) percentage of samples from each marbling texture group acceptable for each palatability trait. Moreover, consumers indicated no preference (P > 0.05) among marbling texture groups for visual desirability or likelihood to purchase. There were no differences (P > 0.05) among marbling texture treatments for Warner-Bratzler shear force, slice shear force, and pressed juice percentage. However, trained sensory panelists rated coarse marbled steaks higher (P < 0.05) than fine or medium marbled steaks for both beef flavor intensity and sustained juiciness as well as higher (P < 0.05) for initial juiciness than medium textured steaks. This minimal impact on palatability was further supported through evaluation of muscle histology and collagen traits. Marbling texture did not affect collagen characteristics, as coarse marbled steaks were similar (P > 0.05) to both fine and medium marbled steaks for soluble collagen, insoluble collagen, and total collagen content. Furthermore, all marbling texture groups (fine, medium, and coarse) performed similarly (P > 0.05) during the peak thermal transition phase of the perimysial fraction of collagen. However, marbling texture impacted (P < 0.05) adipocyte cross-sectional area, where coarse steaks had larger adipocytes in comparison to fine marbled steaks, but medium marbled steaks were similar (P > 0.05) to both coarse and fine marbled steaks. Similarly, quality grade affected adipocyte size, as Top Choice and Low Choice possessed larger (P < 0.05) adipocytes than Select steaks. However, marbling texture did not impact (P > 0.05) perimysial thickness. Additionally, marbling texture did not affect the percentage of myosin heavy chain (MHC) Type I fibers within each steak. However, medium marbled steaks possessed a greater (P < 0.05) percentage of MHC Type 2A fibers than both fine and coarse marbled steaks. The opposite trend was displayed in the percentage of MHC Type IIX fibers, as fine and coarse marbled steaks possessed more (P < 0.05) MHC Type IIX fibers in comparison to medium marbled steaks. There were no differences (P > 0.05) among quality grades for fiber type or marbling texture and quality grade for fiber cross-sectional area. Results from this study indicate marbling texture has minimal impact on eating quality and muscle histology; therefore coarse marbled carcasses should not be excluded from current and future branded beef programs.
12
Shabir, Saima. "Endogenous opioid receptors and peptides : involvement in food intake and reward processes." Thesis, University of Reading, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.312581.
Full text
13
Hero, Jean-Marc, and n/a. "Predation, Palatability and the Distribution of Tadpoles in the Amazon Rainforest." Griffith University. Division of Australian Environmental Studies, 1991. http://www4.gu.edu.au:8080/adt-root/public/adt-QGU20050902.155749.
Full textAbstract:
A variety of aquatic habitats with different levels of potential predators are available to larval amphibians in Central Amazon rainforest. The anuran community at Reserva Florestal Adolfo Ducke, 25 km east of Manaus, Amazonas, Brasil, was studied to determine which species have eggs and/or larvae in water and how those larvae are distributed in time and space. The temporal and spatial distribution of potential predators as well as abiotic characteristics of these waterbodies were determined simultaneously to test for correlations with the distribution of tadpoles. The distribution of tadpoles was strongly related to fish predation pressure. Several tadpole species were found only in waterbodies with high fish abundance and thus have the ability to survive with fish. Most of these tadpoles were found to be unpalatable in controlled experiments. Unpalatability is the major adaptation allowing the coexistence of tadpoles and fish and is thus a major factor affecting tadpole community composition in this system. Controlled experiments showed that fish do not eat anuran eggs while the tadpoles of Leptodacrylus knudseni and Osteocephalus taurinus ate all types of eggs offered. The percentage of anurans with aquatic oviposition was positively related to fish abundance and negatively related to the occurrence of species of tadpole that ate eggs in experiments. These findings suggest that the present patterns of anuran distribution represent an evolutionary response to predation on the eggs and larvae. Contrary to the models of Heyer et al. (1975) and Wilbur (1984), desiccation and predation-pressure were not the major factors affecting species richness within waterbodies of the RFAD rainforest. In support of the model of Heyer et al. (1975), anuran species richness was correlated with the size of the waterbody. This could be because the size of the waterbody is related to increased complexity and availability of microhabitats. The range of volumes of waterbodies was also found to directly affect species richness of the RFAD community. While predation appeared to have a limited effect on species richness of individual ponds, predation-pressure was found to have a major influence on species composition. Anuran eggs and larvae survived with specific predators by possessing particular survival-traits (e.g. unpalatability and oviposition strategies). However, survival-traits were not effective against all predators in all habitats. The distribution of different predators among ponds provides a patchy environment on a local scale (i.e. within ponds). When combined with the variety of survival-traits exhibited by the anuran species, this spatial patchiness in predation contributes towards species richness within the anuran community of the RFAD rainforest.
14
Maywald, Dionne Lee. "Palatability variation between the sex phenotypes of bladder saltbush (Atriplex vesicaria)." Title page, contents and summary only, 1998. http://web4.library.adelaide.edu.au/theses/09PH/09phm474.pdf.
Full textAbstract:
Bibliography: leaves 105-121. This study reports the first thorough investigation of palatability variation in Atriplex vesicaria Heward ex Benth. (bladder saltbush). Intensive small-plot dietary trials, supported by a paddock dietary experiment, cross-fence comparisons and cafeteria trials, showed that sheep preferentially grazed female saltbushes over male and bisexual ones. Sheep avoided male saltbushes due to a chemical deterrent, and used visual (male flower spike) and olfactory cues to detect male plants. The effect of this selective grazing was to reduce the size and reproductive output of female shrubs. Sheep also tended to return to shrubs they had grazed previously. In the semi-arid regions of South Australia, where bladder saltbush is grazed year-round, physical protection is recommended to maximise survival and reproductive output of heavily grazed shrubs.
15
Clarke, Sharon N. D. A. "The impact of ovarian hormones and cholecystokinin on palatability and satiety." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk3/ftp04/nq28482.pdf.
Full text
16
Brondel, Laurent. "Influence de la palatabilité sur la thermogénèse postprandiale chez la femme." Master's thesis, Université Laval, 1986. http://hdl.handle.net/20.500.11794/33502.
Full textAbstract:
L'influence des stimulations psycho-sensorielles et cognitives induite par l'alimentation a été étudiée chez 12 femmes. Lors d'un premier test, celles-ci ingéraient un repas palatable (RP) de 3045 kJ ; lors d'un second, un repas non palatable (RNP) constitué des mêmes aliments mélangés mixés puis lyophilisés. Ce dernier, de valeur hédonique moindre, était servi sous forme de galette; sa composition était ignorée des sujets; 6 d'entre eux l'ont ingérée lors du premier test, les 6 autres lors du second; l'ordre de présentation des repas était tiré au hasard. La production postprandiale de chaleur pour une période de 90 minutes s'est avérée après le RP supérieure de 33% (P<0.01) à celle suivant le RNP. Le surcroît de thermogénèse observé après le RP provenait d'une oxydation exclusive des glucides, secondaire à une sécrétion de noradréna1ine (P<0.05) et d'insuline (P<0.01). L'ingestion du RNP ne faisait pas varier significativement les taux plasmatiques de noradrénaline, et provoquait une augmentation de l'insulinémie inférieure de moitié à celle suivant le RP. Les variations de l'adrénaline, du glucagon et du glucose plasmatiques ont été similaires après les 2 types de repas. Des capacités thermogéniques variables ont été mises en évidence selon les individus, les phases du cycle menstruel et les facteurs psychiques. La connaissance d'une thermogénèse liée à la palatabilité dépendant du couple hormonal noradrénaline-insuline ne permet plus d'attribuer les coûts obligatoires, de digestion, d'absorption et de stockage des aliments à l'ensemble de la production postprandiale de chaleur. Cette thermogénèse facultative semblable à la "Diet-induced-thermo-génésis", pourrait participer à la régulation du poids corporel et être, par son défaut, en partie responsable de l'obésité.Montréal Trigonix inc. 2018
17
Nakano, Kumiko. "Study on sensory evaluation instrument for describing comprehensive palatability and preference." Kyoto University, 2014. http://hdl.handle.net/2433/185213.
Full textAbstract:
Kyoto University (京都大学)0048
新制・課程博士
博士(農学)
甲第17988号
農博第2035号
新制||農||1019(附属図書館)
学位論文||H26||N4813(農学部図書室)
80832
京都大学大学院農学研究科食品生物科学専攻
(主査)教授 伏木 亨, 教授 保川 清, 教授 安達 修二
学位規則第4条第1項該当
18
Higgs, Suzanne. "Benzodiazepine receptors and the control of ingestive behaviour in the rat." Thesis, Durham University, 1996. http://etheses.dur.ac.uk/5441/.
Full textAbstract:
When administered systemically, benzodiazepine receptor agonists have been shown to increase food intake in a number of species. Conversely, benzodiazepine receptor inverse agonists bring about reliable decreases in feeding. The aim of the experiments reported in this thesis was to investigate the brain and behavioural mechanisms involved in the effects of benzodiazepines on ingestion. The effect on food intake of microinjection of the benzodiazepine receptor agonist midazolam into the brainstem of the rat was investigated. A reliable hyperphagic response was elicited following injection of midazolam into both the IVth ventricle and the parabrachial nucleus (PEN). This increase in intake was reversed by pretreatment with the selective benzodiazepine receptor antagonist flumazenil. These results suggest that benzodiazepine receptors located in the brainstem, specifically in the PEN, may be responsible for the effects of benzodiazepines on ingestion. In further experiments, a microstructural approach was adopted which involved analyzing the effects of benzodiazepine ligands on the detailed pattern of licking for both a carbohydrate and a fat in the rat. The effects of midazolam were similar to the effects of increasing concentration. The effects of the benzodiazepine receptor inverse agonist Ro 15-4513 were similar to the effects of decreasing concentration. These results suggest that benzodiazepines influence ingestive behaviour by modulating palatability. The proposal that benzodiazepines may interact with opioids to influence feeding behaviour was examined in Chapters 7 and 8. Although the effects of the opioid agonist morphine and the opioid antagonist naloxone on licking behaviour were not the same as the effects of benzodiazepine ligands, naloxone blocked the effects of midazolam. These results suggest that the effects of benzodiazepine on palatability may depend on release of endogenous opioid peptides. This work has implications for understanding the neural control of ingestive behaviour and may help in developing new therapies for clinical disorders such as anorexia and bulimia.
19
Wilfong, Alaena. "Determination of the effect of branding on consumer palatability traits of ground beef and beef strip loin steaks." Thesis, Kansas State University, 2016. http://hdl.handle.net/2097/32776.
Full textAbstract:
Master of ScienceDepartment of Animal Sciences and Industry
Travis O’Quinn
The objectives of these studies were to determine how consumer palatability ratings of beef strip loin steaks and ground beef are affected when products are identified with a brand, USDA grade, or product type. Strip loins were selected to represent five quality levels and six ground beef treatments were chosen, representing a variety of fat levels and product types. After aging steaks for 14 d and ground beef for 8 d, 2.5 cm steaks and 151.2 g patties were formed. Consumer panelists evaluated samples for tenderness, juiciness, flavor liking, and overall liking as well as texture liking for ground beef samples. Additionally, consumers rated each palatability trait as either acceptable or unacceptable and rated the sample as either unsatisfactory, everyday quality, better than everyday quality, or premium quality. Samples were fed in two rounds – blind and informed testing. In the first round of blind testing, consumers were served one sample from each treatment with treatments not disclosed. For the second round of informed testing, USDA grade, or product information was disclosed prior to sampling. Samples evaluated by consumers were paired for blind and informed testing. During blind testing, Certified Angus Beef (CAB) steaks rated similar (P > 0.05) to Choice for all palatability traits; however CAB rated greater (P < 0.05) than Choice for all traits for informed testing. Additionally, Angus Select and Select steaks were rated similar (P > 0.05) when tested blind, but Angus Select was rated greater (P < 0.05) than Select for flavor and overall liking when treatment was informed. Prime, CAB, and Angus Select had increased (P < 0.05) ratings for flavor and overall liking due to brand disclosure. However, Choice and Select samples did not receive any increase (P > 0.05) in ratings for palatability traits when brand was informed. Multiple traits were rated greater for Prime, CAB, and Angus Select products indicating these products received a "brand lift" (change in ratings due to brand knowledge) in palatability due to brand identification. However, when brand information was disclosed for Choice and Select steaks, consumers indicated no increase in palatability perception. Few differences were observed in blind testing for ground beef; however, during informed testing, 90/10 CAB ground sirloin rated greater (P < 0.05) than all other products for all palatability traits besides juiciness. Increased (P < 0.05) ratings were found for CAB products for multiple traits while the only non-branded product that received increased (P < 0.05) ratings was 90/10 ground beef during informed testing. There were few differences among ground beef products when tested blind, indicating that during blind testing, brand, fat percentage, and subprimal source have little effect on ground beef palatability. However, when product and brand were identified, multiple treatments received increased ratings for palatability traits indicating branding and product type knowledge influence the palatability of ground beef.
20
Adachi, Shinichi. "Elucidation of the central role of long-chain fatty acids in the palatability of dietary fat by neuroscientific and animal behavioral studies." Kyoto University, 2015. http://hdl.handle.net/2433/195981.
Full textAbstract:
Kyoto University (京都大学)0048
新制・課程博士
博士(農学)
甲第18695号
農博第2092号
新制||農||1029(附属図書館)
学位論文||H27||N4889(農学部図書室)
31628
京都大学大学院農学研究科食品生物科学専攻
(主査)教授 伏木 亨, 教授 河田 照雄, 教授 安達 修二
学位規則第4条第1項該当
21
Pronzini, Fosca. "Palatability of vitamin D₃ preparations modulates adherence to the supplementation in infancy /." Bern : [s.n.], 2008. http://opac.nebis.ch/cgi-bin/showAbstract.pl?sys=000277057.
Full text
22
Lepper, Ashley Nicole. "Influence of Cut, Cooking Method, and Post-Mortem Aging on Beef Palatability." Diss., North Dakota State University, 2013. https://hdl.handle.net/10365/27115.
Full textAbstract:
The objectives of these studies were to determine the effects of cut, cooking method, and postmortem aging on improving consumers' perception of beef. Consumers evaluated bottom round, top sirloin, ribeye, and a value cut samples for overall like, tenderness, juiciness, and flavor to understand how different cuts influence consumers' perception of beef characteristics. Consumers' rated the ribeye and value cut similar for overall like, tenderness, juiciness, and flavor. Bottom round steaks were rated the lowest for overall like and the toughest. Correlation and regression coefficients showed flavor was the largest influencing factor for overall like for the ribeye, value cut, and top sirloin. The value cut is comparable to the ribeye. Study two evaluated how different cooking methods (open-pan, oven bag, vacuum bag) influence the formation of warmed-over flavor (WOF) in reheated and fresh beef clod roasts (small, medium, large) utilizing a trained panel and thiobarbituric acid reactive substances (TBARS). Fresh vacuum bag and reheated open-pan roasts had higher cardboardy scores compared with fresh open-pan roasts. Brothy and fat flavors were higher in reheated roasts that were cooked in oven and vacuum bags. Lipid oxidation found fresh and reheated large and reheated medium roasts to have lower TBARS values. Presence of WOF can be prevented by cooking, storing, and reheating larger roasts in a cooking bag. Study three evaluated low marbled beef short and strip loins to determine the effect of post-mortem aging time (six aging periods) and type (wet and dry) on Warner-Bratzler shear force, slice shear force, and a trained panel. Slice shear force was not influenced by the aging parameters. As the days increased up to 35 d product was more tender, with days 35, 42, and 49 being similar. Panelists found similar results for tenderness up to 28 d of aging. Overall aged flavor was influenced by aging period, with days 42 and 49 having the numerically highest flavor scores, and dry boneless loins having more intense aged flavor. Beefy flavor was not influenced by aging. Aging regardless of method improves tenderness of low marbled loins, but neither method was able to improve beefy flavor.
23
Mizushige, Takafumi. "Involvement of beta-endorphin and orexin in the palatability of dietary fat." Kyoto University, 2007. http://hdl.handle.net/2433/136517.
Full textAbstract:
Kyoto University (京都大学)0048
新制・課程博士
博士(農学)
甲第13097号
農博第1602号
新制||農||939(附属図書館)
学位論文||H19||N4223(農学部図書室)
UT51-2007-H370
京都大学大学院農学研究科食品生物科学専攻
(主査)教授 伏木 亨, 教授 安達 修二, 教授 河田 照雄
学位規則第4条第1項該当
24
Phelps, Ronningen Kelsey. "Effects of alternative feeding strategies for feedlot cattle on meat quality." Diss., Kansas State University, 2017. http://hdl.handle.net/2097/35498.
Full textAbstract:
Doctor of PhilosophyDepartment of Animal Sciences and Industry
John M. Gonzalez
American beef producers use a multitude of production regimens, with new products constantly becoming available to producers that could ultimately produce beef that fits niche markets. Additionally, U.S. producers employ the use of two exogenous growth promotants (ExGP), anabolic implants and β-adrenergic agonists, to maximize production efficiency. This body of work examined effects of different production strategies on beef quality. In the first study, steers were fed a conventional diet or a diet containing two supplements of the Programmed Nutrition Beef Program (PN) and each diet was fed with or without ExGP. There were no adverse effects on color, but use of ExGP negatively impacted tenderness of steaks. However, the inclusion of the PN supplements decreased purge loss of loins during aging and decreased cook loss of beef steaks. The decrease in purge and cook loss may be intriguing for retailer who purchase-in and cook products as they could specify a demand for beef from animals in this program to potentially save on product losses. Researchers have examined strategies to increase omega-3 fatty acids within beef, as omega-3 fatty acids are health beneficial. The second study examined impacts of feeding increasing levels of a docosahexaenoic acid (DHA)-rich microalgae to heifers on fatty acid profiles, color stability, and palatability of the LM and color and . Feeding increasing levels of microalgae meal quadratically increased total omega-3 PUFA, with increases in DHA content up to 850% and eicosapentaenoic acid (EPA) up to 340% at the greatest feeding level. Although feeding microalgae changed fatty acid profiles to be more health beneficial, color and flavor were adversely affected. At the end of display, steaks from heifers fed the greatest amount of microalgae had reduced a* (redness) values and increases in surface metmyoglobin (discoloration) formation. Panelists detected more off-flavors as the level of microalgae meal increased in the diet. Poor color stability and increases in off-flavors were due to increased oxidation products in these steaks, but problems could be mitigated by inclusion of antioxidants in the diet. The third study presented examined effects of feeding antioxidants to steers fed microalgae meal on color and palatability of Longissimus lumborum steaks. Steers were fed vitamin E at a level over their nutritional need and a selenium-yeast product in addition to feeding microalgae. Again, feeding microalgae without antioxidants in the diet negatively impacted color during display, but feeding antioxidants significantly improved the color stability. There were no off-flavor differences between steaks from steers fed the diet containing only microalgae and diet containing microalgae with antioxidants. Increasing the antioxidant content of the finishing diet when microalgae was fed is feasible way to increase the color stability of steaks and decrease off-flavors of Longissimus lumborum steaks.
25
McKillip, Kassandra. "Determination of the repeatability and accuracy of the Pressed Juice Percentage (PJP) method at sorting beef strip loin steaks into categories of known juiciness." Thesis, Kansas State University, 2016. http://hdl.handle.net/2097/32578.
Full textAbstract:
Master of ScienceDepartment of Animal Sciences and Industry
Travis G. O'Quinn
The objectives of this study were to determine the effect of enhancement on consumer and trained beef palatability scores of three quality grades when cooked to three degrees of doneness (DOD) and to determine the accuracy and repeatability of the Pressed Juice Percentage (PJP). Striploins of USDA Prime, Low Choice, and Low Select quality grades were used in this study. To maximize variation in juiciness, steaks were either enhanced (formulated for 108% pump with a solution of water, salt, and alkaline phosphates) or non-enhanced, and cooked to three degree of doneness (Rare: 60°C, Medium: 71°C, or Very Well-Done: 82°C). All samples were evaluated for Warner-Bratzler shear force (WBSF), Slice Shear Force (SSF), PJP, and palatability traits by consumer and trained panelists. Consumer panelists rated all enhanced treatments similar (P > 0.05) to each other and greater (P < 0.05) for juiciness, tenderness, flavor liking, and overall liking than all non-enhanced treatments. Consumer ratings of juiciness, tenderness, and overall liking scores increased (P < 0.05) as DOD decreased. Consumer panelists rated all enhanced treatments similar (P > 0.05) and greater (P < 0.05) for the percentage of steaks classified as premium quality. For trained panel initial juiciness, all enhanced treatments and non-enhanced Prime samples were similar (P > 0.05) and greater (P < 0.05) than other treatments cooked to Medium and Very Well Done. Results indicated PJP had a relatively high repeatability coefficient (0.70), indicating that only 30% of the variation observed was due to sample measurement differences. The PJP threshold values evaluated accurately segregated steaks by the probability of a sample being rated “juicy” by consumers, with the actual percentage of “juicy” samples determined to be 41.67%, 72.31%, 89.33%, and 98.08% for the <50%, 50 – 75%, 75 – 90%, and >90% categories, respectively. Therefore, enhancement has a substantial, positive effect on beef palatability. Enhancing higher quality beef does not provide an additional palatability benefit; hence the greatest economic advantage is in enhancing lower quality beef products. Results of this study indicate the PJP juiciness method is both repeatable and accurate at sorting steaks based on the likelihood of a steak being “juicy”.
26
Slank, Kristine Lynn. "Effects of priming, food palatability and calorie information on appetite in restrained eaters." Thesis, Virginia Tech, 1987. http://hdl.handle.net/10919/43961.
Full textAbstract:
Master of ScienceAfter ingesting a moderate amount of food. (e.g., a 7 oz milkshake) which is labeled as high in calories, restrained eaters (dieters) eat more food than unrestrained eaters do. This counter regulatory eating effect may depend on ingesting only a small snack, a prime. The effect of a prime may depend on its palatability and on information about its caloric value. Accordingly, restrained and unrestrained eaters received a low or high palatable prime, and no, low or high calorie information. Dependent measures were salivation and amount of 4 test foods eaten. After subjects ingested the prime, salivation was reliably greater for high than for no calorie information groups, irrespective of restraint. salivation was reliably correlated with calorie information, and with amount of food eaten, for restrained eaters but not for unrestrained eaters. Differences in amount eaten were negligible across groups. However, restrained eaters tended to eat more peanuts than unrestrained eaters did in the low calorie information condition. Based on these and previous data, it was suggested that the effect of calorie information on salivation may have been a consequence of subjects' prior experiences with foods of different caloric values. Possibly, salivation to high calorie information represents a conditioned response to a food that is perceived as palatable and filling. However, responding may be greater for restrained than for unrestrained eaters. Finally, the effect of calorie information on salivation supports the argument against an extreme separation of internal (physiological) and external (environmental) variables.
27
Martel, Patricia. "Contribution à l'étude du contrôle de la prise alimentaire : dopamine, sibutramine et palatabilité." Dijon, 1995. http://www.theses.fr/1995DIJOMU05.
Full text
28
Al-Rasbi, Khaled J. "Frequency dependent selection at high prey density, with emphasis on the effect of palatability." Thesis, University of Southampton, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.289515.
Full text
29
Mounts, Julie Heyward. "Palatability of Freshwater Surface Hemiptera to Potential Fish Predators (Lepomis macrochirus and Gambusia affinis)." W&M ScholarWorks, 1989. https://scholarworks.wm.edu/etd/1539625502.
Full text
30
Al-Derbali, Meftah Abdulhafied. "Formulation and evaluation of zidovudine cyclodextrin inclusion complex to enhance acid lability and palatability." University of the Western Cape, 2016. http://hdl.handle.net/11394/5052.
Full textAbstract:
Magister Pharmaceuticae - MPharmBackground: Zidovudine (AZT) is a very useful drug for the management of Human Immunodeficiency Virus (HIV) infection. Its optimal use is limited by its bitter taste, sparing solubility (20.1 mg/ml) and acid lability. Cyclodextrins (CD) are a class of compounds which can be used to form inclusion complexes with drugs such as AZT to improve it is taste, solubility and palatability. Purpose: This study complexed hydroxypropyl-beta-cyclodextrin (HPβCD) with AZT. The formulated inclusion complex was evaluated for suitability as a dosage form and as a tool for improving AZT’s palatability, solubility and acid liability. Method: AZT was complexed with HPβCD using the lyophilisation method. The binding constant for the formulation was determined by the phase solubility method, and complex formation between AZT and HPβCD evaluated using proton nuclear magnetic resonance (1H NMR), differential scanning calorimetry (DSC), thermogravimetric analysis (TGA) and hot stage microscopy (HSM). Tablets of the inclusion complex were formulated by direct compression, using the least possible amount of excipients, and the dosage form evaluated for hardness, friability, durability, disintegration time and dissolution. Results: The binding constant of the formulation was 3.919, and the degree of incorporation was 4.0 mg AZT/g of CD per complex. 1H NMR showed significant chemical shifts between the inclusion complex and AZT. DSC and TGA analyses showed significant differences in the curves for the pure AZT and HPβCD. Values for tablet hardness, friability, durability and disintegration time were 236 ± 20 N, 0.7 %, 1.02 % and 10.25 minutes, respectively. The solubility of the formulation was 148.08 mg/ml, and its dissolution profile was different from that of the branded formulation. Conclusions: AZT-HPβCD inclusion complex, with a 7.4-fold increase in AZT solubility, was successfully prepared using the lyophilisation method. The binding constant and friability of the formulation were within acceptable limits. Although the hardness value is high, the tablet still disintegrated within acceptable specified times. This study has significant implications for anti-retroviral complex formulations.
31
Peach, Jody Lynea. "Environmental and nutritional effects on beef tenderness in Texas." Texas A&M University, 2003. http://hdl.handle.net/1969.1/1177.
Full textAbstract:
Effects of three environments and their native or rye pasture forage systems on subsequent carcass characteristics, composition, and meat palatability were examined following grain feeding. Calves (F2 Angus x Bos indicus) with similar pre-weaning management and genetics were randomly assigned to one of eight treatments (McGregor-Calf; McGregor-Low; Uvalde-Low; Uvalde-High; Overton-Low, Rotational; Overton-Low, Continuous; Overton-High, Rotational; and Overton-High, Continuous). After approximately five months of grazing, cattle in forage groups were transported to McGregor and finished on a corn-milo ration to visually assessed 10 mm fat thickness. Longissimus muscle sections were randomly assigned into aging periods of 1, 7, 14, 21, 28, or 35 days and two-2.54 cm steaks were removed per section for Warner-Bratzler shear force and trained sensory analysis. After grazing, steers fed diets designed to produce higher rates of gain weighed more than steers at the same location fed diets designed for lower rates of gain. Within the high nutrition treatments, Uvalde-High steers had a lower average daily gain than steers in the Overton-High treatments. Differences in environment and
nutritional treatments induced differences in rate of gain during the stocker phase. All forage treatment groups increased average daily gain in the feedlot phase. After the feedlot phase, steers varied in live weight due to treatment. Nutritional/environmental treatments affected ribeye area; kidney, pelvic and heart fat; and hot carcass weight, but not final yield grade. Treatment had minimal affects on quality grade characteristics. There was no affect by treatment on Warner-Bratzler shear force or sensory panel perception of myofibrillar tenderness, connective tissue amount, overall tenderness, or overall flavor intensity. Storage day affected shear force; steaks were toughest at 1 and 7 days of storage with shear force values decreasing after 7 days of storage. There was no interaction between environmental/nutritional treatment and storage day. Juiciness and cook loss were affected by treatment (P=0.0001). Overall, environment and nutrition had little impact on eating quality. Despite differences in average daily gain, it appears that steers may be fed forage diets followed by grain feeding to a similar fat thickness endpoint and produce steaks that are similar in palatability to grain-fed steers.
32
Carvalho, Yves Miceli de. "Efeitos dos níveis de proteína na palatabilidade para cães adultos de diferentes tamanhos." Universidade de São Paulo, 2006. http://www.teses.usp.br/teses/disponiveis/10/10135/tde-02032007-163946/.
Full textAbstract:
Segundo a Associação Nacional dos Fabricantes de Alimentos para Animais (ANFAL) de 2005, existe atualmente no país cerca de 21 milhões de cães com endereço fixo, a segunda maior população do planeta, atrás apenas dos Estados Unidos. Deste total cerca de 34% recebe alimento industrializado, um indício dos cuidados diferenciados de que são objetos. Assim o presente trabalho tem por objetivo avaliar a palatabilidade de dietas para cães adultos de diferentes tamanhos através do protocolo de palatabilidade. Foram utilizadas 40 fêmeas caninas adultas, sendo: 10 de pequeno, 10 de médio e 20 de grande porte, sem raça definida (SRD). Foram avaliados quatro produtos comerciais identificados por sorteio com as letras (A, B, C e D), formuladas de acordo com as exigências NRC, 1974 e 1985. Assim foram efetuados seis testes de confronto de palatabilidade entre os quatro produtos, ou seja, A x B, C x B, A x C, D x B, D x C e D x A. Ao final do experimento pode-se constatar que em termos de palatabilidade os resultados indicaram a seguinte superioridade dos alimentos (%): 76 x 24, 91 x 09, 33 x 67, 59 x 41, 07 x 93 e 10 x 90 ou seja: (C > A > D > B).According to the National Association of the Manufacturers of Foods for Animals (ANFAL) of 2005, exists now at the country about 21 million dogs with fixed address, the second largest population of the planet, behind just only of the United States. Of this total about 34% is fed with industrialized diet, an indication of the cares differentiated to they are objects. Like this the present work has for objective to evaluate the palatability of diets for adult dogs of different sizes through the palatability protocol. 40 adult canine females were used, being: 10 of small, 10 of medium and 20 of great size, without defined race. They were appraised four identified commercial products for draw with the letters (A, B, C and D), formulated in agreement with the demands NRC, 1974 and 1985. Like this six tests of palatability confrontation were made among the four products, in other words, A x B, C x B, x C, D x B, D x C and D x A. At the end of the experiment can be verified that in palatability terms the results indicated the following superiority of the diets (%): 76 x 24, 91 x 09, 33 x 67, 59 x 41, 07 x 93 and 10 x 90 or be: (C > A > D > B).
33
Francis, Jesse. "SENSORY ANALYSIS OF EQUINE FEED PRODUCTS." OpenSIUC, 2020. https://opensiuc.lib.siu.edu/dissertations/1787.
Full textAbstract:
Three experiments were conducted to investigate factors that may influence horse and consumer preference of equine feed products. The first experiment was a two-phase study designed to investigate the impact of oil-based palatants on horse preference when topically applied to a pelleted diet. In Phase One, treatment diets containing six palatants (banana, anise, apple, peppermint, spearmint, and orange) were compared to a control diet (corn oil) in a paired preference test. Phase Two then compared three palatants (anise, apple, and peppermint) to each other. Preference testing was comprised of a 15 second olfaction period followed by a 3 minute consumption period and first diet sniffed, first diet consumed, first action, aversive behaviors, excessive salivation, amount consumed, and number of chews were recorded. Results from Phase One revealed that orange negatively impacted palatability indicated by less consumption when compared to the control (P = 0.02), though there was no impact on chews per gram. No difference between control and treatment diets for first sniff or first consumed was observed when analyzed individually in either Phase One or Two, though there was a moderate positive correlation (ф = 0.39, P = 0.04) between olfaction and consumption during the peppermint and anise comparison. Consumption as the first action was consistent across all trials (P < 0.05). Anise was preferred over apple and peppermint as indicated by higher total consumption (P < 0.05) in Phase Two. The second experiment was designed to compare horse and consumer preferences of two horse treats products. Horses were presented with two different treat products in a paired preference test comprised of separate olfaction and consumption periods. Additionally, consumers evaluated the two different horse treat products separately for purchase intent as well as consumer preference using a Hedonic ranking scale of the sensory attributes. Consumer data were analyzed by comparing 1) the preferences of horse owning participants to non-horse owning participants, and 2) horse owning participants preference for the two different treat products. No difference was observed for first product sniffed, consumed, or finished during the horse preference test. However, moderate positive correlations were observed between first product sniffed and consumed (P = 0.01, ф = 0.40) as well as first product consumed and finished (P < 0.01, ф = 0.48). Consumer testing revealed lower ratings for Product A in size (P = 0.01), texture (P = 0.02), and purchase intent (P = 0.02) from horses owners when compared to non-horse owners. Horse owners rated Product A lower in appearance (P < 0.01), texture (P < 0.01), size (P < 0.01), and purchase intent (P < 0.01) than Product B.The third project investigated the influence of packaging on shelf life stability and horse preference of treats. Three packaging treatments (control, poly, and paper) were examined at five time points over a 12-month period. Treatments were analyzed for moisture, water activity, mold, yeast, pH, and volatile organic acids. Horse preference testing evaluated first treatment sniffed, consumed, and finished as well as number of treats consumed. Moisture content and water activity increased in all treatments (P < 0.01) from month 0 to month 12, with paper packaging providing a greater fluctuation and containing visible mold at month 12 (P < 0.01). No difference was observed for first treatment sniffed, consumed, or finished during preference testing. However a trend (P = 0.09) for the period*treatment interaction was observed for number of treats consumed, with a poly increasing while paper decreased. These data indicate that 1) palatants and packaging material influence horse preference of feed products, and 2) both horse and consumer testing should be considered during product development to maximize acceptance.
34
Li, Han. "Development of a preference ranking procedure with dogs." Thesis, Kansas State University, 2017. http://hdl.handle.net/2097/36230.
Full textAbstract:
Master of ScienceDepartment of Human Nutrition
Kadri Koppel
Palatability of pet food is an important factor influencing food purchase decision of pet owners. In industry, single- or two-bowl methods are traditionally used to determine food acceptance or preference by pets but shortcomings exist to these methods. The first objective of this study was to propose and develop a preference ranking procedure. Preliminary testing consisted of five phases each lasting five days. Each day twelve beagles were presented 5 treats encased in identical rubber toys (“kongs”). The order of selection was considered as the ranking of preference. The five phases consisted of training, testing lab-baked treats formulations with five varieties of fats, starches and proteins, and commercial foods. The dogs generally ranked 1-2 flavors above others, indicating this procedure could be a more efficient method to determine preference since more samples can be evaluated simultaneously. The second objective was to validate this procedure by following the same process as the preliminary test. The results from phases 2 to 4 showed a similar pattern. For phase 5, various treat formulations were tested by combining the most to least preferred ingredients in each category. The results proved that the ranking of the formulations resembled the preference of the dogs for individual ingredients. Therefore, this procedure was concluded to be reliable. The third objective was to use descriptive sensory analysis to study the sensory characteristics of the treats and gain insights on the drivers of dogs’ preference. Five highly trained panelists profiled the aroma of the treats and the data was analyzed with the preference results collected from the dogs. The external preference maps showed that fish and meaty aromatics tended to be liked by the dogs and grain and musty/dusty aromatics appeared to be disliked. The last objective of this study was to further explore the applications of this procedure by studying the effect of toy/puzzle toy of the treat and ingredient dosage/ratio. With the same dogs, Styrofoam cups (puzzle toy alternative) and kongs were evaluated separately with the same treats. The results collected with Styrofoam cups were similar but less discriminating than kongs. It potentially suggested that the difficulty level of the toy can affect the significance of the dogs’ preferences. No significant preference was observed when testing the treats with different ratio of the most and the least preferred protein sources, although the human descriptive panel was able to provide different profiles for the samples. In conclusion, the preference ranking procedure is a reliable test method but more research is necessary to further explore applications.
35
Yoneda, Takeshi. "Studies on the palatability and reinforcing effect of dietary fat by behavioral testing in mice." Kyoto University, 2008. http://hdl.handle.net/2433/136616.
Full textAbstract:
Kyoto University (京都大学)0048
新制・課程博士
博士(農学)
甲第13889号
農博第1704号
新制||農||955(附属図書館)
学位論文||H20||N4356(農学部図書室)
UT51-2008-C805
京都大学大学院農学研究科食品生物科学専攻
(主査)教授 伏木 亨, 教授 河田 照雄, 教授 安達 修二
学位規則第4条第1項該当
36
Sakamoto, Kazuhiro. "Behavioral studies on the role of opioid system in palatability and acquisition of reinforcement for dietary fat." Kyoto University, 2015. http://hdl.handle.net/2433/199348.
Full textAbstract:
Kyoto University (京都大学)0048
新制・課程博士
博士(農学)
甲第19024号
農博第2102号
新制||農||1030(附属図書館)
学位論文||H27||N4906(農学部図書室)
31975
京都大学大学院農学研究科食品生物科学専攻
(主査)教授 伏木 亨, 教授 保川 清, 教授 金本 龍平
学位規則第4条第1項該当
37
Elger, Arnaud. "Herbivorie et stratégies adaptatives des végétaux : étude expérimentale de la palatabilité des macrophytes aquatiques des zones humides fluviales." Lyon 1, 2002. http://www.theses.fr/2002LYO10144.
Full textAbstract:
La relation entre la palatabilité des macrophytes aquatiques et leur distribution sur les gradients de stress nutritionnel et de perturbation par les crues a été étudiée dans les zones humides du Rhône et de l'Ain (France). La végétation aquatique de 33 anciens chenaux fluviaux a été échantillonnée, et le taux de consommation du Gastéropode Lymnaea stagnalis (L. ) a été mesuré en laboratoire sur les 41 espèces de macrophytes les plus fréquentes. Parallèlement, les niveaux de perturbation et de stress ont été évalués dans chaque chenal. Le taux de consommation de L. Stagnalis varie fortement selon les espèces de macrophytes, et peut donc être utilisé comme un indice de palatabilité. Une corrélation positive a été mise en évidence entre la palatabilité des macrophytes et le niveau de perturbation de leur habitat. La palatabilité des macrophytes n'est pas directement influencée par le niveau de stress de leur habitat, mais dépend de l'interaction entre ce paramètre et le niveau de perturbation, la relation positive entre la palatabilité des macrophytes et le niveau de perturbation s'estompant à mesure que le niveau de stress diminiue. Des expériences complémentaires, notamment sur des espèces invasives appartenant au genre Elodea, ont permis d'attribuer ces différences de palatabilité à des patrons divergents d'allocation des ressources entre les processus de défense et de croissance du végétal. Le processus de défense serait favorisé lorsque l'environnement est stable et la pression de broutage élevée, alors que le processus de croissance serait favorisé en milieu perturbé, permettant à la plante d'accomplir son cycle de développement entre deux perturbations. Cette tendance est exacerbée en milieu stressant, mais tend à disparaître lorsque la disponibilité des ressources augmente
38
Touzani, Khalid. "Neurobiologie de la palatabilité : contrôle hypothalamique des signaux afférents gustatatifs au niveau de l'aire parabrachiale chez le rat." Bordeaux 1, 1991. http://www.theses.fr/1991BOR10545.
Full textAbstract:
Le cadre theorique de ce travail est l'approche neurobiologique du renforcement positif chez le rat, avec pour modele, la palatabilite. L'auteur analyse un substrat possible de ces mecanismes, constitue par les interrelations entre un relais gustatif, l'aire parabrachiale (apb) et deux structures hypothalamiques projetant massivement sur l'apb, comme il l'a montre dans ce travail. Ces deux structures sont, par ailleurs, impliquees dans la regulation du comportement alimentaire. Pour la premiere structure, l'hypothalamus lateral (hl), l'auteur montre que la lesion des neurones locaux par l'acide ibotenique provoque un deficit de preference pour le gout palatable de la saccharine associe avec un deficit ponderal, alors que la lesion de la seconde structure, le noyau paraventriculaire (pvh) entraine une surcharge ponderale, non accompagnee de deficits gustatifs. De plus, la lesion de l'hl modifie la reaction gustative normale des rats a l'administration d'un agoniste et d'un antagoniste opiaces, respectivement la morphine et la naloxone. Enfin, par la technique de double marquage (transport retrograde et immunohistochimie) l'auteur a identifie de nombreux neurones situes dans l'hl, qui projettent sur l'apb et sont immunoreactifs a l'-neoendorphine ou a la melanin concentrating hormone
39
Abazinge, Michael D. A. "Studies of methods of preserving and enhancing fermentation, nutritional value and palatability of seafood waste for feeding ruminants." Diss., Virginia Polytechnic Institute and State University, 1986. http://hdl.handle.net/10919/49972.
Full text
40
Arnett, Emily. "Effects of Forage Level in Feedlot Finishing Diets on Carcass Characteristics, Sensory Attributes, and Palatability of Jersey Beef." The Ohio State University, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=osu1275493720.
Full text
41
Truelove, John William Stephen. "The physiological effects of ingesting high sodium drinks before, during, and after exercise in the heat." Thesis, University of Exeter, 2011. http://hdl.handle.net/10036/3274.
Full textAbstract:
This thesis investigated whether highly concentrated sodium solutions ([HS] 126-164 mmol.L-1 NaCl) could provide viable strategies before during and after exercise in the heat to improve cardiovascular and thermoregulatory functioning and exercise performance. To do this it also examined the gustatory responses to HS drinks before, during and after exercise. All studies compared HS with a low sodium control ([LS] 10-27 mmol.L-1). Chapter 4 found that during 3 h recovery from dehydration, ingestion of 120 % body mass losses of HS restored fluid balance to a greater extent (121 vs. 84 %) than LS. Chapter 7 was the first to investigate the effects of ingesting HS during exercise in the heat and in an untrained population. HS attenuated the decline in stroke volume [SVDrift] and increase in heart rate [HRDrift], but did not affect rectal temperature [TRec], cardiac output, or oxygen uptake during the second of two consecutive 45 min bouts at 55% . In Chapters 8 and 9 untrained participants ingested either HS or LS during 30-45 min pre-exercise rest. HS reduced HRDrift and SVDrift but did not affect TRec during 45-60 min exercise at 10% of the difference between and gas exchange threshold [∆]. HS also increased both time to exhaustion and exercise toleranceduring subsequent exercise bouts at 60-70% ∆. Chapters 5 and 6 found that taste perceptions act as physiological regulators, in this case, one reflecting the priority to restore hyperosmolality over hypovolemia. Exercise-induced dehydration increased the palatability of water, and decreased the palatability HS, when measured before, immediately after and during 3 h recovery. The changes were highly correlated with physiological indicators of fluid balance. The ingestion of highly concentrated sodium solutions can be both an efficient and acceptable means to improve hydration, reduce cardiovascular stress, and improve exercise performance in the heat. Whilst highly effective, caution should apply since the unpleasant taste evoked by these solutions persists for at least three hours post exercise.
42
Owens, Herbert Troye III. "BEEF CATTLE GRAZING PREFERENCE OF TALL FESCUE AS AFFECTED BY ENDOPHYTE." UKnowledge, 2011. http://uknowledge.uky.edu/gradschool_theses/88.
Full textAbstract:
Many factors control, contribute to, stimulate and limit forage selection. It is apparent that cattle prefer certain cultivars compared to others. This study sought to test if cattle displayed preferences for certain cultivars over a two-year period in 2008 and 2009. Determining the effect of endophyte status on preference was another objective. Previous research showed rapid increase in the selection of preferred cultivars, i.e., diet learning. We attempted to replicate those results. Forty cultivars (34 tall fescue (Lolium arundinaceum (Schreb.) Darbysh.) cultivars), two festuloliums (Festuca pratensis x Lolium perenne), two meadow fescue (Lolium pratense) and one meadow brome (Bromus biebersteinii), and one orchard grass (Dactylis glomerta L.)) were used to determine preference and to investigate factors contributing to preference. From this two-year study, we observed that cattle preferred certain cultivars compared to others, e.g. KYFA9819 > Latar-OG > Barfest-FL and AU-Triumph < 97TF1-EF < Seine, the most and least preferred cultivars, respectively. During drought conditions, both novel and toxic endophyte cultivars were preferred significantly (P < 0.05) to endophyte free counterparts. The cattle showed rejection of unpalatable grasses but did not clearly show learning to increase selection of desired cultivars.
43
Heckman, Melanie L. "A test of optimal defense theory vs. the growth-differentiation balance hypothesis as predictors of seaweed palatability and defenses." Thesis, Georgia Institute of Technology, 2011. http://hdl.handle.net/1853/42720.
Full textAbstract:
Because organisms have limited resources to allocate to multiple life history traits, the Optimal Defense Theory (ODT) and the Growth-Differentiation Balance Hypothesis (GDBH) were developed by terrestrial plant ecologists to predict intraindividual defense allocation based on the cost of defense and these life history trade-offs. However, these theories have garnered equivocal experimental support over the years and are rarely experimentally extended from predictions of plant physiology to the palatability of the tissues an herbivore experiences. We therefore examined tissue palatability, nutritional value, and defense mechanisms in multiple Dictyotalean seaweeds in two Caribbean locations, using two herbivores. Relative palatability of tissues varied greatly with algal species, grazer species, and location. Because older bases were not consistently defended, GDBH did not predict relative palatability. We could not reject ODT without intensive measures of tissue fitness value and herbivore risk, and this theory was therefore not useful in making broad predictions of tissue palatability. In testing the physiological predictions of these theories, we found the young, growing apices of these seaweeds to be generally more nutritionally valuable than the old, anchoring bases and found organic-rich apices to be more chemically deterrent, thus supporting ODT. However, the combined chemical, nutritional, and structural traits of these algae all influenced herbivore choice. As a result, these patterns of apical value and chemical defense reflected palatability of live tissues for only one of five algal species, which rendered ODT and GDBH poor predictors of relative palatability for most algae.
44
Mubamu, Makady Elvis. "Large herbivore stocking rate effects on plant palatability, forage preference and soil properties in an Alluvium Fynbos-Renosterveld mosaic." Thesis, Stellenbosch : Stellenbosch University, 2009. http://hdl.handle.net/10019.1/4043.
Full textAbstract:
Thesis (MSc (Conservation Ecology and Entomology))--Stellenbosch University, 2009.ENGLISH ABSTRACT: An understanding of the interactions of herbivores, plant nutrients and soil properties is crucial for grazing management. Of particular interest are plant palatability and herbivore grazing preferences. These aspects, the focus of this thesis, were studied in a Swartland Shale Renosterveld and Swartland Alluvium Fynbos mosaic in the Western Cape of South Africa. This vegetation is classified as critically endangered due to the transformation of its landscape in favour of agricultural production and urban settlement. Pre-colonial herbivore vertebrates were hunted out by 1700, leading to a sparse knowledge of the early dynamics of the vegetation. However, currently game farmers and landowners are re-introducing selected species into the area. Thus, managers require knowledge on how to implement practical guidelines for best-practice grazing management. This study investigates, firstly, the relationship between plants and animals. This included seasonal assessment of seed germination from dung of bontebok and eland; the effect of stocking rates on plant palatability (crude protein, crude fibre, crude fat, moisture, tannin and mineral) of herbage was studied with the aim to understand how palatability influences herbivore forage decisions. Secondly, this study looked at how stocking rates influence soil nutrients (nitrogen, phosphorus), and others soil properties such as pH and soil moisture. The distribution of alien grasses was facilitated by grazers. About 58 % of grasses germinated from the dung of eland and Bontebok were alien species. Additionally, there was significant variation in palatability related to grazing pressure and plant maturity between sites and over seasons. Grasses on the high grazing site had higher carbohydrate (3%-5% higher) and protein content (1%-5% higher) than at the least grazed site. Mature grasses contained less water (10%-20%), but no obvious variation in tannin concentration than immature grasses. However, species such as Ficinia sp. showed variations with grazing pressure and maturity. Ficinia sp. on the high grazing site had higher tannin concentration (5mg/ml-22mg/ml) and crude protein (4%-9%) than at the least grazed site. When the plant ages, tannin concentration increase (ranging from 15% to19% higher). Two types of plant were recoreded according to their chemical response following grazing pressure. These types are 1) plants that are grazing tolerant and which produce more carbohydrate when grazed and 2) plants that are grazing intolerant under high grazing pressure and which produce chemical defence compounds such as tannin to deter herbivores attacks. The results indicate that in fynbos and renosterveld, the relationship between preference and plant chemical compounds is not consistent since no IV patterns emerged to explain what compounds drive preference. A combination of chemical compounds may be the reason for the selection by the grazers; alternatively, other compounds not included in the study may influence the forage selection by an herbivore. The second part of the study showed that stocking rates appeared to have a significant effect on soil properties investigated. Soil moisture was significantly affected by the stocking rate in autumn. The high grazing intensity site had the lowest soil moisture especially in autumn (10% lower than the control site), likely due to heavy trampling and soil compaction. pH was the lowest at the high grazing intensity site in all seasons compared to the control site. Likely reasons were the high deposition of nitrogen through dung and urine deposition, high removal of basic cations and animal exportation through hunting activities. Lastly, grazing maintains inorganic nitrogen at stable levels regardless of seasonal changes and increases the concentration of phosphorus especially under high grazing pressure compare to less grazed sites. The grazing dynamics of Swartland Shale Renosterveld - Swartland Alluvium Fynbos mosaic system are complex and multifaceted. Farmers need to pay attention to the nutritional status of plant species grazed to know whether they meet the nutritional requirements of the game in the area. Overstocking should be avoided in this system as it triggers the production of tanniferous compounds that could decrease the survivorship of herbivores. Moderate grazing 0.09 LAU/ha pressure provides the best stocking rates for effective grazing management.
AFRIKAANSE OPSOMMING: Vir suksesvolle weidingsbestuur is dit noodsaaklik om die interaksie tussen herbivore, plantvoedingstowwe en grondeienskappe te verstaan. Van besondere belang is plantsmaaklikheid en herbivore se weidingsvoorkeure. Hierdie aspekte, wat die fokus van hierdie tesis is, is bestudeer in ‘n Swartland Shale Renosterveld en Swartland Alluvium Fynbos-mosaïek in die Wes-Kaap Provinsie van Suid-Afrika. Hierdie plantegroei word as kritiek bedreigd geklassifiseer weens die transformering van sy landskap ten gunste van landbou-aktiwiteite en stedelike vestiging. Pre-koloniale herbivoor vertebrata is teen 1700 deur jagters uitgeroei, wat gelei het tot min kennis oor die vroeë dinamiek van die plantegroei. Wildsboere en grondeienaars is egter besig om geselekteerde spesies in die area te hervestig. Bestuurders moet dus weet hoe om praktiese riglyne vir beste-praktyk weidingsbestuur te implementeer. Hierdie studie ondersoek eerstens die verhouding tussen plante en diere. Dit sluit seisoenale evaluering van saadontkieming uit die mis van bontebokke en elande in; die effek van veegetalle op plantsmaaklikheid (ruproteïen, ruvesel, ru-vet, vogpeil, tannien en minerale) van die weiveld is bestudeer om vas te stel hoe plantsmaaklikheid herbivore se weidingsbesluite beïnvloed. Tweedens het die studie die invloed van veegetalle op grondvoedingstowwe (stikstof, fosfor) ondersoek, asook ander grondeienskappe soos pH en grondvogpeile. Die verspreiding van uitheemse grasse is deur weidende diere gefassiliteer. Ongeveer 58% van alle grasse wat uit die mis van elande en bontebokke ontkiem het, was uitheemse spesies. Verder was daar beduidende variasie in plantsmaaklikheid verwant aan beweidingsdruk en plantvolwassenheid tussen verskillende persele en oor seisoene. Grasse op die hoogs beweide persele het 3%-5% hoër koolhidraatinhoude en 1%-5% hoër proteïeninhoude gehad as die minder beweide persele. Volwasse grasse het 10%-20% minder water bevat as onvolwasse grasse, maar het nie in terme van tannienkonsentrasie van die onvolwasse grasse verskil nie. Spesies soos Ficinia sp. het variasies getoon met beweidingsdruk en volwassenheid. Ficinia sp. het op die hoog-beweide perseel ‘n hoër tannienkonsentrasie (5mg/ml-22mg/ml) en meer ruproteïen (4%-9%) gehad as op die minste beweide perseel. Wanneer die plant verouder, verhoog die toename in tannienkonsentrasie (met tussen 15% en 19%). Twee tipes plante is aangeteken volgens hul chemiese response ná beweidingsdruk. Hierdie tipes is 1) plante wat beweidingstolerant is en wat meer koolhidrate produseer wanneer hulle as weiding dien en 2) plante wat onder hoë beweidingsdruk beweidingsintolerant is en wat chemiese verbindings VI soos tannien produseer om herbivooraanvalle af te weer. Die resultate dui aan dat die verhouding tussen voorkeur en plante se chemiese verbindings nie konstant bly in fynbos en renosterveld nie, aangesien geen patrone na vore getree het wat kon verklaar watter verbindings bepalend is vir voorkeur nie. ‘n Kombinasie van chemiese verbindings mag die rede wees waarom die herbivore sekere plante verkies; alternatiewelik mag ‘n herbivoor se plantseleksie beïnvloed word deur chemiese verbindings anders as dié wat in hierdie studie ondersoek is. Die tweede deel van die studie het aangetoon dat veegetalle blyk ‘n beduidende invloed te hê op die grondeienskappe wat ondersoek is. Grondvogpeile is in die herfs beduidend beïnvloed deur die veegetalle. Die perseel met die hoë beweidingsintensiteit het die laagste grondvogpeil gehad, veral in die winter (10% laer as dié van die kontrole-perseel), waarskynlik weens erge getrappel en grondkompaktering. Vergeleke met die kontrole-perseel was pH die laagste op die perseel met die hoë beweidingsintensiteit, in alle seisoene. Waarskynlike redes hiervoor is die hoë neeerslag van stikstof deur mis- en uriene-neerslae, hoë verwydering van basiese katione en dierevervoer wat deur jagaktiwiteite teweeg gebring word. Laatstens behou weiding anorganiese stikstof teen stabiele vlakke ongeag van seisoenale veranderinge en toenames in die konsentrasie van fosfor, veral onder hoë beweidingsdruk vergeleke met minder beweide persele. Die weidingsdinamiek van die Swartland Shale Renosterveld - Swartland Alluvium Fynbosmosaïeksisteem is kompleks en veelvlakkig. Boere behoort aandag te skenk aan die voedingstofstatus van die plantspesies wat as weiding dien, sodat hulle kan weet of die voedingsbehoeftes van die wild in die omgewing bevredig word. Die aanhou van te veel vee in hierdie sisteem behoort vermy te word aangesien dit as sneller dien vir die produksie van tannienbevattende verbindings wat die oorlewingsvermoë van herbivore kan verlaag. Matige beweidingsdruk (0.09 LAU/ha) bied vir effektiewe weidingsbestuur die beste veegetalle.
45
Young, Kathleen Marie. "Hedonic Hunger and Self-Control: The Impact of Palatability, Power of Food and Dietary Restraint on Self-Control Depletion." Bowling Green State University / OhioLINK, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1305567526.
Full text
46
Beltranena, Elissa A. "The palatability of monosodium glutamate-enhanced vegetables as rated by Cuban-American older adults at a congregate meal site." FIU Digital Commons, 2002. http://digitalcommons.fiu.edu/etd/1492.
Full textAbstract:
The purpose of this study was to investigate the efficacy of using monosodium glutamate (MSG) as a means to increase palatability and prospective consumption of vegetables at a congregate meal site with Cuban-American clients. Thirty to 32 subjects participated in hedonic testing each day. MSG-enhanced (2 g MSG/500 g vegetable) and non-enhanced beets, string beans, carrots and peas were evaluated for palatability, preference and prospective consumption. Results showed that MSG significantly increased both palatability and prospective consumption of string beans (ps < .05) but not of the other 3 vegetables tested. These findings provide some evidence that MSG can be used to increase the palatability of vegetables served at congregate meal sites. However, these results suggest that older adults may not find the palatability of some vegetables to be improved by MSG and that optimal flavor enhancement cannot be achieved by adding the same amount of MSG to every vegetable.
47
El, Amine Fatme. "The Effect of Two-Month Administration of Methylphenidate on Appetite, Olfaction and Energy Intake in Individuals with Obesity." Thesis, Université d'Ottawa / University of Ottawa, 2019. http://hdl.handle.net/10393/39884.
Full textAbstract:
Background: Dopamine levels has been implicated in obesity, feeding behaviour, and hedonic control of appetite like olfactory cues and food palatability. Methylphenidate (MPH) is a dopamine reuptake inhibitor that increases brain dopamine levels and has been shown to reduce appetite and promote weight loss in patients with attention deficit hyperactivity disorder (ADHD). As such, the objectives of this study were to test the possible effect of MPH on appetite, olfaction, and food palatability as well as its effects on energy intake and body weight of healthy individuals with obesity.
Methods: In a randomized, double-blind study, 12 participants (age 28.9±6.7 yrs) (BMI 36.1±4.5 kg/m2) were assigned to receive MPH (0.5mg/kg) (n=5) or placebo (n=7) twice daily for two months. Appetite and palatability (Visual Analog Scale (VAS)), odour threshold (Sniffin’ Sticks®), in-lab energy intake (ad libitum buffet), free-living energy intake (3-day food boxes) and body weight (DEXA scan) were measured at baseline (day 1) and final visit (day 60).
Results: MPH intake caused significantly greater suppression of appetite sensations (desire to eat (p=0.001), hunger (p=0.008), and prospective food consumption (p=0.003)) and increase in fullness (p=0.028) over time compared to placebo. There was a significant increase in odour threshold scores in the MPH group (6.3±1.4 vs. 9.4±2.1) compared to placebo (7.9±2.3 vs. 7.8±1.9) (p=0.029). Both placebo and MPH groups showed decreases in their energy intake (p=0.021) and body weight (p=0.005) over time but with large effect sizes favouring greater reduction in the MPH group compared to placebo.
Conclusions: Compared to placebo, MPH intake over 60 days suppressed appetite and improved olfactory sensitivity in individuals with obesity. These data provide novel findings into the possible efficacy of MPH to favourably impact appetite and therefore promoting weight loss in individuals living with obesity.
48
Barone, Adriana Aparecida Cuel. "Efeito do maracujá (Passiflora incarnata L. 1753) sobre o bem-estar da tilápia do Nilo (Oreochromis niloticus L. 1759)." Universidade de São Paulo, 2006. http://www.teses.usp.br/teses/disponiveis/74/74131/tde-29112006-095807/.
Full textAbstract:
Estudaram-se os efeitos da administração diária do extrato seco de maracujá, Passiflora incarnata, sobre o bem-estar, comportamento social e desempenho de juvenis de tilápia do Nilo, Oreochromis niloticus. Machos juvenis desta espécie (86,02 ± 5,72g) foram mantidos na condição de isolamento químico, térmico e visual em aquários de vidro (30L) durante sete dias para aclimatação, coletando-se a seguir, por punção da veia caudal, amostras de sangue para determinação dos níveis plasmáticos basais de glicose (método enzimático) e cortisol (método imunoenzimático). Após este período, todos os peixes receberam diariamente ração comercial (32% PB) contendo extrato seco de maracujá veiculado em alginato de sódio (5%) nas doses de 0, 50, 100 e 200 mg/kg, oferecida duas vezes ao dia (9:00h e 16:00h) na proporção de 2% da biomassa. Semanalmente os peixes foram submetidos à reflexão da própria imagem em espelho durante 30 minutos, registrando-se nos primeiros 10 minutos a coloração dos olhos e do corpo e seu comportamento agonístico (freqüências de ameaças, confrontos frontais e laterais). Após 30 minutos foram capturados e anestesiados para realização da biometria (comprimento padrão e peso) para cálculo do ganho em peso, taxa de crescimento específico e fator de condição, coletando-se novamente amostras de sangue para determinação dos níveis plasmáticos de glicose (aos 7, 14, 21 e 28 dias) e de cortisol (aos 14 e 28 dias). Os dados comportamentais foram analisados por meio do teste não paramétrico de Kruskal-Wallis (p=0,05) e teste de comparação múltipla de Dunn. Os demais parâmetros foram submetidos à ANOVA, utilizando-se para tais análises o procmixed do SAS (p=0,05). Não foram observadas diferenças significativas nos parâmetros analisados para nenhum tratamento. Todos os peixes cresceram e, embora não tenham sido detectados efeitos dos diferentes tratamentos, os níveis de cortisol reduziram e os níveis de glicose aumentaram significativamente em relação aos níveis basais. Concluiu-se que os peixes foram mantidos em condições adequadas que preservaram seu bem-estar, que o agente estressor e o modo como este foi imposto não foi adequado para promover o estresse social, que o extrato de maracujá não contribuiu para o aumento do bem-estar da tilápia do Nilo e que, na forma como foi administrado, não afetou a palatabilidade da ração e nem o desempenho dos peixes. Sugere-se, porém, que o extrato de maracujá interfira na expressão dos comportamentos agonísticos da tilápia.The effects of daily administration of passion fruit (Passiflora incarnata) dry extract, on welfare, social behavior and performance of juvenile Nile tilapia, Oreochromis niloticus were studied. Juvenile males of this species (86.02 ± 5.72g) were maintained under chemical, thermal and visual isolation in glass aquariums (30L) during seven days for acclimatization. Blood samples were collected by puncture of the caudal vein, and used for determination of basal plasma levels of glucose (enzymatic method) and cortisol (immunoenzimatic method). After this period, the fish received commercial ration (32% PB) containing dry extract of passion fruit in sodium alginate (5%) as carrier in doses of 0, 50, 100 and 200 mg/kg, offered twice a day (9:00h and 16:00h) in the proportion of 2% of the biomass. Weekly, the fish were submitted to the reflection of their own image in a mirror for 30 minutes, registering during the first 10 minutes the coloration of the eyes and of the body and agonistic behavior (frequencies of threats, front and lateral confrontations). After 30 minutes they were captured and anesthetized for biometric measures (standard length and weight) for calculation of weight gain, specific growth rate and condition factor, with blood samples collected again for determination of plasma levels of glucose (at 7, 14, 21 and 28 days) and cortisol (at 14 and 28 days). The data of behavior were analyzed by the Kruskal-Wallis non parametric (p=0.05) test and Dunns multiple comparison test. The other parameters were submitted to ANOVA, using procmixed of the SAS (p=0.05). No significant differences were observed for the parameters analyzed for any treatment. All the fish grew and, although effects of the different treatments were not detected, cortisol levels reduced and glucose levels increased significantly in relation to basal levels. It is concluded that the fish were maintained under appropriate conditions that preserved their welfare, that the stressor agent and the way it was imposed did not promote social stress, that the passion fruit extract did not contribute to the increase in welfare of the Nile tilapia and that the form of administration did not affect the palatability of the ration nor fish growth. It is suggested, however, that the passion fruit extract interferes in the expression of agonistic behaviors in Nile tilapia.
49
Vondran, Jodi C. "A two pan feeding trial with companion dogs: considerations for future testing." Thesis, Kansas State University, 2013. http://hdl.handle.net/2097/15891.
Full textAbstract:
Master of ScienceFood Science
Edgar Chambers IV
Palatability of pet foods is judged by the use of animals in colonies. Pet food manufacturers would like to understand how palatable a food is compared to another food. This generally is accomplished by a two pan test where a pet has the opportunity to freely choose between two foods. Preference is evaluated through the use of an intake ratio, the ratio of the amount of test food consumed divided by the total amount of the foods consumed. Although this is easy to do in laboratories, another option would be to do such studies with animals in more ‘real-life’ home environments. The purpose of this study was to develop, and test a method to capture feeding information from a study of canines in the home environment and analyze the results of the palatability tests. Individual dog owners were screened for information on the household and pets. Twenty-five dogs of different ages, breeds and sizes were selected to participate on the in-home panel. Seven different palatability tests were performed using the in-home panel with four of those tests being replicated; a total of 11 comparative tests. These dogs were tested using a proprietary computer-based technology that collected information about intake of each food for each individual dog for a duration of seven days for each of the 11 comparative studies. Data was analyzed and resulted in showing that differences between foods can be found. Statistical analyses compared initial day one data to subsequent day data collected during each study to determine whether a full seven day test was needed. In addition, comparisons were made to compare the impact of prior foods eaten to subsequent preferences of the dogs. Results of the in-home panel were the same on day one as for all seven days of testing. Also, previous exposure to a food did not alter subsequent preference for that food. Such data has implications for pet food manufacturers related to timing and cost of testing.
50
Reynolds, Lindsey. "Sensory Evaluations of USDA Select Strip Loin Steaks Enhanced with Sodium and Potassium Phosphates and USDA Choice Strip Loin Steaks for Comparable Palatability Factors." TopSCHOLAR®, 2011. http://digitalcommons.wku.edu/theses/1051.
Full textAbstract:
The cyclic nature of the beef industry is dependent on the supply and demand transaction initiated by consumers’ acceptability of quality meat products. When purchasing beef at the grocery store, consumers are dependent on USDA grades and visual appraisal; consumers expect consistency in products. Upon this appraisal, quality is determined by the color, marbling content, and texture of a particular retail cut, as well as cooked characteristics of tenderness, flavor, and juiciness. Variability in meat tenderness is a major quality defect of beef (Morgan et al., 1991b; Smith et al., 1992). A common practice used by beef processors to extend the shelf life and improve tenderness of beef products is “enhancing”. Even though enhancing products is effective for water and color retention and improved tenderness, these additives can negatively impact flavor by giving a bitter, salty or metallic taste. This experiment was conducted to determine the effect of enhancement on the eating quality of USDA Select strip loin steaks. After a training session, six students in the agriculture department at Western Kentucky University were selected to serve on a sensory panel. The panel members evaluated tenderness, juiciness, flavor, off-flavor, overall acceptability, and saltiness. The USDA Select strip loin steaks were enhanced with a 12% solution of sodium and potassium phosphate and USDA Choice strip loin steaks were non-enhanced. Results indicated the enhanced product was inferior for all palatability measures (P<.05). Enhanced USDA Select strip loin steaks were rated as being lower for tenderness, juiciness, flavor, overall acceptability, and more salty. Also, the enhanced strip loin steaks received significantly higher evaluations for off-flavor (P<.01). These data suggested that a 12% solution of sodium and potassium phosphates administered to USDA Select strip loin steaks lowered consumer satisfaction.