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Ngapiyatun, Sri, N. Hidayat, and F. Mulyadi. "PENGENDALIAN PALATABILITAS ULAT API PADA TANAMAN SAWIT DENGAN APLIKASI BEBERAPA PESTISIDA NABATI DI LABORATORIUM." Jurnal Hutan Tropis 5, no. 2 (January 11, 2018): 166. http://dx.doi.org/10.20527/jht.v5i2.4371.
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One of the factors that cause the minus of palm oil is caterpillar pest attack. This study is conducted to make vegetable pesticides from seeds and soursop leaves, lemon grass, pepper and tobacco to overcome the palatability of the caterpillar. This study aims to determine the best extraction of vegetable pesticide and their effect in reducing the palatability of the caterpillar. The research was carried out in the laboratory and in palm fruit garden of MuaraBadak. The duration of research is 2 months covering preparation of tools and materials, making and application of vegetable pesticide and data retrieval. This study used a complete randomized design consisting of 6 treatments, namely control, soursop seeds, soursop leaves, lemongrass, peppercorn, and tobacco that are repeated 3 times. The leaves are dipped in pesticides according to the treatment and then the leaves are applied to the caterpillars for 7 days in which the leaves and the caterpillar are inserted into a jar being covered with gauze. The observed parameters are the activity of the caterpillar, the day of the caterpillar, and the caterpillar palatability. The results show that the best vegetable pesticides that could decrease the palatability of the caterpillars are tobacco extract treatment, which reaches 100%, where the caterpillars do not want to eat the application leaves and the caterpillars die on the 1st day after application.Keywords : Biological pesticide; palatability; fire caterpillar; palm oil.Salah satu faktor yang menyebabkan rendahnya hasil buah sawit adalah serangan hama ulat api. Dalam penelitian ini dilakukan pembuatan pestisida nabati dari biji dan daun sirsak, serai, biji lada dan tembakau untuk mengatasi palatabilitas ulat api. Penelitian ini bertujuan menentukan ekstraksi pestisida nabati yang terbaik dan pengaruhnya dalam menurunkan palatabilitas ulat api. Penelitian dilaksanakan di laboratorium dan di kebun sawit Muara Badak, lama waktu penelitian 2 bulan meliputi persiapan alat dan bahan, pembuatan dan aplikasi pestisida nabati serta pengambilan data. Penelitian ini menggunakan rancangan acak lengkap yang terdiri 6 perlakuan yaitu kontrol, biji sirsak, daun sirsak, serai, biji lada, dan tembakau yang diulang sebanyak 3 kali. Daun dicelupkan ke dalam pestisida sesuai dengan perlakuan kemudian daun diaplikasikan ke ulat selama 7 hari dengan cara daun dan ulat di masukkan ke dalam toples yang ditutup dengan kain kasa. Parameter yang diamati yaitu, aktifitas ulat, hari keberapa ulat mati, dan palatabilitas ulat. Hasil penelitian menunjukkan bahwa pestisida nabati terbaik yang dapat menurunkan palatabilitas ulat api adalah perlakuan ekstrak tembakau yaitu mencapai 100%, dimana ulat tidak mau memakan daun aplikasi dan ulat mati pada hari ke-1 setelah aplikasi.Kata Kunci : Pestisida Nabati; Palatabilitas; Ulat Api; Kelapa Sawit
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Ghêliho Zoffoun, Alex, and Abossèdé Murielle Lucrèce Faïhun. "Palatabilité de onze fourrages tropicaux chez des cobayes (Cavia porcellus) de différents stades physiologiques au B." Journal of Animal & Plant Sciences 41.2 (August 31, 2019): 6916–25. http://dx.doi.org/10.35759/janmplsci.v41-2.5.
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Évaluer la palatabilité de onze fourrages tropicaux chez les cobayes (Cavia porcellus). Des cobayes appartenant à deux stades physiologiques (jeunes et adultes) ont fait l’objet des tests sur la palatabilité. Onze espèces fourragères tirées des résultats d’enquête auprès des éleveurs locaux ont été utilisées : Panicum maximum C1(Herbe de Guinée var C1), Panicum maximum local (Herbe de Guinée local), Pennisetum purpureum (Herbe éléphant), Elaeis guineensis (Palmier à huile), Musa acuminata (Bananier), Manihot esculenta (Manioc), Carica papaya (Papayer), Centrosema pubescens (Haricot sauvage), Moringa olifera (Moringe), Talinum triangulare (Pourpier tropical) et Tridax procumbens (Herbe à lapins). L’indice de palatabilité (IP) de chaque fourrage a été déterminé selon la méthode décrite par Salem et al. (2000). Panicum maximum local a présenté l’indice de préférence le plus élevé aussi bien chez les jeunes que chez les adultes, les valeurs ont été respectivement de 0,22 et 0,38. Centrosoma pubescens, Tridax procumbens et Panicum maximum C1 ont aussi présenté des indices de préférence élevés pour les deux stades physiologiques des cobayes. Les valeurs obtenues pour Centrosoma pubescens ont été de 0,22 chez les jeunes contre 0,25 chez les adultes, pour Tridax procumbens 0,19 chez les jeunes contre 0,24 chez les adultes, pour Panicum maximum C1 0,10 chez les jeunes contre 0,15 chez les adultes. Les valeurs d’indice de préférence les plus faibles ont été obtenues pour les espèces fourragères Musa acuminata (IP=0,00 chez les jeunes contre 0,02 chez les adultes) et Elaeis guineensis (IP=0,01 chez les jeunes contre 0,01 chez les adultes). Les valeurs obtenues pour les indices de préférences ont été influencées significativement par l’âge de l’animal (p-value = 0.005651) et le type de fourrage (p-value < 2.2e-16). La présente étude a permis d’évaluer la palatabilité de onze espèces fourragères chez des cobayes de différents stades physiologiques et d’en retenir les plus appétées par ces animaux. La connaissance des espèces fourragères les plus appréciées par les cobayes et la composition chimique de ces dernières permettront d'optimiser les stratégies d'alimentation dans les élevages. Palatability of eleven tropical forages in guinea pigs (Cavia porcellus) of different physiological stages in Benin To evaluate the palatability of eleven tropical forages in guinea pigs (Cavia porcellus). Guinea pigs from two physiological stages (young and adult) were tested for palatability. Eleven forage species from survey results from local breeders were used : Panicum maximum C1 (Guinea grass C1), Panicum maximum local (local Guinea grass), Pennisetum purpureum (Elephant grass), Elaeis guineensis (African oil palm), Musa acuminata (Banana), Manihot esculenta (Cassava), Carica papaya (Pawpaw), Centrosema pubescens (Butterfly pea), Moringa olifera (Moringa), Talinum triangulare (Potherb fameflower) et Tridax procumbens (Coat buttons). The palatability index (PI) of each forage was determined by following the procedure described by Salem et al. (2000). Local Panicum maximum had the highest preference index in both young and adults, with values of 0.22 and 0.38, respectively. Centrosoma pubescens, Tridax procumbens and Panicum maximum C1 also showed high preference indices for the two physiological stages of guinea pigs. The values obtained for Centrosoma pubescens were 0.22 in the young against 0.25 in the adults, for Tridax procumbens 0.19 in the young against 0.24 in the adults, for Panicum maximum C1, 0.10 in the young against 0.15 in adults. The lowest preference index values were obtained for the forage species Musa acuminata (IP = 0.00 in young versus 0.02 in adults) and Elaeis guineensis (IP = 0.01 in young versus 0.01 in adults). The values obtained for the preference indices were significantly influenced by the age of the animal (p-value = 0.005651) and the type of forage (p-value <2.2e-16). The present study evaluated the palatability of eleven forage species in guinea pigs of different physiological stages and retained the most palatable of these animals. The knowledge of the forage species most appreciated by the guinea pigs and the chemical composition of the latter will optimize the feeding strategies in the farms.
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Hadist, Ibrahim. "PENGARUH PEMBERIAN HERBAL YANG MENGANDUNG PROBIOTIK DALAM AIR MINUM TERHADAP PALATABILITAS RANSUM AYAM BROILER The Effect of Herbs That Contain Probiotics in Drinking Water on Broiler Chicken Feed Palatability." JANHUS: Jurnal Ilmu Peternakan Journal of Animal Husbandry Science 1, no. 1 (December 1, 2016): 1. http://dx.doi.org/10.52434/janhus.v1i1.320.
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Abstrak
Penelitian bertujuan untuk mengetahui sampai sejauh mana pengaruh pemberian herbal yang mengandung probiotik dalam air minum terhadap konsumsi ransum segar,konsumsi bahan kering, konsumsi energi ransum, konsumsi protein ransum, dan konsumsi serat kasar ransum pada ternak ayam broiler. Penelitian ini menggunakan 100 ekor DOC broiler yang ditempatkan secara acak kedalam 20 kandang, dan setiap kandang terdiri dari 5 ekor ayam. Penelitian menggunakan metode experimental dengan Rancangan Acak Lengkap (RAL) dengan empat perlakuan air minum dan lima ulangan. Perlakuan air minum yang digunakan yaitu air minum yang tidak mengandung probiotik 0% (R1); mengandung vitamin dan antibiotik (R2); mengandung 1 ml herbal yang mengandung probiotik (R3); dan mengandung 2 ml herbal yang mengandung probiotik (R4). Hasil penelitian menunjukan bahwa penambahan herbal yang mengandung probiotik tidak berpengatuh terhadap palatabilitas ransum ayam broiler.
Kata kunci : herbal, probiotik, air minum, palatabilitas, ayam broiler
Abstract
The object of study was evaluate the extent of the effect of herbs that contain probiotics in drinking water on feed consumption, dry matter intake, feed energy consumption, the consumption of dietary protein, and crude fiberconsumption in broiler chickens. This reseach used 100 broiler at one days of age, were randomly placed into 20 cages, each cage consisted of five chickens. The methode of research was experimental designed by completely randomized design (CRD) with four treatments and five replications of drinking water. The treatments consisted of drinking water that does not contain probiotics 0% (R1); drinking water were contain vitamins and antibiotics (R2); drinking water were contain 1 ml herbs with probiotics (R3); drinking water were contain 2 ml herbs with probiotics (R4). The results showed that the addition of herbs that contain probiotics do not affect the feed palatability of broiler chicken.
Keywords : Herb, probiotic, drinking water, palatability, broiler chicken
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Rigaud, D., D. Betoulle, A. Chauvel, L. A. Alberto, and M. Apfelbaum. "Effect of postgastric energy loads on intake of sham meals of different palatability in rats." American Journal of Physiology-Regulatory, Integrative and Comparative Physiology 267, no. 1 (July 1, 1994): R150—R155. http://dx.doi.org/10.1152/ajpregu.1994.267.1.r150.
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Food intake depends on the palatability of the diet and on the energy delivered to the body. It is not known, however, whether the palatability of a diet is able to modulate the inhibitory effect of energy input on food intake. To address this question, we have measured intake during sham feeding for diets of different palatabilities in rats receiving varying levels of duodenal energy load. Rats were offered sucrose solutions (6, 10, or 30%) or mixed liquid diets without or with physiological duodenal energy loads using a mixed liquid diet. Compared with that seen during real feeding, meal size during sham feeding was increased for palatable diets but not for less palatable diets. Intraduodenal infusion of the mixed liquid diet inhibited the intake of all diets given by sham feeding. This inhibition was dependent on the level of duodenal energy load and was significantly greater for more palatable diets than for less palatable ones. We conclude that the inhibitory effects of intestinal nutrient load on intake are significant for all diets but have a more pronounced effect on the intake of highly palatable diets.
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Deighton, Kevin, James Frampton, and Javier T. Gonzalez. "Test-meal palatability is associated with overconsumption but better represents preceding changes in appetite in non-obese males." British Journal of Nutrition 116, no. 5 (August 1, 2016): 935–43. http://dx.doi.org/10.1017/s0007114516002750.
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AbstractSingle-course,ad libitummeals are recommended for the assessment of energy intake within appetite research. This study represents the first investigation of the comparative sensitivity of two single-course,ad libitummeals designed to differ in palatability. We conducted two experiments using a preload study design. All protocols were identical except for the energy content of the preloads (Expt 1: 579 and 1776 kJ; Expt 2: 828 and 4188 kJ). During each experiment, ten healthy men completed four experimental trials constituting a low- or high-energy preload beverage, a 60-min intermeal interval and consumption of a pasta-based or a porridge-based,ad libitummeal. Appetite ratings were measured throughout each trial, and palatability was assessed after food consumption. Preload manipulation did not influence appetite (P=0·791) or energy intake (P=0·561) in Expt 1. Palatability and energy intake were higher for the pasta meal than for the porridge meal in both experiments (palatabilityP≤0·002; energy intakeP≤0·001). In Expt 2, consumption of the high-energy preload decreased appetite (P=0·051) and energy intake (P=0·002). Energy compensation was not significantly different between pasta and porridge meals (P=0·172), but was more strongly correlated with preceding changes in appetite at the pasta meal (r−0·758;P=0·011) than the porridge meal (r−0·498;P=0·143). The provision of a highly palatable, pasta-based meal produced energy intakes that were more representative of preceding appetite ratings, but the moderately palatable, porridge-based meal produced more ecologically valid energy intakes.Ad libitummeal selection and design may require a compromise between sensitivity and ecological validity.
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Yeomans, Martin R., John E. Blundell, and Micah Leshem. "Palatability: response to nutritional need or need-free stimulation of appetite?" British Journal of Nutrition 92, S1 (August 2004): S3—S14. http://dx.doi.org/10.1079/bjn20041134.
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The traditional view of palatability was that it reflected some underlying nutritional deficit and was part of a homeostatically driven motivational system. However, this idea does not fit with the common observation that palatability can lead to short-term overconsumption. Here, we attempt to re-evaluate the basis of palatability, first by reviewing the role of salt-need both in the expression of liking for salty tastes, and paradoxically, in dissociating need from palatability, and second by examining the role of palatability in short-term control of appetite. Despite the clarity of this system in animals, however, most salt (NaCl) intake in man occurs in a need-free state. Similar conclusions can be drawn in relation to the palatability of food in general. Importantly, the neural systems underlying the hedonic system relating to palatability and homeostatic controls of eating are separate, involving distinct brain structures and neurochemicals. If palatability was a component of homeostatic control, reducing need-state should reduce palatability. However, this is not so, and if anything palatability exerts a stronger stimulatory effect on eating when sated, and over-consumption induced by palatability may contribute to obesity. Differential responsivity to palatability may be a component of the obese phenotype, perhaps through sensitisation of the neural structures related to hedonic aspects of eating. Together, these disparate data clearly indicate that palatability is not a simple reflection of need state, but acts to promote intake through a distinct hedonic system, which has inputs from a variety of other systems, including those regulating need. This conclusion leads to the possibility of novel therapies for obesity based on modulation of hedonic rather than homeostatic controls. Potential developments are discussed.
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FAVERDIN, P. "Dossier : Palatabilité et choix alimentaires - Avant-propos." INRAE Productions Animales 9, no. 5 (October 20, 1996): 337–38. http://dx.doi.org/10.20870/productions-animales.1996.9.5.4072.
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Les trois articles qui suivent retracent le contenu de trois exposés présentés dans le cadre du groupe de réflexion sur le thème ingestion au sein du département Elevage et Nutrition des Animaux de l’INRA. Ce groupe "Ingestion", qui existe depuis environ une dizaine d’année maintenant, se réunit une ou deux fois par an autour d’un thème particulier dont les différents aspects sont traités par des membres du groupe ou invités par le groupe. Il nous est apparu que ce travail pouvait intéresser un public francophone plus large que les seuls participants à ces réunions. A l’avenir, des dossiers seront donc ainsi proposés à la revue Productions Animales en fonction des activités du groupe.
Le premier dossier a pour thème "Palatabilité et choix alimentaires". Avant même d’essayer d’en définir les termes, le titre posait problème : fallait- il parler de palatabilité ou d’appétibilité ? Si palatabilité nous apparaît aujourd’hui comme un néologisme, Gallouin et Le Magnen (1987) nous ont rassurés en nous apprenant que les Anglais l’ont importé de France il y a plusieurs siècles. Quant au mot appétibilité, il n’a été proposé qu’il y a un peu moins d’un demi-siècle pour traduire "palatability" de l’anglais. Malheureusement, résoudre ce différend linguistique ne permet pas de définir facilement et précisément ce terme. L’estimation de la palatabilité est généralement décrite par la notion de préférence alimentaire, donc de choix, sans que les deux soient équivalents. Enfin, ce critère de palatabilité est très couramment associé aux qualités organoleptiques des aliments. Différences de définitions, de méthodes de caractérisation, de mécanismes impliqués pour expliquer ces phénomènes, il est apparu important de clarifier la situation et de faire le point sur ce sujet.
Les finalités des travaux sur la prise alimentaire chez les monogastriques et les ruminants sont généralement différentes. La nature de la ration (des aliments concentrés jusqu’aux prairies naturelles), mais également le type de production qui recouvre des échelles de temps très variées (de quelques semaines à 10 ans) posent des problèmes de prise alimentaire très différents. Les travaux sur les monogastriques (porcs et volailles) et les ruminants sont donc traités dans des articles séparés. Ces textes permettent de mieux percevoir la spécificité d’approche pour chaque espèce, mais soulignent les points communs quant aux mécanismes associés au concept de palatabilité. Pour les espèces à cycle court, les problèmes d’apprentissage et les choix alimentaires peuvent affecter rapidement la productivité des systèmes. Le refus par des jeunes d’un nouvel aliment pendant quelques jours va affecter leur croissance, même si, a priori, dans l’aliment rien de perceptible par l’homme ne permet de comprendre ce comportement. La synthèse de Marie- Christine Meunier-Salaün et Michel Picard essaye donc de préciser les relations entre ces problèmes de choix alimentaires, de préférence ou d’aversion, et la notion de palatabilité chez le porc et les volailles et discute les moyens d’étudier ces problèmes. Les ruminants disposent souvent de fourrages à volonté. Les fourrages étant généralement, en France, d’un coût plus faible que les autres aliments, l’éleveur souhaite en maximiser l’utilisation. Ceci suppose que le fourrage soit bien ingéré par l’animal. La palatabilité d’un aliment interfère-t-elle avec le niveau d’ingestion de cet aliment ? Comment apprécier objectivement cette notion de palatabilité ? Quel est le rôle des sens dans les préférences alimentaires des ruminants ? La revue de René Baumont essaye de répondre à ces questions à l’aide de nombreux exemples. Les ruminants d’élevage disposent généralement pendant plus de la moitié de l’année d’un accès au pâturage. Dans ces conditions d’alimentation très particulières l’animal va être amené à gérer lui-même ses prises alimentaires avec des situations de choix parfois très complexes. Cette complexité au pâturage est accrue par la dispersion de l’offre alimentaire. Les choix comportementaux ne sont donc pas que le reflet des préférences alimentaires strictes pour telle ou telle espèce ou partie de végétal, mais le résultat d’une stratégie de pâturage complexe qui pourrait chercher à maximiser le bénéfice énergétique. Ces relations entre les préférences alimentaires des ruminants et les choix alimentaires effectués au pâturage sont étudiées par Bertrand Dumont qui en présente une synthèse dans le dernier article de ce dossier.
Bien que recouvrant des approches et des points de vue très divers, ces trois articles partagent certaines conclusions sur la notion de palatabilité. En particulier, on peut difficilement la dissocier d’une notion d’apprentissage si l’on veut en comprendre les rouages. Essayer de s’en défaire ne fait que renforcer le poids des apprentissages précédents (souvent inconnus) au détriment de la propre expérience de l’animal sur tel aliment. Les choix d’un animal peuvent donc évoluer pour prendre en compte des signaux post-ingestifs. L’utilisation de tests en tout genre pour apprécier la palatabilité doit donc se faire avec discernement. Néanmoins, une meilleure connaissance des mécanismes d’apprentissage et d’identification de l’aliment permettrait de limiter les problèmes lors des transitions alimentaires et de mieux comprendre comment l’animal équilibre sa ration. Un travail de réflexion important reste donc à réaliser pour mettre en place des méthodologies adaptées afin de mieux expliquer les choix alimentaires des animaux domestiques.
Gallouin F., Le Magnen J., 1987. Evolution historique des concepts de faim, satiété et appétit. Reprod. Nutr. Dévelop., 27, 109-128.
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O’Quinn, Travis G., J. F. Legako, J. C. Brooks, and Mark F. Miller. "Evaluation of the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience1." Translational Animal Science 2, no. 1 (January 25, 2018): 26–36. http://dx.doi.org/10.1093/tas/txx008.
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Abstract The objectives of this study were to evaluate the contribution of tenderness, juiciness, and flavor to the overall consumer beef eating experience and to evaluate the risk of overall palatability failure due to the unacceptable level of one or more of these traits. Data from 11 previously conducted studies representing a wide range of treatments and levels of eating quality that included more than 1,500 beef samples and 1,800 consumers were compiled and analyzed for this study. Results of a multivariate regression indicated that tenderness, flavor, and juiciness accounted for 43.4%, 49.4%, and 7.4%, respectively, of overall palatability (P < 0.05; R2 > 0.99). Additionally, the odds of a steak being rated unacceptable overall when tenderness, juiciness, or flavor were rated unacceptable were 2.2 to 1 (69%), 1.9 to 1 (66%), and 3.3 to 1 (77%), respectively. This indicated overall palatability was 7.2, 6.5, and 12.3 times more likely to be rated unacceptable if tenderness, juiciness, or flavor, respectively, was also rated unacceptable. Additionally, the percentage of samples rated acceptable for each palatability trait increased (P < 0.05) as quality grade increased. More than 88% of USDA Prime samples were rated acceptable for each palatability trait, whereas only 74.8–77.3% of USDA Select samples were rated acceptable for each palatability trait. Marbling score accounted for 14–16% of the variation (P < 0.01) in consumer palatability scores for each trait and intramuscular fat percentage accounted for 17–21% of the variation in each trait (P < 0.01). Logistic equation models for the predicted probability of an acceptable rating for each palatability trait based on intramuscular fat percentage accounted for only a minimal amount of variation (P < 0.01; R2 ≤ 0.09). Results of this study indicate the relative contribution of tenderness, juiciness, and flavor to overall beef palatability. They provide evidence that the failure of even a single palatability trait dramatically increases the likelihood of overall palatability failure, indicating that no single palatability trait is most important, as beef palatability is dependent upon the acceptance of all three traits: tenderness, juiciness, and flavor.
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Nurmi, Aisyah, and Muharram Fajrin Harahap. "Palatability Test of Mineral Herbal Blocks on Performans of Local Sheep." Indonesian Journal of Agricultural Research 2, no. 2 (August 26, 2019): 1–7. http://dx.doi.org/10.32734/injar.v2i2.924.
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This research was aimed to study of palatability and body weight gain local sheeps given minerals herbal (MBH). The farms used in this study were male 4 local sheep at the age of 12-18 months who showed symptoms of mineral deficiency. The research method used is the Latin Square Design (LSD). The treatment given is: H0 = Basal Feed + Salt; H1 = Basal Feed + Salt + Mineral + Turmeric; H2 = Basal Feed + Salt + Mineral + Ginger; H3 = Basal Feed + Salt + Mineral + Turmeric + Ginger. The research parameter is the mineral palatability of herbal blocks and body weight gain. The results showed that MBH given turmeric (10%), ginger (10%) and a combination of 5% + 5% ginger showed a non-significant effect on feed consumption and conversion. Palatability test showed that all MBH treatments were favored by local sheep, but the highest palatability of MBH was by adding ginger; followed by a combination of ginger and turmeric; and the lowest palatability is turmeric. Based on palatability tests, MBH with turmeric supplementation of 10%; 10% ginger or a combination of 5% ginger + 5% turmeric in the form of Herbal Minerals Block has a good palatability (preferred) and can improve the performance of local sheep.
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Gherardi, SG, and JL Black. "Effect of palatability on voluntary feed intake by sheep. I. Identification of chemicals that alter the palatability of a forage." Australian Journal of Agricultural Research 42, no. 4 (1991): 571. http://dx.doi.org/10.1071/ar9910571.
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The effect of chemical compounds on the palatability of a wheaten hay was investigated in short-term preference tests in which sheep were offered simultaneously treated and untreated hay. The palatability of wheaten hay chopped to 17 mm lengths was increased by treating it with aqueous solutions of either butyric acid (range 1.3-10 g/kg air-dry hay) or monosodium glutamate (2.4-44 g/kg hay). Hay chopped to 17 mm lengths was chosen because its potential intake rate was sufficiently low to allow the best quantitative measure of the increase in palatability to be established. The palatability of the same hay chopped to 6 mm lengths was decreased by applying MgO powder (1.6-60 g/kg hay) to hay pretreated with a solution of (1% w/w) sodium caseinate to adhere the MgO. The palatability of 6 mm hay was also decreased by treating it with aqueous solutions of acetic acid (0.02-10 g/kg hay), aconitic acid (0.2-19 g/kg hay) or malonic acid (1-20 g/kg hay). Hay of 6 mm lengths was chosen because its potential intake rate was sufficiently high to allow the best quantitative measure of the decrease in palatability to be determined. From the dose response curves, it was possible to identify a single concentration of selected chemical compounds that was suitable for altering the palatability of hay. A combination of butyric acid (2.5 g/kg hay) and monosodium glutamate (10 g/kg hay) were identified as the most suitable for increasing the palatability of 17 mm hay, and MgO (41 g/kg hay) or acetic acid (5 g/kg hay) for decreasing the palatability of 6 mm hay. A quantitative measure of the effect of these chemicals on the change in the palatability of either 17 or 6 mm hay was obtained. The sheep demonstrated a strong preference for 17 mm hay treated with a combination of butyric acid plus monosodium glutamate and conversely, a strong aversion to 6 mm hay treated with MgO. The specific concentration of the compounds selected would be suitable for investigating the effect of a change in palatability on the voluntary intake of wheaten hay.
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Ishaque, Muhammad, Reldon F. Beck, and Rex D. Pieper. "Nutritional suitability of viscid and whitethorn acacia for ruminants." Canadian Journal of Plant Science 88, no. 2 (April 1, 2008): 299–306. http://dx.doi.org/10.4141/cjps06068.
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Leaves and pods of viscid acacia (Acacia neovernicosa Isley) and whitethorn acacia (Acacia constricta Benth) shrubs were analyzed for their nutritional suitability for livestock and wildlife. Leaves and pods were collected in mid-summer and at the end of the growing season in 1993 and 1994 from two sites in southern New Mexico in the Chihuahuan Desert. Chemical composition was determined by standard laboratory procedures. Pods of both species generally contained more crude protein, and phosphorus than the leaves. The difference in protein content between leaves and pods was not as great for whitethorn acacia as for viscid acacia. Calcium content of leaves for both species in 1994 (a drought year) was nearly double the calcium content measured in 1993 (near average precipitation). The amounts of crude protein, phosphorus and calcium in leaves and pods were adequate to meet the nutrient requirements of young immature animals and lactating females of livestock and wildlife during the summer and fall seasons. However, besides having thorns, both species also have secondary compounds including tannins and phenols, which reduce palatability and may limit intake and negate any benefit of the high crude protein content. Although a direct comparison was not possible, whitethorn acacia appears to have a higher potential forage value than viscid acacia because of higher protein content and lower tannin and phenol content. In southern New Mexico, desert grasslands, once common, are today dominated by many shrub species of low palatability. Both viscid acacia and whitethorn acacia species appear to have palatabilities similar to or higher than the two most common shrubs on these desert rangelands, mesquite (Prosopis glandulosa Torrey) and creosotebush [Larrea tridentata (D. C.) Coville]. With the continued decrease of herbaceous forage on these rangelands, and the continued expansion of the populations of these two acacia species, both have the potential to become more valuable as browse components in the diets of grazing animals. Key words: Viscid acacia, whitethorn acacia, crude proteins, condensed tannins, total phenolics, Chihuahuan Desert
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Jones, S. D. M., L. E. Jeremiah, A. K. W. Tong, W. M. Robertson, and S. Lutz. "The effects of marbling level, electrical stimulation, and postmortem aging on the cooking and palatability properties of beef rib-eye steaks." Canadian Journal of Animal Science 71, no. 4 (December 1, 1991): 1037–43. http://dx.doi.org/10.4141/cjas91-125.
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A total of 458 beef rib-eye steaks (longis-simus thoracis) from 229 carcass left sides were used to evaluate the effects of degree of marbling, electrical stimulation, and postmortem aging on the cooking and palatability properties of beef. One steak from each side was randomly allocated to 4 or 11 d of postmortem aging. Steaks were roasted to an internal temperature of 70 °C in a conventional oven preheated to 177 °C, and six cubes of lean from each steak were randomly assigned to a trained panel for palatability evaluation. Degree of marbling had no effect on initial or overall tenderness, flavour intensity, or desirability, but steaks with slight or greater marbling levels were juicier (P < 0.05) than those with traces of marbling. The percentage of unacceptable ratings for steaks, based on overall palatability, declined from 38.5% for traces of marbling to 23.7% for modest marbling levels. Low-voltage electrical stimulation had no effect (P < 0.05) on any of the palatability traits. Postmortem aging significantly (P < 0.05) increased the tenderness and overall palatability of rib-eye steaks while decreasing the frequency of unacceptable ratings of steaks from 38.8% in 4-d-old steaks compared with 24.0% in 11-d-old steaks. The results of this study confirmed the importance of postmortem aging to beef tenderness and palatability and the importance of marbling level to juiciness, but indicated that low-voltage stimulation was ineffective in improving beef palatability. Key words: Beef, carcass, palatability, marbling, electrical stimulation, aging
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Jeremiah, L. E., J. K. Merrill, L. L. Gibson, P. Dick, and R. O. Ball. "The influence of narasin level, type of feed, and gender on the palatability attributes and cooking properties of pork." Canadian Journal of Animal Science 81, no. 3 (September 1, 2001): 331–34. http://dx.doi.org/10.4141/a00-085.
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A total of 256 pork chops were obtained from pigs of different genders (128 barrows and 128 gilts) produced at two different geographical locations (64 barrows and 64 gilts produced in Alberta and in Ontario). Pigs received two different types of feed (32 barrows and 32 gilts received either mash or pellets at each location) with or without narasin treatment (16 barrows and 16 gilts received either 0 or 15 ppm of narasin, within each geographical location and feed type ). Chops were evaluated for the influence of these production factors on palatability attributes (initial and overall tenderness, amount of perceptible connective tissue, juiciness, flavor intensity and desirability, and overall palatability) and cooking properties (thaw-drip losses, total cooking losses and cooking times). Results clearly demonstrated 15 ppm of narasin could be incorporated into the diet of growing/finishing pigs without influencing the palatability attributes (initial and overall tenderness, amount of perceptible connective tissue, juiciness, flavor intensity, flavor desirability, and overall palatability) or cooking properties of the final product. Neither gender nor feed type exerted influences of practical importance on palatability attributes or cooking properties. Key words: Pork, narasin, ionophores, feed type, gender, palatability, cooking properties
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Jeremiah, L. E., S. D. M. Jones, A. K. W. Tong, G. Kruger, and R. Gibson. "The effects of gender and blast-chilling time and temperature on cooking properties and palatability of pork longissimus muscle." Canadian Journal of Animal Science 72, no. 3 (September 1, 1992): 501–6. http://dx.doi.org/10.4141/cjas92-062.
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Fifty Yorkshire gilts and 39 Yorkshire barrows were utilized to evaluate the effects of gender and blast-chilling time on the cooking properties and palatability of pork. Barrows had a more intense flavor than gilts (P < 0.05), but this difference was not of sufficient magnitude to be of practical importance. Samples blast chilled for 1 h were more tender initially and overall and were rated higher in overall palatability than samples blast chilled for 2 or 3 h. However, the magnitude of these differences limit their practical significance; and the palatability of sides subjected to extremes of blast chilling (3 h, −40 °C) did not differ meaningfully from that of conventionally chilled sides. The composite results indicate that blast chilling can effectively reduce carcass shrinkage and improve meat quality, regardless of gender, without adversely affecting palatability or cooking properties within the context of the conditions of the present study. Key words: Pork, gender, blast chilling, palatability, cooking properties
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Terrey, David, Jack James, Ivan Tankovski, Monika Dalim, Michel van Spankeren, Arpita Chakraborty, Eric Schmitt, and Aman Paul. "Palatability Enhancement Potential of Hermetia illucens Larvae Protein Hydrolysate in Litopenaeus vannamei Diets." Molecules 26, no. 6 (March 13, 2021): 1582. http://dx.doi.org/10.3390/molecules26061582.
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Marine feed ingredients derived from cephalopods (e.g., squid) and crustaceans (e.g., krill) are commercially used to improve the palatability of shrimp diets. Increase in global demand for shrimps has resulted in overfishing of these marine organisms and is a matter of concern. Insect protein hydrolysate could be a sustainable alternative for the possible replacement of these marine feed ingredients. During this study, four formulations: diet A (control: not containing any palatability enhancer), diet B (containing squid meal and krill oil), diet C (containing 1% insect protein hydrolysate), and diet D (containing 2% insect protein hydrolysate) were tested for (1) time required by first subject to begin feeding (time to strike) and (2) palatability in Litopenaeus vannamei. Additionally, the chemical composition of all four diet formulations was also analyzed. Results indicate that all diets had similar crude composition. The major essential amino acids in all diets were leucine and lysine, whereas eicosapentaenoic acid was the major omega-3 fatty acid in all diets. There were no significant differences between the mean time to strike for all the tested formulations. Palatability of tested formulations was found in the following order: diet D > diet C > diet B = diet A (p < 0.05), indicating that addition of squid meal and krill oil has no effect on palatability in comparison to control, whereas inclusion of insect protein hydrolysates significantly improves the palatability of formulations. Palatability enhancement potential of insect protein hydrolysate could be attributed to the high free amino acid content and water solubility in comparison to squid meal.
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Johnson, Fiona, and Jane Wardle. "Variety, Palatability, and Obesity." Advances in Nutrition 5, no. 6 (November 1, 2014): 851–59. http://dx.doi.org/10.3945/an.114.007120.
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BELLISLE, FRANCE. "Quantifying Palatability in Humans." Annals of the New York Academy of Sciences 575, no. 1 The Psychobio (December 1989): 363–75. http://dx.doi.org/10.1111/j.1749-6632.1989.tb53257.x.
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Yamaguchi, Shizuko, and Kumiko Ninomiya. "Umami and Food Palatability." Journal of Nutrition 130, no. 4 (April 1, 2000): 921S—926S. http://dx.doi.org/10.1093/jn/130.4.921s.
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Morris, Carolyn. "The Politics of Palatability." Food, Culture & Society 13, no. 1 (March 2010): 5–28. http://dx.doi.org/10.2752/175174410x12549021367983.
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Bertoni, Gregory. "Oxylipins and Plant Palatability." Plant Cell 24, no. 4 (April 2012): 1305. http://dx.doi.org/10.1105/tpc.112.240412.
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Cooper, Steven J. "Palatability and endogenous opioids." Regulatory Peptides 54, no. 1 (November 1994): 67–68. http://dx.doi.org/10.1016/0167-0115(94)90392-1.
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Mullan, L. M., and F. M. Kramer. "Food intake and palatability." Journal of the American Dietetic Association 93, no. 9 (September 1993): A112. http://dx.doi.org/10.1016/0002-8223(93)91381-y.
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RAYNAUD, Eric, Jean-Frédéric BRUN, Antonia PEREZ-MARTIN, Colette SAGNES, Anne-Marie BOULARAN, Christine FEDOU, and Jacques MERCIER. "Serum leptin is associated with the perception of palatability during a standardized high-carbohydrate breakfast test." Clinical Science 96, no. 4 (April 1, 1999): 343–48. http://dx.doi.org/10.1042/cs0960343.
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Leptin is an adipocyte-derived signalling molecule which plays a key role in the regulation of body weight and energy expenditure. Since its involvement in human eating behaviour is still poorly understood, we investigated whether the perception of palatability of food was related to fasting serum leptin levels. Twenty-six non-diabetic subjects, six men and twenty women of widely ranging age and body mass index, performed a standardized high-carbohydrate breakfast test. Palatability was evaluated with a visual analogue scale, body composition by bioelectrical impedance, serum leptin and plasma insulin by radioimmunoassay. Palatability was correlated to fasting serum leptin levels independently of body mass index, body fat mass and percentage of body fat (P< 0.01). No significant relation was observed with peaks of insulinaemia, integrated concentrations of insulin or insulin resistance indices. A stepwise regression analysis indicated that serum leptin gave the strongest predictive association with palatability. These results suggest that the leptin system may be involved in the regulation of human eating behaviour in relation to the perception of palatability of food.
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Maharani, Sinta, Rita Mutia, Siti Nuramaliati Prijono, and R. Lia Rahadian Amalia. "Palatabilitas Pakan dan Perilaku Harian Burung Kakatua Jambul Kuning Besar (Cacatua galerita) di Penangkaran." Jurnal Biologi Indonesia 17, no. 1 (2021): 19–25. http://dx.doi.org/10.47349/jbi/17012021/19.
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Lestari, Puji, Andari Risliawati, and Hee Jong Koh. "Identifikasi dan Aplikasi Marka Berbasis PCR untuk Identifikasi Varietas Padi dengan Palatabilitas Tinggi." Jurnal AgroBiogen 8, no. 2 (August 15, 2016): 69. http://dx.doi.org/10.21082/jbio.v8n2.2012.p69-77.
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<p>To date, there has<br />been no DNA fingerprint profile as unique identity of rice<br />variety that has a high palatability (overall eating quality) in<br />Indonesia, thus identification of premium varieties using<br />molecular markers is considered to be important. This study<br />aimed to establish DNA fingerprint profiles of indica and<br />japonica rice varieties, and unique identities of rice varieties<br />with high palatability using molecular markers associated<br />with palatability. Total of 22 japonica and 24 indica rice<br />varieties were evaluated their overall eating quality and<br />tested using 20 molecular markers STS (sequence-tagged<br />site) which were designed on the basis of japonica rice<br />genome. To identify the genes functions, all these markers<br />amplicons were cloned, transformed, sequenced and the<br />sequences results were analyzed their homologous against<br />the genome database. Ilpum (japonica) and Rojolele<br />(indica) were identified to have the highest palatability<br />compared to other varieties. DNA fingerprint profiles<br />identified with the total STS markers were not able to<br />differentiate each variety, however premium varieties of<br />japonica and indica showed specific identities. A unique<br />identity of Indonesian indica variety possessing high<br />palatability, Rojolele was successfully developed using a<br />markers set. DNA fingerprint profile in digital value system<br />facilitates the identification of premium rice from other<br />varieties. The fragments of the STS primers showed no any<br />known-genes functions related to rice eating quality,<br />therefore these markers are preferentially used for<br />identification of premium rice with high palatability than<br />differentiation of rice varieties based on the palatability. In<br />this study, the unique identity of rice variety with high<br />palatability is very usefull to evaluate the purity for<br />germplasm protection.</p>
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Johnston, WH. "Palatability to sheep of the Eragrostis curvula complex. 1. Methods of assessing palatability." Australian Journal of Experimental Agriculture 28, no. 1 (1988): 41. http://dx.doi.org/10.1071/ea9880041.
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This paper evaluates a method of judging palatability to sheep of accessions of Eragrostu curvula. Scores of from 0 (not grazed) to 10 (completely grazed) are compared with measured herbage consumption and percentage consumption values on 5 occasions at Orange and on 3 occasions in each of 2 trials at Wagga Wagga, N.S.W. Allowing for differences in initial herbage availability, regressions of score ranks pooled over all assessments of the 3 trials explained 65, 62 and 66%, respectively, of the variation in leaf, stem and total herbage consumption ranks. Most of the variation in stem consumption, however, was due its availability rather than palatability. It was concluded that palatability could meaningfully be predicted from score ranks alone. Comparison of different observers' scores allocated after several grazings showed that observers were consistent in their ranking. The results demonstrate the usefulness and merits of the different methods of assessing palatability.
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Aljebab, Fahad, Mofadhi Alanazi, Imti Choonara, and Sharon Conroy. "P23 Tolerability of prednisolone and dexamethasone in children in saudi arabia and the united kingdom." Archives of Disease in Childhood 103, no. 2 (January 19, 2018): e2.26-e2. http://dx.doi.org/10.1136/archdischild-2017-314585.32.
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BackgroundCorticosteroids are used to treat conditions including acute asthma and croup where they are often given in short-courses. This study evaluated the tolerability and palatability of oral prednisolone and dexamethasone in children in Saudi Arabia (SA) and the UK.MethodsA prospective observational/interview study was performed. Palatability was evaluated by asking patient/parent’s opinions of the taste and acceptability of the medication. Children pointed at the appropriate face on a scale depicting: 1 ‘dislike very much’, 2 ‘dislike a little’, 3 ‘not sure’, 4 ‘like a little’ and 5 ‘like very much’.1 Tolerability, in particular nausea, vomiting and abdominal pain was evaluated by direct questioning of the patient/parents after each administration. Data was collected over three months in each centre. Patients aged 2–18 years treated with oral prednisolone or dexamethasone in hospital were approached to participate.ResultsIn SA, 122 patients (89 asthma, 33 croup), aged 2–10 years (mean=4.3) were recruited: 52 received prednisolone base tablets; 37 prednisolone sodium phosphate syrup; 33 dexamethasone elixir. In the UK, of 133 patients (80 asthma, 53 croup) aged 2–16 years (mean=4.9): 38 received prednisolone base tablets; 42 prednisolone sodium phosphate soluble tablets; 53 dexamethasone sodium phosphate oral solution.SA: Day 1 prednisolone base tablet palatability scores: 1 (88.5%); 2 (11.5%). Day 2 scores: 1 (64.4%); 2 (28.9%); 3 (6.7%). Day 1 prednisolone sodium phosphate solution palatability scores: 1 (48.6%); 2 (40.5%); 3 (10.8%). Day 2 scores: 1 (10.8%); 2 (67.6%); 3 (21.6%). Day 1 dexamethasone elixir palatability scores: 1 (27.3%); 2 (48.5%); 3 (24.2%).UK: Day 1 prednisolone base tablet palatability scores: 1 (76.3%); 2 (13.1%); 3 (5.3%); 4 (5.3%). Day 2 scores: 1 (61.3%); 2 (19.4%); 3 (16.1%); 4 (3.2%). Day 1 prednisolone sodium phosphate soluble tablet palatability scores: 1 (35.7%); 2 (26.2%); 3 (23.8%); 4 (11.9%) 5 (2.4%). Day 2 scores: 1 (16.7%); 2 (58.2%); 3 (16.7%); 4 (4.2%); 5 (4.2%). Day 1 dexamethasone sodium phosphate solution palatability scores: 1 (5.7%); 2 (28.3%); 3 (37.7%); 4 (17%); 5 (11.3%).Dexamethasone sodium phosphate solution had the highest palatability scores (P<706;0.0001). The score was lowest for prednisolone base tablets in both centres (P<0.0001).In SA prednisolone base tablets were associated with more cases of nausea (24 vs 7) and vomiting (5 vs 0) than prednisolone sodium phosphate syrup (p=0.008 and p=0.073 respectively). In the UK vomiting occurred significantly more frequently with prednisolone base tablets (8) than prednisolone sodium phosphate soluble tablets (2) (p=0.041).In both centres dexamethasone was associated with less side effects but with no significant difference between the formulations. Vomiting (1 vs 0), nausea (7 vs 3) and abdominal pain (10 vs 8) occurred more with dexamethasone sodium phosphate solution than dexamethasone elixir (p=1, p=0.53 and p=0.55 respectively).ConclusionsDexamethasone sodium phosphate solution was the most palatable preparation. Prednisolone base tablets were rated the least palatable and were also the least well tolerated. Palatability scores seemed to improve with second doses.ReferenceH. Hames H, Seabrook JA, Matsui D, Rieder MJ, Joubert GI. A palatability study of a flavoured dexamethasone preparation versus prednisolone liquid in children. Can. J. Clin. PharmacolJanuary 2008;15(1):e95–8.
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Neylan, Isabelle P., Rodolfo Dirzo, and Mar Sobral. "Cumulative effects of transgenerational induction on plant palatability to generalist and specialist herbivores." Web Ecology 18, no. 1 (March 16, 2018): 41–46. http://dx.doi.org/10.5194/we-18-41-2018.
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Abstract. Herbivore damage can induce anti-herbivore traits in plants. However, there is little data regarding how these induced traits affect a plant's palatability (an important factor in determining the likelihood and magnitude of herbivore damage) across multiple generations post-induction, or whether the effect of transgenerational induction differs between generalist and specialist herbivores. Here we used palatability as a measure of the effects of transgenerational defensive induction in wild radish plants. We conducted a greenhouse experiment to determine whether generalist (slugs) and specialist (caterpillars of the white cabbage butterfly) herbivores' preference for wild radish differed depending on the number of previous generations that experienced herbivory. We found lowered palatability in plants with two or three inductions in their past in the case of generalist slugs, while palatability to a specialist herbivore was not affected by transgenerational induction. We conclude that the history of herbivory experienced by a plant's ancestors over multiple generations may play an important role in its ability to defend itself against generalist herbivores, but not against the specialists with whom they have co-evolved. Our findings suggest that the effects that multiple past inductions may have on palatability down the family line can be expected to have ecological and evolutionary implications.
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Jeremiah, L. E., J. L. Aalhus, W. M. Robertson, and L. L. Gibson. "The effects of grade, gender, and postmortem treatment on beef. II. Cooking properties and palatability attributes." Canadian Journal of Animal Science 77, no. 1 (March 1, 1997): 41–54. http://dx.doi.org/10.4141/a94-137.
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A total of 196 beef carcasses of two genders (steers and heifers) and four carcass grades were evaluated for the effects of grade (carcass fatness (B1 = 2 to 4 mm subcutaneous fat; A1 = 4 to 10 mm subcutaneous fat; and A2 = 10 to 15 mm subcutaneous fat)) and meat quality (B2 = dark cutters) and gender. These carcasses also received two postmortem treatments (conventional or high voltage electrical stimulation and 3 or 6 d of postmortem aging) to evaluate the interactive effects of postmortem treatments with grade and gender. Cooking properties, palatability attributes, and consumer acceptance ratings were assessed on the longissimus muscle and flavor and texture profiles were obtained from the semitendinosus muscle. Differences attributable to carcass grade in palatability attributes were in agreement with expected differences, based upon differences in carcass fatness. Gender exerted little influence on either cooking or palatability attributes. Carcass grade or fatness appeared to influence the responses in palatability elicited from high voltage electrical stimulation and postmortem aging. Although the minimum fatness required to assure palatable beef could not be determined from the present results, lean B1 carcasses exhibited greater responses to the postmortem electrical stimulation treatment than fatter A2 carcasses. Key words: Beef, palatability, consumer acceptance, cooking properties, grade, gender, stimulation, aging
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Morita, Rieko, Masanori Ohta, Yoko Umeki, Akiko Nanri, Takuya Tsuchihashi, and Hitomi Hayabuchi. "Effect of Monosodium Glutamate on Saltiness and Palatability Ratings of Low-Salt Solutions in Japanese Adults According to Their Early Salt Exposure or Salty Taste Preference." Nutrients 13, no. 2 (February 9, 2021): 577. http://dx.doi.org/10.3390/nu13020577.
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Using umami can help reduce excessive salt intake, which contributes to cardiovascular disease. Differences in salt-exposed environment at birth and preference for the salty taste might affect the sense of taste. Focusing on these two differences, we investigated the effect of monosodium L-glutamate (MSG) on the saltiness and palatability of low-salt solutions. Japanese participants (64 men, 497 women, aged 19–86 years) tasted 0.3%, 0.6%, and 0.9% NaCl solutions with or without 0.3% MSG to evaluate saltiness and palatability. They were also asked about their birthplace, personal salty preference, and family salty preference. Adding MSG enhanced saltiness, especially in the 0.3% NaCl solution, while the effect was attenuated in the 0.6% and 0.9% NaCl solutions. Palatability was rated higher with MSG than without MSG for each NaCl solution, with a peak value for the 0.3% NaCl solution with MSG. There was no difference in the effect of umami ingredients on palatability between the average salt intake by the regional block at birth and salty preference (all p > 0.05). Thus, adding an appropriate amount of umami ingredients can facilitate salt reduction in diet while maintaining palatability regardless of the salt-exposed environment in early childhood or salty preference.
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Herman, Barry K., Thomas R. King, Judith C. Kando, and Antonio Pardo. "179 Palatability Assessment of a New Amphetamine Extended-Release Tablet Formulation." CNS Spectrums 25, no. 2 (April 2020): 313. http://dx.doi.org/10.1017/s1092852920000942.
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Abstract:Background:In 2016, the US FDA issued an industry guidance document “Quality Attribute Considerations for Chewable Tablets” which describes the quality attributes to be considered when developing chewable tablets. It includes recommendations on selection of acceptance criteria for measuring palatability (having a taste acceptable to the patient or has adequate masking). These data are now recommended as part of ANDA submissions. Palatability is a known positive contributing factor to drug adherence and persistence. We summarize here palatability data for a new amphetamine extended-release tablet (Dyanavel XR® Extended Release Tablet; AMPH ER TAB).Methods:This was a 2-arm preplanned secondary analysis from a comparative bioavailability study: single-dose AMPH ER TAB 20 mg chewed under fasting (Treatment A) and fed (Treatment B) conditions. Subjects rated the palatability of AMPH ER TAB (Treatments A+B) through a 5-question palatability questionnaire. The questions included in the palatability questionnaire were as follows:1.Oral sensation/mouth feel of the drug product2.Taste of the drug product3.How strong is the taste?4.Aftertaste of the product5.How strong is the aftertaste?Subjects completed the questionnaire within 10 minutes from the time of drug administration, which was evaluated and scored according to the rubric below:Q1, Q2, Q4: palatability- Very unpleasant (score of 1), Unpleasant (2), No sensation or mouthfeel (3), Pleasant (4), and Very pleasant (5)Q3, Q5 (Taste/aftertaste strength): Very strong (score of 1), Strong (2), Moderate (3), Mild (4), No aftertaste (5).Scores of 1-2 for both categories were Negative; score of 3 was Neutral, and 4-5 were Positive.Results:35 subjects comprised the palatability dataset (completed one question on the questionnaire). In the palatability analysis, for treatments A and B, most of the subjects rated the oral sensation/mouth feel of AMPH ER TAB (Question 1) and the taste of AMPH ER TAB (Question 2) as positive (pleasant to very pleasant) (70.1% and 83.6%, respectively).When evaluating taste strength (Question 3): 43.3% rated the strength as positive (mild/no taste) and 43.3% of subjects rated the strength as neutral (moderate taste). Also, 82.1% rated the aftertaste of AMPH ER TAB (Question 4) as positive (pleasant/very pleasant) and 52.2% rated the strength of the aftertaste as positive (mild/no taste).Conclusion:Most subjects rated the oral sensation and taste as pleasant or very pleasant, whether chewed under fasted conditions or after a meal. With respect to the taste strength, most subjects rated it as moderate (chewed under fasted conditions) or mild/no taste (chewed after a meal). Aftertaste was rated as pleasant or very pleasant in most subjects, with the strength as moderate (chewed under fasted conditions) or mild/no aftertaste (chewed after a meal). AMPH ER Tablets provided an overall pleasant taste and mouthfeel experience for patients.Funding Acknowledgements: Tris Pharma, Inc.
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Gherardi, SG, JL Black, and WF Colebrook. "Effect of palatability on voluntary feed intake by sheep. II. The effect of altering the palatability of a wheaten hay on long-term intake and preference." Australian Journal of Agricultural Research 42, no. 4 (1991): 585. http://dx.doi.org/10.1071/ar9910585.
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The effect of either an increase or a decrease in palatability on both long-term intake and preference for a wheaten hay was studied using two groups of sheep. Quantitative assessments of palatability confirmed that it was possible either to increase the palatability of 17 mm length hay by treating it with a combination of butyric acid plus monosodium glutamate or to decrease the palatability of 6 mm length hay by treating it with MgO. The voluntary intake of hay treated with butyric acid plus monosodium glutamate was 10% higher than that of the untreated hay when offered singly to sheep over 25 days. The increase in intake of the treated hay was associated with an increase in the apparent fractional rate of digestion in the rumen. There was no difference in voluntary intake between hay treated with MgO and untreated hay, even though there was a reduction in the apparent digestibility of the treated hay. The addition of MgO resulted in a decrease in the apparent fractional rate of digestion in the rumen which was compensated for by an increase in rumen digesta load. The palatability of a forage did affect its long-term preference, as determined by offering treated and untreated forages together in separate containers for 25 days. The sheep demonstrated a preference for hay treated with butyric acid plus monosodium glutamate (77 cf. 23%) and an aversion to hay treated with MgO (23 cf. 77%). The results indicated that palatability had little effect on the voluntary intake of a wheaten hay when it was offered as the sole forage to sheep. However, when offered a choice between forages, animals consumed significantly more of the more palatable forage.
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Iswarin, Retno, Furiska Fani, and Andre Wira Pambudi. "Particle Size's Effect of Application Forage Processing Technology on Consumption Efficiency, Palatability and Digestibility of Local Goat." ANIMAL PRODUCTION 18, no. 1 (November 13, 2016): 8. http://dx.doi.org/10.20884/1.anprod.2016.18.1.529.
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Livestock's digestible feed ability is affected by the physical and chemical quality of the feed given. Study feed processing application on a local goat feed particle size needs to be done for efficiency of feeding patterns. This study aimed to evaluate the best forage particle size on efficiency consumption, palatability and digestibility of the local goat. The experimental method was done with randomized completely block design with 3x2x3 factorial. Goats are grouped by weight, the first factor is the form of feed (fresh, dried) with particle feed size of 3 - 5 - > 7 cm as the second factor. The results showed that particle size of > 7 cm gives the optimal feed consumption and palatability. Dry and organic materials digestibility provided the best on the particle size of 3 cm. Forms of dry feed has a positive correlation with consumption, palatability and digestibility of feed. Conclusion of the study recommended dried forage given to the local goats with a particle size of 3 cm is able to provide efficiency in consumption and palatability of the feed with the most excellent digestibility.
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Forestell, Catherine A., and Vincent M. LoLordo. "Palatability Shifts in Taste and Flavour Preference Conditioning." Quarterly Journal of Experimental Psychology Section B 56, no. 1b (February 2003): 140–60. http://dx.doi.org/10.1080/02724990244000232.
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Changes in palatability of tastes and flavours as a result of flavour preference conditioning were examined. In Experiment 1, when tastes were paired with glucose in a reverse-order differential conditioning paradigm, rats acquired conditioned preferences for CS + and displayed more hedonic responses to CS + than to CS − in a postconditioning taste reactivity test. In Experiment 2, rats that received oral infusions of flavours as CSs during a reverse-order conditioning procedure expressed both palatability shifts and conditioned preferences for CS +. Rats that received a forward conditioning procedure acquired a preference for CS +, but the palatability of CS + was unchanged. In Experiment 3, hungry rats drank mixtures of a flavour CS and a calorific or sweet tasting reinforcer in a long-exposure conditioning paradigm. When tested hungry, rats preferred CS + whether they had acquired flavour-calorie or flavour-taste associations. However, CS + became more palatable only for rats that acquired flavour-calorie associations. These results suggest that acquisition of flavour preferences, as measured by 2-bottle tests, may not always be accompanied by enhanced palatability.
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Cross-Mellor, Shelley K., William D. T. Kent, Klaus-Peter Ossenkopp, and Martin Kavaliers. "Differential effects of lipopolysaccharide and cholecystokinin on sucrose intake and palatability." American Journal of Physiology-Regulatory, Integrative and Comparative Physiology 277, no. 3 (September 1, 1999): R705—R715. http://dx.doi.org/10.1152/ajpregu.1999.277.3.r705.
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The differential effects of CCK and lipopolysaccharide (LPS) on sucrose intake and palatability were examined. Rats were injected with LPS (200 μg/kg ip) or NaCl (0.9%, vehicle) and 2 h later received a second injection of either CCK (8 μg/kg ip) or NaCl. In experiment 1, sucrose (0.3 M) intake was monitored for 1 h on three different test days 72 h apart, while in experiment 2, palatability was assessed by means of the taste reactivity test (TRT) on two separate days (72 h apart). In the TRT, orofacial and somatic responses to brief (30 s) intraoral infusions of sucrose were recorded and analyzed for response frequency. Singly, LPS and CCK reduced sucrose intake, with a more pronounced effect from combined LPS and CCK. LPS by itself did not alter sucrose palatability, as evidenced by continuous high levels of ingestive responding. In contrast, CCK-treated rats displayed a pattern of responding indicative of satiety, as did the combined LPS-CCK-treated rats. These results suggest that LPS does not induce hypophagia by altering palatability.
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KATSUTA, Keiko. "Palatability for Food and Rhealogy." Kobunshi 50, no. 10 (2001): 723. http://dx.doi.org/10.1295/kobunshi.50.723.
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Montague, T. L. "Wallaby browsing and seedling palatability." Australian Forestry 57, no. 4 (January 1994): 171–75. http://dx.doi.org/10.1080/00049158.1994.10676134.
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Goodenough, D. C. W., A. Smith, and A. R. J. Morrison. "Selecting for palatability infestuca arundinaceaschreb." Journal of the Grassland Society of Southern Africa 5, no. 4 (January 1988): 186–88. http://dx.doi.org/10.1080/02566702.1988.9648138.
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Berridge, Kent C., and Susana Peciña. "Benzodiazepines, appetite, and taste palatability." Neuroscience & Biobehavioral Reviews 19, no. 1 (March 1995): 121–31. http://dx.doi.org/10.1016/0149-7634(94)00026-w.
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Kiefer, Stephen W. "Alcohol, palatability, and taste reactivity." Neuroscience & Biobehavioral Reviews 19, no. 1 (March 1995): 133–41. http://dx.doi.org/10.1016/0149-7634(94)00027-x.
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WITTY, M. "Thaumatin II — a palatability protein." Trends in Biotechnology 8 (1990): 113–16. http://dx.doi.org/10.1016/0167-7799(90)90150-v.
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Leander, J. D. "Fluoxetine suppresses palatability-induced ingestion." Psychopharmacology 91, no. 3 (1987): 285–87. http://dx.doi.org/10.1007/bf00518178.
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Gibson, P., C. Q. Mountjoy, and R. L. G. Sutcliffe. "Palatability of liquid major tranquillizers." International Journal of Geriatric Psychiatry 6, no. 4 (April 1991): 235–38. http://dx.doi.org/10.1002/gps.930060408.
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Ferguson, D. M., H. L. Bruce, J. M. Thompson, A. F. Egan, D. Perry, and W. R. Shorthose. "Factors affecting beef palatability — farmgate to chilled carcass." Australian Journal of Experimental Agriculture 41, no. 7 (2001): 879. http://dx.doi.org/10.1071/ea00022.
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The potential eating quality of beef is set by the intrinsic structural and compositional characteristics of muscle. However, the extrinsic factors that prevail during the production of the animal, slaughter and processing of its carcass and finally, cooking can produce changes in these structural and compositional characteristics that ultimately manifest as large variations in beef palatability. The conditions that apply in the 24–48 h immediately before and after slaughter are recognised as having the largest influence on beef palatability. This review specifically examines the critical pre- and post-slaughter factors and discusses their putative effects on biochemical and physical changes in muscle and the consequences to beef palatability. Areas for future research within this domain are also discussed.
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Weerakoon, Malith K., and Peter B. Banks. "Not just a matter of taste: palatability of bait markers is influenced by the need to search for alternative food." Wildlife Research 38, no. 7 (2011): 596. http://dx.doi.org/10.1071/wr10151.
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Context Bait palatability is a key issue influencing the uptake of toxic baits or non-toxic bait markers. Animals often reject baits with high concentrations of the active compound (whether it is a toxin, vaccine or marker) because of poor palatability, thus reducing the efficacy of baiting. Foraging theory predicts that palatability will be affected not only by the taste of active ingredients in bait but also by an animal’s ability to access alternative foods. Yet few studies of bait palatability are measured in the context of an animal’s need to search and forage for other food types. Aims The present study examined whether the palatability of Rhodamine B (RB) baits for black rats (Rattus rattus) was affected when foraging constraints were placed on access to alternative food compared with when alternative food was freely accessible. Rhodamine B is a bait marker and was used as a surrogate for other active ingredients likely to be used in pest control management. Methods Each day, RB bait at one of four concentrations was provided to an individual rat along with an alternative food that was either freely available (spatially clumped with foraging constraints absent) or hidden within a matrix of tubes (spatially scattered, thus with foraging constraints present). Key results Black rats exhibited a gradient in how palatable they found RB and preferred baits that contained the lowest concentrations of RB. Importantly, RB baits were more palatable when access to alternative food was made more difficult by applying a foraging constraint. In particular, a 0.2% RB concentration appeared to represent a threshold in palatability where intake at or above this concentration was significantly affected by a rat’s ability to freely access alternative foods. The ingestion of RB dye (mg kg–1) was highest in rats that consumed the highest concentrations, even though food intake was reduced. Conclusions The consumption of baits at high RB concentrations was greatly affected by the ease of access to other foods. We suggest the willingness of the animal to consume the bait can be influenced by the effort needed to find alternative foods. Implications A higher incidence of marking in the whiskers or hair of target individuals in the field will only be achieved with the use of the most palatable concentrations of RB and environments providing low alternative food access and abundance. A trade-off between reliable marking and palatability of RB at varying concentrations must be achieved if actual bait uptake in the field is to be more accurately represented. A re-evaluation of palatability experiments may be required as access to alternative foods can have profound impacts on bait uptake.
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Lambert, R. J., C. G. Hawkins, and M. Ellis. "Time taken by growing pigs to consume meals from different varieties of rapeseed." Proceedings of the British Society of Animal Production (1972) 1992 (March 1992): 131. http://dx.doi.org/10.1017/s030822960002242x.
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The presence of tannins, sinapins, saponins and glucosinolates in rapeseed meal are known to have antinutritional effects. They may also act as anticonsumptional factors by rendering the meal bitter-tasting and pungent. The principal cause of low palatability of rapeseed meal diets has generally been considered to be the glucosinolates. A feeding trial with growing pigs provided the opportunity to look at the consumption time of diets containing meal from different varieties of double low rapeseed as an Indication of relative palatability. The time taken to eat one kilogram of food was adopted as a simple measure of palatability based on the assumption that if a diet was unpalatable it would be eaten more slowly than one which was relatively more palatable.
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Sofyan, Ahmad, Yantyati Widyastuti, Ristianto Utomo, and Lies Mira Yusiati. "IMPROVING PHYSICO-CHEMICAL CHARACTERISTIC AND PALATABILITY OF KING GRASS (Pennisetum hybrid) SILAGE BY INOCULATION OF Lactobacillus plantarum - Saccharomyces cerevisiae CONSORTIA AND ADDITION OF RICE BRAN." Buletin Peternakan 41, no. 1 (February 27, 2017): 61. http://dx.doi.org/10.21059/buletinpeternak.v41i1.12980.
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This study was conducted to determine effectiveness of inoculants consisted of lactic acid bacteria Lactobacillus plantarum (Lp) and yeast Saccharomyces cerevisiae (Sc) combined with addition of rice bran on the physico-chemical characteristics and palatability of king grass (Pennisetum hybrid) silage. The experiment was arranged on the factorial randomized design (3x3) consisting of the inoculants treatments (control, Lp, Lp+Sc) and the addition level of rice bran (0, 5 and 10%). The measured variables were physico-chemical characteristics i.e. colour, odour, pH, lactic acid, Fleigh points, and palatability of silage. Inoculation of Lp and Lp+Sc improved silage odour and reduced fungal contamination. Silage was treated by Lp+Sc and rice bran (5-10%) showed reduction of pH and an increase of lactic acid and Fleigh points. However, interaction between inoculants and rice bran treatment was not significance. Either inoculation or addition of rice bran tended to enhance the palatability of silage in cattle. It concluded that the addition of inoculants L. plantarum and S. cerevisiae with/without addition of 5-10% rice bran could improve the physico-chemical characteristics of silage and its palatability to ruminant.
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Saita, Atsuhiro, Kosuke Yamamoto, Alexander Raevskiy, Ryo Takei, Hideaki Washio, Satoshi Shioiri, and Nobuyuki Sakai. "Crispness, the Key for the Palatability of “Kakinotane”: A Sensory Study with Onomatopoeic Words." Foods 10, no. 8 (July 26, 2021): 1724. http://dx.doi.org/10.3390/foods10081724.
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Crispness is among the most important food textures that contribute significantly to palatability. This study investigated the association between the perceived crispness and palatability of five types of Japanese rice crackers known as “kakinotane.” Two experiments were conducted using the temporal dominance of sensations (TDS) and temporal drivers of liking (TDL) methods. As descriptors for the TDS evaluation, we used 10 Japanese onomatopoeias to indicate various attributes of crispness. We also measured the mastication sounds and electromyography (EMG) activity during mastication. Principal component analysis data revealed that principal component 1, representing moisture characteristics, contributed more than 60% in both experiments. The palatability of the stimulus, which was described as having a very soft, moist, and sticky texture, BETA-BETA, was significantly lower than the others. However, there was no significant relationship between the amplitude of mastication sound or EMG activity and palatability. We demonstrated that naïve university students can discriminate the fine nuances of the crispness of “kakinotane” using the TDS and TDL methods. Our findings also suggested that the onomatopoeias used as descriptors in the TDS method had a greater influence on describing the nuances of food texture than the physiological data.
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Forman, Mark, Alex Kouassi, Teresa Brandt, Lee Barsky, Cynthia Zamora, and Daryl Dekarske. "Palatability and Swallowability of Pimavanserin When Mixed with Selected Food Vehicles: An Exploratory Open-Label Crossover Study." Geriatrics 6, no. 2 (June 15, 2021): 61. http://dx.doi.org/10.3390/geriatrics6020061.
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Dysphagia (difficulty swallowing) affects up to 13% of persons 65 years and older and 51% of older persons in nursing homes and can contribute to reduced adherence to oral medications. This was an exploratory, single-center, open-label, randomized, crossover study in healthy older adult participants. Primary objectives were evaluation of palatability (taste) and swallowability of the contents of pimavanserin 34 mg capsules mixed with selected soft foods or a liquid nutritional supplement. Secondary objectives included evaluation of additional palatability endpoints and ease of capsule manipulation for mixing. A total of 18 healthy, older adult participants (mean age 65 years) were included. Mean participant ratings for all food vehicles were “moderately like” to “neither like nor dislike” for palatability and “very easy” to “somewhat easy” for swallowability. Capsule manipulation to allow sprinkling of contents was rated “very easy” or “somewhat easy” by most participants. There were five treatment-emergent adverse events, all mild; two were deemed related to study treatment. The palatability and swallowability of pimavanserin was considered acceptable when administered with certain soft foods or a liquid nutritional supplement by the study participants.
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Aljebab, Fahad, Mofadhi Alanazi, Imti Choonara, and Sharon Conroy. "Observational study on the palatability and tolerability of oral prednisolone and oral dexamethasone in children in Saudi Arabia and the UK." Archives of Disease in Childhood 103, no. 1 (July 22, 2017): 83–88. http://dx.doi.org/10.1136/archdischild-2017-312697.
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BackgroundShort-course oral corticosteroids are routinely used to treat acute asthma and croup. We evaluated their tolerability and palatability in Saudi Arabian (SA) and UK children.MethodsProspective observational/interview study (3 months in each country). Palatability was evaluated using a 5-point facial Hedonicscale and tolerability by direct questioning of patient/parents.ResultsIn SA, of 122 patients (2–10 years) recruited, 52 received prednisolone base tablets, 37 prednisolone sodium phosphate syrup and 33 received dexamethasone elixir. In the UK, of 133 patients (2–16 years), 38 received prednisolone base tablets (mainly crushed and dispersed), 42 prednisolone sodium phosphate soluble tablets and 53 received dexamethasone sodium phosphate oral solution.In both countries, dexamethasone had the highest palatability scores (SA mean: 1.97; UK mean: 3) and prednisolone base tablets had the lowest (SA mean: 1.12; UK mean: 1.39). Palatability scores improved for all formulations of prednisolone with each subsequent daily dose.In SA, prednisolone base tablets were associated with more nausea (24vs7 patients) and vomiting (5vs0 patients) than sodium phosphate syrup (p=0.008 and p=0.073, respectively). In the UK, vomiting occurred more frequently with prednisolone base (8 patients) than sodium phosphate soluble tablets (2 patients) (p=0.041).In both centres, dexamethasone was associated with less side effects. Vomiting (1vs0 patients), nausea (7vs3 patients) and abdominal pain (10vs8 patients) occurred more with dexamethasone sodium phosphate solution than dexamethasone elixir.ConclusionsDexamethasone sodium phosphate solution was the most palatable preparation. Prednisolone base tablets were rated least palatable and were least well tolerated. Palatability scores improved with each dose taken.