A note on increased intake in lambs through diversity in food flavour

Autores
Distel, Roberto Alejandro; Rodríguez Iglesias, Ricardo Manuel; Arroquy, Jose Ignacio; Merino, Juan
Año de publicación
2006
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Because preferences for food flavor decline during and after a meal, intake could be increased by offering the same food in different flavors simultaneously. The objective of this study was to determine the effects of offering the same hay with different flavors on forage intake by lambs. Individually penned lambs were given ad libitum access to either alfalfa hay (Trial 1) or pasture (alfalfa-grass) hay (Trial 2). In both trials, lambs in the variety of flavors (VF) treatment were simultaneously fed the same amount of natural, garlic, oregano, and basil flavored hay, whereas lambs in the natural flavor (NF) treatment were fed natural hay. There was no difference (P > 0.05) between treatments in daily intake of alfalfa hay in Trial 1 (mean daily intake ± S.D. was 1620 ± 234 g for VF and 1583 ± 262 g for NF). In Trial 2 lambs in the VF treatment ingested 10% more (P < 0.07) pasture hay than lambs in the NF treatment (mean daily intake ± S.D. was 1446 ± 181 g for VF and 1320 ± 214 g for NF). Variety of flavor tended to increase consumption of pasture hay (middle quality hay), but did not increase consumption of alfalfa hay (high quality hay).
Fil: Distel, Roberto Alejandro. Universidad Nacional del Sur. Departamento de Agronomía; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Rodríguez Iglesias, Ricardo Manuel. Universidad Nacional del Sur. Departamento de Agronomía; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Arroquy, Jose Ignacio. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Tucumán-Santiago del Estero. Estación Experimental Agropecuaria Santiago del Estero; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Merino, Juan. Universidad Nacional del Sur. Departamento de Agronomía; Argentina
Materia
Forage Intake
Diet Selection
Food Flavor
Ingestive Behavior
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/29363
Acceder
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network_name_str CONICET Digital (CONICET)
spelling A note on increased intake in lambs through diversity in food flavourDistel, Roberto AlejandroRodríguez Iglesias, Ricardo ManuelArroquy, Jose IgnacioMerino, JuanForage IntakeDiet SelectionFood FlavorIngestive Behaviorhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Because preferences for food flavor decline during and after a meal, intake could be increased by offering the same food in different flavors simultaneously. The objective of this study was to determine the effects of offering the same hay with different flavors on forage intake by lambs. Individually penned lambs were given ad libitum access to either alfalfa hay (Trial 1) or pasture (alfalfa-grass) hay (Trial 2). In both trials, lambs in the variety of flavors (VF) treatment were simultaneously fed the same amount of natural, garlic, oregano, and basil flavored hay, whereas lambs in the natural flavor (NF) treatment were fed natural hay. There was no difference (P > 0.05) between treatments in daily intake of alfalfa hay in Trial 1 (mean daily intake ± S.D. was 1620 ± 234 g for VF and 1583 ± 262 g for NF). In Trial 2 lambs in the VF treatment ingested 10% more (P < 0.07) pasture hay than lambs in the NF treatment (mean daily intake ± S.D. was 1446 ± 181 g for VF and 1320 ± 214 g for NF). Variety of flavor tended to increase consumption of pasture hay (middle quality hay), but did not increase consumption of alfalfa hay (high quality hay).Fil: Distel, Roberto Alejandro. Universidad Nacional del Sur. Departamento de Agronomía; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Rodríguez Iglesias, Ricardo Manuel. Universidad Nacional del Sur. Departamento de Agronomía; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Arroquy, Jose Ignacio. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Tucumán-Santiago del Estero. Estación Experimental Agropecuaria Santiago del Estero; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Merino, Juan. Universidad Nacional del Sur. Departamento de Agronomía; ArgentinaElsevier Science2006-07info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/29363Distel, Roberto Alejandro; Rodríguez Iglesias, Ricardo Manuel; Arroquy, Jose Ignacio; Merino, Juan; A note on increased intake in lambs through diversity in food flavour; Elsevier Science; Applied Animal Behaviour Science; 105; 1-5; 7-2006; 232-2370168-1591CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0168159106002097info:eu-repo/semantics/altIdentifier/doi/10.1016/j.applanim.2006.06.002info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:31:52Zoai:ri.conicet.gov.ar:11336/29363instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:31:53.041CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv A note on increased intake in lambs through diversity in food flavour
title A note on increased intake in lambs through diversity in food flavour
spellingShingle A note on increased intake in lambs through diversity in food flavour
Distel, Roberto Alejandro
Forage Intake
Diet Selection
Food Flavor
Ingestive Behavior
title_short A note on increased intake in lambs through diversity in food flavour
title_full A note on increased intake in lambs through diversity in food flavour
title_fullStr A note on increased intake in lambs through diversity in food flavour
title_full_unstemmed A note on increased intake in lambs through diversity in food flavour
title_sort A note on increased intake in lambs through diversity in food flavour
dc.creator.none.fl_str_mv Distel, Roberto Alejandro
Rodríguez Iglesias, Ricardo Manuel
Arroquy, Jose Ignacio
Merino, Juan
author Distel, Roberto Alejandro
author_facet Distel, Roberto Alejandro
Rodríguez Iglesias, Ricardo Manuel
Arroquy, Jose Ignacio
Merino, Juan
author_role author
author2 Rodríguez Iglesias, Ricardo Manuel
Arroquy, Jose Ignacio
Merino, Juan
author2_role author
author
author
dc.subject.none.fl_str_mv Forage Intake
Diet Selection
Food Flavor
Ingestive Behavior
topic Forage Intake
Diet Selection
Food Flavor
Ingestive Behavior
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Because preferences for food flavor decline during and after a meal, intake could be increased by offering the same food in different flavors simultaneously. The objective of this study was to determine the effects of offering the same hay with different flavors on forage intake by lambs. Individually penned lambs were given ad libitum access to either alfalfa hay (Trial 1) or pasture (alfalfa-grass) hay (Trial 2). In both trials, lambs in the variety of flavors (VF) treatment were simultaneously fed the same amount of natural, garlic, oregano, and basil flavored hay, whereas lambs in the natural flavor (NF) treatment were fed natural hay. There was no difference (P > 0.05) between treatments in daily intake of alfalfa hay in Trial 1 (mean daily intake ± S.D. was 1620 ± 234 g for VF and 1583 ± 262 g for NF). In Trial 2 lambs in the VF treatment ingested 10% more (P < 0.07) pasture hay than lambs in the NF treatment (mean daily intake ± S.D. was 1446 ± 181 g for VF and 1320 ± 214 g for NF). Variety of flavor tended to increase consumption of pasture hay (middle quality hay), but did not increase consumption of alfalfa hay (high quality hay).
Fil: Distel, Roberto Alejandro. Universidad Nacional del Sur. Departamento de Agronomía; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Rodríguez Iglesias, Ricardo Manuel. Universidad Nacional del Sur. Departamento de Agronomía; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Arroquy, Jose Ignacio. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Tucumán-Santiago del Estero. Estación Experimental Agropecuaria Santiago del Estero; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Merino, Juan. Universidad Nacional del Sur. Departamento de Agronomía; Argentina
description Because preferences for food flavor decline during and after a meal, intake could be increased by offering the same food in different flavors simultaneously. The objective of this study was to determine the effects of offering the same hay with different flavors on forage intake by lambs. Individually penned lambs were given ad libitum access to either alfalfa hay (Trial 1) or pasture (alfalfa-grass) hay (Trial 2). In both trials, lambs in the variety of flavors (VF) treatment were simultaneously fed the same amount of natural, garlic, oregano, and basil flavored hay, whereas lambs in the natural flavor (NF) treatment were fed natural hay. There was no difference (P > 0.05) between treatments in daily intake of alfalfa hay in Trial 1 (mean daily intake ± S.D. was 1620 ± 234 g for VF and 1583 ± 262 g for NF). In Trial 2 lambs in the VF treatment ingested 10% more (P < 0.07) pasture hay than lambs in the NF treatment (mean daily intake ± S.D. was 1446 ± 181 g for VF and 1320 ± 214 g for NF). Variety of flavor tended to increase consumption of pasture hay (middle quality hay), but did not increase consumption of alfalfa hay (high quality hay).
publishDate 2006
dc.date.none.fl_str_mv 2006-07
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/29363
Distel, Roberto Alejandro; Rodríguez Iglesias, Ricardo Manuel; Arroquy, Jose Ignacio; Merino, Juan; A note on increased intake in lambs through diversity in food flavour; Elsevier Science; Applied Animal Behaviour Science; 105; 1-5; 7-2006; 232-237
0168-1591
CONICET Digital
CONICET
url http://hdl.handle.net/11336/29363
identifier_str_mv Distel, Roberto Alejandro; Rodríguez Iglesias, Ricardo Manuel; Arroquy, Jose Ignacio; Merino, Juan; A note on increased intake in lambs through diversity in food flavour; Elsevier Science; Applied Animal Behaviour Science; 105; 1-5; 7-2006; 232-237
0168-1591
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0168159106002097
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.applanim.2006.06.002
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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