ANSI 3543 Lecture Notes - Lecture 4: Early Summer, Monogastric, Niacin
Document Summary
Palatability- level of acceptability to be eaten by the animal: palatability: the degree of feed acceptability to the taste, which is determined by: The basic tastes: 1) sweet, 2) sour, 3) salty, and: bitter. Odor has a significant effect on taste perception(mainly for humans) Taste buds are located mainly on tongue and other parts such as palate and pharynx. Volatile compounds produce variety of odors that can influence the food consumption. In humans, sight is important for taste, but in animals it is important for location of food. The feed texture and particle size may influence. Appetite, satiety, and hunger the feed acceptability: appetite is desire to eat, and satiety is lack of desire to eat, hunger: physiological state resulting from feed deprivation, appetite is controlled by internal factors. Control mechanisms of feed intake: short-term and long-term control of food intake:
