Hostname: page-component-78c5997874-mlc7c Total loading time: 0 Render date: 2024-11-15T09:19:49.811Z Has data issue: false hasContentIssue false
  • English
  • Français

Preference for wheat straw by lambs conditioned with intraruminal infusions of starch

Published online by Cambridge University Press:  09 March 2007

Juan J. Villalba  and
Frederick D. Provenza
Juan J. Villalba
Affiliation:
Department of Rangeland Resources, Utah State University, Logan, Utah, USA84322-5230
Frederick D. Provenza
Affiliation:
Department of Rangeland Resources, Utah State University, Logan, Utah, USA84322-5230
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

We hypothesized that feed preference depends on the interplay between flavour and postingestive effects, and we tested two predictions based on this hypothesis: (1) lambs acquire preferences for poorly nutritious feeds paired with starch; and (2) preferences persist when starch is no longer administered. Twenty lambs were randomly allocated to two groups and conditioned as follows: on odd-numbered days, lambs in group 1 received onion-flavoured wheat straw and lambs in group 2 received oregano-flavoured wheat straw. On even-numbered days, the flavours were switched and starch (2-5-9.4% of the digestible energy received/d) was infused into the rumen of aU animals during straw consumption. Four periods of 8 d of conditioning were performed and on the 9th day of each period all animals were offered a choice between onion- and oregano-flavoured straw. After conditioning, starch administration was suspended and lambs were offered onion- and oregano- flavoured straw at weekly intervals for 8 weeks (extinction). Lambs strongly preferred the flavoured straw paired with starch, and this preference persisted during extinction. Thus, these results suggest that the postingestive effects of energy play an important role in the development of feed preferences of ruminants

Keywords

PalatabilityStarchFeed preferenceHedonic-shiftFlavour
Type
Animal Nutrition
Information
British Journal of Nutrition , Volume 77 , Issue 2 , February 1997 , pp. 287 - 297
Copyright
Copyright © The Nutrition Society 1997

References

REFERENCES

Anil, M. H. & Forbes, J. M. (1980). Feeding in sheep during intraportal infusions of short-chain fatty acids and the effect of liver denervation. Journal of Physiology 298, 407–414.CrossRefGoogle ScholarPubMed
Anil, M. H. & Forbes, J. M. (1987). Neural control and neurosensory functions of the liver. Proceedings of the Nutrition Society 46, 125–133.CrossRefGoogle ScholarPubMed
Anil, M. H., Mbanya, J. N., Symonds, H. W. & Forbes, J. M. (1993). Responses in the voluntary intake of hay or silage by lactating cows to intraruminal infusions of sodium acetate or sodium propionate, the tonicity of rumen fluid or rumen distension. British Journal of Nutntion 69, 699–712.CrossRefGoogle ScholarPubMed
Baile, C. A. (1971). Metabolites as feedbacks for control of feed intake and receptor sites in goats and sheep. Physiology and Behavior 7, 819–826.CrossRefGoogle ScholarPubMed
Baile, C. A. & McLaughlin, C. L. (1979). Feed intake during volatile fatty acid injections into four gastric areas. Journal of Dairy Science 51, 1058–1063.Google Scholar
Booth, D. A. (1985). Food-conditioned eating preferences and aversions with interoceptive elements: conditioned appetites and satieties. In Experimental Assessments and Clinical Applications of Conditioned Food Aversions, pp. 22–41 [Braveman, N. S. & Bronstein, P., editors]. New York: New York Academy of Sciences.Google Scholar
Booth, D. A. & Toase, A. M. (1983). Conditioning hunger/satiety signals as well as flavour cues in dieters. Appetite 4, 235–236.Google Scholar
Burritt, E. A. & Provenza, F. D. (1992). Lambs form preferences for nonnutritive flavours paired with glucose. Journal of Animal Science 70, 1133–1136.CrossRefGoogle ScholarPubMed
Cabanac, M. (1971). Physiological role of pleasure. Science 173, 1103–1107.CrossRefGoogle ScholarPubMed
Capaldi, E. D. (1990). Hunger and conditioned flavour preferences. In Taste, Experience and Feeding, pp. 157–169 [Capaldi, E. D. & Powley, T. L., editors]. Washington, DC: American Psychological Association.CrossRefGoogle Scholar
Cassini, M. H. (1994). Behavioral mechanisms of selection of diet components and their ecological implications in herbivorous mammals. Journal of Mammalogy 75 733–740.CrossRefGoogle Scholar
Church, D. C. (1988). Part 11: Nutrient consumption, metabolism and requirements. In The Ruminant Animal, pp. 202–448 [Church, D. C., editor]. Englewood Cliffs: Prentice Hall.Google Scholar
Cooper, S. D. B., Kyriazakis, I. &Nolan, J. V. (1995). Diet selection in sheep: the role of the rumen environment in the selection of a diet from two feeds that differ in their energy density. British Journal of Nutrition 74,39–54.CrossRefGoogle ScholarPubMed
Coppock, C. E., Everett, R. W., Smith, N. E., Slack, S. T. & Harner, J. P. (1974). Variation in forage preference in dairy cattle. Journal of Animal Science 39, 1170–1179.CrossRefGoogle Scholar
Farningham, D. A. H. & Whyte, C. C. (1993). The role of propionate and acetate in the control of food intake in sheep. British Journal of Nutrition 70, 37–46.CrossRefGoogle ScholarPubMed
Freeland, W. J. & Janzen, D. H. (1974). Strategies in herbivory by mammals: the role of plant secondary compounds. American Naturalist 108, 269–286.CrossRefGoogle Scholar
Gibson, E. L. & Booth, D. A. (1989). Dependence of carbohydrate-conditioned flavour preference on internal state in rats. Learning and Motivation 20, 36–47.CrossRefGoogle Scholar
Greenhalgh, J. F. D. & Reid, G. W. (1971). Relative palatability to sheep of straw, hay and dried grass. British Journal of Nutrition 26, 107–116.CrossRefGoogle ScholarPubMed
Grovum, W. L. (1988). Appetite, palatability and control of feed intake. In The Ruminant Animal, pp. 202–216 [Church, D. C., editor]. Englewood Cliffs: Prentice Hall.Google Scholar
Kikuzaki, H. & Nakatani, N. (1989). Structure of a new antioxidative phenolic acid from oregano (Origanum vulgare L.). Agriciculture and Biological Chemistry 53, 519–524.Google Scholar
Leibowitz, S. F. (1988). Opioid, α2-noradrenergic and adrenocorticotropin systems of hypothalamic paraventricular nucleus. In Perspectives in Behavioral Medicine. Eating Regulation and Discontrol, pp. 113–131 [Weiner, H. & Baum, A., editors]. Hillsdale, NJ: Lawrence Erlbaum Associates.Google Scholar
Mehiel, R. (1991). Hedonic-shift conditioning with calories. In The Hedonics of Taste, pp. 107–126 [Bolles, R. C., editor]. Hillsdale, NJ: Lawrence Erlbaum Associates.Google Scholar
Mook, D. G. (1988). On the organization of satiety. Appetite 11,27–39.CrossRefGoogle ScholarPubMed
Nakatani, N. & Kikuzaki, H. (1987). A new antioxidative glucoside isolated from oregano. Agriculture and Biological Chemistry 51, 2727–2732Google Scholar
National Research Council (1985). Nutrient Requirements of Sheep. Washington, DC: National Academy Press.Google Scholar
Perez, C., Lucas, F. & Sclafani, A. (1995). Carbohydrate, fat, and protein condition similar flavour preferences in rats using an oral-delay procedure. Physiology and Behavior 57, 549–554.CrossRefGoogle ScholarPubMed
Provenza, F. D. (1995 a). Postingestive feedback as an elementary determinant of food preference and intake in ruminants. Journal of Range Management 48, 2–17.CrossRefGoogle Scholar
Provenza, F. D. (1995 b). Role of learning in food preferences of ruminants: Greenhalgh and Reid revisited. In Ruminant Physiology: Digestion, Metabolism, Growth and Reproduction. Proceedings VIII International Symposium on Ruminant Physiology, pp. 231–245. Stuttgart: Ferdinand Enke Verlag.Google Scholar
Provenza, F. D. (1995 a). Acquired aversions as the basis for varied diets of ruminants foraging on rangelands. Journal of Animal Science 74,2010–2020.CrossRefGoogle Scholar
Provenza, F. D. (1996 b). A functional explanation for palatability. In Proceedings V International Rangeland Congress pp. 123–125 [West, N. E., editor]. Denver, CO: Society for Range Management.Google Scholar
Provenza, F. D., Scott, C. B., Phy, T. S. & Lynch, J. J. (1996). Intake by sheep of foods varying in flavours and nutrients. Journal of Animal Science (In the Press).CrossRefGoogle ScholarPubMed
Ralphs, M. H., Provenza, F. D., Wiedrneier, W. D. & Bunderson, F. B. (1995). The effects of energy source and food flavour on conditioned preferences in sheep. Journal of Animal Science 73, 1651–1657.CrossRefGoogle ScholarPubMed
Salmeron, J., Jordano, R. & Pozo, R. (1990).Antimycotic and antiflatoxigenic activity of oregano (Origanum vulgare, L.) and thyme (Thymuts vulgaris, L.). Journal of Fod Protection 53, 697–700.CrossRefGoogle ScholarPubMed
Sclafani, A. (1991). Conditioned food preferences. Bulletin of the Psychonometric Society 29, 256–260.CrossRefGoogle Scholar
Sclafani, A. & Nissenbaum, J. W. (1988). Robust conditioned flavour preference produced by intragastric starch infusions in rats. American Journal of Physiology 255, R672–R675.Google ScholarPubMed
Swithers, S. E. & Hall, W. G. (1994). Does oral experience terminate ingestion? Appetite 23, 113–138.CrossRefGoogle ScholarPubMed
Van Soest, P. J. (1994). Nutritional Ecology of the Ruminant. New York: Cornell University Press.CrossRefGoogle Scholar
Villalba, J. J. & Provenza, F. D. (1996). Preference for wheat straw by lambs conditioned with intraruminal administrations of sodium propionate. Journal of Animal Science 74, 2362–2368.CrossRefGoogle ScholarPubMed
Wang, J. & Provenza, F. D. (1996). Food preference and acceptance of novel foods by lambs depend on the composition of the basal diet. Journal of Animal Science 74, 2349–2354CrossRefGoogle ScholarPubMed
Westoby, M. (1978). What are the biological bases of varied diets? American Naturalist 112, 627–631.CrossRefGoogle Scholar
Wiedmeier, R. D., Arambell, M. J. & Walters, J. L. (1987). Effect of orally administered pilocarpine on ruminal characteristics and nutrient digestibility in cattle. Journal of Daity Science 70, 284–289.Google ScholarPubMed
Wurtman, R. J. & Wurtman, J. J. (1986). Carbohydrate craving, obesity and brain serotonin. Appetite 7 , Suppl. 99, 103.CrossRefGoogle ScholarPubMed
Zahorik, D. M. & Houpt, K. A. (1977). The concept of nutritional wisdom: applicability of laboratory learning models to large herbivores. In Learning Mechanisms in Food Selection, pp. 45–67 [Barker, L. M., Best, M. & Domjan, F., editors]. Waco, TX: Baylor University Press.Google Scholar