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The ability of the horse to associate orosensory characteristics of foods to their post-ingestive consequences in a choice test

Published online by Cambridge University Press:  20 November 2017

M.C. Cairns ,
J.J. Cooper ,
H.P.B. Davidson  and
D.S. Mills
M.C. Cairns
Affiliation:
School of Agriculture, De Montfort University, Caythorpe, Grantham, Lincolnshire NG32 3EP UK
J.J. Cooper
Affiliation:
School of Agriculture, De Montfort University, Caythorpe, Grantham, Lincolnshire NG32 3EP UK
H.P.B. Davidson
Affiliation:
WALTHAM Centre for Pet Nutrition, Freeby Lane, Waltham-on-the Wolds, Leicestershire LE14 4RT UK
D.S. Mills
Affiliation:
School of Agriculture, De Montfort University, Caythorpe, Grantham, Lincolnshire NG32 3EP UK
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Extract

The ability of animals to select appropriate levels of nutrients for growth or maintenance has been demonstrated in pigs ((Kyriazakis et al. 1990) and lambs (Glimp, 1971; Early and Provenza, 1998). However, there has been little research on the diet selection abilities of the horse, and it is often assumed, due to their many feeding related illnesses, that horses may not be well adapted to control intake or select their best diet. The aim of this study was to investigate the horse’s preference for cue flavours when associated with different energy concentrations and hence investigate the horse’s ability to associate flavours with post-ingestive consequences.

Type
Threatre Presentations
Information
Proceedings of the British Society of Animal Science , Volume 2001 , 2001 , pp. 62
Copyright
Copyright © The British Society of Animal Science 2001

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References

Glimp, H.A. (1971) Effect of diet composition on diet preference by lambs. Journal of Animal Science 3, 861–864.Google Scholar
Kyriazakis, I., Emmans, G.C. and Whittemore, C.T. (1990) Diet selection in pigs - choices made by growing pigs given foods of different protein concentrations. Animal Production 51, 189–199.Google Scholar