Abstract
Animals have predispositions towards the organoleptic properties, such as flavours, of the foods available to them. These predispositions can influence the feeding behaviour and diet selection of animals and prevent from, or enable them to select a diet that meets their nutrient requirements, in both short - and longer - run (Forbes and Kyriazakis, 1995). In this experiment, we investigated whether predispositions of sheep for novel food flavours could affect their diet selection when offered a choice between two foods with different nutrient content. The specific hypotheses tested were that such predispositions are: (i ) influenced by the nutritional quality of the food that are associated with, and (ii) affected by the current nutritional state of the animal.
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