Enhancement Of Palatability Research Articles

PSXI-22 Effects of a palatability enhancer and olive bioactives on performance and physiological status of veal calves after farm reception

Abstract Veal calves have to deal with several stressors early in life, such as transport and commingling with animals of unknown health histories from multiple different origins; making the reception a possible critical period where animals should adapt to all these challenges. Previous studies in unweaned rosée calves have shown that the use of feed additives (FA) to enhance intake and immunity at farm arrival could be a strategy to minimize the negative effects of stress and feed restriction during transportation. The aim of this study was to evaluate the effects of a palatability enhancer (PE) and olive bioactives (OB) on performance and serum biomarkers in veal calves. Dairy beef calves [n = 252; BVD-free; body weight (BW) = 44.6 ± 3.63 kg] coming from auction market were distributed in 3 treatments (84 animals/tr) during 8 wk: i) calves fed concentrate and MR without FA (negative control, NC); ii) calves fed concentrate and MR with a PE based on sweeteners (PE); and iii) calves fed concentrate with PE and MR with PE and OB (PEOB). On farm arrival animals were housed individually until 5 wk of age, when animals were grouped in pens of 4 calves. Performance was monitored during the trial and serum samples were collected 48 h after the mixing (25 animals/tr) to analyze several biomarkers related to immune system (MILLIPLEX MAP Kit) and energy status (BHBA). Performance data were analyzed with a mixed-effects model and serum biomarkers by One-Way Anova with Fisher’s LSD correction for multiple comparisons (normally distributed data) or by non-parametric Kruskal-Wallis test with Dunn’s correction (data not normally distributed). Final BW was greater (P = 0.01) in PE and PEOB groups compared with NC (+2.2 kg and +2.6 kg, respectively). Concentrate feed intake (FI) during first 4 wk tended (P = 0.06) to be greater in PEOB compared with NC (+15%); however, after grouping (wk 5 to wk 8), PE showed a ldecreased FI compared with NC (-9.5%, P = 0.01). Forty-eight hours after animal grouping, PEOB showed reduced concentration of tumor necrosis factor (TNF) α than NC and PE (P = 0.03). Moreover, PEOB and PE had a greater concentration of interleukin (IL) 36Rα (P < 0.05) and IP10 (P < 0.01) compared with NC. Besides PEOB tended (P < 0.15) to have decreased concentrations of MIP1α, IL1α, and BHBA compared with PE. In conclusion, the addition of a PE and OB improved the adaptation of veal calves after reception, resulting in greater final BW. The improvement in early FI and the immunomodulatory effect in challenging situations displayed by the treatments may partially explain the observed benefits.

PSIV-22 Use of a mixture of olive pomace extract, a palatability enhancer and tributyrin as feed additive on the recovery of unweaned dairy beef calves with pneumonia at farm arrival

PSIV-22 Use of a mixture of olive pomace extract, a palatability enhancer and tributyrin as feed additive on the recovery of unweaned dairy beef calves with pneumonia at farm arrival

Enhancing chicken breast meat quality through ultrasonication: Physicochemical, palatability, and amino acid profiles

Ultrasonication, a technology that employs high-frequency sound waves, has demonstrated potential for modifying the properties of various food items. However, the effect of ultrasonication on chicken meat, particularly concerning amino acid composition and flavor enhancement, has not been sufficiently investigated. The objective of this research was to bridge the gap in the literature by exploring the impact of various ultrasonic treatments at varying power levels (300, 500, and 800 W) and durations (10 and 30 min) on the physicochemical characteristics, texture, and amino acid profile of chicken breast meat, with a focus on improving its palatability and flavor. The results indicated that ultrasonication reduced the pH and cooking loss, as well as hardness and chewiness while simultaneously increasing lightness and yellowness values of chicken breast meat. Moreover, ultrasonication enhanced the amounts of essential amino acids, including glutamic acid, alanine, and glycine as well as the free amino acid content, which gives meat its savory and umami flavor. Furthermore, the results demonstrated significant changes in the texture and structure, as demonstrated by the scanning electron microscopy (SEM) images, and in chemical makeup of chicken breast meat, as indicated by the FTIR spectra. These modifications in the molecular and microstructural characteristics of meat, as induced by ultrasonication, may contribute to the enhancement of tenderness, juiciness, and overall palatability.

334 Use of Feed Additives in Unweaned Calves with Compromised Gut Integrity After Transportation

Abstract The gastrointestinal tract of unweaned calves is compromised after the stress and feed restriction due to marketing and transportation. The use of feed additives to enhance intake and gut immunity at farm arrival could be a strategy to minimize those negative effects. A total of 70 dairy beef calves (50.9 ± 1.66 kg) coming from auction market and with a compromised gut integrity at arrival were used to evaluate the effect of various feed additives [FA; comprising palatability enhancers (PE), standardized olive pomace extract (OE), and tributyrin (TB)] on performance until 2 weeks after weaning. Calves were distributed in 5 treatments: calves fed milk replacer (MR) and concentrate without FA (CTR; n = 14); calves fed MR and concentrate with PE (PE; n = 14); calves fed MR with OE + PE and concentrate with PE (OEPE; n = 14), calves fed MR with TB + PE and concentrate with PE (TBPE; n = 14); and calves fed MR with OE + TB + PE and concentrate with PE (complete - COM; n = 14). At arrival animals received 2.5 L of MR twice daily at 12.5% and ad libitum concentrate feed. On day 35 of the study, animals were submitted to a social stress challenge, calves within one treatment were mixed for 24 h, and on day 36, calves returned to their home pens and the afternoon milk was removed. On day 42, all calves were weaned, and they were followed until day 56. Data were analyzed with a mixed-effects model. After transportation calves had an average of 1.6 ± 0.09 mg/L of serum Cr-EDTA the first week after arrival indicating that those calves had increased gastrointestinal permeability and a compromised gut barrier for a full week; consequently, concentrate intake during that week was decreased for all treatments (P = 0.56) with an average of 27 g·calf-1·d-1. An interaction between treatment and time (P < 0.01) was observed on concentrate intake the last two weeks of the study when calves were already weaned; on week 7, from day 42 to d 49, COM and TBPE calves had greater concentrate intake than CTR calves, and PE and OEPE did not differ among others; and on week 8, between day 42 and day 49, COM calves had the greater concentrate intake than CTR, while other treatments were in between. Although only numerical differences were observed in final BW, COM calves were heavier than the rest of the treatments at the end of the study. In calves with severe problems of gastrointestinal permeability at arrival, the mixture of palatability enhancers, standardized olive pomace extract, and tributyrin increases concentrate intake and potentially improve the recovery of the animals.

335 Use of Feed Additives Added to the Milk Replacer and Concentrate Or Only to the Concentrate in Unweaned Dairy Beef Calves After Transportation and Its Effects on Performance

Abstract Previous studies have shown that the use of additives to enhance intake and immunity at farm arrival could be a strategy to minimize the negative effects of stress and feed restriction during transportation in unweaned calves. Unweaned dairy beef calves are fed low liquid feeding programs to avoid mechanical diarrheas and to enhance the consumption of solid feed to increase growth. A total of 78 dairy beef calves (57.8 ± 1.64 kg) coming from auction market were used to evaluate the effect of various feed additives [FA; comprising palatability enhancers (PE), standardized olive pomace extract (OE), and tributyrin (TB)] added to the milk replacer (MR) and concentrate or only to the concentrate on performance until 1 week after weaning. Calves were distributed in 6 treatments: calves fed MR and concentrate without FA (CTR-CTR; n = 13); calves fed MR without FA and concentrate with PE (CTR-PE; n = 13); calves fed MR without FA and concentrate with complete mixture OE + TB + PE (CTR-COM; n = 13); calves fed MR and concentrate with PE (PEPE; n = 13); calves fed MR with PE and concentrate with complete mixture OE + TB + PE (PE-COM; n = 13); calves were fed MR with complete mixture OE + TB + PE and concentrate with PE (COM-PE; n = 13). At arrival calves were only fed 2 L of MR twice daily at 12.5% and concentrate feed ad libitum. On day 35 of the study, animals were submitted to a social stress challenge, calves within one treatment were mixed for 24 h, and on day 36, calves returned to their home pens and the afternoon milk was removed. On day 42, all calves were weaned, and they were followed until day 49. Data were analyzed with a mixed-effects model. No differences were observed in concentrate intake the first week after transportation. However, an interaction between treatment and time (P < 0.01) was observed among treatments in concentrate intake from day 35 until day 49 when calves were already weaned. The PE-PE and PE-COM calves had a greater (P < 0.10) concentrate intake from day 28 to day 42 than CTR-CTR or CTR-PE calves, while from day 42 to day 49 the CTR-COM was the group of calves with the greatest concentrate intake. Although no differences were observed on final BW among treatments, the CTR-COM calves had numerically greater ADG than the rest of the treatments. In unweaned dairy beef calves with liquid feeding restriction, the mixture of palatability enhancers, standardized olive pomace extract, and tributyrin potentially increases concentrate intake and growth when added in the concentrate feed.

Palatability of animal oils included in the diet of the Mexican axolotl and its effect on growth and survival

Objective: The growth, survival and condition factor of Ambystoma mexicanum juveniles fed with three commercial feed-based diets coated with different animal oils as potential palatability enhancers were evaluated. Methodology: Three diets were prepared using commercial feed coated with fish, chicken and krill oil. The experiment lasted 81 days, the food was provided to the axolotls (6 per experimental unit, in triplicate) every 48 h, at 4% of the total biomass. The total weight of each experimental unit was recorded every 15 days, at the end of the experiment individual weight and height and survival were recorded. The following variables were calculated: Fulton's K, specific growth rate, coefficient of variation of final weight and size heterogeneity. Results: All three treatments showed an increase in total biomass, with a trend towards better performance in chicken and fish oil treatments compared to krill oil. When performing the statistical analysis, it was found that there were no significant differences among the treatments for any of the variables recorded. Implications: The three oils used in the present study were good palatable agents in the food intake of A. mexicanum. Conclusions: It is recommended to use chicken oil as an attractant additive in the formulation of a specific diet due to its low cost.

Effect of nano-encapsulated food flavorings on streptozotocin-induced diabetic rats.

Flavors and aromas are widely used in food and pharmaceutical industries to enhance food palatability. However, it is worth noting that they may also have bioactivity. This study aims to examine the potential impact of key flavors and their nanocapsules on health and diseases, such as type 2 diabetes mellitus (T2DM). The 36 nanocapsules of key flavorings were prepared by high shear homogenization (HSH). Seventy-two male Sprague-Dawley rats received a single dosage of streptozotocin (35 mg kg-1 body weight) intraperitoneally. All of the nutritional and biochemical parameters were statistically analyzed. A virtual docking study was conducted. Linalool nanoemulsion results showed the highest encapsulation efficiency (86.76%), while isoamyl acetate nanoparticles showed the lowest (69.99%). According to GC-MS analysis, encapsulation did not affect the flavoring structure with particle size distributions ranging from 277.3 to 628.8 nm. Using TEM, nanoemulsion particles appeared spherical with a desired nanometric diameter size. In the oral glucose tolerance test, flavorings in oil and nanoforms had no discernible hypoglycemia effects in normal rats. The nutritional and biochemical parameters confirmed that both normal and nanoencapsulation forms demonstrated a potential anti-hyperglycemic effect, and enhanced the rat health compared to the raw flavorings. The studied flavorings and their nanocapsules seem to have the potential double effect of a flavor compound as a food palatability enhancer with a potential beneficial effect on type 2 diabetes mellitus without any health drawbacks.

Effect of replacement of fishmeal by soybean products with attractants supplementation on the growth performance, feed utilization, body composition, plasma physiological responses and hepatic antioxidant abilities of juvenile golden pompano Trachinotus ovatus

A feeding experiment was carried out to develop a practical diet with low fishmeal for juvenile golden pompano (Trachinotus ovatus) by substituting fishmeal protein with soybean products mixture. Six isocaloric (17.6 KJ g−1) diets were designed by replacing 0 (FM100), 5 (FM95), 10 (FM90), 15 (FM85), 20 (FM80), and 25% (FM75) of the fishmeal with soybean products mixture (SPM) (soybean meal and soybean protein concentrate). The experiment diets were supplemented with 1.5%, 3%, 4.5%, 6% and 7.5% squid paste as attractants or palatability enhancer. The experimental fish (6.9 g) were cultured in sea cages (1.0 m × 1.0 m × 1.5 m) with 25 fish in each cage. Fish were fed the corresponding experimental diets to satiation twice daily for 8 weeks. At the end of the feeding experiment, no differences were found in the final weight and weight gain (WG) of fish fed FM100, FM85, FM80, and FM75 diets (P > 0.05). The WG was significantly (P < 0.05) better in the fish-fed FM95 diet compared to FM100 and FM75 diets. FCR in diet FM95 and FM90 was significantly (P < 0.05) than that of FM80 and FM75, but these values were not significantly different from those in other treatments. Although the condition factor value in diets FM90, FM85, and FM80 was significantly (P < 0.05) higher than that of FM100, these values were not significantly different from the rest of the other groups. There was no statistical difference in SGR, FR, VSI, and survival rates among different dietary treatments. The plasma AST activity was significantly lower in fish fed FM90 diet compared to fish fed with control, FM85, FM80, and FM75 (P < 0.05). There was no significant difference in plasma AST among all dietary treatments except FM95 and FM90. In contrast, the plasma AKP activity showed the opposite trend. Compared with the control, the fish-fed FM80 and FM75 diets had significantly decreased plasma cholesterol, triglyceride total protein, albumin, and globulin level (P < 0.05) while significantly increasing plasma COR levels (P < 0.05). There was no significant difference in ALT, Urea and glucose values among all treatments. No statistical difference was observed among the FM100, FM80, and FM75 treatments for those of plasma LYZ activity, C3, and C4 levels. The hepatic T-AOC and SOD activities were significantly increased in fish fed the FM90 diet (P < 0.05) compared to those in fish fed with FM100 diet. According to the current experiment, it can be concluded that SPM supplemented with SP could partially substitute fishmeal (25%) for juvenile golden pompano without any adverse symptoms.

Effects of ginger meal supplementation on performance and meat antioxidative enzymes of broilers fed monosodium glutamate

The ameliorative effects of ginger meal (GM) on the performance, carcass, and meat qualities of broilers fed diets containing MSG were examined. A total of 360 day – old broilers were randomly allotted into four diets: Diet A (control), Diet B (basal + 1.25 g MSG/kg diet), Diet C (Diet B + 1.25 g GM/kg diet) and Diet D (diet B +  2.50 g GM/kg diet). The birds were fed starter and finisher diets and water ad – libitum. At 6 weeks old, growth performance, carcass and meat qualities were assessed. Broilers on Diets B to D significantly (P < 0.05) recorded increased weight, feed, energy, and protein intakes with those on Diet D having the best feed conversion ratio. The dressed weight and dressing percentage of broilers on the experimental diets were better than the control diet. The inclusion of GM significantly (P < 0.05) ameliorated the negative impacts of MSG on relative weights of the heart, liver, and bile. Meat catalase and glutathione peroxidase were significantly (P < 0.05) reduced while lipid peroxidation and meat cholesterol were significantly (P < 0.05) elevated among the birds fed Diet B when compared with the control. However, the inclusions of GM played a restorative role by significantly (P < 0.05) improving the meat antioxidant enzymes and reducing lipid peroxidation and cholesterol. Therefore, the inclusion of MSG at 1.25 g/kg with an inclusion of 1.25 to 2.50 g GM/kg was beneficial for feed palatability enhancement with resultant improvement on performance, carcass, and meat qualities. Keywords: Chicken, Carcass quality, Ginger, Haematology, Lipid peroxidation

PSIX-18 Use of Feed Additives to Improve the Recovery of Unweaned Calves After Transportation

Abstract Transportation of unweaned calves involves periods of feed restriction and stress without a fully developed immune system and gastrointestinal tract. The use of additives to enhance intake and immunity at arrival could be a strategy to minimize those negative effects. Holstein male calves (n + 39; 16 ± 1.2 d of age and 46 ± 0.1 kg of BW) were used to evaluate the effect of a mixture of feed additives (FA) comprising palatability enhancers, standardized olive pomace extract and tributyrin on performance, energy balance (BHBA), GI functionality (Cr-EDTA and citrulline) and inflammation in calves fed restrictively [2.5 L of milk replacer (MR) twice daily at 12.5%] simulating an assembly center and transported (fasted). Calves were distributed in 3 treatments: non-transported calves fed MR and concentrate without FA since the beginning of the study until weaning (CTR; n=13); and two treatments where calves were fed MR without FA during the restriction period (3d) and transported for 19 h, at arrival calves were offered MR and concentrate without FA (TNA; n =13) or with FA (TWA; n = 13). The MR was offered at 2.5 L twice daily and concentrate ad libitum. Data were analyzed with a mixed-effects model. After transportation (d0), calves on TNA and TWA treatments had a peak of concentrate intake greater (P < 0.05) compared with CTR even those calves had no concentrate before; and on d1, calves on TNA decreased concentrate intake in a greater extent than TWA. Serum IL-1ß on d1 was lesser (P < 0.05) in TNA compared with CTR and TWA. Serum citrulline on d 2 was lesser (P < 0.05) in the TNA compared with TWA. The mixture of FA mitigates the decline of concentrate intake the day after transport and seems to recover enterocytes mass estimated by serum citrulline concentration.

Enhancing replacement of fishmeal with corn protein concentrate by blending with soy protein concentrate and supplementing attractants in the diets of red hybrid tilapia

The objective of this study was to investigate the potential of enhancing the dietary substitution of fishmeal (FM) with corn protein concentrate (CPC) in the diets of red hybrid tilapia, Oreochromis sp., by blending CPC with soy protein concentrate (SPC) and adding betaine-HCl and dried basil leaves (DBL; feeding attractants). Seven isonitrogenous diets [FM100-CPC0-SPC0 (control); FM25-CPC75-SPC0 (75% of FM replaced by CPC); FM25-CPC50-SPC25 (50% and 25% of FM replaced by CPC and SPC, respectively); FM25-CPC50-SPC25B (with 0.5% betaine and 2% DBL); FM0-CPC100-SPC0 (100% diet protein from CPC); FM0-CPC75-SPC25 (75% and 25% of FM replaced by CPC and SPC, respectively) and FM0-CPC75-SPC25B (with 0.5% betaine and 2% DBL)] were formulated. Triplicate groups of tilapia fingerlings (average initial weight, 7.31 ± 0.03 g) were fed one of the diets for 56 days. The effects of high dietary levels of plant protein concentrate (PPC) on growth, nutrient utilization, body composition, body colouration and gut histology of tilapia were investigated. High levels of dietary CPC significantly (p < 0.05) reduced fish growth and feed intake. Blending CPC with SPC restored the growth performance of tilapia at the 75% PPC inclusion level. The addition of palatability enhancers further improved the growth of tilapia fed high PPC-based diets.

Using dietary additives to improve palatability of diets containing single‐cell protein from methanotrophic bacteria in yellowtail kingfish ( Seriola lalandi ) diets

Single-cell protein (SCP) derived from methanotrophic bacteria has significant potential as a fishmeal alternative in aquafeeds. However, SCP has known palatability issues, to overcome these issues tuna hydrolysate and garlic powder were tested as palatability enhancers against basal diets without these additives. This study tested the inclusion of SCP at four dietary levels of 0%, 10%, 20% and 30%, representing 0%, 25%, 50% and 75% fishmeal replacement in juvenile yellowtail kingfish (Seriola lalandi) (YTK) diets. YTK were fed these diets in triplicate over 35 days. Compared with the control diet, fish fed the SCP10% diet ate less feed, but had equal growth and subsequently an improved FCR. Feed intake decreased with increasing SCP inclusion, and the palatability enhancers were ineffective at improving intake. Despite the significant reduction in feed intake, FCR was equal across all SCP inclusion levels, demonstrating that the reduced growth performance at these higher inclusion levels was a function of only the reduced intake. Data showing equal protein retention efficiency and apparent digestibility coefficients across diets support this finding. This study showed that SCP derived from methanotrophic bacteria can replace 25% of fishmeal in a 400 g/kg FM diet and suggests if palatability issues can be overcome then higher inclusion of SCP could be achieved in YTK diets.

Growth performance, health, and gene expression of appetite-regulating hormones in Dourado Salminus brasiliensis, fed vegetable-based diets supplemented with swine liver hydrolysate

Hydrolysates of slaughtering plants by-products are among the most promising feedstuffs for aquafeed formulations, supplying diets with amino acids and small peptides which perform functions ranging from palatability enhancers to nutrient-rich ingredients to immunity modulators. This study evaluated growth performance, blood and immunological parameters, and gene expression of food intake-regulating hormones in juvenile dourado Salminus brasiliensis (Cuvier, 1816) (25.07 ± 3.9 g) fed vegetable-based diets supplemented with swine liver hydrolysate [SLH] (30, 60, 90, 120, 150, and 180 g kg−1). Hematological and immunological factors did not change for either vegetable- or swine liver hydrolysate-based diets. Feed consumption was improved in fish fed a diet containing 30 g kg−1 SLH, while 150 g kg−1 of inclusion improved growth performance. Results suggest an effect of feeds on cocaine and amphetamine regulated transcript (CART) expression, which had higher expression levels in the hypothalamus of fish fed the diet containing 150 g kg−1 of SLH. Cholecystokin (CCK) expression levels only increased in fish fed 60 g kg−1 SLH compared to the control diet, and this may be related to gastric tract filling rather than dietary peptides.

Effects of fishmeal replacement, attractants, and taurine removal on juvenile and sub-adult Red Snapper (Lutjanus campechanus)

Four growth trials were conducted to evaluate the effects of fishmeal replacement with various levels of soybean meal (SBM) and poultry byproduct meal (PBM) on growth performance in practical diets for juvenile and sub-adult red snapper, Lutjanus campechanus. In addition, the need for taurine and palatability enhancement (krill meal) were evaluated in the high SBM, low fishmeal diet. Across the trials, ten diets were formulated to contain 36% protein and 10% lipids. All diets except for one included a taurine supplement of 1%. A supplement of 5% krill meal was added as an attractant to one of the low fishmeal and high SBM diets to explore potential palatability issues associated with plant-based proteins. No statistically significant differences were found between the performance of the basal diet and the PBM replacement diets, indicating that PBM is a suitable replacement for fishmeal in red snapper diets. On the contrary, a clear negative linear relationship was observed with increasing levels of SBM replacement. The reduced growth performance of high SBM inclusion diets is unlikely to be due to palatability issues, as no significant difference was observed between the performance of the high SBM diet with krill meal and an identical diet without krill meal. The significant reduction in growth observed in snapper fed a diet lacking a taurine supplement indicates that red snapper have a taurine requirement that is limiting at low (0.2%) levels. Gut samples were taken from fish that received the SBM diets to determine if reduced growth performance could be attributed to inflammation. However, no statistically significant difference was observed, indicating that reduced growth was not necessarily the result of a hypersensitivity reaction. Further investigation will be necessary to determine the optimal taurine requirement and required dietary supplements to improve the performance of low fishmeal feed formulations.

Palatability Enhancement Potential of Hermetia illucens Larvae Protein Hydrolysate in Litopenaeus vannamei Diets

Marine feed ingredients derived from cephalopods (e.g., squid) and crustaceans (e.g., krill) are commercially used to improve the palatability of shrimp diets. Increase in global demand for shrimps has resulted in overfishing of these marine organisms and is a matter of concern. Insect protein hydrolysate could be a sustainable alternative for the possible replacement of these marine feed ingredients. During this study, four formulations: diet A (control: not containing any palatability enhancer), diet B (containing squid meal and krill oil), diet C (containing 1% insect protein hydrolysate), and diet D (containing 2% insect protein hydrolysate) were tested for (1) time required by first subject to begin feeding (time to strike) and (2) palatability in Litopenaeus vannamei. Additionally, the chemical composition of all four diet formulations was also analyzed. Results indicate that all diets had similar crude composition. The major essential amino acids in all diets were leucine and lysine, whereas eicosapentaenoic acid was the major omega-3 fatty acid in all diets. There were no significant differences between the mean time to strike for all the tested formulations. Palatability of tested formulations was found in the following order: diet D > diet C > diet B = diet A (p < 0.05), indicating that addition of squid meal and krill oil has no effect on palatability in comparison to control, whereas inclusion of insect protein hydrolysates significantly improves the palatability of formulations. Palatability enhancement potential of insect protein hydrolysate could be attributed to the high free amino acid content and water solubility in comparison to squid meal.

Contribution of the retronasal odor of soy sauce to salt reduction.

The characteristic odor of soy sauce has been reported to enhance saltiness. However, soy sauce is used not only as a sauce that is added directly to food, but also as a seasoning. In addition, some of the aromatic compounds that contribute to the soy sauce odor change during cooking or heating. In the present study, the effects of the retronasal odor of uncooked and cooked soy sauce on the enhancement of saltiness and palatability of a low-salt solution were sensory evaluated. A probit analysis indicated that the saltiness-enhancing effect of the odor of 15% uncooked soy sauce was lost by heating. The odors of soy sauce boiled for 10min (cooked SS) and the residue of soy sauce heated at 200°C for 1min improved the palatability of the low-salt solution. Gas chromatography (GC) analyses, namely, GC-olfactometry and GC-mass spectrometry, showed that one active candidate aromatic component of soy sauce contributing to saltiness enhancement was 3-methyl-1-butanol (3-Me-BuOH). The saltiness-enhancing effects of cooked SS could be restored by adding 3-Me-BuOH, as assessed by the sensory evaluation. These data demonstrated that 3-Me-BuOH contributes to saltiness enhancement. PRACTICAL APPLICATION: We found that the odor of cooked soy sauce could improve the palatability of low-salt food. Although the saltiness-enhancing effect provided by the odor of uncooked soy sauce was lost, the saltiness-enhancing effect of the odor of cooked soy sauce can be partially restored by adding 3-methyl butanol. Thus, not only the odor of unheated soy sauce but also the odor of heated soy sauce following addition of 3-methyl butanol may be useful for developing palatable salt-reduced food.

Effects of replacing menhaden fishmeal with cottonseed flour on growth performance, feed utilization and body composition of juvenile red drum Sciaenops ocellatus

Low-gossypol cottonseed flour (CSF) is a promising plant protein feedstuff to partially replace fishmeal (FM) in aquafeeds. In the present study, two feeding trials were conducted to evaluate the performance of juvenile red drum Sciaenops ocellatus fed diets with FM substituted by CSF. In feeding trial 1, the Reference diet was formulated to contain 43% crude protein equally contributed by menhaden FM and soy protein concentrate. Five experimental diets were prepared with, 0 (Reference), 25, 50, 75 and 100% of the dietary protein from FM replaced by CSF with lysine (Lys), methionine (Met) and taurine (Tau) supplemented to established requirement levels. In trial 2, the diet with 75% of FM protein replaced with CSF was supplemented with potential palatability enhancers such as glycine, fish solubles, krill meal, inosine monophosphate (IMP) and citric acid. In trials 1 and 2, diets were fed to triplicate groups of juvenile fish with average initial weights (±SEM) of 3.4 ± 0.1 and 23.3 ± 0.3 g/fish for 8 and 6 weeks, respectively. In feeding trial 1, fish responses including percent weight gain (WG), feed efficiency (FE) and protein efficiency ratio (PER) were gradually reduced with increasing levels of CSF substitution, resulting in significant (P < .05) negative linear trends. However, growth responses were not appreciably reduced until more than 50% of the FM protein was replaced with CSF. Condition factor (CF) and intraperitoneal fat ratio also significantly decreased with increasing dietary CSF levels, as did whole-body protein composition. In feeding trial 2, the WG, FE and PER tended to be improved by citric acid and IMP supplementation of the basal diet in which 75% of FM protein was replaced with CSF (CSF75), although the differences did not reach significance (P > .05). The whole-body protein of fish fed CSF75 + IMP diet was significantly (P < .05) higher than fish fed the un-supplemented CSF75 diet. In conclusion, CSF with Lys, Met and Tau supplementation was able to replace up to 50% of crude protein provided by menhaden FM in the diet without drastically affecting growth performance or body composition of red drum. Additionally, supplementation of IMP and citric acid to a diet containing higher levels of CSF tended to improve growth performance of red drum due to enhanced feed utilization.

Mesquite pod meal as an additive increases milk total solids, lactose, fat and protein content in dairy cows.

The objective was to evaluate the intake, digestibility, milk yield and composition of cows fed mesquite pod meal (MPM). Five crossbred dairy cows, with an average body weight of 450 ± 5kg and producing 10 ± 1kg of milk/day were distributed in a 5 × 5 Latin square arrangement with five periods of 20days each, comprised of 15days for adaptation to the experimental diets (T1 = 0%, T2 = 1.5%, T3 = 3.0%, T4 = 4.5% and T5 = 6.0% MPM) and 5days for data collection. Variables were assessed by analysis of variance and regression at P < 0.01 and P < 0.05 of significance, using the Student's test. Animals were kept on pastures and the concentrates were provided at 6kg/animal divided in two meals per day. The inclusion of 3.0% mesquite pod meal did not affect the intake, digestibility of nutrients and milk yield, but it changed milk composition. The dietary inclusion of 3.0% mesquite pod meal as a palatability enhancer increases the percentage of milk solids, lactose, fat and protein. Therefore, mesquite pod meal can be included in diets for dairy cows to improve the nutritive value of milk.

Functional palatability enhancer improved growth, intestinal morphology, and hepatopancreas protease activity, replacing squid paste in white shrimp, Litopenaeus vannamei, diets

AbstractSquid visceral paste is a popular attractant and feeding stimulator supplement in shrimp feeds in China, but it often faces problems with fluctuating availability, cost, composition, and quality. An 8‐week experiment was performed to test a proprietary palatability enhancer as an alternative to squid paste in white shrimp feed. Seven diets were tested: a control diet with no supplementations; S1 and S3 diets supplemented with squid paste at 1 or 3%, respectively; S1+PE0.1 and S1+PE0.15 supplemented with both 1% squid paste and the palatability enhancer at either 0.1 or 0.15%, respectively; and finally PE0.1 and PE0.15 supplemented only with the palatability enhancer at 0.1 or 0.15%, respectively. The results showed a trend for increased feed intake and weight gain when squid paste was added to the diet compared to the control, but this was worsened by raising the inclusion level from 1 to 3%. The inclusion of the PE, in combination with squid paste or alone at 0.15%, led to a significantly higher growth, and a feeding stimulation effect was also indicated, with PE0.1 and PE0.15 having a higher feed intake than the control. A further beneficial effect was a significant increase in protease activity in the hepatopancreas in the S1+PE0.15, PE0.1, and PE0.15 treatments compared to the control. In addition, a significant increase in the height of the intestinal mucosal folds was observed in PE0.15, followed by PE0.1. The results demonstrated the potential to replace or reduce squid visceral paste in shrimp diets by supplementing with a PE with functional effects beyond feeding stimulation.

Selective stimulation of central GABAAα2,3,5 receptors increases intake and motivation to consume sucrose solution in rats

Benzodiazepines are one of the most commonly prescribed anxiolytic drugs in America, and between 2006 and 2015 prescription rates increased by an estimated 27.1%. Weight gain is a common side effect of these drugs and it may result from increased feeding caused by drug-enhanced food palatability. We investigated the role of specific GABAA receptor subtypes involved with benzodiazepine-induced food consumption through third ventricle injections of L-838,417, a partial agonist of GABAA α2, α3, and α5 subunits, and a full antagonist of the α1 receptor subunit. A microanalysis of the licking behavior of adult male rats to a sucrose solution was used to isolate drug effects on specific consummatory behaviors that include: hedonic taste evaluation, food approach behavior, and oromotor function. L-838,417 dose-dependently increased intake through increases in the motivation to approach the solution (shorter pause intervals between bouts of licking) and through enhancement of measures associated with hedonic taste evaluation. Oromotor depressant effects previously associated with broad-spectrum benzodiazepine receptor agonists were not observed. These results indicate that nuclei in proximity to the ventricles respond to GABAA α2, α3, or α5 activation to induce motivation to feed, absent of α1 receptor subunit activation. Furthermore, activation of the α1 subunit is not necessary for benzodiazepine hyperphagia and may instead contribute to the oromotor depressant and sedative properties of classic benzodiazepine agonists. Hypothalamic nuclei such as the paraventricular nucleus may be involved in the benzodiazepine-increased motivation to feed, while the parabrachial nucleus of the hindbrain could contribute to benzodiazepine-induced enhancement of taste palatability.