Adisseo

Palatability

Helping nutrition happen: Palatability

Palatability, Adisseo

Palatability is a driver of feed intake

In nature, it is necessary for animals to be able to select from a wide variety of potential foods to satisfy their daily nutrient requirement, whilst avoiding substances that may be potentially harmful. The chemical composition of a feed determines its flavor to a great extent, that is, its taste and odor. Recent research into the mechanisms of taste and smell in mammals has identified sensitivity to five primary tastes, which are believed to be associated with the nutrient content of a feed. Sweet, Salty and Umami (Savory) tastes tend to be associated with feeds that contain nutrients that aid the well-being of animals. Sour and Bitter tastes indicate spoiled feed, or the presence of toxins. It is the association of smell and taste with post-digestion metabolic feedback that aids the animal to make an informed choice on what to eat.

A heritage of 50 years in helping nutrition happen

Adisseo has more than 50 years of experience in providing solutions to enhance the natural feeding behavior of animals. Our solutions are species-specific formulated and are targeted to a special application. Palatability solutions show their benefits at two different levels of production.

At the feed mill level: nutrition can only start when a feed is eaten

  • Flexibility when formulating rations at lowest cost
  • Improving feed palatability
  • Masking unpalatable components, such as micro ingredients, minerals and medication
  • Providing a uniform and enhanced flavor profile

At the farm level: an optimal feed intake is rarely achieved

  • Improving feed intake, especially in animals with high nutritional demand (i.e. lactating animals )
  • Sustaining feed intake during periods of stress (i.e. Heat stress, weaning)
  • Stimulating appetite and early feed acceptance for young animals

 

Access to the Sensory Imprinting by Adisseo page

  • The ban of medicated ZnO in piglet diets: consequences and solutions
    Article published  in International Pig Topics, Volume 37 Number 7 Authors: Denise Cardoso, Simon Eskinazi, Dolores Batonon Alavo and Tim Goossens Global Scientific and Technical Managers at Adisseo Introduction Weaning is a stressful period during swine production, which can render piglets susceptible to physiological and pathological imbalances of the gastro-intestinal Read more
  • Linking sow diets to piglet nutrition
    A relatively new approach in piglet nutrition is to see what role sow diets can play in getting the young ones to eat faster. Sensory imprinting plays this role: If sow and weaner diets are linked by the same flavour, young piglets learn to start eating like a pig sooner. Read more
  • Feeding behaviour of the sows
    Sow feed intake is important because sows are becoming more productive thanks to the continuous genetic improvement by pig breeding companies. This increase in litter size places a huge burden on the sow to feed her litter. For the sows, the objective is simple: supplying more milk - and for Read more
  • Improving feed intake and reducing body weight loss of sows during lactation
    It is never enough, is it? We’re talking about sow lactation feed intake. Oftentimes as things change the more that they stay the same and so it seems here. We are always wanting more. Adisseo’s entry into the swine market in North America gives us access to Dr. Mark Giesemann. Read more
  • HELPING NUTRITION HAPPEN VIDEOS TO EXPLAIN PALATABILITY AT ADISSEO!
    [#1/4 An introduction to palatability] With a heritage of over 50 years, Adisseo has developed different solutions, in particular to stimulate voluntary feed intake and encourage the natural behavior of animals. Listen to Ab Greven, Category Manager for our palatability business to learn more!   [#2/4 Fundamental principles of palatability] Read more
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