During the weaning period in piglets, the effects of stress manifest as reduced feed intake and an increased risk of diarrhea and infectious diseases. At this critical stage, the feed must convey a familiar and appealing sensory signal, reminiscent of the sow’s milk and creep feed. Palatability studies have shown that piglets and pigs possess excellent sensory memory as well as high numbers of umami taste receptors (diet protein-linked receptors) and sweet taste receptors.
Similarly, studies in poultry indicate that—albeit to a lesser extent than in other domestic species—birds also possess umami receptors in the oral cavity; this demonstrates that the sensory perception of dietary protein content plays a significant role in feed selection among birds.
Stimulating these receptors is particularly important during challenging stages of the animal’s life. a well-designed sensory strategy helps the animal perceive the feed as safe, familiar, while creating a rewarding experience.
APSAPAL SWINE and APSAPAL POULTRY formulated with a specific yeast amino acids profile, and 2% stevia, are specially designed to promote feed acceptance and consumption by targeting these receptors, thus, enhancing palatability and hedonic sensory responses while mitigating feed refusal.
Feed refusal in farm animals—despite an optimal formulation—remains to date a major challenge, particularly when associated with stressors such as weaning, regrouping, dietary transitions, changes in feed ingredients, or the use of medicated feed formulations.
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