Linneos Technical Department and Granja de Docencia e Investigación de la Universidad Cardenal Herrera- CEU (Valencia, Spain). 2024

Introduction

In birds, the ratio of taste buds to the volume of their oral cavity appears to be relatively high. The food preferences of laying hens depend on their energy requirements and feed presentation, but are also determined by other factors such as palatability.  Birds can identify proteins and some specific amino acids because they have developed the ability to identify umami taste (Roura, E. y Castro, C., 2023).

Knowing the dietary preferences of birds, we can improve feeding practices by including sensory additives to the feed, with the aim of increasing palatability.

Objective

To evaluate the effect of Apsapal on the palatability and dietary preferences of laying hens.

Material and methods

Animals and facilities

The study was conducted at Granja de Docencia e Investigación de la Universidad Cardenal Herrera– CEU (Valencia, Spain).

Forty-eight 70-week-old Bovans laying hens with an average weight of 1,944 g were selected. The hens were housed individually in cages and interaction between animals was avoided by using separators. The cages were equipped with a nest box, a perch and three nipple drinkers.

Experimental design

Each of the 48 hens in the study was offered a choice of two feed options at all times. Each feed was placed in a container, with the pair of containers presented as shown in the photograph.

Presentation of the two feed options to each hen during the test.

The following combinations were offered in different consecutive periods, in the order indicated:

  • Control feed vs Control feed
  • Control feed vs Control feed+ Excipient
  • Control feed vs. Control feed + Excipient+ Apsapal
  • Control feed vs Control feed+ Excipient+ Additive A
  • Control feed vs. Control feed + Excipient+ Additive B
  • Control feed vs. Control feed + Excipient+ Additive C
  • Control feed vs. Control feed + Excipient+ Additive D

Data

Preference (%) = Consumption of diet with additive / Total consumption x 100

Preference values ranged from 0 to 100%, with 50% indicating no preference. Values significantly higher or lower than 50% indicated preference or aversion, respectively.

Results

Preference values obtained after a double choice test (each pair was compared independently with the value 50%).

Conclusions

Apsapal has higher preference indices than the control and statistically different from the control feed (P < 0.05).

The present study allows to conclude that poultry does have taste umami receptors.

Apsapal positively influences the palatability of the laying hens feed compared to the commercial diet, and can be used in the laying hens feed as a means to improve palatability, mask potential off-flavours in the feed, contribute to a reduction of stress in the animals and optimise feed intake.

Find here the features and benefits of APSAPAL

Enhancement of the taste experience and improvement of feed palatability.
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