Effects of trial and error and social learning on flavour palatability in nursery pigs

The acquisition of behaviours that enhance the acceptability new feeds could improve performance and animal welfare in pig industry. Pigs may learn individually by trial error and/or social learning to consume prefer flavoured feeds. However, there is little information regarding effects on palatability those flavours. This study aimed investigate possible changes pigs’ hedonic responses, estimated mean consumption time per approach (CT/A), for flavours previously learnt through individual experiences (Experiment 1) socially a brief interaction with an experienced conspecific 2). A total 96 nursery pigs were used their preference, about. Flavours associated 4% sucrose or demonstrator recently consumed flavour Those positive conditioned stimulus (CS+) compared control not positively (CS-). In experiment 1, preferred (P = 0.010) tended accept more (P = 0.069) CS + than CS- water solutions. Nevertheless, no differences found (P = 0.875). 2, observer animals had higher intake CS + following demonstrators same feed (P = 0.041). Snout snout between observers present correlation CT/A (r = 0.497, P = 0.1). Thus both learning, increased acceptance of, preference for, food only modified pattern observation ratio degree contact observers. mechanisms appear differ at least partially. Regardless mechanism, fact associative can increase suggests interventions based be beneficial addressing problems production linked low consumption, particular respect weaning where relate inexperience animals.