Sensory properties of food play an important role in satiation. Studies on the effect of taste intensity on satiation show conflicting results. This may be due to the notion that in these studies taste intensity and palatability were confounded. The objective of this study was to investigate the effect of salt intensity of tomato soup on ad libitum intake (satiation), while controlling for pala...

The increased palatability of modern diet contributes to eating beyond homeostatic need and in turn to the growing prevalence of obesity. How palatability is coded in taste-evoked neural activity and whether this activity differs between obese and lean remains unknown. To investigate this, we used extracellular single-unit recording in the second central gustatory relay, the pontine parabrachia...

Two groups of Brangus steers produced by nuclear transplantation cloning were used in parallel studies investigating the impact of calf- and yearling-feeding. The first group (n = 8) were fed as calves (CF; n = 4) or yearlings (YF; n = 4) to a constant age end point of 16 mo. The second group (n = 10) were fed as calves (CF; n = 5) or yearlings (YF; n = 5) to a constant live weight end point (5...

Fatty foods, such as cream cakes, butter cookies and fried potatoes, give us some sort of satisfaction. When we eat fatty foods, we perceive them to be tender and juicy because the melted fat spreads throughout the oral cavity. It is thought that the oral sensation constitutes the palatability of fat. Today, various kinds of fat substitutes that have a similar texture to real fat have been deve...

Several "taste reactivity" studies of dopamine and reward have concluded that pimozide suppresses the hedonic reaction patterns normally elicited by sucrose but enhances aversive reaction patterns elicited by quinine. However, other taste reactivity studies have failed to find hedonic/aversive shifts in reaction patterns after dopamine antagonists or dopamine lesions. The divergent conclusions ...

Beef inside round subprimals were injected with a 200 mM calcium chloride (CaCl2) solution at 5% (wt/wt) to determine its effects on beef steak palatability and quality traits. Alternating subprimals from the right and left sides were selected for injection of CaCl2 or not injected to serve as a control. After 7 d of postmortem storage, 2.5-cm-thick steaks were cut from each subprimal for consu...

The toxicity of five commercial bait formulations (Raid Max, Combat, Maxforce, Avert PT310, and Magnetic Roach Food) against various stages and sexes of JWax-susceptible and Muncie-resistant strains of German cockroaches, Blatella germanica (L.), was investigated in choice and no-choice bioassays. The role of strain, bait, stage, sex, and feeding bioassay main effects on cockroach mortality was...

This study aimed to evalúate the palatability, nutrient digestibility, metabolisable energy (ME) and faecal characteristics of diets in dogs fed increasing levels herbal phosphatidylcholine (herbal mix) versus an unsupplemented diet (with only 377 mg choline provided by 1 kg food) or chloride1 (2000 choline/kg 40 adult dogs. In experiment 1, a palatability test was conducted make two pairwise ...

application of ethephon is an effective way in increase of grape fruits quality. in this study the effect of preharvest application of ethephon solution at four levels (0, 150, 250 and 300 mg/l)and application time at two levels (10-20% and 50-70% of berry coloring), were evaluated on quality indices of ghizil uzum grape cultivar at harvest time. evaluated indices were soluble solids content, t...