The chemical composition and protein quality of 11 alternative protein sources (chicken products, blood products, enzyme-hydrolyzed fish protein concentrate, soybean meal, and spray-dried pork liver) were determined, and an experiment was conducted to determine palatability and digestibility of processed red blood cell-containing diets. Chicken protein sources differed in concentrations of CP, ...

The intent, in this manuscript, is to characterise the United States Department of Agriculture (USDA) andMeat Standards Australia (MSA) systems for assessing beef quality and to describe the research evidence that supports the principles involved in grade application. USDA beef quality grading standards rely on carcass-trait-only assessments of approximate ageof theanimal at harvest andamount o...

An experiment was conducted to investigate pig performance, carcass quality, and palatability of pork from pigs fed distillers dried grains with solubles (DDGS), high-protein distillers dried grains (HPDDG), and corn germ. Eighty-four pigs (initial BW, 22 +/- 1.7 kg) were allotted to 7 dietary treatments with 6 replicates per treatment and 2 pigs per pen. Diets were fed for 114 d in a 3-phase p...

Forty-eight pigs of three known stress susceptibility classes were injected daily with porcine somatotropin (pST; 4 mg/d) or a placebo. Each pig was injected in the neck once daily until taken off test, starting when the pigs weighed 59 kg. The pST treatment was terminated at weekly intervals when individual pigs reached 109 kg, but animals continued to be fed for six additional days to allow f...

Preliminary data from 45 hemlock woolly adelgid monitoring plots across the Northeast indicate that a suite of macronutrients is strongly associated with adelgid infestation and hemlock decline. Although it is unclear whether specific chemical characteristics cause (palatability effect) or result (defensive strategy) from infestation, N, Ca, K, and Mn were all significantly (p < 0.01) higher on...

Experiments were performed to study the effect of measurement duration on palatability of eleven range species and to define thereafter a palatability index. The range species were randomly distributed in five combinations (C l to C5) containing each four species. Each combination was tested over a15-day experimental period on four one-year old sheep and five two-year old one-humped camels (cam...

Food palatability acts on the dopaminergic reward system to override homeostatic control; however, whether postingestive calorie load in the absence of taste affects this system remains unclear. In this issue of Neuron, de Araujo et al. show that mice lacking functional "sweet" taste receptors (trpm5-/-) develop a preference for sucrose by activating the mesolimbic dopamine-accumbal pathway, so...

Natural extracts are frequently adopted as a valuable alternative to antibiotics in intensive animal farming. Their diverse bioactive constituents such phytosterols, glucosinolates, carotenoids and polyphenols have shown antioxidant, anti-inflammatory antibacterial effects. Tannins the largest class of polyphenol compounds plant extracts, which can be classified into two hydrolysable or condens...

The palatability of various organs (body wall, cuvierian gland, viscera, longitudinal muscle bands and gonads) of sea cucumber Holothuria leucospilota (Brandt) was studied by feeding experiments, performed on a freshwater fish Sarotherodon mossambicus and a marine fish Theraponjarbua. The result shows that the food pellets of the body wall were less toxic and more palatable than the gonads, vis...