In a previous study, it was found that positive, palatability-dependent consummatory reactions in rats to intraorally infused tastes were facilitated by chlordiazepoxide (10 mg/kg). In contrast, the rats' more neutral or aversive reactions to these tastes were not facilitated by chlordiazepoxide. This suggested that chlordiazepoxide might selectively enhance the positive palatability of tastes....

There is increasing awareness all over the world of the economic significance of the vertebrate pests specially rodents. Their superiority in adopting themselves to almost all habitats and changing environmental conditions has made them man’s most dreaded enemy. Control of rodents is therefore of utmost importance. Rodenticides play a significant role in combating rodent pests. Non-palatability...

The sugar level, fermentability, and acceptability by voles of ryegrass straw treated with different acids were compared. Sugar release was highest with HCl, but acceptability was best with H(3)PO(4) treatment. Candida utilis grew about equally well on all of the treated samples, except the one treated with 0.5 N HCl. That sample supported no growth, possibly because the level of chloride or de...

Background and objectiveFoods for Special Medical Purposes (FSMPs) are formulated to support the nutritional needs of subjects with impaired capacity ingest, digest or absorb ordinary food nutrients. Polglumyt® is a proprietary highly purified, high quality glycogen obtained from mussels. Here we report results single-center, single dose, open label, arm study carried out investigate acceptance...

A whole genome association (WGA) study was carried out to find quantitative trait loci (QTL) for sensory evaluation traits in Hanwoo. Carcass samples of 250 Hanwoo steers were collected from National Agricultural Cooperative Livestock Research Institute, Ansung, Gyeonggi province, Korea, between 2011 and 2012 and genotyped with the Affymetrix Bovine Axiom Array 640K single nucleotide polymorphi...

Objective: The objective of this study was to determine the effect providing primal source information consumers prior consumption on palatability ratings ground beef from same source.

Taste quality and palatability are two of the most important properties measured in the evaluation of taste stimuli. Human panels can report both aspects, but are of limited experimental flexibility and throughput capacity. Relatively efficient animal models for taste evaluation have been developed, but each of them is designed to measure either taste quality or palatability as independent expe...

The objectives of this study were to determine (a) the influence of fiber on the sensory characteristics of dry dog foods; (b) differences of coated and uncoated kibbles for aroma and flavor characteristics; (c) palatability of these dry dog foods; and (d) potential associations between palatability and sensory attributes. A total of eight fiber treatments were manufactured: a control (no fiber...