Figueroa J.,Autonomous University of Barcelona |
Sola-Oriol D.,Autonomous University of Barcelona |
Borda E.,Bioiberica |
Sclafani A.,Brooklyn College |
Perez J.F.,Autonomous University of Barcelona
Physiology and Behavior | Year: 2012
Prior studies report in various mammalian species that a neutral flavour can become strongly preferred after being associated with a positive consequence of its consumption. Two experiments were performed to study flavour preferences conditioned by a protein source in weaned pigs. In experiment 1, pigs were trained to drink (30 min/day) one flavour (CS+) mixed into a 2% protein solution (Soybean Protein Concentrate; SPC or Porcine Digestible Peptides; PDP) and another flavour (CS-) mixed into water during 6 alternate sessions. The pigs in the SPC and PDP groups consumed more CS+ than CS- in the two-choice tests with both flavours presented in water (552 vs. 409 mL, 571 vs. 414 mL, respectively). In the last choice SPC and PDP animals preferred the CS+ over the CS- when both flavours were present in feed rather than water (650 vs. 536 g and 678 vs. 513 g, respectively). No differences were observed between the conditioning effects of the two proteins. In experiment 2, pigs were trained (30 min/day) with a garlic flavour (CS)mixed with 4% PDP in sessions 1, 3, 5 and 7 unflavoured tap water in sessions 2, 4, 6 and 8 (Conditioned group) or with garlic flavour in water in sessions 1, 3, 5 and 7 and 4% PDP without added flavour in sessions 2, 4, 6 and 8 (control group). In subsequent choice tests conditioned pigs consumed more PDP+Garlic than PDP in Tests 1 (550 mL vs. 372 ml, Pb0.05) and 3 (763 mL vs. 503 mL, Pb0.05). In addition, pigs in the Conditioned group made significantly more first contacts (FC, number of piglets at a pan during the first 15 s) with the PDP+Garlic solution than PDP solution in Tests 1 and 2 but not in Test 3. In contrast, the control group did not differ in their intakes of or first contacts to the two PDP solutions. The present results indicate that piglets can acquire preferences for a cue flavour added to protein products (PDP and SCP). The conditioned flavour preference also enhanced the attraction to the palatable protein (PDP) when the flavour and protein were combined. © 2012 Elsevier Inc. Source
Bioiberica | Date: 2012-12-04
Bioiberica | Date: 2013-08-16
Chemical products for stabilizing foodstuffs; Chemical preparations for preserving foodstuffs; Chemical preparations for use in agriculture, horticulture and forestry, namely, chemical preparations for the treatment of a wide variety of medical conditions; Chemicals for use in agriculture, horticulture and forestry except fungicides, herbicides, insecticides and parasiticides; chemical products for use in the pharmaceutical industry for use in treating a wide variety of medical conditions. Pharmaceutical products for use in treating a wide variety of medical conditions; veterinary products for use in treating a wide variety of medical conditions; chemico-pharmaceutical products for use in treating a wide variety of medical conditions; chemical products for pharmaceutical and neutraceutical use, namely, nutritional supplements; dietary and nutritional supplements; dietetic foods adapted for medical use; food supplements for medical use; mineral food supplements and food supplements based on amino acids, glycosaminoglycans, minerals, vitamins and/or trace elements; food supplements for non-medical use based on amino acids, glycosaminoglycans, minerals, vitamins and/or trace elements. Meat, fish, poultry and game; meat extracts; preserved, frozen, dried and cooked fruits and vegetables; jellies, jams, compotes; eggs; milk and dairy products excluding ice cream, ice milk and frozen yogurt; edible oils and fats. Dietetic foods for non-medical use, namely, protein powder, carbohydrate powder, bread, tea.
Bioiberica | Date: 2012-10-11
Medicines for medical use and anti-inflammatory and anti-rheumatic pharmaceutical products; dietetic supplements, food supplements for medical use, all the aforesaid goods based on mucopolysaccharides for improving joint health in general, tendon and ligament health, joint mobility, flexibility and for use as a treatment combined with other treatments for osteoarthritis.
Bioiberica | Date: 2012-04-12
Publications, namely, leaflets, booklets and teaching materials in the field of the health of the joints.