Search

The pet food industry is a growing business launching a variety of new products in the market. The acceptability or preference of pet food samples has traditionally been measured using either one‐bowl or two‐bowl tests. Academic researchers and professionals in the pet food industry have explored other methods, including the cognitive palatability assessment protocols and the ranking test, to evaluate more than two samples. A variety of approaches and perspectives were also utilized to predict palatability and key sensory attributes of pet foods, including descriptive sensory analysis by human‐trained panelists and pet food caregivers’ perceptions of pet food. This review article examined a range of testing methods for evaluating the palatability of pet foods, specifically targeting products for dogs and/or cats. It outlined the advantages and disadvantages of each method. Additionally, the review provided in‐depth insights into the key sensory attributes of pet foods and the methodologies for assessing palatability. It also explored pets’ behavioral responses and facial expressions in relation to different pet foods. Furthermore, this review discussed current challenges and future opportunities in pet food development, including the use of instrumental analyses and artificial intelligence–based approaches. [ABSTRACT FROM AUTHOR]

We conducted a 4-year temperature manipulation experiment in a Mongolian grassland to examine the effect of daytime and nighttime warming on grassland recovery after grazing exclusion. After constructing a livestock exclusion fence in the grassland, we established daytime and daytime-and-nighttime warming treatments within the fenced area by a combination of open-top chambers (OTC) and electric heaters. We measured the numbers of plants and aboveground biomass by species after recording percentage vegetation cover every summer for three warming treatments inside the fence—non-warming, daytime warming, and daytime-and-nighttime warming—and for the grassland outside of the fence. OTCs increased daytime temperature by about 2.0 °C, and heaters increased nighttime temperature by 0.9 °C during the growing period. Grazing exclusion had little effect on grassland biomass but reduced the abundance of poorly palatable species and modified plant community composition. Daytime warming decreased soil moisture and lowered aboveground biomass within the fenced grassland but had little effect on plant community composition. Nighttime warming lowered soil moisture further but its effects on grassland biomass and community composition were undetectable. We concluded that recovery of plant biomass in grasslands degraded by grazing would be lowered by future climate warming through soil drying. Because warming had little effect on the recovery of community composition, adverse effects of warming on grassland recovery might be offset by improving plant productivity through mitigation of soil drying by watering. Soil drying due to nighttime warming might have detectable effects on vegetation when warming persists for a long time. [ABSTRACT FROM AUTHOR]

Ivermectin has been used since the 1980s as an anthelmintic and antiectoparasite agent worldwide. Currently, the only available oral formulation is tablets designed for adult patients. A patient‐friendly orodispersible tablet formulation designed for pediatric use (CHILD‐IVITAB) has been developed and is entering early phase clinical trials. To inform the pediatric program of CHILD‐IVITAB, 16 healthy adults were enrolled in a phase I, single‐center, open‐label, randomized, 2‐period, crossover, single‐dose trial which aimed to compare palatability, tolerability, and bioavailability and pharmacokinetics of CHILD‐IVITAB and their variability against the marketed ivermectin tablets (STROMECTOL) at a single dose of 12 mg in a fasting state. Palatability with CHILD‐IVITAB was considerably enhanced as compared to STROMECTOL. Both ivermectin formulations were well tolerated and safe. Relative bioavailability of CHILD‐IVITAB compared to STROMECTOL was estimated as the ratios of geometric means for Cmax, AUC 0‐∞, and AUC0‐last, which were 1.52 [90% CI: 1.13‐2.04], 1.27 [0.99‐1.62], and 1.29 [1.00‐1.66], respectively. Maximum drug concentrations occurred earlier with the CHILD‐IVITAB formulation, with a median Tmax at 3.0 h [range 2.0‐4.0 h] versus 4.0 h [range 2.0‐5.0 h] with STROMECTOL (P =.004). With CHILD‐IVITAB, variability in exposure was cut in half (coefficient of variation: 37% vs 70%) compared to STROMECTOL. Consistent with a more controlled absorption process, CHILD‐IVITAB was associated with reduced variability in drug exposure as compared to STROMECTOL. Together with a favorable palatability and tolerability profile, these findings motivate for further clinical studies to evaluate benefits of such a patient‐friendly ODT formulation in pediatric patients with a parasitic disease, including infants and young children <15 kg. [ABSTRACT FROM AUTHOR]

Objective: This study aimed to validate the newly developed composite acceptability endpoint to investigate acceptability of oral pediatric drug formulations that integrates swallowability and palatability assessments. Methods: In this open-label study acceptability of oral formulations was tested in three age groups (1-<6 months, 6-<12 years, and 12-<18 years) with a 2-way cross-over design in children aged 1-<6 months (syrup and mini-tablets), and with an incomplete block design of four sequences with three out of four formulations (syrup, mini-tablets, oblong tablet, and round tablet) each in children aged 6-<18 years. The primary endpoint was acceptability derived from the composite acceptability endpoint. Secondary endpoints were palatability and acceptability derived from swallowability. Results: A total of 320 children were stratified into three age groups (80 children aged 1-<6 months, 120 children aged 6-<12 years, and 120 children aged 12-<18 years). All participants completed the study. Age-specific differences were observed in acceptability derived from the composite acceptability endpoint. Mini-tablets had the highest acceptability in participants aged 1-<6 months and 6-<12 years while the oblong tablet was leading in adolescent participants (12-<18 years). Conclusion: This study demonstrated that the composite acceptability endpoint method integrating both swallowability and palatability assessments is a sensitive method to assess acceptability of drug formulations in children of different age. [ABSTRACT FROM AUTHOR]

Society is becoming more demanding with aquaculture's environmental footprint and animal wellbeing. In order to potentially mitigate these concerns, feed formulations could be based on eco-efficient (circular economy-driven) or organic ingredients. This study aimed to investigate the growth performance, feed utilization, and health status of juvenile Nile tilapia (Oreochromis niloticus) when fed with such feeds. The growth trial lasted for 8 weeks, and fish had an initial weight of 31.0 ± 0.5 g (mean ± SD). Fish were fed until visual satiation, in quadruplicate, with one of three isonitrogenous and isoenergetic experimental feeds: a commercial-like feed without fishmeal (PD), a diet based on ingredients compatible with organic certification (ORG), or a feed formulated using circular economy-driven subproducts and emergent ingredients (ECO). Fish fed ECO showed a tendency for decreased feed intake, while ORG fish significantly reduced their intake compared to those fed PD. Consequently, fish fed ECO (62.7 ± 5.4 g) exhibited almost half the growth than those fed PD (107.8 ± 6.1 g), while ORG fish almost did not increase their weight (32.7 ± 1.3 g). ECO and ORG diets had a lower digestibility for protein, lipid, and energy when compared to PD. Feed utilization of fish fed ECO or ORG was also lower than those fed PD. From the health-related genes analyzed, only glutathione reductase (gsr) showed statistically significant differences, being more expressed in fish-fed ECO than those fed PD. Thus, even when such novel formulations induced extreme effects on voluntary feed intake, their impact was noted only in fish growth, but not in robustness. [ABSTRACT FROM AUTHOR]

Select cultivated meat (CM) products have been approved for sale and consumption in Singapore, the USA, and Israel. Palatability, a term encompassing the taste, texture, and aroma of foods, plays a central role in the appeal of foods. Currently, the consumer appeal of CM is relatively low, including low perceptions of palatability and a variable willingness to try. The palatability of meat arises from the unique chemistry and structure of its cellular constituents: muscle, fat, and stroma. Natural post-mortem processes, deliberate post-processing modifications, and various cooking methods are crucial in determining the palatability of agricultural meat (AM); replicating these processes could improve the palatability of CM. Cultivated meat (CM) has transitioned from a futuristic concept to a present reality, with select products approved for consumption and sale in Singapore, Israel, and the USA. This evolution has emphasized scalable, cost-effective, and sustainable production, as well as navigation of regulatory pathways. As CM develops, a crucial challenge lies in delivering products that are highly appealing to consumers. Central to this will be refining CM palatability, a term encompassing food's taste, aroma, texture, tenderness, juiciness, and color. We explore the scientific and engineering approaches to producing palatable CM, including cell-line selection, cell differentiation, and post-processing techniques. This includes a discussion of the structural and compositional properties of meat that are intrinsically coupled to palatability. [ABSTRACT FROM AUTHOR]

The global pet food market is expanding rapidly, and there is a growing interest in sustainable, high-quality ingredients. Spray-dried animal plasma (SDAP), a protein-rich by-product with immune-boosting properties, is gaining attention as a potential additive. This study aimed to evaluate the palatability of dog products containing SDAP. Three types of canine products (dry food, wet food, and treats) with varying concentrations of SDAP (0%, 1%, 2%, and 4%) were tested. The study used a two-bowl preference method involving 20 dogs of different breeds, ages, and weights. Results indicated that a 2% SDAP concentration significantly increased the palatability of each dog food compared to control diets without SDAP, while higher concentrations (4%) negatively impacted it. For dry food and treats, the inclusion of 1% SDAP showed marginal effects on palatability. Statistical analyses revealed no significant correlation between the dogs' sex or product type and their preference for SDAP-containing products (p > 0.05). This preliminary research supports the inclusion of SDAP in dog foods, particularly at optimal levels (2%), to enhance palatability and meet the nutritional needs of dogs while addressing sustainability in pet food production. [ABSTRACT FROM AUTHOR]

The current investigation focuses on the effect of different concentrations of green coffee bean powder (GCBp) on the physicochemical, microbiological, and sensory characteristics of whole wheat bread (WWB). C1 bread formulation (containing 1% GCBp) exhibited the highest loaf volume, suggesting optimal fermentation. Moisture analysis revealed minor alterations in the moisture retention attributes of the bread formulations. Impedance analysis suggested that C1 exhibited the highest impedance with a high degree of material homogeneity. Swelling studies suggested similar swelling properties, except C5 (containing 5% GCBp), which showed the lowest swelling percentage. Furthermore, color and microcolor analysis revealed the highest L* and WI in C1. Conversely, higher concentrations of GCBp reduced the color attributes in other GCBp-containing formulations. FTIR study demonstrated an improved intermolecular interaction in C1 and C2 (containing 2% GCBp) among all. No significant variation in the overall textural parameters was observed in GCBp-introduced formulations, except C2, which showed an improved gumminess. Moreover, the TPC (total phenolic content) and microbial analysis revealed enhanced antioxidant and antimicrobial properties in GCBp-incorporated formulations compared to Control (C0, without GCBp). The sensory evaluation showed an enhanced appearance and aroma in C1 compared to others. In short, C1 showed better physicochemical, biological, and sensory properties than the other formulations. [ABSTRACT FROM AUTHOR]

The aim of this study was to evaluate the chemical composition, in vitro digestibility, and palatability of dried persimmon byproducts (persimmon peel [PP] and damaged whole persimmons [WP]) ensiled with rice straw in different mixing ratios. PP and WP were ensiled with rice straw at ratios of 3:7 (PP3R7, WP3R7), 5:5 (PP5R5, WP5R5), 7:3 (PP7R3, WP7R3), and 8:2 (PP8R2, WP8R2) for 70 d. WP3R7 had the highest (p < 0.05) crude protein and lactate contents compared to the other combinations. On the other hand, PP3R7 and PP8R2 had lower concentrations of neutral and acid-detergent fibers (p < 0.05) and produced lower amounts of ammonia-N (p < 0.05). The silages were compared to rice straw silage (RS), maize silage (MS), whole-crop rye silage (WCRS), and sorghum-sudangrass silage (SSGS) during an in vitro study. The results showed that PP8R2 and WP7R3 had higher (p < 0.05) dry matter digestibility values than RS, MS, WCRS, and SSGS in a 6 h incubation period. In addition, a palatability test of the silages was conducted on Hanwoo cattle, goats, and deer, using the cafeteria method. The palatability index rate of PP7R3 was the highest (p < 0.05) for the goats and the Hanwoo cattle, whereas PP8R2 had the highest (p < 0.05) rate for the deer and the Hanwoo cattle. In conclusion, dried persimmon byproducts in the form of PP and WPs can be used as ruminant feed when ensiled with RS at ratios of 7:3 and 8:2.

Introduction: Recently, increasing effort has been directed toward environmental sustainability in pet food. The aim of this study was to evaluate the extrusion parameters, nutrient digestibility, fecal characteristics, palatability and insulinemic and glycaemic curves of a complete diet for dogs in which the main carbohydrate source was a red lentil pasta by-product (LP). Methods: Five experimental diets were formulated: a basal diet (CO) based on rice and a poultry by-product meal; three experimental diets where LP substituted rice at 33, 66, or 100% (LP33, LP66, and LP100, respectively); and a diet formulated on 70% of the basal diet (CO) plus 30% LP (LPS) to evaluate the digestibility of LP ingredient. Results and discussion: The extruder pressure, hardness and bulk density of the kibble increased in a linear manner with increasing LP percentage (P < 0.05), without affecting starch gelatinization. According to polynomial contrast analysis, rice replacement with LP at 33 and 66% caused no reduction in apparent total tract digestibility coefficient (ATTDC), with similar or higher values compared with the CO diet. Nitrogen balance did not change (P > 0.05), but we observed a linear increase in feces production and moisture content as the LP inclusion rate rose and a linear decrease in feces pH (P < 0.05). Nevertheless, the fecal score was unaffected. Fecal acetate, propionate, total short-chain fatty acids (SCFA), branched-chain fatty acids, and lactate all increased linearly as the LP inclusion rate increased (P < 0.05), without altering ammonia concentration in feces. Feces concentrations of cadaverine, tyramine, histamine, and spermidine also increased in a linear manner with increasing LP inclusion (P < 0.05). The fermentation of LP dietary fiber by the gut microbiota increased the concentration of desirable fermentation by-products, including SCFA and spermidine. The post-prandial glucose and insulin responses were lower in the dogs fed the LP100 diet compared with CO, suggesting the possible use of this ingredient in diets designed to generate a low glycaemic response. Finally, the palatability study results showed a preference for the LP100 ration in both the “first choice” and the “consumption rate” evaluation (P < 0.05). This trial reveals how a by-product discarded from the human-grade food chain retains both its nutritional and organoleptic properties. [ABSTRACT FROM AUTHOR]

Current research suggests yeast fermentation has the potential to improve palatability of pea‐based diets for both cats and dogs. However, to be useful, fermentation should not compromise other healthy attributes of peas such as a low glycemic response. Fermentation of uncooked pea starch with Candida utilis (ATCC 9950) appeared to increase crude protein, crude fiber content, inorganic compounds (phosphorus and iron) and phenols. Whole diets were designed with fermented and unfermented pea starch to assess palatability, food intake, and glycemic responses in unacclimated, mixed sex Beagle dogs and mixed breed cats (n = 8 and n = 7, respectively). For palatability testing, a control diet was formulated with 30% corn starch as well as test diets with 30% inclusion of fermented or unfermented pea starch (all lab‐made), then compared to a commercial diet containing pea starch (Legacy/Horizon). Fermentation had little effect on rapidly digestible starch either in uncooked starch form or when incorporated into whole diets, but did decrease resistant starch by 15% and increase slowly digestible starch by 20%. Palatability tests using either two choices or four choices at a time revealed a significant preference for the fermented pea starch diet (p < 0.01) in both species. For the glycemic responses, a total of four different pea products were included: unfermented pea starch, fermented pea starch, and 30% inclusion of unfermented and fermented pea starch in whole formulated diets. There were no significant changes in glycemic responses with the fermented pea diet compared to the unfermented diet, demonstrating that healthful low glycemic properties of pea starch were retained after C. utilis fermentation. Overall, C. utilis‐fermentation technique was successfully adapted to pea starch where it resulted in increased palatability and food intake in dogs and cats, with potential to positively contribute to overall health benefits for both species. [ABSTRACT FROM AUTHOR]

Simple Summary: To ensure long-term sustainability, the meat industry seeks to apply more sustainable practices like replacing imported traditional feedstuff (i.e., cereals) with low-cost local resources. In this sense, carob pulp (Cp), a Mediterranean by-product rich in polyphenols, represents a potential alternative to feed pigs. Polyphenols exhibit antioxidant properties comparable to vitamin E (Vit E) but may impair animal growth in high doses. This study evaluated the influence of supplementing fattening pig diets with 20% Cp and high doses of Vit E (300 IU/kg) on growth performance, economic results, physiological parameters, nutrient digestibility, and animal behaviour. While no synergistic effect between Cp and Vit E was observed, incorporating 20% Cp in pig diets during the last 40 days of the fattening period is feasible without compromising growth performance, physiology, or behaviour. However, crude protein digestibility and the feeding cost were negatively affected by Cp inclusion. Supplementation with Vit E, although not improving pig performance, increased α-tocopherol deposition in blood, potentially enhancing the antioxidant tissue profile and meat quality. This study aimed to assess the impact on growth, economic results, apparent nutrient digestibility (CTTAD), physiological variables, and animal behaviour when 214 fattening pigs (78 ± 8.5 kg of initial body weight and 130 ± 4.5 days of age) of both sexes (gilts and boars) were fed two levels of carob pulp (Cp, 0 vs. 20%) and two doses of vitamin E (Vit E, 30 vs. 300 IU/kg) for 40 days. No interaction effects between factors studied (Cp, Vit E, and sex) were observed on the variables. Most productive traits were unaffected by Cp or Vit E inclusion. However, the Cp increased the feed conversion ratio during the first 20 days. The Cp group showed a higher CTTAD of ether extract and hemicellulose but lower CTTAD of crude protein. Pigs fed Cp had a lower plasmatic urea content than the control group. The high Vit E doses increased the CTTAD of every nutrient and the plasmatic α-tocopherol content. The pigs fed Cp tended to spend more time eating in the early morning, likely to mitigate tannins' astringent effects. Dietary inclusion of 20% Cp in finishing high-conformation pigs is possible without affecting overall performance though it reduces nutrient CTTAD and increases feeding cost. Supra-nutritional doses of Vit E do not affect pig performance but increase the α-tocopherol deposition with potential antioxidant effects. [ABSTRACT FROM AUTHOR]

Copyright of Acta Vet Indones. The Indonesian Veterinary Journal / Jurnal Acta Veterinaria Indonesiana is the property of IPB University and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study aimed to assess the palatability and feed consumption of bayan parrots (Eclectus roratus biaki) in the captivity at the Bird and Orchid Park in Biak, using a variety of local feed combinations. The feeds consisted of fruits (papaya and bananas) and seeds (mung beans and sweet corn). A total of 8 parrots (4 males and four females) were used, housed in pairs within individual cages. Four treatments were tested: P0 (papaya and banana), P1 (papaya, banana, and mung beans), P2 (papaya, banana, and sweet corn), and P3 (papaya, banana, mung beans, and sweet corn). Feed and water were provided ad libitum and feed consumption was measured by weighing the remaining feed daily. The results indicated that bananas had the highest palatability and consumption across all treatments, with the highest feed consumption occurring in the P3 treatment, which included a combination of fruits and seeds. Palatability index, dry matter intake, and organic matter intake were higher when parrots were offered a varied diet. No significant differences were found between treatments in daily consumption, but the variety in feed combinations led to improved consumption patterns. The findings suggest that providing a balanced and varied diet consisting of fruits and seeds is crucial for optimizing bayan parrots' nutritional intake and health in captivity. This study contributes to improved feeding strategies for captive management and conservation efforts, ensuring the well-being of this endemic species.

Background: The unpleasant taste of polyethylene glycol (PEG) has been a hindrance to patients undergoing colonoscopy. Aim: This study aims to determine whether the addition of a vitamin drink (Mizone) to the 4L split-dose PEG regimen would be effective in improving the solution's palatability, and reducing patient discomfort during bowel preparation. Methods: The present prospective, single endoscopist-blinded, randomized controlled study randomly assigned patients into two groups: PEG + Mizone group (3.6 L of PEG solution plus 0.4 L of Mizone) and PEG group (4 L of PEG solution). Palatability was assessed using a Likert scale of 1–5. The adverse events, amount of unconsumed solution, and willingness to repeat the same process were recorded through a questionnaire. The present study was registered in the Chinese Clinical Trial Registry (ChiCTR2000034484). Results: A total of 132 patients were included. The demographic characteristics of these patients were comparable between the two groups. The palatability score (mean ± standard deviation [SD]) was higher in the PEG + Mizone group, when compared to the control group (4.00 ± 0.859 vs. 2.95 ± 0.999, p

Although the water extract of Eucommia ulmoides leaf (WEE) promotes egg laying in hens, its palatability is poor. To improve the palatability of E. ulmoides leaf, probiotic fermentation was used, and fermented extract E. ulmoides leaf (FEE) was prepared using Lactiplantibacillus plantarum. The safety of FEE was investigated using a long-term toxicity test, and no oxidative damage, inflammatory reactions, or histological lesions were observed in the experimental rats receiving dietary supplementation of FEE at 200 mg/kg, suggesting that FEE is suitable for long-term feeding. Subsequently, dietary supplementation of FEE (group C) in comparison with dietary supplementation of WEE (group B), as well as a control (group A), was applied in the hen industry. Laying performance, egg quality, egg nutrition, egg flavor, and the gut microbiome were analyzed comparatively. Interestingly, the laying rate was observed to be four percentage points higher with dietary supplementation of FEE at 200 mg/kg compared with the control and two percentage points higher compared with the dietary addition of WEE at the same dosage. Simultaneously, a slight upregulation in daily feed consumption was determined in the FEE-supplemented group compared with the blank control and the WEE-supplemented group, indicating that the inclusion of FEE stimulated the hens' appetite. Moreover, variations in egg amino acids, fatty acids, and volatile components were obtained with either dietary addition, FEE or WEE, implying that dietary supplementation of the fermented and water-extracted E. ulmoides leaf extracts contributed to egg flavor change. Furthermore, variations in the gut microbiota were mediated by FEE, increasing the relative abundance of the genus Lactobacillus. These alterations in gut microbiota were tightly related to improved laying performance and egg flavor changes. Our results indicate that FEE is a better alternative feed additive in the hen industry than WEE. [ABSTRACT FROM AUTHOR]

The increased fish consumption by the growing human population in the world translates into an increase in fish waste. The reintroduction of these fish by-products into food and feed chains presents economic benefits and contributes to counteracting their negative environmental impact. Under this context, the present study aimed to evaluate the effects of the dietary inclusion of fish hydrolysate and oil obtained from fish waste (experimental diet) in substitution of shrimp hydrolysate and salmon oil (control diet) mainly imported from third countries on palatability, apparent total tract digestibility, fecal characteristics and metabolites, blood fatty acid profile, flatulence, and coat quality of adult dogs. A two-bowl test was performed to evaluate palatability by the pairwise comparison between the two diets. A feeding trial was conducted according to a crossover design with two diets (control and experimental diets), six adult Beagle dogs per diet, and two periods of 6 weeks each. The replacement of shrimp hydrolysate and salmon oil with fish hydrolysate and oil did not affect the first diet approach and taste, as well as the intake ratio. Generally, the digestibility of dry matter, nutrients, and energy was not affected by diet, but the intake of digestible crude protein (CP) and ether extract was higher, respectively, with the control and the experimental diet. The higher intake of eicosapentaenoic acid and docosahexaenoic acid with the experimental diet was reflected in a higher content of these long-chain polyunsaturated fatty acids and the omega-3 index of red blood cells, but it did not affect coat quality. The significantly higher intake of digestible CP with the control diet might have contributed to the higher fecal ammonia-N and valerate concentrations. Daily fecal output and characteristics were similar between diets. Overall, results suggest that fish hydrolysate and oil from the agrifood industry might constitute sustainable functional ingredients for dog feeding while adding value for wild fisheries, aquaculture, and fish farming under a circular economy approach and reducing dependence on imports from third countries with a high carbon footprint. [ABSTRACT FROM AUTHOR]

The experiment was conducted from 2017 to 2019 at the Research Institute of Mountain Stockbreeding and Agriculture, Troyan. The aim was to determine the quality and nutritional value of foliar fodder from introduced bamboo used in raising hornless Hereford beef cattle breed, and its impact on the appetite of ruminants fed with the dry fodder mass. A chemical analysis included characteristics, such as moisture, crude protein, crude fat, carbohydrates and crude ash. Chemical analysis data were used to calculate the energy value of the introduced bamboo. Its impact on consumption and appetite was monitored. The results obtained indicate high digestibility (77.38-83.39%), which correlates positively with crude protein content (r = 0.867), mineral substances (r = 0.722) and minerals, such as N, P and Ca (r = 0.848 - 0.901) in dry matter. The energy value of fodder is highly regression dependent on the crude fat content at a coefficient of determination of R2 = 0.9942 (for GE) and R2 = 0.9999 (for EE). The energy value expressed in feed unit for milk performed the highest regression dependence with the concentration of ADF (R2 = 0.9996), NFE (R2 = 0.9995) and EE (R2 = 0.9994). The content of the basic nutrients is in the following ranges: crude protein 11.39 to 18.60, NFE from 27.8 to 38.32, minerals from 9.36 to 11.79% and crude fat from 1.33 to 3.45%. Bamboo foliar fodder is highly palatable (44.2%). In the dry matter content, the amount of crude protein ranged from 11.39 to 18.60%, nitrogen-free extractable substances from 27.28 to 38.32%, minerals from 9.36 to 11.79% and crude fat from 1.33 to 3.45%. [ABSTRACT FROM AUTHOR]

Belumosudil is a selective rho‐associated coiled‐coil‐containing protein kinase 2 inhibitor in clinical use for the treatment of chronic graft‐versus‐host disease. The current tablet formulation may be inappropriate for children or adults with dysphagia and/or upper gastrointestinal manifestations of chronic graft‐versus‐host disease. This study (NCT04735822) assessed the taste and palatability of oral suspensions of belumosudil, evaluated the relative bioavailability of an oral suspension versus the tablet formulation, and characterized the effect of food on the pharmacokinetics of an oral suspension. Addition of sweetener and/or flavor vehicle improved the taste. Relative bioavailability of 200‐mg doses of the oral suspension and tablet in the fed state was similar for belumosudil and its metabolites (KD025m1 and KD025m2), but absorption was faster with the oral suspension (median time to maximum concentration: 2 vs 3 hours). Administration of the oral suspension with food increased exposure compared with fasted administration, with maximum observed concentration being increased by 16% and area under the concentration‐time curve from time 0 to the last measurable concentration (AUC0‐last) by 19%. Safety and tolerability were consistent with the known safety profile of belumosudil. These results may support administration of a 200‐mg belumosudil oral suspension with or without food. [ABSTRACT FROM AUTHOR]

Simple Summary: Orb-weaving spiders can learn to avoid eating unpalatable prey, but what happens when they encounter one that they have never seen before? In the United States, a spider from East Asia has become established (the "jorō spider") in recent years, and their webs are most prominent during the late-summer and fall, which is also when migrating monarch butterflies are in abundance. Since monarch butterflies are unpalatable (because of developing on toxic milkweeds), we wondered if jorō spiders would recognize this and avoid eating them, given that these species do not coexist in East Asia. Using field observations of butterflies deposited into jorō spider webs, we found that these spiders do avoid eating monarchs, and even remove them from their webs in some cases. They readily attack other butterflies, even those that are similarly colored to monarchs. This raises many questions about how they perceive the "distastefulness" of monarchs, even without tasting the butterflies first. An invasive spider from East Asia has established in the U.S. southeast (the "jorō spider," Trichonephila clavata) and is rapidly expanding its range. Studies assessing the impact of this species are needed, including how expansive its diet is. An open question is whether monarch butterflies, Danaus plexippus, are a potential prey item for this spider, given that jorō spiders do not coexist with monarchs in their native range. Since monarch larvae feed on milkweed, they sequester cardiac glycosides into their adult tissues, rendering them unpalatable to many predators. At sites within northeast Georgia, we staged a series of trials (n = 61) where we tossed monarchs into jorō spider webs and, for comparison, performed similar trials with another aposematic species, gulf fritillary (Agraulis vanilla), and a palatable species, tiger swallowtail (Papilio glaucus). We recorded the outcome of the trials, which included whether the spider attacked or did not attack the prey. We also conducted a visual survey during the same fall season to look for evidence of jorō spiders consuming monarchs naturally. Our findings revealed that jorō spiders avoided eating monarchs; spiders only attacked monarchs 20% of the time, which was significantly less than the attack rates of similarly sized or larger butterflies: 86% for gulf fritillaries and 58% for tiger swallowtails. Some jorō spiders even removed monarchs from their webs. From our visual surveys of the surrounding area, we found no evidence of natural monarch consumption and, in general, butterflies made up only a fraction of the jorō spider diet. We conclude that jorō spiders appear to recognize monarch butterflies as being unpalatable, even without having a prior history with the species. This invokes questions about how these spiders can immediately recognize their unpalatability without touching the butterflies. [ABSTRACT FROM AUTHOR]

Simple Summary: Palatability is a pivotal aspect in the fast-growing pet food industry, particularly for dry pet food, which is generally less appealing to pets than wet pet food. As such, research is being conducted to gain a deeper understanding of the acceptability and preference of dry pet food among pets, as well as the impact of the manufacturing process and ingredients used. This review discusses the importance of palatability in feeding companion animals, the various ways of assessing acceptance and preference, and the potential influence of both internal and external factors on the palatability of products. Additionally, knowledge on common and novel ingredients as well as process parameters is presented, with the aim to offer a better understanding of palatability management. Pet food production is a fast-growing industry. While extruded dry pet food is the favored pet food due to its convenience of use, it may have poorer palatability than other pet foods such as wet pet foods. However, palatability plays a pivotal role in meeting nutritional requirements or providing therapeutic benefits in cats and dogs, as it ensures food acceptance. Thus, both academics and manufacturers conduct routine palatability tests to assess acceptance and preference of products among pets, alongside sensory analyses involving human panels. Palatability is greatly influenced by species-specific and environmental factors in cats and dogs. The review will hence present the current knowledge on palatability assessment and animal food perception; it will then aim to explore strategies for effectively managing palatability in dry pet food by examining the impact of key ingredients and process parameters on the finished product's palatability. Moreover, the demands and needs for sustainable and healthier products as well as supply constraints present novel challenges and opportunities for academics and manufacturers. [ABSTRACT FROM AUTHOR]

Enrofloxacin is a special antibacterial agent for animals and is a synthetic third-generation fluoroquinolone broad-spectrum antibacterial agent. It has excellent antibacterial effects and is widely used in clinical practice. However, the solubility of enrofloxacin is extremely low and this has greatly limited its clinical use. We assessed progress in overcoming this deficiency by tracking pharmaceutical alterations to enrofloxacin in vivo delivery systems. We used the keywords 'enrofloxacin', 'pharmaceuticals' and 'preparations' to assess relevant literature sources collected in CNKI, Wanfang, Vepsa, China Patent Information Network, PubMed, Web of Science and other domestic and foreign databases from 2010 to 2022 to summarize the research progress of enrofloxacin pharmaceutics. A total of 62 valid literature were retrieved and we found that pharmaceutic technologies successfully were able to increase enrofloxacin solubility, palatability, bioavailability and half-life. The continuous development and promotion of new drug formulations and new materials will give enrofloxacin preparations broad application prospects in veterinary medicine. [ABSTRACT FROM AUTHOR]

The world's growing pet population is raising sustainability and environmental concerns for the petfood industry. Protein-rich marine by-products might contribute to mitigating negative environmental effects, decreasing waste, and improving economic efficiency. The present study evaluated two marine by-products, squid meal and shrimp hydrolysate, as novel protein sources for dog feeding. Along with the analysis of chemical composition and antioxidant activity, palatability was evaluated by comparing a commercial diet (basal diet) and diets with the inclusion of 150 g kg-1 of squid meal or shrimp hydrolysate using 12 Beagle dogs (2.2 ± 0.03 years). Two in vivo digestibility trials were conducted with six dogs, three experimental periods (10 days each) and three dietary inclusion levels (50, 100 and 150 g kg-1) of squid meal or shrimp hydrolysate in place of the basal diet to evaluate effects of inclusion level on apparent total tract digestibility (ATTD), metabolizable energy content, fecal characteristics, metabolites, and microbiota. Both protein sources presented higher protein and methionine contents than ingredients traditionally used in dog food formulation. Shrimp hydrolysate showed higher antioxidant activity than squid meal. First approach and taste were not affected by the inclusion of protein sources, but animals showed a preference for the basal diet. Effects on nutrient intake reflected the chemical composition of diets, and fecal output and characteristics were not affected by the increasing inclusion levels of both protein sources. The higher ATTD of dry matter, most nutrients and energy of diets with the inclusion of both by-products when compared to the basal diet, suggests their potential to be included in highly digestible diets for dogs. Although not affected by the inclusion level of protein sources, when compared to the basal diet, the inclusion of squid meal decreased butyrate concentration and shrimp hydrolysate increased all volatile fatty acids, except butyrate. Fecal microbiota was not affected by squid meal inclusion, whereas inclusion levels of shrimp hydrolysate significantly affected abundances of Oscillosperaceae (UCG-005), Firmicutes and Lactobacillus. Overall, results suggest that squid meal and shrimp hydrolysate constitute novel and promising protein sources for dog food, but further research is needed to fully evaluate their functional value. [ABSTRACT FROM AUTHOR]

Simple Summary: Protein hydrolysate has been a premium protein source in animal feed and is more easily absorbed in animal intestines compared with crude protein, which has a higher rate of pure protein and free amino acids with a high protein efficiency ratio. Previous studies have shown that black soldier fly larvae have been considered one of the most promising proteins for replacing fish meal, especially in the pet market. Recently, the synthesis and functional identification of protein hydrolysate from black soldier fly larvae (BSFP) have received a great deal of attention. In addition, schizochytrium is a marine microalga which has a high content of lipids and polyunsaturated fatty acids (PUFAs), especially an abundant docosahexaenoic (DHA) concentration. Previous research has demonstrated that schizochytrium is promisingly able to substitute for soybean and fish oil in feed and possesses some physiological functions. The objective of this research was to evaluate palatability, plasma biochemistry, antioxidative and anti-inflammatory capacity, and immune levels in cats by feeding supplementing inclusion of different levels of a mixture of protein hydrolysate from black soldier fly larvae and schizochytrium (BSFPs) in diets. In the feed experiment, a total of 24 adult cats (12 females and 12 males; BW: 3.02 ± 0.06 kg) were randomly divided into four groups: (1) diet with chicken and fish meal as primary protein resource (CON); (2) diet with 5% BSFPs replacing chicken meal, fish meal, chicken oil, and fish oil (5% BSFPs); (3) 10% BSFPs; and (4) 15% BSFPs. The body weight and feed intake were recorded, and a blood sample was collected for analysis. In the palatability experiment, three diets containing 5%, 10%, and 15% BSFPs were evaluated by comparing with CON. These results suggested that different levels of BSFPs could improve palatability in cat diets by enhancing the first sniff, the first bite, and feed intake (p < 0.05). However, no significant influence existed in body weight and average daily feed intake (p > 0.05). In comparison to the CON group, 5% and 15% BSFPs significantly increased the total protein content, and all treatment groups decreased the triglyceride content and enhanced the calcium concentration in plasma; in addition, the activity of aspartate aminotransferase and alanine aminotransferase and the content of creatinine and urea nitrogen were significantly reduced by the supplementation inclusion of BSFPs in the diets (p < 0.05). The enzyme activity of glutathione peroxidase was dramatically enhanced by the supplementation of 10% and 15% BSFPs in diets compared with the CON diet, and the activity of superoxide dismutase was increased and the malondialdehyde concentration was remarkably reduced in all three treatments (p < 0.05). Compared with the CON group, different levels of BSFPs in the diets significantly increased the immunoglobulin A content in plasma; similarly, the immunoglobulin G concentration was significantly enhanced by the supplementation of 10% and 15% BSFPs in the diets (p < 0.05). Furthermore, the interleukin-1β content was significantly reduced in the inclusion of 10% and 15% BSFPs in the diets, and 15% BSFPs remarkably decreased the content of interleukin-8 in plasma compared with the CON diet (p < 0.05). To sum up, the supplementation of different levels of BSFPs exhibited a positive effect on palatability and enhanced the antioxidant, anti-inflammatory, and immune capacity. Particularly, the addition levels of 10% and 15% BSFPs were more effective in antioxidation, anti-inflammation, and immunity. [ABSTRACT FROM AUTHOR]

Protein hydrolysate from black soldier fly larvae (BSFP) has garnered great attention with its lower allergenicity, high amount of essential amino acids, and small bioactive peptides. Schizochytrium is a promising alternative source of n-3 FUFA because it has enriched docosahexaenoic acid (DHA, C22: 6). The aim of this study was to assess palatability, the presence of diarrhea, plasma biochemistry panels, anti-oxidative and anti-inflammatory effects, and immune function in beagle dogs when supplementing a mixture of protein hydrolysate from black soldier fly larvae and schizochytrium (BSFPs) into their diets. Experiment I: 24 young beagle dogs (16 males and 8 females; 4–5 months; BW: 6.40 ± 0.15 kg) were randomly divided into four groups: (1) control (CON), (2) 5% BSFPs, (3) 10% BSFPs, (4) 15% BSFPs. Their body weights and fecal scores were recorded, and blood samples were collected for analysis. Experiment II: three diets containing 5%, 10%, and 15% BSFPs were evaluated by comparing them with a basal diet (CON) to evaluate palatability. These results suggested that a lower presence of diarrhea existed in the BSFP diet than the CON diet (p < 0.05). Three treatment groups remarkably increased their total protein (TP) and albumin (ALB) contents and decreased their concentrations of triglyceride (TG) and total cholesterol (TC) in plasma (p < 0.05). Moreover, the 5% and 15% BSFPs groups had a higher calcium (CA) content in plasma, and the activities of aspartate aminotransferase (AST) and alanine aminotransferase (ALT) and contents of creatinine (CREA) and urea nitrogen (BUN) were significantly reduced by supplementing BSFP in their diets (p < 0.05). Their anti-oxidative enzyme activities of superoxide dismutase (SOD) and glutathione peroxidase (GSH-PX) were dramatically enhanced, and their malondialdehyde (MDA) concentrations were remarkably reduced (p < 0.05). Immunoglobulin A and G (IgA and IgG) concentrations in the plasma in the 10% and 15% BSFPs groups were significantly increased (p < 0.05). Furthermore, lower interleukin-8 (IL-8) contents were shown in the BSFP diets than the CON diet (p < 0.05). Similarly, the diets supplemented with BSFPs exhibited a positive effect on palatability (p < 0.05). To sum up, the diets supplemented with BSFPs significantly enhanced palatability, immune function, and anti-oxidative and anti-inflammatory capacity to alleviate diarrhea and improve the general health of the beagle dogs. [ABSTRACT FROM AUTHOR]

ObjectiveThis study aimed to validate the newly developed composite acceptability endpoint to investigate acceptability of oral pediatric drug formulations that integrates swallowability and palatability assessments.MethodsIn this open-label study acceptability of oral formulations was tested in three age groups (1–

Preservation of the appearance, structure and most importantly the attractiveness of baits targeting harmful rodents over extended periods of their exposure is one of the main tasks in the process of bait formulation. The impact of several preservatives, different methods of homogenization of main bait components, and base-paraffin ratios on the extension of longevity of bait base was examined under controlled laboratory conditions. Baits based on ground maize grain were exposed to unfavourable environmental conditions, such as high temperature (30 °C-35 °C) and air humidity (90%-95%). The exposure period was 9 days, and potential mold development was monitored over the same period of time. Sodium benzoate was found deficient in providing a satisfactory effect on bait longevity (7 days) and sorbic acid, which provided the longest extension in bait sustainability (>9 days). Preservative application can significantly extend bait longevity under unfavourable environmental conditions. Extended bait functionality is important for rodent pest control procedures in habitats where unfavourable environmental conditions prevail, such as sewers and water supply grids (collectors and pumping stations), public areas, housing facilities (boiler rooms, moist sellers, etc.).

ABSTRACTThis study was carried out to clarify the actual eating quality of 33 recent cultivars of local-brand-rice and the relationship between overall eating-quality, physicochemical properties, and rice market prices. Furthermore, the local-brand-rice cultivars were grouped using principal component analysis. The overall eating-quality evaluation of the 33 LBR cultivars were at the same level or superior to that of the check cultivar Hinohikari, which is a highly palatable rice cultivar. Multiple regression analysis showed that taste contributed the most to overall eating-quality, followed by stickiness and appearance, and aroma contributed the least. No significant relationship was found between protein and amylose contents and eating quality. In contrast, moisture content showed a positive correlation with eating quality, suggesting that the improvement in eating quality with increasing moisture content was due to the decrease in the H/-H ratio of cooked rice. Although a significant positive correlation was observed between eating quality and the rice market price, the multiple correlation coefficient was 0.47, indicating that eating quality evaluation was not highly reflected in the rice market price. Principal component analysis, using the values of eating quality evaluation items in the sensory test as variables, classified the palatability characteristics of each LBR cultivars into four categories. Thus, the eating quality of the recent LBR cultivars are excellent, and the taste and moisture content are play a major role in the overall eating-quality, and the degree of reflection of the eating quality evaluation on the market price was not necessarily high.

Society is becoming more demanding with aquaculture’s environmental footprint and animal wellbeing. In order to potentially mitigate these concerns, feed formulations could be based on eco-efficient (circular economy-driven) or organic ingredients. This study aimed to investigate the growth performance, feed utilization, and health status of juvenile Nile tilapia (Oreochromis niloticus) when fed with such feeds. The growth trial lasted for 8 weeks, and fish had an initial weight of 31.0 ± 0.5 g (mean ± SD). Fish were fed until visual satiation, in quadruplicate, with one of three isonitrogenous and isoenergetic experimental feeds: a commercial-like feed without fishmeal (PD), a diet based on ingredients compatible with organic certification (ORG), or a feed formulated using circular economy-driven subproducts and emergent ingredients (ECO). Fish fed ECO showed a tendency for decreased feed intake, while ORG fish significantly reduced their intake compared to those fed PD. Consequently, fish fed ECO (62.7 ± 5.4 g) exhibited almost half the growth than those fed PD (107.8 ± 6.1 g), while ORG fish almost did not increase their weight (32.7 ± 1.3 g). ECO and ORG diets had a lower digestibility for protein, lipid, and energy when compared to PD. Feed utilization of fish fed ECO or ORG was also lower than those fed PD. From the health-related genes analyzed, only glutathione reductase (gsr) showed statistically significant differences, being more expressed in fish-fed ECO than those fed PD. Thus, even when such novel formulations induced extreme effects on voluntary feed intake, their impact was noted only in fish growth, but not in robustness.

This work was carried out with the objective of using mathematical modeling techniques to determine a model capable of describing the attractiveness and palatability index (API) of diets offered to fish. The terms used to build the mathematical model were: total capture time of the pellets offered, time to capture the first pellet, amount of pellet intake and amount of pellet rejection. For each of these factors, a parameter denoted in percentage was created. After these processes, a mathematical model was determined that portrays the attractiveness and palatability index using the mentioned elements. To validate the model, data obtained from previous experiments were used, which were submitted to parametric analysis of variance (ANOVA) at 5% significance, and Tukey's test was used to compare means. The proposed mathematical model (API) proved to be efficient for the data referring to the attractiveness and palatability experiments carried out with Nile tilapia. However, the equation was elaborated with characteristics in relation to the animal's behavior toward the food offer, regardless of the species under analysis, thus being able to be used in tests with other species. [ABSTRACT FROM AUTHOR]

The palatability of L-α- and D-α-isomers of alanine, aspartic and glutamic acids, and tryptophan, as well as L-α- and L-β-isomers of alanine for the Mozambique and Nile tilapias (Oreochromis mossambicus and O. niloticus, respectively), golden mbuna Melanochromisauratus, lemon cichlid Neolamprologus leleupi, and the tailbar cichlid Vieja hartwegi has been compared. Consumption of agar-agar pellets with L-α- and D‑α-isomers of aspartic and glutamic acids and tryptophan differs in Mozambique tilapia and tailbar cichlid, pellets with alanine and tryptophan, in golden mbuna, with aspartic acid and tryptophan, in lemon cichlid, and with aspartic acid, in Nile tilapia. The palatability of L-α- and L-β-isomers of alanine is significantly different for the Mozambique tilapia, lemon cichlid and tailbar cichlid. The feeding behavior exhibited by cichlids during orosensory testing of pellets is similar and little depends on the palatability of the pellets. All cichlids make a small number of rejections and repeated grasps of pellets; most cichlids retain pellets in the oral cavity many times longer in experiments that ended by consumption. The different taste properties of optical and structural isomers of amino acids for the studied cichlids confirm the species specificity of taste preferences in fish and indicate the importance of these substances as chemical regulators of trophic relationships in aquatic communities. [ABSTRACT FROM AUTHOR]

This study was carried out to clarify the actual eating quality of 33 recent cultivars of local-brand-rice and the relationship between overall eating-quality, physicochemical properties, and rice market prices. Furthermore, the local-brand-rice cultivars were grouped using principal component analysis. The overall eating-quality evaluation of the 33 LBR cultivars were at the same level or superior to that of the check cultivar Hinohikari, which is a highly palatable rice cultivar. Multiple regression analysis showed that taste contributed the most to overall eating-quality, followed by stickiness and appearance, and aroma contributed the least. No significant relationship was found between protein and amylose contents and eating quality. In contrast, moisture content showed a positive correlation with eating quality, suggesting that the improvement in eating quality with increasing moisture content was due to the decrease in the H/-H ratio of cooked rice. Although a significant positive correlation was observed between eating quality and the rice market price, the multiple correlation coefficient was 0.47, indicating that eating quality evaluation was not highly reflected in the rice market price. Principal component analysis, using the values of eating quality evaluation items in the sensory test as variables, classified the palatability characteristics of each LBR cultivars into four categories. Thus, the eating quality of the recent LBR cultivars are excellent, and the taste and moisture content are play a major role in the overall eating-quality, and the degree of reflection of the eating quality evaluation on the market price was not necessarily high. [ABSTRACT FROM AUTHOR]

Carvedilol (CARV) is a blocker of α- and β- adrenergic receptors, used as an "off-label" treatment for cardiovascular diseases in pediatrics. Currently, there is no marketed pediatric-appropriate CARV liquid formulation, so its development is necessary. Palatability (appreciation of smell, taste, and aftertaste) is a key aspect to be considered during the development of pediatric formulations since only formulations with good palatability also have adequate acceptability in this population. Consequently, the aim of this research was to assess the palatability and acceptability of different CARV formulations using an in vivo taste assessment (ID Number PR103/22) in order to select the highest palatability-rated CARV formulation. The preparation of CARV formulations was based on a reference 1 mg/mL CARV solution, which contains malic acid as a solubilizing agent. Subsequently, sucralose and flavoring agents were added and mixed until complete dissolution to the corresponding formulations. Adult volunteers participated in this study and evaluated the taste and odor of various CARV formulations through a questionnaire and a sensory test. The mean palatability score, measured on a 10-point scale, increased from 1.60 for the unflavored control to 7.65 for the highest-rated flavored formulation. Moreover, the bitterness of the optimized CARV formulation was reduced from 66.67% to 17.86%, and the taste pleasantness was increased from 25/100 to 73/100. This optimized CARV formulation contains a sweetening agent, sucralose, in addition to two flavoring agents at appropriate concentrations for pediatrics. Furthermore, the physicochemical and microbiological stability of the optimized CARV formulation were evaluated for 6 months at 25, 30, and 40 °C, in addition to in-use stability for 15 days at 25 °C, whose results were confirmed. Thus, we successfully developed a palatable CARV liquid solution that contains excipients appropriate for pediatrics and is stable under the studied conditions. [ABSTRACT FROM AUTHOR]

Plant ethnoveterinary uses are evident in various studies around the world, but the ethnoveterinary practices of forage species are not widely reported. Traditional knowledge is rapidly disappearing because of urbanization and commercial activities. The purpose of this study was to document plant species used by the local communities in Malakand Agency, Pakistan for foraging and ethnoveterinary purposes. Twenty different localities in the study area were surveyed for documentation of forage species and related traditional ethnoveterinary knowledge used for livestock. Semistructured questionnaires and field walks were used to conduct 67 interviews with local farmers and herdsmen. A total of 91 forage species from 26 families were documented, as well as their ethnoveterinary applications. Poaceae and Fabaceae were dominant families with 45% and 15% of species respectively. Among the forage species documented, 62 were highly palatable, 26 were moderately palatable and 12 were less palatable. The region's major veterinary diseases are flu, ringworms, inflammations, low milk production, constipation, bloat, mastitis, pneumonia and wounds. The 62 forage species were reported for the first time for various veterinary uses. This study revealed that local communities commonly use a diverse range of forage species in conjunction with indigenous knowledge of ethnoveterinary uses. These forage species have the potential to overcome the recent fodder shortage. Such studies will be beneficial to the commercial production of such forage species. [ABSTRACT FROM AUTHOR]

India is regarded one of the major destinations of world, famous for its vast culinary trail. Food is one of the major attractions for travelers to select a destination. Overall tour experience is depended on several components of tourism and one of them is considered to be food offered at the destination. The selection of destination is even made by food lovers depending on the destination food image. Food is related to physiological and psychological needs of individuals and at destinations it is associated with other satisfaction factors related to experiences deriving from desired expectations to actual experiences. The current study was conducted by authors at prevalent tourist destinations of North India. These destinations offer local authentic food and other cuisine in demand. The destinations were selected looking at the number of visitors and the similarity in type of food served. A total of 550 tourists were surveyed during the study from various destinations of North India. The results reveal that good food experience contributes positively towards overall tour experience at North Indian destination The six factors such as taste, palatability, serving temperature, presentation style, spices and condiments, portion size and garnish contribute the most in satisfaction derived from food experience. [ABSTRACT FROM AUTHOR]

Introduction: Palatability is one of the important characteristics of rangeland plants that is related to their acceptance by animals for grazing (Arzani 2009). It is also defined as an animal's pleasurable reaction to its food depending on the taste, smell, texture, and appetite of nutrition animal (Church 1988). Molyneux and Ralphs (1992) reported that while palatability means acceptance, it is not necessarily desirable. In other words, a nutritious food may not have a specific smell or taste in terms of preference, and it may not be attractive or taste bad. In terms of nutritional needs, most of the animal food may be composed of plants that have a moderate degree of palatability. Material and methods: This research has been done in the rangeland of Deh Sheikh Village of Kohgiluyeh and Boyer-Ahmad provinces. To conduct this study, first two healthy three-year-old goats (females) of Mamasani breed were randomly selected from a herd that belonged to the same area. Then, three important rangeland species including two perennial species including Gundelia tournefortii and Bromus tomentellus and one annual species, Aegilops triuncialis were selected by video method to determine the palatability of species at different stages of growth including vegetative growth, flowering and seeding. For this purpose, the grazing time of goats from any plant was monitored at intervals of 30 minutes in three times including morning, noon and evening and in two repetitions (two days in each growing season) with a suitable distance from the goats. Finally, the palatability percentage of each species was calculated separately. Results and discussion: The results of perennial species in vegetative growth and flowering stages showed that there is no significant difference in palatability between different times of the day (morning, noon and evening). In other words, the consumption of goats from any specie is the same at different times of the day in the stages of vegetative growth and flowering. It was also observed that G. tournefortii has more palatability than B. tomentellus in vegetative growth and flowering stages (Figures 2 and 3). Also, the palatability results of perennial species in the seeding stage indicate that there is no significant difference between different species in terms of palatability at any time of the day. In the case of A. triuncialis, it was found that the palatability of this species at different stages of growth has a significant difference at the level of 1%, but at different times of the day there was no significant difference in palatability (Table 3). Also, according to Figure 7, it was found that the highest and lowest palatability of this species are related to the stages of vegetative growth (27.21%) and seeding (8.09%), respectively. In the vegetative and flowering stages of G. tournefortii, which is a forb species, it has more palatability than B. tomentellus (grass) for goats. In fact, if G. thournefortii thorns are not for livestock, this species will appear in the form of a palatable species and will be selected by goats. In this regard, Shoaib Amjad et al. (2014) stated that the morphological characteristics of plants such as thorns, hairs, bitter taste and unpleasant reduce palatability. The findings of Arzani and Naseri (2007) in relation to the study of goat grazing behavior of G.tournefortii also showed that G.tournefortii is more grazed by goats at the flowering stage when the thorns are soft. The results of some studies also showed that even in the flowering stage, changes in flowering time and flowering and fruiting rates affect the behavior of animal species that are directly or indirectly dependent on plant phenology. On the other hand, the results of the seeding stage of perennial species showed that in the Seeding stage of B.tomentellus species has a higher percentage of palatability than G.tournefortii species in all three times of the day (Figure 5). The results of this study on A. triuncialis palatability (annual species) showed that the highest and lowest palatability of this species for goats coincided with the stages of vegetative growth and seeding (Table 3 and Figure 6). It should be noted that the decrease in palatability of most plants with the development of growth stages is almost confirmed for most species. So that in the early growth of forage is very green and palatable and with the development of puberty most of its nutrients are reduced (Tan et al. 2003. Rebole et al. 2004. Alikhah Asl 2008). The results of some studies also confirm that forage quality indicators also change as the growth stages progress. In fact, forage quality changes constantly as plants mature, and these changes are so rapid that a significant reduction in forage quality can be detected every two or three days (Twidwell and Wegenhoft 1999). The results of some studies showed that in the vegetative growth stage of forage plants, the amounts of crude protein, sugars and vitamins are high, but fiber and lignin levels are low (Heady and Denis 1994). According to the results of this study, it can be said that future studies can extend these results to vegetation, including a wider range of vegetative forms, because our results emphasize the importance of maintaining the complex structure of plant communities in rangelands (different species, vegetative forms and growth stages). To maintain their nutritional value over time. Although goats are known as browser and are interested to shrubs, but as Arzani and Naseri (2009) reported, in the absence of shrubs, this animal will graze on grass and forb in the rangeland, so most herds Countries A combination of sheep and goats can be seen. Conclusion: In summary, it can be said that determining the palatability of species through the combination of growth stages and different times of the day contributes to appropriate decision-making in the selection of livestock, the implementation of grazing systems, and the adaptation of livestock grazing to plant palatability. It guides how rangeland management can achieve optimal livestock production and other services provided by rangelands. Furthermore, the results of this research are such that future studies can expand these findings to vegetation, encompassing a broader spectrum of growth forms. Our results highlight the importance of preserving the complex structure of plant communities in rangelands (different species, growth forms, and growth stages) to maintain their nutritional value over time. [ABSTRACT FROM AUTHOR]

As the demand for dog food production continues to rise, along with the number of dogs per household in the US, sustainable ingredients must be considered for the pet food industry. Consumers have a negative perspective when it comes to animal by-products in their pet's food. However, animal by-products contribute a quality source of dietary protein, vitamins, and minerals which contribute to nutritionally complete pet foods. Along with being nutritionally complete, foodsmust also appeal to the dog while eating. The objective of this study was to produce formulas utilizing four different chicken protein sources, and to evaluate the effects of those protein sources on palatability in dogs. Five treatments were produced, through extrusion, using fresh mechanically deboned chicken at two different inclusion levels: (FMDC14 and FMDC25), dried chicken (DC), chickenmeal (CM), and chicken by-product meal (CBPM). Four trained panels of twenty-five adult dogs, made up of majority Beagles, randomly divided by sex, were used for palatability testing using the two-bowl test. Based on the palatability results from this study, the CBPM treatment was preferred (p<0.05) over the FMDC14, FMDC25, and DC treatments. The CBPM treatment was at parity to the CMtreatment (p>0.05). It can be concluded that the CBPM treatment was considered palatable to the dogs. [ABSTRACT FROM AUTHOR]

Species specificity of taste preferences supposes the ability of fish to consume food with particular taste and thus minimize feeding competition while sympatry. However, the problem of the extent to which taste preferences can be related to trophic category and phylogeny of fish has not been yet resolved. We evaluated the taste preferences in Mozambique tilapia Oreochromis mossambicus for 37 substances (amino acids, sugars, basic taste substances) that we used earlier in experiments with the Nile tilapia O. niloticus. In O. mossambicus, taste attractive substances are the least numerous (4) and substances with an indifferent taste predominate (25). In O. niloticus, the numbers of taste attractive and indifferent substances are nearly equal (20 and 17), while substances with repulsive taste were not found. The difference between these facultative phytophagous fish is most noticeable for sugars palatability: in O. mossambicus none of the sugars have attractive taste, and 6 of them evoke aversive responses. In opposite, 9 of sugars have attractive taste, while others are indifferent, and none of sugars decrease ingestion of flavoured agar pellets in O. niloticus. Nevertheless, many substances are arranged in a similar order in the rows ranked by palatability for these fish. The patterns of feeding behavior are almost the same in tilapias. The study highlights that the phylogenetic proximity and similarity in the trophic category does not lead to the similarity of fish taste preferences. Most probably, feeding competition in the historical past is the main force that triggers the divergence in fish taste system functionality. [ABSTRACT FROM AUTHOR]

Recognizing form and function of animal defenses is paramount to understanding the ecological and evolutionary forces behind predator and prey dynamics. Color patterns are strongly related to defensive strategies in animals. Some rely on camouflage to avoid detection, while others are brightly colored and conspicuously signal their noxiousness to potential predators. Still others combine cryptic dorsal coloration with colorful patches that are concealed in resting position but are facultatively unveiled by special behavior or simply during activity. Such hidden conspicuous color patches may be an intermediate stage in the evolution from camouflage to aposematism. Many species, especially treefrogs of the family Hylidae, are generally considered to be cryptic, yet show colorful patches on their flanks or thighs and have defensive skin secretions that may have unpalatable properties. We investigated whether the conspicuous black and yellow spotted pattern on the thighs of Eastern Gray Treefrogs (Hyla versicolor) serve as an aposematic signal. We conducted a palatability study to test whether Gray Treefrog skin secretions are unpalatable, and a clay model field study to test whether the conspicuous black and yellow thigh pattern is an aposematic warning coloration that reduces predation. Frog secretions were discriminated against during palatability assays, and clay models painted with a spotted black and yellow pattern suffered lower predation rates. Our findings support the hypothesis that hidden color patches act as aposematic signals in Gray Treefrogs and suggest that more species benefit from aposematic coloration than currently appreciated. [ABSTRACT FROM AUTHOR]

The objective of this study was to evalute the effects of fishmeal (FM) replacement with en‐ zymatic soybean meal (ESBM) on palatability and growth performance of weaned piglets. A total of 144 weaned piglets with an average body weight of (6.00±0.50) kg were selected in exp. 1. Pigs were ran‐ domly divided into three treatments, which were the 15% ESBM with no FM group, 2% FM with 10% ESBM group and 4% FM with no ESBM group. Each treatment group was compared with the diets of 1% FM with 15% ESBM respectively. In exp. 2, in order to verify the effect of enzymatic soybean meal replacing fish meal in the teaching trough stage, 500 weaned piglets with an average body weight of (5.74±0.40) kg were randomly divided into two groups, which were ESBM group and FM group, for 10 days feeding experiment. In exp. 3, a to‐ tal of 60 weaned piglets with an average body weight of (9.88±0.58) kg were randomly allocated to two treatments, which were ESBM group and FM group for 35 days feeding experiment. The results showed that partial substitution of fish meal with ESBM could significantly improve the feeding palatability (P< 0.01), while there were no significant differences in growth performance, such as average daily gain (ADG), average daily feed intake (ADFI), feed conversion rate (F/G), diarrhea rate, and physical traits (coat quality score, skin color) of piglets (P>0.05). However, compared with FM group, the indexes of ESBM group showed a slightly improved trend: for (5.74±0.40) kg piglets, the ADFI of ESBM group was 207.00 g, 23.95% higher than that of FM group, and the ADG of ESBM group was 170.00 g, 18.06% higher than that of FM group. For (9.88±0.58) kg piglets, the ADG of the experimental group was 386.51 g, which was 9.95 g higher than that of the control group. The ADFI of experimental group was 646.31 g, which was 9.84 g higher than that of the control group. The F/G of the experimental group was 1.67, 0.02 lower than that of control group. In conclusion, partial or complete substitution of fish meal with soybean meal do not play a negative effect on the growth performance of weaned piglets. [ABSTRACT FROM AUTHOR]

Simple Summary: The palatability of Artemisia argyi was ameliorated by probiotics fermentation. Dietary supplementation fermented A. argyi (AAF) enhanced the laying performance of hens and kept the egg quality as normal. Additionally, egg amino acids and egg fatty acids altered by diet the addition of AAF, which was the result of gut microbiota regulation. Our results certified that AAF could serve as feed attractant in the hen industry. To improve the palatability of Artemisia argyi, fermented A. argyi (AAF) were prepared by Lactobacillus plantarum and Saccharomyces cerevisiae, which were used in the hen industry subsequently. Six hundred hens were randomly divided into three groups: control (A), dietary supplementation AAF at a low level (B), and dietary supplementation AAF at a high level (C). After feeding for four months, egg production, egg quality, egg nutrition, egg flavor, plasma biochemical parameters, intestinal histology, and microbiome of the gut contents were analyzed among the three tested groups. Interestingly, 5–6 percentage points elevation in the laying rates were observed in the AAF-supplemented groups in comparison to the control, accompanied with a 5 g increase in daily feed consumption. Since no alteration in egg/body weights was detected, laying performance enhancement was the main effect of dietary supplementation AAF. Meanwhile, the compositions of the egg amino acids and fatty acids changed as the feed inclusion AAF changed, e.g., His and linoleic acid decreased almost 0.1 and 0.5 g/100 g, respectively, while oleic acid increased almost 0.4 g/100 g. In addition, although no significant difference was detected (p > 0.05), the β-diversity of the gut microbiota decreased as the diet addition of AAF decreased, and probiotics (Faecalibacterium, Prevotellaceae, Intestinimonas, and Lachnospiraceae) were the dominant keystone species under AAF treatments. These probiotics were well associated with the egg nutrition component variations based on the correlation analysis, as the Sankey plot showed. Furthermore, the results of headspace-gas chromatography-ion mobility spectrometry manifested that the egg volatile components varied (e.g., the contents of acetone, 4-methyl-3-penten-2-one, 1-hydroxy-2-propanone, ethyl acetate, ethyl octanoate, ethanol, and 2-butanol in the B and C groups were higher than in the A group) and separated clearly as daily supplementation AAF, indicating AAF hugely contributed to the egg flavor variation. Due to no significant differences noticed between the B and C groups, dietary supplementation AAF at a relative low level was enough to serve as a feed attractant in the hen industry for real feeding. [ABSTRACT FROM AUTHOR]

Although drug acceptability can have a significant impact on patient adherence in pediatric therapy, data are limited, even for common therapeutic areas. We present the second part of an acceptability study conducted at the University Children's Hospital Düsseldorf, Germany. The study investigated the acceptability of most commonly used antibiotics in a pediatric hospital setting. The researchers used the acceptability reference framework to score the acceptability of five antibiotics based on 150 real-life observer reports of medicine intake. Four antibiotics assessed in this study were formulated as preparations for injection (ampicillin, ampicillin/sulbactam, ceftriaxone, and gentamicin) and one as a powder for oral liquid suspension (co-amoxiclav). All the antibiotics formulated as preparations for injection were rated negatively due to high rates of negative reactions (80%), the use of restraint (51%), the use of extra devices (99%), and long preparation and administration times (100%). The antibiotic formulated as a powder was significantly more well accepted. The study concluded that there is a lack of appropriate formulations for antibiotics for use in children. These findings are important in improving knowledge on acceptability drivers and might help in formulating and prescribing better medicines for children. The study highlights the need for healthcare professionals to have knowledge about the acceptability of different products to select the best-adapted product for each patient. [ABSTRACT FROM AUTHOR]

The increased fish consumption by the growing human population in the world translates into an increase in fish waste. The reintroduction of these fish by-products into food and feed chains presents economic benefits and contributes to counteracting their negative environmental impact. Under this context, the present study aimed to evaluate the effects of the dietary inclusion of fish hydrolysate and oil obtained from fish waste (experimental diet) in substitution of shrimp hydrolysate and salmon oil (control diet) mainly imported from third countries on palatability, apparent total tract digestibility, fecal characteristics and metabolites, blood fatty acid profile, flatulence, and coat quality of adult dogs. A two-bowl test was performed to evaluate palatability by the pairwise comparison between the two diets. A feeding trial was conducted according to a crossover design with two diets (control and experimental diets), six adult Beagle dogs per diet, and two periods of 6 weeks each. The replacement of shrimp hydrolysate and salmon oil with fish hydrolysate and oil did not affect the first diet approach and taste, as well as the intake ratio. Generally, the digestibility of dry matter, nutrients, and energy was not affected by diet, but the intake of digestible crude protein (CP) and ether extract was higher, respectively, with the control and the experimental diet. The higher intake of eicosapentaenoic acid and docosahexaenoic acid with the experimental diet was reflected in a higher content of these long-chain polyunsaturated fatty acids and the omega-3 index of red blood cells, but it did not affect coat quality. The significantly higher intake of digestible CP with the control diet might have contributed to the higher fecal ammonia-N and valerate concentrations. Daily fecal output and characteristics were similar between diets. Overall, results suggest that fish hydrolysate and oil from the agrifood industry might constitute sustainable functional ingredients for dog feeding while adding value for wild fisheries, aquaculture, and fish farming under a circular economy approach and reducing dependence on imports from third countries with a high carbon footprint.

While there are various studies investigating the effect of freezing on palatability characteristics, thawing has not received the same level of interest. Therefore, the objective of this study was to investigate the effects of various thawing methods on beef palatability. Paired beef strip loins (n = 15 pairs) were obtained from a commercial processing facility for palatability evaluation, and 6 additional strip loins were collected for thawing characteristic data. The paired loins were sectioned into 6 sections of 4 steaks each, and each section assigned a thawing method. Thaw methods included thawing in the refrigerator, cold water, microwave, hot water, on the counter, and cooking from frozen. Steaks were aged a total of 21 d prior to freezing. Consumer sensory panelists (N = 120) found no differences (P > 0.05) among all thawing methods for each palatability characteristic. Within trained sensory panels (n = 8 panelists/session), thawing in the refrigerator and cold water were rated higher (P < 0.05) for overall tenderness than thawing in the microwave and cooking from frozen. Cooking steaks from frozen was rated higher (P < 0.05) for beef flavor intensity than all other thawing methods by trained sensory panelists. Steaks thawed in the microwave had the highest (P < 0.05) percentage of cook loss, followed by cooking from frozen, with all other methods being similar (P > 0.05). Similarly, steaks thawed in the microwave and in hot water had a higher (P < 0.05) thawing loss percentage than steaks thawed on the counter, in cold water, or in the refrigerator. These results indicate thawing method had minimal differences on overall beef palatability and objective quality measures. Therefore, consumers and foodservice establishments should use their preferred thaw method based on convenience, taking food safety and time into consideration.

Ultrasonication, a technology that employs high-frequency sound waves, has demonstrated potential for modifying the properties of various food items. However, the effect of ultrasonication on chicken meat, particularly concerning amino acid composition and flavor enhancement, has not been sufficiently investigated. The objective of this research was to bridge the gap in the literature by exploring the impact of various ultrasonic treatments at varying power levels (300, 500, and 800 W) and durations (10 and 30 min) on the physicochemical characteristics, texture, and amino acid profile of chicken breast meat, with a focus on improving its palatability and flavor. The results indicated that ultrasonication reduced the pH and cooking loss, as well as hardness and chewiness while simultaneously increasing lightness and yellowness values of chicken breast meat. Moreover, ultrasonication enhanced the amounts of essential amino acids, including glutamic acid, alanine, and glycine as well as the free amino acid content, which gives meat its savory and umami flavor. Furthermore, the results demonstrated significant changes in the texture and structure, as demonstrated by the scanning electron microscopy (SEM) images, and in chemical makeup of chicken breast meat, as indicated by the FTIR spectra. These modifications in the molecular and microstructural characteristics of meat, as induced by ultrasonication, may contribute to the enhancement of tenderness, juiciness, and overall palatability.