ARTICLE FEED & ADDITIVE MAGAZINE January 2023 53 “When developing new diets, manufacturers must achieve a balance between nutrition quality and sensory appeal because feed with the high nutritional quality might not be consumed if they have low sensory appeal animals, resulting in a low repeat purchase intention by farmers.” The important role of feed palatability in livestock animals, and particularly young animals, is reflected in their sensitivity to the smell and taste of feed, which influences their feeding behaviour. These feeding experiences are dependent on formula, processing, and the freshness and stability of raw materials, making palatability a science demanding discipline and creativity. Various palatants are used in feed to encourage a higher or more consistent feed intake, leading to a more homogenous performance. Indeed, it is of the highest importance to pay attention to the palatability of the compound feed, taking into account ingredients with good or bad palatability and their interaction over the time. When developing new diets, manufacturers must achieve a balance between nutrition quality and sensory appeal because feed with the high nutritional quality might not be consumed if they have low sensory appeal animals, resulting in a low repeat purchase intention by farmers. THE IMPACT OF PALATABILITY ON FEEDING BEHAVIOUR For feed manufacturers and nutritionists, palatability can be seen as a concern and an opportunity. Indeed, several factors can play a role and impact positively or negatively the attractivity of feed: • Formulation variations: Feed formulations may vary, some raw materials can be changed, this does usually not impair the nutritional value of feed but might alter its palatability. • Raw material variation: In parallel, even if formulations remain unchanged, raw materials can have a different smell or taste over the time, or be used at different inclusion level, which changes intake • Palatability variation: High level of fats shows a higher risk of oxidation that can create some unpleasant rancid smell and reduce feed consumption. This can also reduce the shelf life of feed. • Low palatability ingredients: Some raw materials can have a positive effect on health and performance of animals but a negative effect on feed taste or smell, and therefore reduce feed intake. As a consequence, the management of feed palatability can greatly contribute to few objectives: • Ensure a consistent taste and smell of feed, also in the case of reformulation or feed optimization • Guarantee an optimal feed consumption of animals, also during stress or transition periods • Preserve the quality of feed and create an olfactory footprint for customers Feeding behaviour: UNDERSTANDING THE SCIENCE BEHIND FEED PALATABILITY Dr Stéphanie Ladirat Global R&D Director NUQO
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