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Flavour preferences conditioned by protein solutions in post-weaning pigs
Jaime Figueroa1, David Solà-Oriol, Elizabeth Borda
1Departamento de Ciencia animal y de los alimentos, Universitat Autonoma de Barcelona, Barcelona 08193, Spain. figuejaime@gmail.com
Physiology & Behavior
|September 15, 2012
Summary
Weaned pigs learned to prefer a neutral flavor when it was associated with protein. This conditioned flavor preference enhanced their attraction to the protein source, demonstrating learned food preferences in young animals.
Area of Science:
- Animal Behavior
- Animal Nutrition
- Sensory Science
Background:
- Studies show neutral flavors become preferred when linked to positive outcomes in mammals.
- Understanding learned flavor preferences is crucial for optimizing animal diets and feeding strategies.
Purpose of the Study:
- To investigate flavor preference conditioning in weaned pigs using protein as a positive consequence.
- To determine if different protein sources (Soybean Protein Concentrate and Porcine Digestible Peptides) affect conditioning.
- To assess if conditioned flavor preference enhances attraction to the protein source itself.
Main Methods:
- Experiment 1: Pigs were trained to associate a specific flavor (CS+) with a protein solution (SPC or PDP) and another flavor (CS-) with water.
- Experiment 2: Pigs were conditioned with a garlic flavor paired with PDP, while a control group received the flavor and PDP separately.
- Preference tests involved offering flavored and unflavored solutions/feeds in two-choice scenarios, measuring intake and initial contact.
Main Results:
- Pigs consistently preferred the CS+ flavor over the CS- flavor, regardless of whether it was presented in water or feed.
- No significant differences were found between the conditioning effects of Soybean Protein Concentrate and Porcine Digestible Peptides.
- Conditioned pigs showed a significantly higher intake and initial contact with the protein-flavor combination compared to the unflavored protein.
Conclusions:
- Weaned piglets can acquire preferences for neutral flavors when these are associated with protein sources.
- The conditioned flavor preference successfully enhanced the pigs' attraction to the palatable protein product.
- These findings highlight the role of associative learning in shaping food preferences in young pigs.
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