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Food contact materials, flavouring substances and smoke flavourings [PDF]
EFSA Journal, 2012 <p>The EFSA Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC Panel) and the subsequent Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF Panel) have undertaken evaluations of
Klaus-Dieter Jany +2 more
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Livestock Science, 2021
Abstract A total of 60 mixed parity sows were used in our study to evaluate the impact of the supplementation of a feed flavour during lactation on their feeding behaviour under tropical climatic conditions. Sows were distributed in a 2 x 2 factorial experimental design: two seasons: hot and cool; and two diets: control diet and a diet with the ...
B.A.N. Silva +13 more
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Abstract A total of 60 mixed parity sows were used in our study to evaluate the impact of the supplementation of a feed flavour during lactation on their feeding behaviour under tropical climatic conditions. Sows were distributed in a 2 x 2 factorial experimental design: two seasons: hot and cool; and two diets: control diet and a diet with the ...
B.A.N. Silva +13 more
openaire +1 more source
Feeding preferences in lambs influenced by prenatal flavour exposure
Physiology & Behavior, 2008The aim of the present study is to highlight and evaluate the role of flavour prenatal exposure in postnatal feeding preferences in sheep after weaning and until the early stages of puberty. 16 lambs were selected from two groups of ewes; the first group was fed with a control diet, consisted of concentrated feed and alfalfa hay and the second group ...
Panagiotis E, Simitzis +3 more
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Conditioned feeding responses in sheep to flavoured foods associated with sulphur doses
Animal Science, 1998AbstractA study was conducted to determine whether sheep form conditioned flavour aversions (CFAs) or preferences (CFPs) for food flavours associated, respectively, with excessive or appropriate concentrations of sulphur (S) and also whether the rate of formation and strength of CFAs and CFPs are dependent on the animal's initial S status or the level ...
Hills, J +4 more
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The effect of flavour on the growth and feed utilisation of broiler chicks
British Poultry Science, 1964Synopsis The results of four experiments testing the effect of a flavour made up of ethyl butyrate and other esters, phenylacetic acid and other organic acids, oil of juniper and other essential oils, diacetyl, and maltol on the feed utilisation and growth of broiler chicks to 8 weeks of age have shown small but consistent improvements in feed ...
C. W. Deyoe +3 more
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Effect of conditioning feed flavour to rumen distension in cows
Proceedings of the British Society of Animal Science, 1999Inflation of a balloon in the rumen of forage-fed ruminant animals depresses intake. This might be due to the unpleasant over-stimulation of stretch receptors or to mimicking the pleasant after-effects of eating. If the former then cows would be expected to avoid stimuli which they had learned to associate with distension, while if the latter, they ...
M Klaiss, J M Forbes
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Assessing the tolerance of weanling pigs to a model feed flavour in the diet
Animal Feed Science and Technology, 2016Abstract A tolerance trial was carried out to evaluate the safety of feeding multifold doses of a model flavour containing a mixture of 20 chemically defined flavouring compounds to crossbred weanling piglets (Duroc male × Landrace/Large White female).
José Solà +6 more
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A note on the use of a feed flavour to stimulate the feed intake of weaner pigs
Animal Science, 1976SUMMARYAn experiment was conducted to study the post-weaning response of young pigs to a flavouring substance (Firanor No. 3) designed to be incorporated into the sow's milk if added to her diet during lactation. During the first 3 weeks after weaning the average feed intake and growth rate of all pigs were 0·755 kg/day and 0·385 kg/day respectively ...
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Appetite, 2011
An individual's experience of flavours contributes to their unique pattern of food preferences. Exposure to a specific flavour can increase familiarity and result in greater acceptance of this flavour over time. This paper describes the earliest occurrences of flavour exposure; first in utero, via amniotic fluid, and later through breast or formula ...
L, Cooke, A, Fildes
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An individual's experience of flavours contributes to their unique pattern of food preferences. Exposure to a specific flavour can increase familiarity and result in greater acceptance of this flavour over time. This paper describes the earliest occurrences of flavour exposure; first in utero, via amniotic fluid, and later through breast or formula ...
L, Cooke, A, Fildes
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Feeding system effect on Amiata donkey's milk flavours
2011Ten animals were assigned to two groups consisting of 5 each one, homogenous for days of lactation (90-146 days). One group received a basic forage diet with access to pasture (FO) while the other group was stabled and fed with forage and concentrate (CO) according to NRC requirements for lactating donkeys. The trial lasted 60 days.
CASINI, LUCIA +6 more
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