Jaime Figueroa

Flavour preferences conditioned by protein solutions in post-weaning pigs

Prior studies report in various mammalian species that a neutral flavour can become strongly preferred after being associated with a positive consequence of its consumption. Two experiments were performed to study flavour preferences conditioned by a protein source in weaned pigs. In experiment 1, pigs were trained to drink (30 min/day) one flavour (CS+) mixed into a 2% protein solution (Soybean Protein Concentrate; SPC or Porcine Digestible Peptides; PDP) and another flavour (CS-) mixed into water during 6 alternate sessions. The pigs in the SPC and PDP groups consumed more CS+ than CS- in the two-choice tests with both flavours presented in water (552 vs. 409 mL, 571 vs. 414 mL, respectively). In the last choice SPC and PDP animals preferred the CS+ over the CS- when both flavours were present in feed rather than water (650 vs. 536 g and 678 vs. 513 g, respectively). No differences were observed between the conditioning effects of the two proteins. In experiment 2, pigs were trained (30 min/day) with a garlic flavour (CS) mixed with 4% PDP in sessions 1, 3, 5 and 7 unflavoured tap water in sessions 2, 4, 6 and 8 (Conditioned group) or with garlic flavour in water in sessions 1, 3, 5 and 7 and 4% PDP without added flavour in sessions 2, 4, 6 and 8 (control group). In subsequent choice tests conditioned pigs consumed more PDP+Garlic than PDP in Tests 1 (550 mL vs. 372 ml, P<0.05) and 3 (763 mL vs. 503 mL, P<0.05). In addition, pigs in the Conditioned group made significantly more first contacts (FC, number of piglets at a pan during the first 15s) with the PDP+Garlic solution than PDP solution in Tests 1 and 2 but not in Test 3. In contrast, the control group did not differ in their intakes of or first contacts to the two PDP solutions. The present results indicate that piglets can acquire preferences for a cue flavour added to protein products (PDP and SCP). The conditioned flavour preference also enhanced the attraction to the palatable protein (PDP) when the flavour and protein were combined.

Dietary energy density affects the preference for protein or carbohydrate solutions and piglet performance after weaning

Physiological state or dietary nutrient content can be determinants of the sensory perception with consequences for feed preferences. The aim of the present study was to assess whether the preference for protein or carbohydrate of piglets is affected by dietary energy density. In total, 240 weanling piglets (28 d old; initial BW 7.2 ± 1.1 kg) were allocated to 24 pens (10 pigs/pen) according to BW. Piglets were split up into 2 groups and had ad libitum access to a high energy (HE; 3.90 Mcal DE/kg; crude fat 129 g/kg) or a low energy (LE; 3.35 Mcal DE/kg; crude fat 60 g/kg) diet with similar CP content (190 g/kg). Piglet performance and preference for protein [porcine digestible peptides (PDP; Palbio 62SP, Bioibérica, Palafolls, Spain) 20 g/L] or carbohydrate (sucrose 20 g/L) solutions were measured on days 14 and 21 after weaning using a double-choice test (DCHT). The LE diet promoted a higher (P < 0.05) ADFI and ADG than the HE diet. Final BW on day 21 was higher (P < 0.001) for piglets fed the LE diet than piglets fed the HE diet (12.8 vs. 11.5 kg). Preference (P > 0.05) was not observed for protein or carbohydrate solutions on day 14 or 21 in piglets fed the LE diet. On the other hand, piglets fed the HE diet had higher (75% on day 14 and 65% on day 21; P < 0.01) preference for the sucrose solution. Dietary energy level and consequent nutrient imbalances, such as dietary protein-to-energy ratio, may affect feed preference for protein or carbohydrate solutions in piglets.

Influence of the protein status of piglets on their ability to select and prefer protein sources

Pigs may have retained the capacity to choose feeds based on their nutritional requirements, even after decades in which they are not allowed to select their diet composition due to the common feeding systems of the intensive pig industry. We used 480 early-weaned piglets in two experiments to assess their ability to select and prefer protein-related sources, depending on their protein status. Piglets were fed after weaning with two isoenergetic diets formulated to contain an optimal or sub-optimal crude-protein (CP) content, a high-protein (HP, 204g CP/kg as-fed) or a low-protein diet (LP, 142g CP/kg), respectively. In Experiment 1, the preference of piglets was assessed by using a choice test between protein (porcine digestible peptides [PDP] 40g/L) and carbohydrate (sucrose 40g/L) water-based solutions for a period of 3min. Piglets showed higher intake and preference for the sucrose 40g/L than for the PDP 40g/L solution, independently of the dietary CP content (9.8mL/kg body weight [BW] vs. 3.7mL/kg BW and 10.4mL/kg BW vs. 4.3mL/kg BW in HP and LP pigs, respectively). In Experiment 2, piglets were given eight training sessions in which two equally preferred flavors were mixed with protein (porcine animal plasma 60g/L, CSp) or carbohydrate (maltodextrin 60g/L, CSc) solutions. In the subsequent choice test, piglets fed the HP diet showed a tendency to a higher intake of CSc than of CSp (6.5mL/kg BW vs. 5.4mL/kg BW). On the other hand, piglets fed the LP diet showed a higher intake and preference for CSp than for CSc (15.5mL/kg BW vs. 10.2mL/kg BW), differences being higher for medium and low BW piglets than for heavy ones. The results show that piglets are unable to express a specific appetite for protein to correct previous underfeeding with it; however, they may show an appropriate dietary selection pattern in order to overcome protein deficiency through associative learning.

Anhedonia in pigs? Effects of social stress and restraint stress on sucrose preference

The fact that consumption of normally palatable foods is affected by stress in both humans and rats suggests a means to assess hedonic reaction in non-verbal animals. However, little is known about anhedonia and stress in productive animals such as pigs. Thus we examined the separate effects of social stress and restraint stress in 42-day old pigs on the preference for dilute sucrose solutions over water. Pigs in the social stress group (SS) were mixed with unfamiliar animals from separate pens for two 20 minute periods (Experiment 1). Pigs in the restraint stress group (RS) were immobilized three times a day, for 3-min periods, on 3 consecutive days (Experiment 2). Consumption of dilute sucrose solutions and water was examined after these stress manipulations and in the unstressed control groups (CG). Pigs were tested in pairs (12 control and 12 experimental) with a choice between water and sucrose solutions (at either 0.5% or 1%) during 30 min sessions. In both experiments CG pigs showed higher intakes of 0.5% and 1% sucrose solutions over water. Neither SS nor RS pigs consumed more 0.5% sucrose than water, but both groups did consume more 1% sucrose than water. Both social stress and restraint stress reduced sucrose preference at low concentrations but not at higher concentrations suggesting that stress may limit food consumption in pigs unless a palatable feed is present. In addition, the results suggest that stress reduces the hedonic impact of dilute sucrose. Therefore, sucrose preference may be a useful test for the presence of stress and anhedonia in pigs.

Flavor preferences conditioned by postingestive effect of sucrose and porcine digestive peptides in postweaning pigs

Pigs can learn to prefer a flavor if it has been previously associated to positive consequences. The aim of this experiment was to study flavor preferences conditioned by the postingestive effect of nutrients in pigs. In total, 240 weanling piglets were allocated in 24 pens (10 piglets/pen) and distributed to 2 groups of animals (12 pens per group). Pigs in Group 1 (G1) were trained during 8 d with one flavor [positive conditioned stimulus (CS+)] into a protein solution [4% porcine digestible peptides (PDP)] on odd days and another flavor [negative conditioned stimulus (CS-)] into 100 mM of monosodium glutamate (MSG) solution on even days (5-L bottle for 24 h). In the second group of pigs [Group 2 (G2)], CS+ was mixed into a 4% sucrose solution in odd days and CS- into 1% sucrose + 0.08% saccharine on even days. Therefore, treatments were defined as CS+, the flavor associated with PDP or sucrose, on odd days, which were assumed to have a higher postingestive effect than MSG or saccharine + sucrose, the ingredients associated to CS-. Concentration of ingredients in the solutions were chosen to ensure that hedonic attraction for PDP and MSG solutions and for sucrose and saccharine + sucrose were similar (checked in previous double-choice studies). The amount of solution offered during training period was prepared to be totally consumed each day to equalize flavors intake. Flavors (0.0375% anise or garlic) were counterbalanced across replicates to act as CS+ or CS-. Double-choice test between flavors dissolved in water (CS+ and CS-) were performed by selecting 2 pigs/pen on days 1, 6, and 8 after the training period. Solution intake was measured after 30 min. Piglets showed higher intakes for CS+ than CS- in G2 [212 vs. 76 mL and 168 vs. 86 mL (P < 0.05) and 195 vs. 78 mL (P = 0.15)] on days 1, 6, and 8, respectively. Differences between CS+ and CS- consumption were observed in G1 on day 8 (231 vs. 130 mL; P < 0.05). In conclusion, weanling pigs can acquire flavor preferences through associative learning between a flavor and postingestive effects of some nutrients.

Effect of a long-term exposure to concentrated sucrose and maltodextrin solutions on the preference, appetence, feed intake and growth performance of post-weaned piglets.

Commercial pigs display an innate attraction for sweet taste compounds. However, the impact of long-term availability to supplementary carbohydrate solutions on their general feeding behavior has not been examined. In this work we assess the effect of 12-days exposure to 16% sucrose and 16% maltodextrin solutions on the feed intake and growth performance of piglets, and on their preference and appetence for sweet or protein solutions. The innate preference of piglets was assessed by an initial choice test between 2% sucrose and 2% animal plasma solutions for a period of three minutes. Piglets showed higher intake and preference for 2% sucrose than for 2% animal plasma. In Experiment 1, piglets were then free-offered a 16% sucrose solution as a supplement to the diet, showing a higher intake of it than water and a reduction in feed intake and weight gain. A similar situation occurred during the last days of free-exposure to a 16% maltodextrin solution in Experiment 2. The choice test between 2% sucrose and 2% animal plasma solution was repeated after the exposure to the concentrated solutions. In both experiments, a reduction in the initial preference for 2% sucrose was observed. Similarly, piglets that had previous access to the 16% sucrose and 16% maltodextrin solutions showed a decrease in the appetence for 2% sucrose in comparison with that for 2% animal plasma, as measured by a one-pan test at the end of the experiments. It is concluded that long-term exposure to concentrated sucrose and maltodextrin solutions reduces feed intake and growth in weanling piglets, and also reverses their innate preference and appetence for dilute sweet over protein solutions.

The use of porcine digestible peptides and their continuity effect in nursery pigs.

A total of 552 entire male and female nursery pigs were selected to be used in 2 different experiments that aimed to study if milk ingredients can be replaced by highly preferred protein sources (Exp. 1) and if pre- and postnatal exposure of those protein ingredients through the maternal diet may increase pig performance (Exp. 2). In Exp. 1, 240 pigs were separated after weaning (28 d) into 2 groups depending on the presence of lactose in their diets. Pigs ( =120) fed diets with the precence of lactose (lactose +) were given prestarter (0-14 d) and starter (15-33 d) diets with 142 and 50 g/kg of sweet milk whey, respectively; the lactose-free group ( = 120) was offered an isoenergetic diet with 20 g/kg of porcine-digestible peptides (PDP; Palbio 62SP; Bioibérica S.A., Palafolls, Spain) and wheat replacing sweet milk whey. Choice and 1-feeder tests were performed in another group of animals ( = 72) to evaluate the preference and acceptance for both diets. Pigs preferred ( = 0.039) the lactose+ over the lactose-free diet after a 30-min choice test and consumed more ( = 0.001) lactose+ than lactose-free diet in a 1-feeder test. However, no difference ( > 0.467) in performance was observed between groups for the entire nursery period. In Exp. 2, 120 animals were obtained from sows that, during late gestation (14 d) and lactation (28 d), were fed diets containing 20 g/kg of PDP and another 120 animals were obtained from sows fed an isoenergetic diet without PDP inclusion. Placenta samples were collected at farrowing to assess the volatile compounds present in the placental fluid of sows. After weaning, all pigs received a feed containing 20 g/kg of PDP in the prestarter and starter diets. A principal components analysis of the total volatile compounds showed the exclusive presence of sulfur-containing compounds and a higher presence of terpene compounds in the placental fluid of PDP-supplemented sows. In addition, pigs coming from sows fed diets supplemented with PDP tended to show a higher ADFI ( = 0.07) and ADG ( = 0.06) than did pigs coming from control sows during the 15 to 33 d after-weaning period. These results suggest that dietary incorporation of sweet milk whey may be replaced by a specific protein source without affecting performance of pigs after weaning. However, more experiments are needed to elucidate the mechanism for the sows diets influence over pigs performance.

The preference for carbohydrate or protein is affected by the feeding status in post-weaned piglets

Pigs, like other mammals, have a complex biological system that allows them to control their voluntary feed intake and self-nourishment in accordance to different physiological states. The integration by the central nervous system of multiple signals arising from organs and tissues depending on feeding status may result in different response of pigs towards different nutrients, basically as a preference or an aversion. The aim of the present study was to assess whether the preference for a carbohydrate or protein source is affected by the feeding status (fasted or satiated) in post-weaned piglets. A total 120 post-weaned piglets (56 days old) were distributed according to body weight into 12 pens (10 piglets/pen) and fed with a commercial weanling diet. On days 28, 29, 35 and 36 after weaning those animals were submitted to an alternated sequence of ad libitum feeding or 4 h fasting. At the same days, the preferences for a carbohydrate (sucrose 0.0292 mol/l) or protein (porcine digestible peptides (PDP, Palbio 62SP1) 20 g/l) solutions were evaluated by using a double-choice test (DCHT) protocol. Two different bottles (5 litres) were simultaneously offered for a period of 5 min. Solution intakes and the corresponding preference values (measured as the percentage contribution of this solution to the total volume intake) were analyzed with ANOVA. Preference values were also compared to the neutral value of 50% by using a Student’s t-test.

Reward Adaptation and the Mechanisms of Learning: Contrast Changes Reward Value in Rats and Drives Learning:

Formal theories of learning suggest that associations between events are determined by the internal representations of those events. Thus, learning should depend on perceived reward value—even when perceptions differ from objective values. We examined this prediction in flavor-preference learning in rats. In two experiments, simultaneous contrast either increased perceived reward value, which was paired with a distinctive flavor cue (the positive conditioned stimulus, CS+), or decreased the perceived value of the same reward, which was then paired with a second flavor (the negative conditioned stimulus, CS–). Even though the CS+ and CS– were paired with the same objective reward, there was a preference for the CS+ in subsequent tests. Moreover, the size of contrast-produced changes in reward value during training predicted the preference for the CS+ at test. This contrast-produced learning effect illustrates the mechanisms by which associations, which normally track veridical relationships between events in the world, are formed.