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Key points

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Key points Palatability is more than a matter of taste. Palatability depends on feedback. The body has built-in wisdom. Feedback changes preferences automatically. – PowerPoint PPT presentation

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Title: Key points


1
Key points
  1. Palatability is more than a matter of taste.
    Palatability depends on feedback.
  2. The body has built-in wisdom. Feedback changes
    preferences automatically.
  3. I never tried it but I dont like it. Animals try
    new foods cautiously to avoid poisoning.
  4. Skin versus gut. Gut defenses protect us from
    poisoning and skin defenses protect us from
    physical harm.

2
Palatability
3
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4
A New Definition of Palatability
  • Palatability is the relationship between food
    flavor and feedback from nutrients and toxins,
    determined by an animals physiological
    condition, a foods chemical composition, and an
    animals experiences with the food.

5
Nutrients Increase Palatability
6
If video doesnt play, insert file
Sheep_eat_straw.wmv
7
Nutrients Increase Palatability
Conditioning Group 1 Group
2 odd days applewater
maplewater even days maplenutrient
applenutrient Testing choice between
apple and maple
8
Energy Increases Palatability
Intake of straw, g
Day
9
What are calories?
  • Calories are little units that measure how
    good a particular food tastes. Fudge, for
    example, has a great many calories, whereas
    celery, which is not really a food at all but a
    member of the plywood family, provided by mother
    nature so that we would have a way to get onion
    dip into our mouths at parties, has none.
  • - Dave
    Barry

10
Toxins Decrease Palatability
11
If video doesnt play, insert file
Food_aversion.wmv
12
Endophyte-Infected Tall Fescue
Control
Intake of Milo, g

Ergotamine (1.12 mg/kg BW)
Ergotamine Dose
Day
13
Toxins Limit Intake

Intake of oats, g
14
Intake is Cyclic

Larkspur, of diet
15
Postingestive Feedback
  • Nutrients
  • energy
  • protein
  • minerals
  • Toxins
  • alkaloids
  • terpenes
  • tannins

palatability
deficit adequate excess
16
If video doesnt play, insert file
Feedback_nutrients.wmv
17
If video doesnt play, insert file
Feedback_toxins.wmv
18
  • Changes in preference are automatic
  • They are not cognitive nor (at times) rational

19
Flavors apart from feedback are neither palatable
or unpalatable
Feedback tells the body whether a particular food
flavor is useful or harmful.
What is the purpose of flavor?
Flavor allows animals to discriminate between
foods.
20
Which is more important feedback or mom?
21
If video doesnt play, insert file good lambs go
bad.wmv
22
Feedback vs Mother
LiCl Dose
Mom eats LiCl
Mom eats
Bites of Elm by Lambs
Mom averse LiCl
Mom averse
Day
23
But grazing ruminants eat hundreds of different
plant species.
  • How do they discriminate among different foods?

24
Herbivores dont eat that many foods in a meal
  • 100 species/ha
  • 5 species 65 of diet
  • 7 species gt 10 of diet

25
Novel-Familiar Dichotomy
26
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27
Animals sample novel foods
Intake of Rice, g
Day
28
Lambs sample familiar foods with novel flavors
Bites of Elm
29
Novel Food Video
30
If video doesnt play, insert file Novel_foods.wmv
31
Familiar-Novel Dichotomy
Barley
Oats
Alfalfa
Food Intake, g
Corn prior illness
LiCl
Rye - novel
Day
32
Novelty is key but other factors play a role
  • Generalization (Does the food taste like another
    food?)
  • Prior experience (Did it make the animal sick in
    the past?)
  • Amount eaten (Did it make up the bulk of the
    animals diet?)
  • Timing (What was the last food eaten?)

33
Can herbivores learn to use medicines?
34
OxalateToxicosis
Physiological States
Tannin Toxicosis
GrainAcidosis
Medicines
Polyethylene Glycol
Dicalcium Phosphate
Bentonite
35
Sheep learn to take their medicine
Control Medicines not paired with illness
Treatment- Medicines paired with illness
36
Making the bad taste good
37
Polyethylene glycol binds to tannins
alleviating their aversive postingestive effects
38
Cattle fed polyethylene glycol
eat more sericea
39
PEG Increases Intake and Preference for Sericea
Preference for Serecia vs Grass Hay ()
Intake of Serecia (kg)
40
  • Cattle trained to eat a variety of weeds

41
. . . by reducing novelty and providing positive
feedback
42
1. Know your weed
  • Nutrients
  • Toxins
  • Nutrient/Toxin Interactions

43
2. Use the right animals
  • Young
  • Female
  • Healthy
  • Manageable Number and Temperament

44
3. Build on how animals learn
  • Reduce the fear of new things
  • Make the unfamiliar seem familiar

45
4. Test animals in trial pastures
  • Small
  • Contains a variety of forages

46
Making the Good Taste Bad
47
Training to Avoid
  • Vineyards
  • Orchards
  • Forest Plantations
  • Poisonous Plants
  • (not feasible in most cases)

48
Training to avoid
  • The understory must be familiar
  • Only avert to NOVEL FOODS
  • Animals must have free access to salt.
  • Dose with LiCl after eating novel food.
  • Make certain animals have plenty of alternatives
    to eat when grazing areas that contain the target
    plant.
  • Dont mix trained animals with animals that eat
    the target plant.

49
The Skin and Gut Defense Systems
50
Skin and Gut Defenses
  • All organisms have evolved coping mechanisms for
    detecting nutrients and protective mechanisms to
    keep from becoming nutrients.
  • - John Garcia

51
Not all cues are paired with all consequences
Skin - Physical Harm Place Aversion
Gut - Nausea Food aversion
Sight, Hearing, Touch, Smell
Taste, smell
52
Skin and Gut Defenses
  • When toxicosis occurs after eating black mice,
    hawks avoid black and white mice, but...
  • Hawks avoid only black mice if a distinct
    taste is added to black mice.

53
A field of barley
54
Neural Convergence
55
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56
The Wisdom of the Body!
57
Skin and gut defenses operate on different time
  • Skin
  • milliseconds to seconds
  • Gut
  • minutes to hours

58
Why do animals overingest poisonous plants?
59
Plant Issues Toxin doesnt cause nausea.
Toxin has no distinct flavor or toxin levels not
paired with changes in flavor.
60
We Set Animals Up For Failure
  • New places with familiar toxic plants.
  • Stress
  • Starving animals onto a new food.

61
Key points
  1. Palatability is more than a matter of taste.
    Palatability depends on feedback.
  2. The body has built-in wisdom. Feedback changes
    preferences automatically.
  3. I never tried it but I dont like it. Animals try
    new foods cautiously to avoid poisoning.
  4. Skin versus gut. Gut defenses protect us from
    poisoning and skin defenses protect us from
    physical harm.
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