title: Preference for wheat straw by lambs conditioned with intraruminal infusions of starch.
abstract: We hypothesized that feed preference depends on the interplay between flavour and postingestive effects, and we tested two predictions based on this hypothesis: (1) lambs acquire preferences for poorly nutritious feeds paired with starch; and (2) preferences persist when starch is no longer administered. Twenty lambs were randomly allocated to two groups and conditioned as follows: on odd-numbered days, lambs in group 1 received onion-flavoured wheat straw and lambs in group 2 received oregano-flavoured wheat straw. On even-numbered days, the flavours were switched and starch (2.5-9.4% of the digestible energy received/d) was infused into the rumen of all animals during straw consumption. Four periods of 8 d of conditioning were performed and on the 9th day of each period all animals were offered a choice between onion- and oregano-flavoured straw. After conditioning, starch administration was suspended and lambs were offered onion- and oregano-flavoured straw at weekly intervals for 8 weeks (extinction). Lambs strongly preferred the flavoured straw paired with starch, and this preference persisted during extinction. Thus, these results suggest that the postingestive effects of energy play an important role in the development of feed preferences of ruminants.
authors.affiliation: Department of Rangeland Resources, Utah State University, Logan 84322-5230, USA.
authors.forename: J J
authors.initials: JJ
authors.lastname: Villalba
authors.forename: F D
authors.initials: FD
authors.lastname: Provenza
mesh_terms: D000490:Allium; D000821:Animal Feed; D000818:Animals; D003213:Conditioning, Psychological; D005421:Flavoring Agents / Q000008:administration & dosage; D005518:Food Preferences / Q000502:physiology*; D019684:Magnoliopsida; D008297:Male; D011897:Random Allocation; D012756:Sheep / Q000502:physiology*; D013213:Starch / Q000008:administration & dosage*; D013997:Time Factors; D014908:Triticum
chemical_list: D005421:Flavoring Agents; D013213:Starch