Feed palatability and in vivo apparent digestibility of nutrients were compared in horses fed concentrates in which barley was, or not, partially substituted by 8% linseed oil.
The main factors limiting the utilization of crop residues in animal ration are the high crude fiber content, low crude protein, low digestibility and poor feed palatability (Abd El-Rahman et al. 2014).
Apart from anti-bacterial properties, organic acids including SCFA can have a beneficial impact on farmed aquatic animals by enhancing nutrient availability, feed palatability, digestive enzyme activity as well as gut morphology (as reviewed in Ng and Koh, 2016).
Relative to conventional feeds, field studies have established neutral-to-positive effects on feed palatability, overall livestock growth and mortality rates, and meat taste for diets containing up to 10, 33, and 45%% microalgae for poultry, pigs, and ruminants, respectively [16, 18, 19].
Along with aldehydes, such as vanillin, they are also used as flavoring agents to improve feed palatability and digestibility [ 8].
Relative to conventional feeds, field studies have established neutral-to-positive effects on feed palatability, overall livestock growth and mortality rates, and meat taste for diets containing up to 10, 33, and 45%% microalgae for poultry, pigs, and ruminants, respectively [ 16, 18, 19].
Incorporation of fruits and vegetable wastes in animal feeds may improve palatability of diet and consequently increase the feed consumption in addition to decrease the cost of the feed (Chaudry et al. 2004).
A grow-out experiment was designed to investigate the effect of substitution of dietary fish meal (FM) with solid state fermented soybean meal (SSF-SBM) with yeast (Saccharomyces cerevisiae) on growth performance, feed utilization and palatability of white shrimp, Fenneropenaeus indicus postlarvae (PL) for 90 days.
Such growth of yeast and mould reduces feed value and palatability of the fermented products and produces negative effect on animal health (Oude Elferink et al. 2000).
There are several possible explanations as to why the lambs may have preferred the WDDGS diets over the control, including the aspects of feed novelty, variety and palatability, as well as the higher crude protein (CP) content of the WDDGS diets.
The dietary inclusion of 180 g/kg (as fed) of DDGS improves palatability.
