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Nutritional Value and Feed Acceptability
276
M. H. SWANSON, G. W. FRONING AND J. F. RICHARDS
were determined. Results indicated that moisture gained during the chilling period is lost largely in thawing, although some is lost during roasting and some is retained by the tissues of the roasted bird. Taste panels were unable to detect significant differences in juiciness and flavor between treated and control carcasses. ACKNOWLEDGMENTS
REFERENCES Froning, G. W., M. H. Swanson and H. N. Benson, 1960. Moisture levels in frozen poultry as related to thawing losses, cooking losses and palatability. 1. Chicken broilers. Poultry Sci. 39: 373-377. Kotula, A. W., J. E. Thomson and J. A. Kinner, 1960. Water absorption by eviscerated broilers during washing and chilling. USDA Marketing Research Report No. 438: 1-11. Spencer, J. V., W. E. Watson, W. J. Stadelman and M. C. Ahrens, 1956. Effect of cooling and freezing procedures on consumer acceptability factors of turkey meat. Food Technology, 10:16-18.
Nutritional Value and Feed Acceptability M O R L E Y R. KARE* AND M. L. SCOTT New York State Veterinary College and College of Agriculture, Cornell University, Ithaca, N. Y. (Received for publication April 28, 1961)
AN "inherent wisdom" of animals which -tA- enables them to select a nutritionally optimum diet is commonly proposed. Specific appetites are accepted scientific phenomena; an example is the salt hunger that accompanies adrenal insufficiency. Kare and Medway (1959) observed that the sugar, xylose, which has toxic properties was rejected by the fowl. On the other hand, Halpern et al. (1961) observed that non-essential amino acid solutions were preferred by rats in a twochoice situation while essential acids were rejected. An experiment was conducted to determine if some feed materials commonly described as offensive to the fowl are in fact so. The experiment was designed to obtain information only on the gross nature of acceptance or rejection of the feed* Present address: University of North Carolina, Raleigh, N. C.
stuffs under investigation, since the role of taste was blended if not overshadowed by unmeasured factors such as shape, color, texture or combination of these effects with the other ingredients present. A further purpose was to determine if rejection could be correlated with nutritional value. A standard chick starter diet, containing soybean oil meal as the protein supplement and corn as the only cereal feedstuff, was used as the control diet. The various experimental diets were prepared by replacing the soybean oil meal supplement or the corn, or both, as indicated in Table 1. Sixteen day-old Rhode Island RedBarred Plymouth Rock crossbred cockerels per pen were used. The chicks were given free access to a choice between the experimental diet and the control diet in duplicate trials. An additional group
Downloaded from http://ps.oxfordjournals.org/ at North Dakota State University on May 31, 2015
The authors wish to express their thanks to the management of Faribo Turkeys, Inc., Faribault, Minnesota, for the cooperation received in making it possible to
carry out this experiment under commercial processing conditions.
277
NUTRITION AND PALATABILITY TABLE 1.—Description of the special diets Protein supplement Diet 1
Diet Diet Diet Diet
2 3 4 5
Diet 6 Diet 7
Replacement for corn
25% beans (red kidney) 25% linseed oil meal 50% soybean oil meal 100% 100% 100% 50% 50% 100% 50% 50%
25% 25% 25% 25% 100% 100% 100% 100%
soybean oil meal soybean oil meal soybean oil meal Unseed oil meal soybean oil meal soybean oil meal beans soybean oil meal
barley milo rye buckwheat barley rye buckwheat rye
100% milo 100% rye
TABLE 2.—Feed conversion for the first 18 days with and without an alternative to the special diet. Calculations are based on values for entire period All weights are given in grams Choice* Diet (see Table 1)
No choice Feed
Feed Gain
Preferencef
Feed cons.
Gain
Feed cons. Gain
Gain 1 2 3 4 5 6 7 Control
2,679 2,805 2,967 2,736 2,895 2,718 3,010 2,850 2,847 2,810 2,736 2,962 2,718 2,664 2,766 2,878
4,910 5,050 5,170 5,005 5,040 4,740 5,285 5,225 5,010 4,985 4,510 5,010 4,860 4,830 5,040 5,140
•
1.83 1.80 1.74 1.83 1.74 1.74 1.76 1.83 1.76 1.77 1.65 1.69 1.79 1.81 1.82 1.79
20 26 22 24 13 15 29 24 13 9 49 43 12 9 55 45
2,460
4,695
1.91
3,076
5,330
1.73
2,272
4,655
2.05
2,851
5,445
1.91
2,080
4,180
2.01
2,746
4,390
1.59
1,731
3,675
2.12
* The birds were presented with a two-choice situation with the control diet as an alternative to the experimental diet. f Amount of experimental diet consumed expressed as a percentage of the total food intake.
Downloaded from http://ps.oxfordjournals.org/ at North Dakota State University on May 31, 2015
received only the experimental diet. The position of the choices was alternated several times daily according to a restricted randomized plan. Other variables were minimized or standardized where possible so as to make the substituted ingredient the major variable. Water was offered ad libitum. Daily feed intake was measured and the chick weights were measured at the end of 3 successive 6 day periods. The results are summarized in Table 2. The milo (diet 6) apparently was as well
accepted as the control diet. The chicks on this diet were the only ones in which the vents were pasted up, but despite this the chicks grew at least as well as the controls. The buckwheat (4) and barley (2) diets were moderately rejected in the choice situation. Rye (3, 5, 7) with any combination of soybean oil meal, linseed oil meal or kidney beans was markedly rejected. The mixture of all the alternatives (1) produced intermediate rejection. Thus there were varying degrees of rejection with the addition of buckwheat, barley or rye in various combinations. In the choice situation, it appeared that barley was unpalatable; however, where no-choice was available the growth rate was numerically the best obtained. On the other hand, weight gains on the unpalatable rye combinations with no choice available were obviously depressed as compared to the controls. The consistent impressively good feed conversion with milo is difficult to assess.
278
M. R. KAEE AND M. L. SCOTT
SUMMARY
Buckwheat, barley or rye in combinations with soybean oil meal, linseed oil cake meal or beans reduced acceptability as compared to that of a standard chick starter ration containing corn and soybean oil meal. Although barley was not relished as well as corn, in a no-choice
situation it was at least as adequate nutritionally. In contrast the ingestion of rye, in a similar situation, resulted in a sharp reduction in feed intake and in growth. It was concluded that palatability as judged by selection in a two-choice situation could not be correlated with nutritional adequacy of a diet. REFERENCES Halpern, B. P., R. A. Bernard and M. R. Kare, 1961. Gustatory nerve responses and preference behavior for amino acids in the rat. Fed. Proc. 20 ( P a r t i ) : 338. Hassett, C. C , J. Gans and V. G. Dethier, 1950. A comparison of nutritive values and taste thresholds of carbohydrates for the blowfly. Bio. Bull. 99: 446-453. Hegstead, D. M., S. Gershoff and E. Lentini, 1956. The development of palatability tests for cats. Amer. J. Vet. Res. 17: 733-737. Kare, M. R., and W. Medway, 1959. Discrimination between carbohydrates by the fowl. Poultry Sci. 38: 1119-1126.
Further Studies on Coliforms as Related to the Hemorrhagic Syndrome in Chicks G. W. ANDERSON, 1 W. B. SCANDRETT,1 G. C. ASHTON 2 AND J. R. COUCH 3 Department of Microbiology, Ontario Agricultural College, Guelph, Ontario, Canada (Received for publication April 28, 1961)
P
REVIOUS studies by Anderson et ah (1956) suggested that a penicillin resistant strain of coliform designated as E. colli when incorporated into a diet devoid of any source of vitamin K, acted as a source of vitamin K activity for chicks. The liquid culture when added at a level sufficient to supply 0.1% dry mat1
Department of Microbiology, Ontario Agricultural College. 2 Department of Physics (Statistics), Ontario Agricultural College. 3 Department of Biochemistry and Nutrition, Texas A & M College, College Station, Texas.
ter to the diet proved less effective on blood-clotting time than the addition of 5 mg. of menadione per pound of diet. However, the coliform culture was considerably more effective than menadione in reducing the severity and extent of subcutaneous and intramuscular hemorrhages. The authors postulated from the results that certain strains of coliforms may have contained a factor or factors other than vitamin K which may have been associated with the mechanism for the prevention of hemorrhages. The present studies were carried out in
Downloaded from http://ps.oxfordjournals.org/ at North Dakota State University on May 31, 2015
The depression in gain and efficiency of feed utilization when rye mixtures were fed, may be related to lower energy value and poorer protein quality. However, it is apparent that the preference reaction of the chicks was not consistently an index of the nutritional adequacy of the feed material. These findings are in accord with results on other species (Hassett et ah, 1950; Hegstead et ah, 1956). Further, these results would question the value of enhancing the palatability of a diet if it is only moderately rejected.
M. H. SWANSON, G. W. FRONING AND J. F. RICHARDS
were determined. Results indicated that moisture gained during the chilling period is lost largely in thawing, although some is lost during roasting and some is retained by the tissues of the roasted bird. Taste panels were unable to detect significant differences in juiciness and flavor between treated and control carcasses. ACKNOWLEDGMENTS
REFERENCES Froning, G. W., M. H. Swanson and H. N. Benson, 1960. Moisture levels in frozen poultry as related to thawing losses, cooking losses and palatability. 1. Chicken broilers. Poultry Sci. 39: 373-377. Kotula, A. W., J. E. Thomson and J. A. Kinner, 1960. Water absorption by eviscerated broilers during washing and chilling. USDA Marketing Research Report No. 438: 1-11. Spencer, J. V., W. E. Watson, W. J. Stadelman and M. C. Ahrens, 1956. Effect of cooling and freezing procedures on consumer acceptability factors of turkey meat. Food Technology, 10:16-18.
Nutritional Value and Feed Acceptability M O R L E Y R. KARE* AND M. L. SCOTT New York State Veterinary College and College of Agriculture, Cornell University, Ithaca, N. Y. (Received for publication April 28, 1961)
AN "inherent wisdom" of animals which -tA- enables them to select a nutritionally optimum diet is commonly proposed. Specific appetites are accepted scientific phenomena; an example is the salt hunger that accompanies adrenal insufficiency. Kare and Medway (1959) observed that the sugar, xylose, which has toxic properties was rejected by the fowl. On the other hand, Halpern et al. (1961) observed that non-essential amino acid solutions were preferred by rats in a twochoice situation while essential acids were rejected. An experiment was conducted to determine if some feed materials commonly described as offensive to the fowl are in fact so. The experiment was designed to obtain information only on the gross nature of acceptance or rejection of the feed* Present address: University of North Carolina, Raleigh, N. C.
stuffs under investigation, since the role of taste was blended if not overshadowed by unmeasured factors such as shape, color, texture or combination of these effects with the other ingredients present. A further purpose was to determine if rejection could be correlated with nutritional value. A standard chick starter diet, containing soybean oil meal as the protein supplement and corn as the only cereal feedstuff, was used as the control diet. The various experimental diets were prepared by replacing the soybean oil meal supplement or the corn, or both, as indicated in Table 1. Sixteen day-old Rhode Island RedBarred Plymouth Rock crossbred cockerels per pen were used. The chicks were given free access to a choice between the experimental diet and the control diet in duplicate trials. An additional group
Downloaded from http://ps.oxfordjournals.org/ at North Dakota State University on May 31, 2015
The authors wish to express their thanks to the management of Faribo Turkeys, Inc., Faribault, Minnesota, for the cooperation received in making it possible to
carry out this experiment under commercial processing conditions.
277
NUTRITION AND PALATABILITY TABLE 1.—Description of the special diets Protein supplement Diet 1
Diet Diet Diet Diet
2 3 4 5
Diet 6 Diet 7
Replacement for corn
25% beans (red kidney) 25% linseed oil meal 50% soybean oil meal 100% 100% 100% 50% 50% 100% 50% 50%
25% 25% 25% 25% 100% 100% 100% 100%
soybean oil meal soybean oil meal soybean oil meal Unseed oil meal soybean oil meal soybean oil meal beans soybean oil meal
barley milo rye buckwheat barley rye buckwheat rye
100% milo 100% rye
TABLE 2.—Feed conversion for the first 18 days with and without an alternative to the special diet. Calculations are based on values for entire period All weights are given in grams Choice* Diet (see Table 1)
No choice Feed
Feed Gain
Preferencef
Feed cons.
Gain
Feed cons. Gain
Gain 1 2 3 4 5 6 7 Control
2,679 2,805 2,967 2,736 2,895 2,718 3,010 2,850 2,847 2,810 2,736 2,962 2,718 2,664 2,766 2,878
4,910 5,050 5,170 5,005 5,040 4,740 5,285 5,225 5,010 4,985 4,510 5,010 4,860 4,830 5,040 5,140
•
1.83 1.80 1.74 1.83 1.74 1.74 1.76 1.83 1.76 1.77 1.65 1.69 1.79 1.81 1.82 1.79
20 26 22 24 13 15 29 24 13 9 49 43 12 9 55 45
2,460
4,695
1.91
3,076
5,330
1.73
2,272
4,655
2.05
2,851
5,445
1.91
2,080
4,180
2.01
2,746
4,390
1.59
1,731
3,675
2.12
* The birds were presented with a two-choice situation with the control diet as an alternative to the experimental diet. f Amount of experimental diet consumed expressed as a percentage of the total food intake.
Downloaded from http://ps.oxfordjournals.org/ at North Dakota State University on May 31, 2015
received only the experimental diet. The position of the choices was alternated several times daily according to a restricted randomized plan. Other variables were minimized or standardized where possible so as to make the substituted ingredient the major variable. Water was offered ad libitum. Daily feed intake was measured and the chick weights were measured at the end of 3 successive 6 day periods. The results are summarized in Table 2. The milo (diet 6) apparently was as well
accepted as the control diet. The chicks on this diet were the only ones in which the vents were pasted up, but despite this the chicks grew at least as well as the controls. The buckwheat (4) and barley (2) diets were moderately rejected in the choice situation. Rye (3, 5, 7) with any combination of soybean oil meal, linseed oil meal or kidney beans was markedly rejected. The mixture of all the alternatives (1) produced intermediate rejection. Thus there were varying degrees of rejection with the addition of buckwheat, barley or rye in various combinations. In the choice situation, it appeared that barley was unpalatable; however, where no-choice was available the growth rate was numerically the best obtained. On the other hand, weight gains on the unpalatable rye combinations with no choice available were obviously depressed as compared to the controls. The consistent impressively good feed conversion with milo is difficult to assess.
278
M. R. KAEE AND M. L. SCOTT
SUMMARY
Buckwheat, barley or rye in combinations with soybean oil meal, linseed oil cake meal or beans reduced acceptability as compared to that of a standard chick starter ration containing corn and soybean oil meal. Although barley was not relished as well as corn, in a no-choice
situation it was at least as adequate nutritionally. In contrast the ingestion of rye, in a similar situation, resulted in a sharp reduction in feed intake and in growth. It was concluded that palatability as judged by selection in a two-choice situation could not be correlated with nutritional adequacy of a diet. REFERENCES Halpern, B. P., R. A. Bernard and M. R. Kare, 1961. Gustatory nerve responses and preference behavior for amino acids in the rat. Fed. Proc. 20 ( P a r t i ) : 338. Hassett, C. C , J. Gans and V. G. Dethier, 1950. A comparison of nutritive values and taste thresholds of carbohydrates for the blowfly. Bio. Bull. 99: 446-453. Hegstead, D. M., S. Gershoff and E. Lentini, 1956. The development of palatability tests for cats. Amer. J. Vet. Res. 17: 733-737. Kare, M. R., and W. Medway, 1959. Discrimination between carbohydrates by the fowl. Poultry Sci. 38: 1119-1126.
Further Studies on Coliforms as Related to the Hemorrhagic Syndrome in Chicks G. W. ANDERSON, 1 W. B. SCANDRETT,1 G. C. ASHTON 2 AND J. R. COUCH 3 Department of Microbiology, Ontario Agricultural College, Guelph, Ontario, Canada (Received for publication April 28, 1961)
P
REVIOUS studies by Anderson et ah (1956) suggested that a penicillin resistant strain of coliform designated as E. colli when incorporated into a diet devoid of any source of vitamin K, acted as a source of vitamin K activity for chicks. The liquid culture when added at a level sufficient to supply 0.1% dry mat1
Department of Microbiology, Ontario Agricultural College. 2 Department of Physics (Statistics), Ontario Agricultural College. 3 Department of Biochemistry and Nutrition, Texas A & M College, College Station, Texas.
ter to the diet proved less effective on blood-clotting time than the addition of 5 mg. of menadione per pound of diet. However, the coliform culture was considerably more effective than menadione in reducing the severity and extent of subcutaneous and intramuscular hemorrhages. The authors postulated from the results that certain strains of coliforms may have contained a factor or factors other than vitamin K which may have been associated with the mechanism for the prevention of hemorrhages. The present studies were carried out in
Downloaded from http://ps.oxfordjournals.org/ at North Dakota State University on May 31, 2015
The depression in gain and efficiency of feed utilization when rye mixtures were fed, may be related to lower energy value and poorer protein quality. However, it is apparent that the preference reaction of the chicks was not consistently an index of the nutritional adequacy of the feed material. These findings are in accord with results on other species (Hassett et ah, 1950; Hegstead et ah, 1956). Further, these results would question the value of enhancing the palatability of a diet if it is only moderately rejected.