© 2016 American Society of Animal Science. All rights reserved. In animal production, the palatability of feeds or solutions has typically been inferred from measurements of preference or acceptance. However, laboratory studies in rats have demonstrated that palatability quantified through the analysis of the microstructure of licking can dissociate from simple measures of consumption. The aim of this study was to evaluate palatability in pigs by using consumption patterns. Pigs (n = 24) were exposed (in pairs, with video recording) to different sucrose solutions (0.5, 1, 2, 4, 8, 16, and 32%) over 7 consecutive 10-min tests (1 concentration/d). Total consumption, number of consumption approaches (A), and real consumption time (RCT) were mea sured. Palatability was estimated through consumption pattern (RCT/A), analogous to the licks/bout measure used in rats. Data was analyzed by sucrose concentration. Spearman correlation coefficients were estimated between the logarithm of sucrose concentration and total consumption, A, RCT, and RCT/A. Total consumption and RCT showed inverted U functions relative to sucrose concentration. Consumption pattern (RCT/A) presented a dose effect (P < 0.005) and positive correlations with sucrose concentration (R = 0.23, P = 0.034). As with rats, consumption pattern could represent an interesting and novel measure of feeding behavior, reflecting palatability in pigs.
- Sucrose solutions