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Les caractéristiques sensorielles des aliments : quels rôles jouent-elles dans les aspects qualitatifs et quantitatifs du comportement alimentaire des ovins

Abstract : A better understanding of feeding behaviour of ruminants would help optimising the use of forages by these animals and improve their zootechnical performances, including welfare, and environmental interests. We studied the role of sensory characteristics of food in qualitative (diet selection) and quantitative (intake) aspects of feeding behaviour in sheep. Thus far these characteristics are believed to have only a discriminating role. We studied their role at similar post-ingestive consequences, on the one, and their role at different post-ingestive consequences, using food learning paradigms, on the other hand. At similar post-ingestive consequences, sensory food characteristics did not influence voluntary daily intake but they influenced i/ short term intake when the motivation to eat induced by the food overruled the satiety state of the animal, and ii/ feeding activities (time spent eating and intake rate). Interestingly, results differed according to quality contrasts between food items. Further studies are needed to elucidate the exact role of sensory characteristics in the regulation of voluntary intake. Sensory characteristics influenced also food preferences when they possessed a hedonic or an a priori value subjectively indicating positive or negative consequences to the animal. The influence of the hedonic value was however difficult to analyse because of a great inter-individual variability in animal response. The hedonic value was furthermore influenced by the context of food presentation; a non preferred food item could become preferred if it was not recently consumed, which indicates an attraction for food diversity and especially for a change in food. During food learning, the hedonic value of sensory characteristics modulates the animal's ability to associate them with post-ingestive consequences. When sensory food characteristics had acquired an a priori value, animals could use them as indicators of post-ingestive consequences. Consequently, they allowed animals to be more efficient in food learning, notably in complex environments, via a generalisation process. Our work is thus reinforcing the validity of the food learning theory in complex environments. Some primary tastes, such umami and bitter tastes, possess an a priori value (positive and negative, respectively). It is expected that these tastes have a role as indicator. In conclusion, sensory food characteristics, because of their role as discriminator, their hedonic value or their role as indicator, influenced different aspects of feeding behaviour in sheep. Therefore, sensory food characteristics have the possibility to improve the use of forage in animal diets and to a certain extent, ameliorate farm animal welfare.
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Submitted on : Thursday, July 19, 2012 - 4:01:14 PM
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  • HAL Id : tel-00719365, version 1
  • PRODINRA : 244814



Angélique Favreau-Peigné. Les caractéristiques sensorielles des aliments : quels rôles jouent-elles dans les aspects qualitatifs et quantitatifs du comportement alimentaire des ovins. Alimentation et Nutrition. Université Blaise Pascal - Clermont-Ferrand II; Université d'Auvergne - Clermont-Ferrand I, 2010. Français. ⟨NNT : 2010CLF22017⟩. ⟨tel-00719365⟩



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