Determinação da aceitabilidade entre os aromatizantes de banana e menta para equinos.
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Data
2018-11-13
Autores
Barros, Caio Nunes de [UNESP]
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Universidade Estadual Paulista (Unesp)
Resumo
Sabendo do impacto do olfato e do paladar no comportamento alimentar dos cavalos, a indústria está utilizando novos aromatizantes e realizando testes de palatabilidade, pois percebe a importância das propriedades organolépticas de seus produtos. Foram utilizados 5 equinos machos, de mesma raça, com idade e pesos semelhantes. Os animais foram apresentados a três compostos alimentares durante período de adaptação e testes de aceitabilidade e preferência. Foi realizada coleta de dados objetivos como quantidade consumida e tempo de consumo, bem como foi uso de uma escala numérica para buscar uma observação mais ampla. Com tais dados buscou-se determinar se a aceitabilidade entre alimentos com e sem aromatizantes e se há maior aceitabilidade entre os aromatizantes testados (menta e banana). O aroma de menta quando comparado aos demais, apresentou menor presença de interesse (P=0,036) e maior rejeição total (P<0,001) pelos animais durante o período de adaptação, e maior rejeição parcial (P<0,001) no teste de aceitabilidade. Não foram encontradas diferenças significativas para determinar a existência de maior aceitabilidade dos equinos por um dos aromas avaliados, porém o aroma de menta apresentou maior rejeição durante o período de adaptação e no teste de aceitabilidade. A ausência de diferença entre o aroma controle e banana não permitiu estabelecer se há maior aceitabilidade entre um alimento com ou sem aromatizante.
With the knowledge of the importance of olfaction and taste on the feeding behavior of horses, the industry makes use of flavoring agents and palatability tests, because gives importance to the organoleptic properties of their products. On this study, were used five male horses, from same breed and approximate age and weight. The animals were introduced to three feeding compounds during an adaptation period e acceptability and preference tests. Were collected objective data as quantity consumed for each compound and consumption time, as well as was used a numeric scale to achieve a wider observation. And by this, was aimed to determine the acceptability between feeds with and without flavoring agents, and if there is a higher acceptability between the tested flavors (banana and mint). The mint flavor when compared to the others, presented the smaller presence of interest (P=0,036) and the higher total rejection (P<0,001) by the animals during the adaptation period, and the higher partial rejection (P<0,001) on the acceptability test. Could not be found significative difference to determine the existence of a higher acceptability by horses of one of the flavors evaluated, but the mint flavor presented the higher rejection during the adaptation period and in the acceptability test. The absence of difference between the control and banana flavors did not allow to stablish if there is a higher acceptability between a feed with or without flavoring agents.
With the knowledge of the importance of olfaction and taste on the feeding behavior of horses, the industry makes use of flavoring agents and palatability tests, because gives importance to the organoleptic properties of their products. On this study, were used five male horses, from same breed and approximate age and weight. The animals were introduced to three feeding compounds during an adaptation period e acceptability and preference tests. Were collected objective data as quantity consumed for each compound and consumption time, as well as was used a numeric scale to achieve a wider observation. And by this, was aimed to determine the acceptability between feeds with and without flavoring agents, and if there is a higher acceptability between the tested flavors (banana and mint). The mint flavor when compared to the others, presented the smaller presence of interest (P=0,036) and the higher total rejection (P<0,001) by the animals during the adaptation period, and the higher partial rejection (P<0,001) on the acceptability test. Could not be found significative difference to determine the existence of a higher acceptability by horses of one of the flavors evaluated, but the mint flavor presented the higher rejection during the adaptation period and in the acceptability test. The absence of difference between the control and banana flavors did not allow to stablish if there is a higher acceptability between a feed with or without flavoring agents.
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Palavras-chave
Aromatizantes, Avaliação, Cavalos, Ingestão de alimentos, Preferência, Evaluation, Eating, Flavoring Agents, Horses, Preference