caa a22 4500 386321841 CHVBK 20180307111629.0 cr unu---uuuuu 161130e198801 xx s 000 0 eng 10.1079/BJN19880010 doi S000711458800011X pii (NATIONALLICENCE)cambridge-10.1079/BJN19880010 Factors affecting the voluntary intake of food by sheep [Elektronische Daten] 4. The effect of additives representing the primary tastes on sham intakes by oesophageal-fistulated sheep* 1. Sheep with oesophageal fistulas were sham-fed on pelleted lucerne (Medicago sativa) hay to assess the palatability of added chemicals representing the tastes of sweet (sucrose), sour (hydrochloric acid), salt (sodium chloride), bitter (urea) and umami (monosodium glutamate; MSG). 2. Plain pellets and four concentrations of each chemical were sham-fed for 30 min after 5·5 h deprivation in 5x5 Latin-square experiments following a period of adaptation feeding. 3. Sucrose, at concentrations of 15-120 g/kg air-dried pellets, depressed intakes with a linear relation between intake (I; g) and concentration (C; g/kg): I = 1001-3·42C. 4. HCl at 6·25-25·0 g/kg pellets had no effect on sham intakes but at 50 g/kg reduced them by 50% of control (P < 0·05). 5. NaCl at 50-200 g/kg increased sham intakes by 26% (P < 0·01) with no evidence of a dose-related effect. 6. Urea at 10-80 g/kg decreased sham intakes by 26·9% (P < 0·01) with no evidence of a dose-related effect. 7. MSG at 5-40 g/kg in two experiments increased sham intakes by 16·1 and 40·8% (P < 0·05). In another experiment at 1-8 g/kg there wasno significant effect. 8. When palatability and post-ingestive effects are separated by sham-feeding, the effect of added chemicals on intake may be completely different from when they are ingestednormally (e.g. NaCl and sucrose). This newly developed technique enables the palatabilityeffect of feed additives to be tested critically and economically. Copyright © The Nutrition Society 1988 Grovum W. L. Department of Biomedical Sciences, Ontario Veterinary College University of Guelph, Guelph, Ontario N1G 2W1, Canada Chapman H. W. Department of Biomedical Sciences, Ontario Veterinary College University of Guelph, Guelph, Ontario N1G 2W1, Canada British Journal of Nutrition Cambridge University Press 59/1(1988-01), 63-72 0007-1145 59:1<63 1988 59 BJN https://doi.org/10.1079/BJN19880010 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1079/BJN19880010 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Grovum W. L. Department of Biomedical Sciences, Ontario Veterinary College University of Guelph, Guelph, Ontario N1G 2W1, Canada NATIONALLICENCE 700 1- Chapman H. W. Department of Biomedical Sciences, Ontario Veterinary College University of Guelph, Guelph, Ontario N1G 2W1, Canada NATIONALLICENCE 773 0- British Journal of Nutrition Cambridge University Press 59/1(1988-01), 63-72 0007-1145 59:1<63 1988 59 BJN CC0 http://creativecommons.org/publicdomain/zero/1.0 nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-cambridge