Preference by sheep and goats among hay of eight tall fescue cultivars.
(57/1652)
Grazing ruminants use both visual cues and taste in selecting their diet. Preference during grazing may not be the same when forage is dried for hay and cut into lengths prior to feeding in confinement. Eight cultivars of tall fescue (Festuca arundinacea Schreb.), previously evaluated for preference while grazed, were harvested three times over a period of 2 yr. The hays were air-dried, baled, and passed through a hydraulic bale processor prior to feeding. Five experiments were conducted. All three harvests were evaluated with sheep and the last two also with goats, using six animals each time. During an adaptation phase, hays were offered alone as meals. In the experimental phase, every possible pair of hays (28 pairs) was presented for a meal. Data were analyzed by multidimensional scaling and by traditional analyses. Preference was significant among cultivars in all experiments. Multidimensional scaling showed that selection was based on two criteria with two dimensions being significant. Sheep preferred KENHY followed by KENTUCKY 31 and STARGRAZER but preferenced against BARCEL. HIMAG, MO-96, and C1 were intermediate and MOZARK was variable. Goats were similar to sheep in preferring KENHY followed by STARGRAZER and selected against MOZARK and BARCEL. KENTUCKY 31, HIMAG, MO-96, and C1 were intermediate. In all five experiments, the general association was positive for available carbohydrate fractions and negative for fiber fractions that contribute to cell wall rigidity. (+info)
Explaining social learning of food preferences without aversions: an evolutionary simulation model of Norway rats.
(58/1652)
Norway rats (Rattus norvegicus) transmit preferences for novel foods socially by smelling each other's breath. However, rats fail to learn aversions, acquiring a preference even if the rat whose breath they smell has been poisoned. Rats can distinguish between sick and healthy conspecifics and social learning of both preferences and aversions is present in other species - hence it is unclear why rats cannot learn aversions socially. We constructed an evolutionary simulation in which a population of rats foraged from a central location, exploiting food sites that could contain edible or toxic foodstuffs. We examined the relationship between toxin lethality and selection for individual versus social learning and discrimination between sick and healthy conspecifics in order to allow learning of both preferences and aversions. At low lethality levels individual learning was selected for and at intermediate levels we found social learning of both preferences and aversions. Finally, given high lethality levels the simulated rats would employ social learning but failed to learn aversions, matching the behaviour of real rats. We argue that Norway rats do not learn aversions socially because their environment may contain only highly lethal toxins which make interaction with a sick conspecific an extremely rare event. (+info)
Genetic and phenotypic parameters for dietary selection of mountain big sagebrush (Artemisia tridentata Nutt. ssp. vaseyana.
(59/1652)
The heritability of diet selection for mountain big sagebrush (Artemisia tridentata Nutt. ssp. vaseyana [Rydb] Beetle) by grazing sheep was estimated from fecal samples collected from 549 Rambouillet ewes. Fecal samples were collected in September and October during 1996 and 1997 from free-grazing ewes on intermountain sagebrush-bunchgrass rangelands at the U.S. Sheep Experiment Station in Idaho. The total number of fecal samples was 1,949. Fecal samples were evaluated for composition of big sagebrush by near-infrared spectroscopy. Percentage of sagebrush in the diet was less in September than in October (21.6 vs 31.7%, respectively). Single-trait and bivariate derivative-free REML analyses were performed to genetically compare percentage of sagebrush in the diet in September and October. Heritability estimates were similar between September and October measurements (0.25 and 0.28, respectively). The genetic correlation between September and October percentages of sagebrush in the diet was high (0.91), implying that there is strong genetic similarity between September and October measurements and that an annual measurement may be sufficient for selection. These results contribute to a greater understanding of dietary preferences in freely grazing sheep, and suggest opportunities to improve production efficiency and forage management through selection for dietary preferences. (+info)
Sporadic Campylobacter jejuni infections in Hawaii: associations with prior antibiotic use and commercially prepared chicken.
(60/1652)
Campylobacter is the most common cause of bacterial foodborne illness in the United States, and Hawaii has the highest rate of Campylobacter jejuni infections in the nation. A case-control study was conducted to determine indigenous exposures that contribute to the high incidence of sporadic C. jejuni infection in Hawaii. A total of 211 case patients with diarrhea and confirmed Campylobacter infection was enrolled, along with 1 age- and telephone exchange-matched control subject for each patient. Participants were interviewed about illness, medicines, food consumption, food-handling practices, and exposure to animals. In matched logistic regression analyses, eating chicken prepared by a commercial food establishment in the 7 days before case illness onset (adjusted odds ratio [AOR], 1.8; P=.03) and consuming antibiotics during the 28 days before illness onset (AOR, 3.3; P=.03) were significant independent predictors of illness. Further study of the association of Campylobacter illness with commercially prepared chicken and prior antibiotic use is needed. (+info)
Sweet liking and family history of alcoholism in hospitalized alcoholic and non-alcoholic patients.
(61/1652)
The present study was designed to test the hypothesis that preference for stronger sweet solutions may be associated with the genetic risk for alcoholism. Thirty-two male patients with alcohol dependence admitted for alcoholism in-patient treatment and 25 non-alcoholic control subjects were used in the study. Hedonic response to sweets was evaluated using the sweet preference test. Family history of alcoholism was evaluated using a Russian version of the Michigan Alcoholism Screening Test modified for the assessment of the alcohol-related behaviour of the subject's biological father. Similar to our previous findings, alcoholics were far more likely to prefer the highest offered sucrose concentration (0.83 M), compared to non-alcoholic controls. Such preference was determined by two factors: positive family history of alcoholism and alcoholic status. Statistically, these factors contributed to the likelihood of preferring sweet solutions independently. Therefore, the effects of these factors may enhance each other. These findings support the hypothesis that preference for a stronger sweet solution is associated with a paternal history of alcohol dependence and may reflect a genetic predisposition to alcoholism. (+info)
Genetic taste markers and food preferences.
(62/1652)
Sensitivity to the bitter taste of 6-n-propylthiouracil (PROP) is an inherited trait. Although some people find PROP to be extremely bitter, others cannot distinguish PROP solutions from plain water. In a series of studies, greater PROP sensitivity was linked with lower acceptability of other bitter compounds and with lower reported liking for some bitter foods. Women, identified as "super-tasters" of PROP, had lower acceptance scores for grapefruit juice, green tea, Brussels sprouts, and some soy products. Many of these foods contain bitter phytochemicals with reputed cancer-protective activity. These include flavonoids in citrus fruit, polyphenols in green tea and red wine, glucosinolates in cruciferous vegetables, and isoflavones in soy products. Consumer acceptance of these plant-based foods may depend critically on inherited taste factors. This review examines the role of genetic taste markers in determining taste preferences and food choices. (+info)
Volatile flavor components of ripe and overripe ki-mikans (Citrus flaviculpus Hort. ex Tanaka) in comparison with Hyuganatsu (Citrus tamurana Hort. ex Tanaka).
(63/1652)
The volatile flavor components of ripe and overripe ki-mikan (Citrus flaviculpus Hort. ex Tanaka) peel oil samples, which had been isolated by cold-pressing, were investigated by capillary GC and GC-MS, and compared with the Hyuganatsu (Citrus tamurana Hort. ex Tanaka) flavor. Limonene (ripe fruit, 82.44%; overripe fruit, 73.10%) was the most abundant compound in the ki-mikan oil, this being followed by gamma-terpinene (8.83% and 13.74%), trans-beta-farnesene (1.76% and 3.12%) and myrcene (1.54% and 1.13%). The composition of overripe ki-mikan oil was characterized by higher amounts of aliphatic and sesquiterpene hydrocarbons, monoterpene and sesquiterpene alcohols, ketones and esters than that of ripe ki-mikan oil. Monoterpene hydrocarbons, especially limonene (84.78%), were predominant in Hyuganatsu oil. The CPO composition of ki-mikan was qualitatively similar to that of Hyuganatsu, but differed quantitatively. The content of sesquiterpene hydrocarbons was higher in the ki-mikan oil samples than in Hyuganatsu oil, while ketones showed the opposite predominance. These differences were more evident in the trans-beta-farnesene and l-carvone contents. The ratio of both these compounds could be used to distinguish ki-mikan oil from Hyuganatsu oil. (+info)
Differential effects of damage within the hippocampal region on memory for a natural, nonspatial Odor-Odor Association.
(64/1652)
Debate continues on whether the role of rodent hippocampus in memory is limited to the spatial domain. Recently, this controversy has been addressed with studies on the social transmission of food preference, an odor-odor association task with no spatial requirements. Multiple reports have concluded that damage to the hippocampal region impairs memory in this task, but there remain questions about the extent of damage essential to produce an impairment. Furthermore, a recent study () found no effect of hippocampal lesions on memory in this task. We tested animals with complete lesions of the hippocampus (H) lesions of the hippocampus plus subiculum (HS), and lesions of the adjacent, anatomically related cortices of the parahippocampal region (PHR). H lesions produced an impairment on spatial delayed alternation, but not on memory for the social transmission of food preference, whereas HS and PHR lesions produced severe and equivalent impairments on memory for the socially acquired food preference. We discuss possible explanations for the discrepancy with the results of and conclude that the hippocampus and subiculum together play a critical role in the formation of this form of nonspatial, relational memory. (+info)