#1/4 An introduction to palatability – by Ab Greven, Category Manager for Palatability
For over 50 years, Adisseo has developed different solutions, in particular to stimulate voluntary feed intake and encourage the natural behavior of animals.
Listen as Greven, gives an introduction into the use of palatability solutions.
#2/4 Fundamental principles of palatability – by Simon Eskinazi, Global Scientific & Technical Manager for Palatability
Find out how sensorial characteristics of feeds and the post ingestion consequences modulate the acceptance and intake of feeds affect animals.
#3/4 Palatability in Swine- by Luiz Sousa, Technical manager, Asia Pacific at Adisseo
How does a pig make choices on what to eat? Stimulating feed intake for pigs is key in today’s industry. Listen for more interesting details.
#3/4 Palatability in Ruminants- by Sébastien Chaboche, Regional Catagory Manager for Europe, and CIS for Palatability.
Ruminants naturally discriminate between feeds to preserve their health. Rejecting bitterness and sourness, and accepting salty and sweet. In nature, toxic plants and substances have developed bad tastes and cows have adapted to avoid being poisoned. Want to know more about how cows discriminate between feeds and how palatability can improve voluntary feed intake?
