FLAVOURS, BEYOND A GOOD SMELL

All the additives that exist in the market to improve feed palatability and acceptance of our animals are well known. All of them aim to modify or normalize both feed taste and smell. One of these solutions is flavours, which seek a response from the animal through smell. The sense of smell has significant relevance in food and affects other aspects such as relationships between animals, during maternity, the effect on parental imprints, and more besides.

In general, all animals show sensitivity to olfactory molecules, but it is also true that not all physiologies are the same. Some animals show greater sensitivity to flavors and tastes than others. This is due to the number of taste buds and the olfactory epithelium development. There is a direct relationship between the surface of the olfactory epithelium and its olfactory capacity. For example 30,000 mm² in feral pigs (Pihlström et al, 2005), and only 1,125 mm² in humans (Pihlström et al, 2005). In another article published in Norel.net by Canal B. (https://www.norel.net/es/noticias/%C2%BFqu%C3%A9-papel-tienen-los-aromas...) reference the oronasal olfactory and taste receptors.

Where does the importance of aromas in feed acceptance lie?

Leaving aside the marketing aspects and the flavours' main objectives which are well known, such as the homogenizing diets and masking unpleasant raw materials for our animals. Flavours affect the physiological process of feed recognition and acceptance. Specifically, the aroma affects what is usually the first interaction of the animal with the ration, recognition. From this, other aspects such as feed physical appearance and quickly the taste. And it is in the taste where the aroma has an impact again.

Taste is the sensation that food or other substances produce in the taste. Such an impression is largely determined by smell.