Tasty straw pellets – Exploration of flavoured rooting material by pigs

Tail biting is a common problem in pigs kept in conventional fully slatted pens. Suitable enrichment materials can help to prevent the occurrence of this behavioural disorder by encouraging pigs to increase exploration behaviour. We investigated whether additional flavours can increase exploration behaviour in undocked pigs. Therefore, we offered straw pellets flavoured with either fried onion (FO), strawberry (SB), ginger, almond (AL), vanilla or without flavour (control) during rearing (eight groups in total) and fattening (16 groups in total). Flavoured pellets were offered in an altering order during intervals of 1 week in material dispensers. Exploration duration at the material dispensers was continuously recorded via an ultra-high-frequency radio-frequency identification system. Pigs were weighed weekly and their tail lengths and tail injuries were scored in four categories. For analysis, changes in tail length scores compared to the previous week were calculated as Δ-tail length. The different flavours affected pigs’ exploration durations in both rearing (factor flavour, P < 0.0001) and fattening (factor flavour, P < 0.0001). Highest exploration durations during rearing were recorded when straw pellets were flavoured with FO and AL compared to all others. During fattening, exploration duration was highest towards controls without significant difference to SB. Exploration durations additionally were affected by temporal effects, i.e. week and day during rearing (both factors: P < 0.0001) and fattening (both factors: P < 0.0001). During rearing, highest exploration durations were recorded in the first week and on the first day within week after changing the flavour of the straw pellets. During fattening, exploration durations varied between weeks and within weeks. The highest durations were recorded at the end of weeks, i.e. on the fifth and seventh days after material change. During rearing, tail injuries were affected by week (P < 0.0001). From the fourth week of rearing, the prevalence of tail injuries significantly increased. During the fattening period, tail injuries were affected by flavour (P < 0.05). Fattening pigs had fewest tail injuries after straw pellets flavoured with AL were offered. Altogether, based on the exploration durations, rearing pigs showed different preferences for the flavoured straw pellets but highly explored flavours differed between rearing and fattening pigs. Despite a weekly change of the flavour of straw pellets, exploration durations decreased during rearing but increased again in the transition between rearing and fattening. Thus, straw pellets with alternating flavours are a suitable possibility to provide environmental enrichment to pigs but will not prevent tail biting.     

Flavour preference acquired via a beverage-induced conditioning and its transposition to solid food: Sucrose but not maltodextrin or saccharin induced significant flavour preferences in pigs

When exposed to novel food during food transitions, growing pigs often elicit a neophobic response that is responsible for decreased food consumption. Flavour preference conditioning may represent an interesting way to reduce neophobia and improve food intake in growing pigs. The present series of experiments investigated the pig's conditioned preference for a flavoured beverage added with different carbohydrates and sweeteners and the possible transition of those beverage-induced preferences to flavoured solid food. In Experiment 1A, nine juvenile pigs were given three two-day conditioning sessions: they received a flavoured beverage added with 1.125% sucrose (F + S_1.125) and a second flavoured beverage with no additive (F−). In Experiment 1B, nine juvenile pigs were given six two-day conditioning sessions: they received a flavoured beverage added with 10% sucrose (F + S₁₀) and a second flavoured beverage with no additive (F−). In subsequent two-choice drinking tests, the pigs exhibited no clear-cut preference for F + S_1.125, whereas F + S₁₀ was preferred compared to F− (P < 0.05) but only during the first subsequent two-choice drinking tests, suggesting that pigs developed a short-term preference for the flavour previously paired with 10% but not 1.125% sucrose. The Experiment 2 was conducted to assess the independent effects of visceral (caloric intake) and gustative (sweet taste) reinforcement in flavour preference conditioning. Nine juvenile pigs were subjected to four three-day conditioning sessions: they received flavoured beverages added with 2.25% maltodextrin (F + m, caloric intake), 0.37% saccharin (F + s, sweet taste), or no additive (F−). During further two-choice drinking tests, no clear-cut preference emerged, but the consumption of F + m was 107% and 35% higher than that of F− and F + s, respectively. Despite pigs exhibited some conditioned flavour preferences during two-choice drinking tests in Experiments 1B and 2, no clear-cut preference was observed during two-choice feeding tests with flavoured solid food. Overall, these findings highlight the importance of the combination and/or synergy between gustative and visceral reinforcements for conditioned flavour preference and suggest that a visceral reinforcement via maltodextrin might be sufficient to condition such a preference. Moreover, the absence of clear-cut preference during two-choice feeding test illustrates the difficulty to transpose a flavour preference acquired via a sweet beverage to solid food. Further studies are needed to investigate the failure of saccharin-conditioned preference in pigs.     

Bivalent effects of wheel running on taste conditioning

We replicated the finding of bivalent conditioning of tastes by wheel running by Hughes and Boakes (2008), but without pre-exposure to the wheel. Rats received six days of conditioning with a flavoured solution presented for 10 min before a 40-min placement in a running wheel and another flavoured solution presented for 10 min after. A highly palatable liquid meal replacement was used as a vehicle for the flavours to encourage consumption, allowing us to equate before and after presentation intervals. Relative to a third flavour, we found that the taste preceding wheel running was consumed less, and the taste that followed wheel running was consumed more. Novel wheel running can therefore condition both taste avoidance and taste preference.     

Effect of pens with an elevated platform on space utilization,skin lesions and growth performance in nursery pigs

Environmental enrichment, adequate space and the ability to separate a living area into suitable functional areas are key elements for pig welfare. In this study, a two-level pen for nursery pigs was explored with the aim of analysing the use of space and the impact on pig behaviour, health and performance. Therefore, per batch, three experimental groups in pens with elevated platforms (two-level pens) and one control group in a standard pen were formed after weaning at the age of 4 weeks. Thereafter, groups were studied for a period of 6 weeks. In a total of eight batches (n = 882 pigs), the occurrence of skin lesions was determined per individual using a lesion score, and in seven batches (n = 761 pigs) individual daily weight gain was analysed. In five batches (n = 450 pigs), the individual use of space and the behaviour of pigs were investigated by direct observation (4 h per day on 2 days in weeks 1, 3 and 6 of the housing period, respectively). Results revealed that 98.9% of pigs (n = 445) were observed on the elevated platform at least once. The probability that an individual pig used the platform was significantly higher than 0.95 (P < 0.0001, confidence interval = 0.977, 1). The use of the platform was not affected by sex (odds ratio (OR) = 1.013, P = 0.937). However, the probability of observing an individual on the elevated platform increased with increasing BW during the experimental period (OR = 1.043, P < 0.0001). The presence of a platform decreased the probability of seeing a pig fighting (P = 0.014) and increased the probability of observing locomotor behaviour as opposed to lying (P < 0.0001). In two-level pens, pigs sustained fewer skin injuries than in standard pens (day 41: OR = 0.731, P < 0.0001). Over 41 days of experiment, pigs in two-level pens had higher daily weight gains than animals in standard pens (416 versus 393 g/day, P = 0.006). We conclude that usable space for nursery pigs can be effectively extended by introducing elevated platforms into the pigs’ pen. Furthermore, pigs may benefit from two-level systems by establishing spaces for activity as well as for retreat from other pen mates, thereby reducing aggressive behaviour and social stress. The installation of two-level pens is therefore encouraged, if they are intended to provide more space than legally stipulated.     

Exposures to conditioned flavours with different hedonic values induce contrasted behavioural and brain responses in pigs

This study investigated the behavioural and brain responses towards conditioned flavours with different hedonic values in juvenile pigs. Twelve 30-kg pigs were given four three-day conditioning sessions: they received three different flavoured meals paired with intraduodenal (i.d.) infusions of 15% glucose (F(Glu)), lithium chloride (F(LiCl)), or saline (control treatment, F(NaCl)). One and five weeks later, the animals were subjected to three two-choice feeding tests without reinforcement to check the acquisition of a conditioned flavour preference or aversion. In between, the anaesthetised pigs were subjected to three (18)FDG PET brain imaging coupled with an olfactogustatory stimulation with the conditioned flavours. During conditioning, the pigs spent more time lying inactive, and investigated their environment less after the F(LiCl) than the F(NaCl) or F(Glu) meals. During the two-choice tests performed one and five weeks later, the F(NaCl) and F(Glu) foods were significantly preferred over the F(LICl) food even in the absence of i.d. infusions. Surprisingly, the F(NaCl) food was also preferred over the F(Glu) food during the first test only, suggesting that, while LiCl i.d. infusions led to a strong flavour aversion, glucose infusions failed to induce flavour preference. As for brain imaging results, exposure to aversive or less preferred flavours triggered global deactivation of the prefrontal cortex, specific activation of the posterior cingulate cortex, as well as asymmetric brain responses in the basal nuclei and the temporal gyrus. In conclusion, postingestive visceral stimuli can modulate the flavour/food hedonism and further feeding choices. Exposure to flavours with different hedonic values induced metabolism differences in neural circuits known to be involved in humans in the characterization of food palatability, feeding motivation, reward expectation, and more generally in the regulation of food intake.     

The palatability of flavoured novel floating pellets made with brewer's spent grain to captive carp

Abstract

The palatability to common carp, Cyprinus carpio L. of three newly developed differently flavoured floating pellets made from a high proportion (40%) of brewer's spent grain (BSG) was tested using a multiple-offer feeding experiment. The addition of ‘bold’ flavours, such as vanilla or strawberry essence, may help mask the unpleasant taste of some piscicides; however, their inclusion must not compromise uptake by carp. There were no significant differences between the consumption rates of the three varieties, and all flavours were readily consumed. Therefore, it is suggested that highly flavoured pellets made with BSG have a strong potential to mask the flavour of an unpalatable toxin, and further research is now needed to test this hypothesis.     

Effects of the observation method (direct v. from video) and of the presence of an observer on behavioural results in veal calves

This study aimed at assessing the effect of the observation method (direct or from video) and the effect of the presence of an observer on the behavioural results in veal calves kept on a commercial farm. To evaluate the effect of the observation method, 20 pens (four to five calves per pen) were observed by an observer for 60 min (two observation sessions of 30 min) and video-recorded at the same time. To evaluate the effect of the presence of the observer in front of the pen, 24 pens were video-recorded on 4 consecutive days and an observer was present in front of each pen for 60 min (two observation sessions of 30 min) on the third day. Behaviour was recorded using instantaneous scan sampling. For the study of the observer's effect, the analysis was limited to the posture, abnormal oral behaviour and manipulation of substrates. The two observation methods gave similar results for the time spent standing, but different results for all other behaviours. The presence of an observer did not affect the behaviour of calves at day level; however, their behaviour was affected when the observer was actually present in front of the pens. A higher percentage of calves were standing and were manipulating substrate in the presence of the observer, but there was no effect on abnormal oral behaviour. In conclusion, direct observations are a more suitable observation method than observations from video recordings for detailed behaviours in veal calves. The presence of an observer has a short-term effect on certain behaviours of calves that will have to be taken into consideration when monitoring these behaviours.     

Social learning influences the preferences of domestic hens for novel food

It has been argued that social learning helps animals either avoid noxious substances or identify food items, but evidence suggests that avian social learning is fundamentally different from that of mammals. In two experiments, we investigated whether the preferences of domestic hens, Gallus g. domesticus, for novel food were influenced by observing the feeding behaviour of conspecifics. In experiment 1, we attempted to confirm that birds can develop socially learnt aversions to unpalatable foods. Despite demonstrators showing a highly visible ‘disgust reaction’ after eating unpalatable coloured food, observers did not develop aversions to similarly coloured food. In experiment 2, we aimed to determine whether preferences for palatable food were socially learnt, and whether the extent of a demonstrator's preference for novel food affected the magnitude of the observer's socially learned preference. Demonstrators ate coloured food of standard or high palatability, or did not peck food at all. When the demonstrators pecked more frequently or fed more quickly from the food, the observers consumed a greater proportion of food of the same colour; however, this was only when the food was red, not green. We argue this indicates an unlearned aversion to red food, overcome by social learning of the food being highly palatable. The results provide no evidence that adult hens learn aversions through observing disgust reactions, but show that hens are sensitive to the extent of demonstrator preferences for palatable food. The data do not support the hypothesis that avian social learning is fundamentally different from that of mammals. Copyright 2002 The Association for the Study of Animal Behaviour. Published by Elsevier Science Ltd. All rights reserved.     

Conspecific and heterospecific information use in bumblebees

Heterospecific social learning has been understudied in comparison to interactions between members of the same species. However, the learning mechanisms behind such information use can allow animals to be flexible in the cues that are used. This raises the question of whether conspecific cues are inherently more influential than cues provided by heterospecifics, or whether animals can simply use any cue that predicts fitness enhancing conditions, including those provided by heterospecifics. To determine how freely social information travels across species boundaries, we trained bumblebees (Bombus terrestris) to learn to use cues provided by conspecifics and heterospecific honey bees (Apis mellifera) to locate valuable floral resources. We found that heterospecific demonstrators did not differ from conspecifics in the extent to which they guided observers'' choices, whereas various types of inorganic visual cues were consistently less effective than conspecifics. This was also true in a transfer test where bees were confronted with a novel flower type. However, in the transfer test, conspecifics were slightly more effective than heterospecific demonstrators. We then repeated the experiment with entirely naïve bees that had never foraged alongside conspecifics before. In this case, heterospecific demonstrators were equally efficient as conspecifics both in the initial learning task and the transfer test. Our findings demonstrate that social learning is not a unique process limited to conspecifics and that through associative learning, interspecifically sourced information can be just as valuable as that provided by conspecific individuals. Furthermore the results of this study highlight potential implications for understanding competition within natural pollinator communities.     

Which is the most preventive measure against tail damage in finisher pigs: tail docking,straw provision or lowered stocking density?

One challenge of intensive pig production is tail damage caused by tail biting, and farmers often decrease the prevalence of tail damage through tail docking. However, tail docking is not an optimal preventive measure against tail damage and thus, it would be preferable to replace it. The aim of the current study was to investigate the relative effect of three possible preventive measures against tail damage. The study included 112 pens with 1624 finisher pigs divided between four batches. Pens were randomly assigned to one level of each of three treatments: (1) tail-docked (n=60 pens) v. undocked (n=52 pens), (2) 150 g of straw provided per pig per day on the solid floor (n=56 pens) v. no straw provided (n=56 pens), (3) stocking density of 1.21 m²/pig (11 pig/pen; n=56 pens) v. 0.73 m²/pig (18 pigs/pen; n=56 pens). Tail damage was recorded three times per week throughout the finisher period by scoring the tail of each individual pig. A pen was recorded as a tail damage pen and no longer included in the study if at least one pig in a pen had a bleeding tail wound; thus, only the first incidence of tail damage on pen level was recorded. Data were analysed by a Cox regression for survival analysis assuming proportional hazards. Results are presented as hazards, and a higher hazard means that a pen has a higher risk of tail damage and of it happening earlier in the finisher period. Pens with undocked pigs had a 4.32-fold higher hazard of tail damage compared with pens with docked pigs (P<0.001). Pens with no straw provided had a 2.22-fold higher hazard of tail damage compared with pens with straw provided (P<0.01). No interactions was seen between the treatments, but the effect of tail docking was higher than the effect of straw provision (P<0.001). Stocking density did not have a significant effect on the hazard of tail damage (hazard rate ratios (HRR)=1.67; P=0.064). However, a combination of straw provision and lowered stocking density showed a similar hazard of tail damage as seen with only tail docking (HRR=1.58; P=0.39). In conclusion, tail docking and straw provision were preventive measures against tail damage, and tail docking reduced the risk more than straw provision. A combination of other preventive measures is necessary to reduce the risk of tail damage in undocked pigs to the same level as in docked pigs.     

More tail lesions among undocked than tail docked pigs in a conventional herd

The vast majority of piglets reared in the European Union (EU) and worldwide is tail docked to reduce the risk of being tail bitten, even though EU animal welfare legislation bans routine tail docking. Many conventional herds experience low levels of tail biting among tail docked pigs, however it is not known, what the prevalence would have been had the pigs not been tail docked. The aim of this study was to compare the prevalence of tail lesions between docked and undocked pigs in a conventional piggery in Denmark with very low prevalence of tail biting among tail docked pigs. The study included 1922 DanAvl Duroc×(Landrace×Large White) female and castrated male pigs (962 docked and 960 undocked). Docked and undocked pigs were housed under the same conditions in the same room but in separate pens with 20 (±0.03) pigs/pen. Pigs had ad libitum access to commercial diets in a feed dispenser. Manipulable material in the form of chopped straw was provided daily on the floor (~10 g/pig per day), and each pen had two vertically placed soft wood boards. From weaning to slaughter, tail wounds (injury severity and freshness) were scored every 2^nd week. No clinical signs of injured tails were observed within the tail docked group, whereas 23.0% of the undocked pigs got a tail lesion. On average, 4.0% of the pigs with undocked tails had a tail lesion on tail inspection days. More pens with tail lesions were observed among pigs weighing 30 to 60 kg (34.3%; P<0.05) than in pens with pigs weighing 7 to 30 kg (13.0%) and 60 to 90 kg (12.8%). Removal of pigs to a hospital pen was more likely in undocked pens (P<0.05, 47.7% undocked pens and 22.9% docked pens). Finally, abattoir meat inspection data revealed more tail biting remarks in undocked pigs (P<0.001). In conclusion, this study suggests that housing pigs with intact tails in conventional herds with very low prevalence of tail biting among tail docked pigs, will increase the prevalence of pigs with tail lesions considerably, and pig producers will need more hospital pens. Abattoir data indicate that tail biting remarks from meat inspection data severely underestimate on-farm prevalence of tail lesions.     

Social Transfer of Predation Risk Information Reduces Food Locating Ability in European Minnows (Phoxinus phoxinus)

Little is known about how food location ability of animals is affected by social information of predation risk. This question was therefore addressed in an experimental study where naïve ‘observer’ European minnows (Phoxinus phoxinus) were allowed to search for food in a maze in the presence or absence of a predator (Salmo trutta). Observer minnows were accompanied by conspecific demonstrators which had previously been trained in the same maze either in the presence or absence of the predator. Observer minnows were most likely to locate food when the predator was absent both during their trial and during the pre‐training of demonstrators. When demonstrators had been trained with predators, observer success in locating the food was halved, although they were never exposed to predation risk themselves. When observers were exposed to predation risk their probability of locating food was further reduced regardless of the experience of their demonstrators. Our results show that predation risk can affect the foraging ability of minnows both directly and indirectly through social information from conspecifics. We conclude that social information may influence and constrain individual behavioural decisions, especially in rapidly changing environments where private information is often insufficient.     

Effect of seven hours intermittent suckling and flavour recognition on piglet performance

A low feed intake during the first days after weaning is predisposing for weaning diarrhoea and weight loss. In this experiment we tried to increase the feed intake of the piglets after weaning by stimulating the solid feed intake during the last two weeks before weaning by separating them from the sows for 7 h/d. In addition, the effect of flavour recognition and the interaction of flavour recognition with intermittent suckling were tested. In two consecutive weaning rounds, sows were divided over two compartments with 7 to 10 sows each. They were assigned to one of four treatments in a two factorial design: control housing/control feed (n = 7); control housing/ flavoured feed (n = 8); intermittent suckling/control feed (n = 7); intermittent suckling/ flavoured feed (n = 9). After weaning, for each round 3 pens of 6 pigs were selected per treatment group. All these piglets received the same feed with the same flavour at the same concentration. Contrary to the expectations, intermittent suckling decreased the solid feed intake during the last two weeks before weaning. Flavour addition to the creep feed did not increase feed intake or other performance parameters before and after weaning, nor did it interact with intermittent suckling. Although after intermittent suckling pigs ate less creep feed before weaning, they did not perform worse after weaning. However, to increase feed intake after weaning, longer periods of separation might be necessary.     

The effect of long or chopped straw on pig behaviour

In the EU, pigs must have permanent access to manipulable materials such as straw, rope, wood, etc. Long straw can fulfil this function, but can increase labour requirements for cleaning pens, and result in problems with blocked slatted floors and slurry systems. Chopped straw might be more practical, but what is the effect on pigs’ behaviour of using chopped straw instead of long straw? Commercial pigs in 1/3 slatted, 2/3 solid pens of 15 pigs were provided with either 100 g/pig per day of long straw (20 pens) or of chopped straw (19 pens). Behavioural observations were made of three focal pigs per pen (one from each of small, medium and large weight tertiles) for one full day between 0600 and 2300 h at each of ~40 and ~80 kg. The time spent rooting/investigating overall (709 s/pig per hour at 40 kg to 533 s/pig per hour at 80 kg), or directed to the straw/solid floor (497 s/pig per hour at 40 kg to 343 s/pig per hour at 80 kg), was not affected by straw length but reduced with age. Time spent investigating other pigs (83 s/pig per hour at 40 kg), the slatted floor (57 s/pig per hour) or pen fixtures (21 s/pig per hour) was not affected by age or straw length. Aggressive behaviour was infrequent, but lasted about twice as long in pens with chopped straw (2.3 s/pig per hour at 40 kg) compared with pens with long straw (1.0 s/pig per hour at 40 kg, P=0.060). There were no significant effects of straw length on tail or ear lesions, but shoulders were significantly more likely to have minor scratches with chopped straw (P=0.031), which may reflect the higher levels of aggression. Smaller pigs showed more rooting/investigatory behaviour, and in particular directed towards the straw/solid floor and the slatted floor than their larger pen-mates. Females exhibited more straw and pen fixture-directed behaviour than males. There were no effects of pig size or sex on behaviour directed towards other pigs. In summary, pigs spent similar amounts of time interacting with straw/solid floor when long and chopped straw were provided, and most aspects of pig-directed behaviour and injuries were not affected by straw length. There was an increase in pigs with minor shoulder lesions with chopped straw, perhaps because of increased aggression. The use of chopped straw as an enrichment material for pigs warrants further investigation in larger and more detailed studies.     

Ultrasonic vocalization by female mice in the presence of a conspecific carrying food cues

In female mice, Mus domesticus, reunion with a same-sex conspecific is associated with intense ultrasonic vocalization. We examined whether the palatability of a familiar food eaten by a demonstrator mouse and the motivational state of the conspecific observer could modulate the number of ultrasonic calls uttered during female-female interaction in NMRI mice. A pilot study indicated that these calls were uttered almost exclusively by the observer member of the pair. Observers were either food deprived or not deprived and demonstrators were offered either no food, a palatable diet or an unpalatable diet. We monitored both the number of ultrasounds (range 65-75 kHz) uttered and a series of behavioural parameters during the first 3 min of social interaction after 24 h of separation. Observers investigated the nose area of demonstrators fed on the unpalatable diet more than the same area of demonstrators not given food. No differences were found in demonstrators' behaviour. Ultrasonic calls were given immediately after female-female reunion and were affected by both the motivational state of the observer and the salience of the information carried by the conspecific. These results suggest that the motivational state of the observer affects ultrasonic calling towards a demonstrator conspecific. Nondeprived animals produced more calls towards demonstrators fed on palatable food, whereas food-deprived subjects vocalized more to fed conspecifics, independently of the palatability of the food eaten by the demonstrator. We suggest that ultrasonic vocalization in female mice can facilitate proximity with a conspecific and the number of these calls is modulated by the salience of the information carried by the companion. Copyright 2000 The Association for the Study of Animal Behaviour.     

Insights into suckling rabbit feeding behaviour: acceptability of different creep feed presentations and attractiveness for sensory feed additives

In young rabbit, digestive disorders are frequently observed around weaning. Stimulating the onset of feed intake in the suckling rabbit might be a way to promote gut health. The aim of this study was to determine the rabbit’s acceptability for different feed presentations and its preferences for flavours at an early stage of life. Two trials were conducted to evaluate the effects of physical form and flavouring on creep feed attractiveness. All the diets tested were provided in the nest from 3 to 17 days, and the daily intake per litter was recorded as of 8 days of age. In the first trial, five feed presentations were tested separately (n = 60 litters). Three dry presentations were chosen: commercial pellet (P), crumb from commercial pellet (cP) and crumb from beet pulp pellet (cBP). Hydrated feeds were also provided with either raw fodder beetroot (B) or a semi-solid feed in agar gel form produced with fodder beetroot juice and pulp (gB). In the second trial, double-choice tests were performed on four feed gels (n = 72 litters), leading to six comparison treatments. These agar gels were made of pellet mash without or with a sensory additive: one non-odorised control gel and three gels with 0.20% banana flavour, 0.06% red berry flavour and 0.10% vanilla flavour, respectively. In the first trial, kits ate more gB in fresh matter than other feed presentations (P < 0.001), with a total intake of 7.0 ± 1.8 g/rabbit from 8 to 17 days. In DM, the total consumption of pellets P (1.6 ± 0.4 g of DM/rabbit) was the highest together with the gB form (1.4 ± 0.4 g of DM/rabbit), whereas cBP was barely consumed (0.3 ± 0.1 g of DM/rabbit). Gel feed supplemented with vanilla was slightly more consumed than other flavoured and non-odorised gels (relative consumption of 57% when compared to control gel; P = 0.001). The gel feed intake was independent of the milk intake but was correlated with the litter weight at 3 days (r = 0.40, P < 0.001). In both trials, rabbit growth before and after weaning was not affected by the type of creep feed provided. Our results confirmed that providing creep feed promotes the solid intake of rabbits at early stages. Gel feed form motivated rabbits to eat and vanilla flavour supplementation increased the feed palatability. Those creep feed characteristics should be explored further for seeking effective stimulation of the onset of the feed intake in suckling rabbit.     

The use of social network analysis to describe the effect of immune activation on group dynamics in pigs

The immune system can influence social motivation with potentially dire consequences for group-housed production animals, such as pigs. The aim of this study was to test the effect of a controlled immune activation in group-housed pigs, through an injection with lipopolysaccharide (LPS) and an intervention with ketoprofen on centrality parameters at the individual level. In addition, we wanted to test the effect of time relative to the injection on general network parameters in order to get a better understanding of changes in social network structures at the group level. 52 female pigs (11–12 weeks) were allocated to four treatments, comprising two injections: ketoprofen-LPS (KL), ketoprofen-saline (KS), saline-LPS (SL) and saline-saline (SS). Social behaviour with a focus on damaging behaviour was observed continuously in 10 × 15 min bouts between 0800 am and 1700 pm 1 day before (baseline) and two subsequent days after injection. Activity was scan-sampled every 5 min for 6 h after the last injection in the pen. Saliva samples were taken for cortisol analysis at baseline and at 4, 24, 48, 72 h after the injections. A controlled immune activation affected centrality parameters for ear manipulation networks at the individual level. Lipopolysaccharide-injected pigs had a lower in-degree centrality, thus, received less interactions, 2 days after the challenge. Treatment effects on tail manipulation and fighting networks were not observed at the individual level. For networks of manipulation of other body parts, in-degree centrality was positively correlated with cortisol response at 4 h and lying behaviour in the first 6 h after the challenge in LPS-injected pigs. Thus, the stronger the pigs reacted to the LPS, the more interactions they received in the subsequent days. The time in relation to injection affected general network parameters for ear manipulation and fighting networks at the group level. For ear manipulation networks, in-degree centralisation was higher on the days following injection, thus, certain individuals in the pen received more interactions than the rest of the group compared to baseline. For fighting networks, betweenness decreased on the first day after injection compared to baseline, indicating that network connectivity increased after the challenge. Networks of tail manipulation and manipulation of other body parts did not change on the days after injection at the group level. Social network analysis is a method that can potentially provide important insights into the effects of sickness on social behaviour in group-housed pigs.     

Flavour formation by amino acid catabolism

Microbial catabolism of amino acids produces flavour compounds of importance for foods such as cheese, wine and fermented sausages. Lactic acid bacteria are equipped with enzyme systems for using the amino acids in their metabolism and are useful for flavour formation of foods. Branched-chain amino acids (Leu, Ile, Val) are converted into compounds contributing to malty, fruity and sweaty flavours; catabolism of aromatic amino acids (Phe, Tyr, Trp) produce floral, chemical and faecal flavours; aspartic acid (Asp) is catabolised into buttery flavours and sulphuric amino acids (Met, Cys) are transferred into compounds contributing to boiled cabbage, meaty and garlic flavours.     

Individual differences in responses of Norway rats to social induction of food preferences

Each of 36 observer rats was: (1) exposed to a demonstrator rat that had eaten an unpalatable, cayenne-pepper-flavored diet (Diet Cay), then tested to determine its willingness to eat Diet Cay and (2) exposed to a demonstrator rat that had eaten a palatable diet (Diet NPT) to which the observer had previously learned an aversion, then tested to determine its willingness to eat Diet NPT. In both instances, some observers ate substantial amounts of the diet that their respective demonstrators had eaten, while other observers did not. No consistency was found across the two situations in the relative susceptibility of individual observer rats to social influences on their food choices. In a second experiment, observer rats interacted, at 3 day intervals, with demonstrator rats that had each eaten different diets. After each interaction, all observers were given a choice test to determine their preferences for the diet that their demonstrators had eaten. Again, there was no consistency in the relative strength of individual observer rats' socially induced preferences for diets fed to demonstrators. Stable individual differences in magnitude of susceptibility to social influence on food preference did not account for a detectable proportion of observed variance in diet selection.     

Dogs acquire food preferences from interacting with recently fed conspecifics

Social transmission of food preferences has been documented in many species including humans, rodents, and birds. In the current experiment, 12 pairs of domestic dogs (Canis familiaris) were utilized. Within each pair, one dog (the demonstrator) was fed dry dog food flavored with either basil or thyme. The second dog (the observer) interacted with one demonstrator for 10 min before being given an equal amount of both flavored foods. Observers exhibited a significant preference for the flavored diet consumed by their demonstrators, indicating that dogs, like rats, prefer foods smelled on a conspecific's breath.