Laporan ini membahas tentang pengambilan hipofisa ikan mas (Cyprinus carpio) yang merupakan bagian penting dalam reproduksi ikan. Laporan ini menjelaskan prosedur pengambilan hipofisa dari kepala ikan serta fungsi dan manfaat hipofisa bagi reproduksi ikan.
Dokumen tersebut membahas tentang identifikasi ikan, dimulai dari pendahuluan yang menjelaskan latar belakang dan tujuan praktikum identifikasi ikan. Kemudian membahas tinjauan pustaka mengenai bagian-bagian tubuh ikan, rangka, bentuk tubuh, sirip, struktur kulit, dan klasifikasi beberapa jenis ikan seperti ikan mas, patin, nilem, lele, dan tongkol.
What are Protochordates what are the difference between subphyla Urochordates and cephalochordates and comparrision between Urochordates and cephalochordates
The document discusses the phylum Chordata and its key characteristics. Chordates are defined by having five features: a notochord, dorsal nerve cord, pharyngeal pouches, an endostyle or thyroid gland, and a postanal tail. They also have a ventral heart. The phylum contains three subphyla: Urochordata (tunicates and sea squirts), Cephalochordata (lancelets), and Vertebrata (vertebrates). Vertebrates are further divided into those with or without jaws. The phylum exhibits diverse classes ranging from hagfish to mammals.
Bio chapter 2: A Chemical Connection to BiologyAngel Vega
KEY CONCEPTS
2.1 Matter consists of chemical elements in pure form and
in combinations called compounds
2.2 An element’s properties depend on the structure of its atoms
2.3 The formation and function of molecules depend on chemical bonding between atoms
2.4 Chemical reactions make and break chemical bonds
Dokumen tersebut merupakan laporan praktikum hipofisasi pada ikan mas (Cyprinus carpio) yang meliputi latar belakang, permasalahan, tujuan, tinjauan pustaka tentang pemijahan ikan dan karakteristik ikan mas, serta proses pemijahan ikan mas secara alamiah dan buatan.
The document provides a classification of birds based on their anatomical features and behaviors. It discusses the key orders of birds including flightless birds like penguins, ratites, and extinct bird groups. For each order, 1-2 defining characteristics and an example genus are given. The classification aims to group birds based on shared derived characteristics.
Laporan ini membahas tentang pengambilan hipofisa ikan mas (Cyprinus carpio) yang merupakan bagian penting dalam reproduksi ikan. Laporan ini menjelaskan prosedur pengambilan hipofisa dari kepala ikan serta fungsi dan manfaat hipofisa bagi reproduksi ikan.
Dokumen tersebut membahas tentang identifikasi ikan, dimulai dari pendahuluan yang menjelaskan latar belakang dan tujuan praktikum identifikasi ikan. Kemudian membahas tinjauan pustaka mengenai bagian-bagian tubuh ikan, rangka, bentuk tubuh, sirip, struktur kulit, dan klasifikasi beberapa jenis ikan seperti ikan mas, patin, nilem, lele, dan tongkol.
What are Protochordates what are the difference between subphyla Urochordates and cephalochordates and comparrision between Urochordates and cephalochordates
The document discusses the phylum Chordata and its key characteristics. Chordates are defined by having five features: a notochord, dorsal nerve cord, pharyngeal pouches, an endostyle or thyroid gland, and a postanal tail. They also have a ventral heart. The phylum contains three subphyla: Urochordata (tunicates and sea squirts), Cephalochordata (lancelets), and Vertebrata (vertebrates). Vertebrates are further divided into those with or without jaws. The phylum exhibits diverse classes ranging from hagfish to mammals.
Bio chapter 2: A Chemical Connection to BiologyAngel Vega
KEY CONCEPTS
2.1 Matter consists of chemical elements in pure form and
in combinations called compounds
2.2 An element’s properties depend on the structure of its atoms
2.3 The formation and function of molecules depend on chemical bonding between atoms
2.4 Chemical reactions make and break chemical bonds
Dokumen tersebut merupakan laporan praktikum hipofisasi pada ikan mas (Cyprinus carpio) yang meliputi latar belakang, permasalahan, tujuan, tinjauan pustaka tentang pemijahan ikan dan karakteristik ikan mas, serta proses pemijahan ikan mas secara alamiah dan buatan.
The document provides a classification of birds based on their anatomical features and behaviors. It discusses the key orders of birds including flightless birds like penguins, ratites, and extinct bird groups. For each order, 1-2 defining characteristics and an example genus are given. The classification aims to group birds based on shared derived characteristics.
1. The document discusses the rise of animal diversity, beginning with animals originating over 700 million years ago.
2. It describes some of the earliest animals like sponges and cnidarians, as well as the Cambrian explosion of animal diversity around 535-525 million years ago when many major animal groups first appeared in the fossil record.
3. It then covers the diversification of bilaterian animals into major groups like arthropods, mollusks, and chordates, and how these groups radiated and came to dominate aquatic and terrestrial ecosystems.
1) The document discusses species interactions within biological communities, including competition, predation, herbivory, and symbiosis.
2) It describes how community diversity and trophic structure characterize communities, noting that higher diversity increases stability and productivity.
3) Certain species, like keystone species, can have outsized impacts on community structure through their ecological roles.
This document provides an overview of plant responses to internal and external signals. It discusses how plant hormones help coordinate growth, development, and responses to stimuli. The major classes of plant hormones are described, including auxin, cytokinins, gibberellins, brassinosteroids, abscisic acid, and ethylene. The roles of these hormones in processes like cell elongation, fruit growth, seed dormancy, and drought tolerance are summarized. The document also covers how plants respond to light via photoreceptors, and the importance of light signals for plant photomorphogenesis, phototropism, and other responses.
The document discusses ecosystems and energy flow. It defines an ecosystem as including all organisms in a community and their abiotic interactions. Energy flows through ecosystems via various trophic levels from primary producers to consumers, while matter cycles within ecosystems. Primary production, the conversion of solar energy to chemical energy by autotrophs, drives ecosystem energy budgets and sets limits on energy available to consumers. Typically only about 10% of energy is transferred between trophic levels due to inefficiencies. Nutrients also influence primary production, with different nutrients limiting ecosystems depending on factors like climate and soil composition.
The document discusses the cell cycle and cell division. It makes the following key points:
1) The cell cycle consists of interphase and the mitotic (M) phase. Interphase includes cell growth and DNA replication, while mitosis involves the equal division of genetic material into two daughter cells.
2) In eukaryotes, cell division results in two genetically identical daughter cells through mitosis and cytokinesis. Mitosis ensures each cell receives one copy of each chromosome, while cytokinesis physically separates the cytoplasmic components.
3) The stages of mitosis are prophase, prometaphase, metaphase, anaphase and telophase. During this process, chromosomes condense and
This document provides an overview of mammalian feeding specializations and digestive adaptations. It discusses how mammals are categorized based on their diets as insectivores, carnivores, omnivores, or herbivores. Each category has distinct dental, digestive, and behavioral adaptations. For example, herbivores have teeth adapted for grinding and multi-chambered stomachs containing bacteria to break down cellulose. The document also describes how seasonal changes impact food availability and how some mammals cache or migrate to cope.
- Plants and fungi were early colonizers of land, with fungi potentially colonizing before plants. They formed symbiotic partnerships through mycorrhizal relationships that helped plants obtain nutrients.
- Key adaptations like a waxy cuticle, specialized tissues for water transport, and stomata allowed early land plants to survive out of water. Fossil evidence shows simple plant structures existed over 400 million years ago.
- Fungi play an essential role in nutrient cycling and decomposition on land through their mycelial networks and ability to secrete digestive enzymes to absorb nutrients. Mycorrhizal relationships with plant roots are mutually beneficial.
Viruses consist of either DNA or RNA surrounded by a protein coat. They can only replicate inside of host cells by using the host's cellular machinery. Viruses have a variety of structures depending on whether they have an envelope derived from the host cell membrane and the structure of their protein coat. They use different replication cycles like the lytic cycle which destroys the host cell or the lysogenic cycle where the viral DNA is incorporated into the host genome. Retroviruses like HIV replicate through reverse transcribing their RNA into DNA which then integrates into the host cell genome.
1) The document discusses resource acquisition and transport in vascular plants. It describes how plants evolved adaptations to acquire resources from both above and below ground, allowing them to successfully colonize land.
2) Transport of water, minerals, and photosynthates occurs over both short and long distances through two pathways - the apoplast and symplast. Specialized tissues like xylem and phloem facilitate long-distance transport through bulk flow.
3) Plant roots absorb essential elements from the soil through the soil. There are 17 essential elements for plants, including macronutrients needed in large quantities and micronutrients needed in small amounts.
A brief info on the immunostimulants and probiotics in aquaculture. hope it will help whoever visits and go through the seminar.
Please comment if any mistakes found for my rectification as well as for others.
thank you
Sustainable seaweed farming- A step towards one health missionForamVala
Seaweeds have many uses including as human food, animal feed, fertilizer, pharmaceuticals, and industrial applications. A study evaluated the antibiofilm properties of extracts from three seaweeds against Pseudomonas aeruginosa. The extracts inhibited biofilm formation and eradicated mature biofilms, with green alga Ulva lactuca showing promise. Another study found that a commercially available seaweed extract improved antioxidant activity and nutritional properties of capsicum annuum peppers compared to chemical fertilizers. A meta-analysis found that feeding seaweeds to cattle increased feed efficiency, milk production and constituents, and reduced methane emissions by up to 97%, demonstrating potential benefits for livestock production.
This document outlines the anatomy and physiology of arthropods and contains information on their external and internal features. It discusses the classification of arthropods into insects and arachnids. Key external features described include the exoskeleton, segmentation of the body, antennae, mouthparts, wings, legs, molting process and its hormonal control. Internal systems covered are the circulatory, respiratory, nervous, digestive, excretory and reproductive systems. The document provides detailed information on the anatomy and functions of various external and internal structures of arthropods.
Dokumen ini membahas tentang pertemuan pertama mata kuliah Avertebrata Air. Terdapat informasi tentang jadwal kuliah, sumber penilaian, rencana pembelajaran, pengertian dan pengenalan avertebrata serta sistematika dan taksonomi hewan ini.
The document discusses developmental biology and the processes of cell differentiation, determination, and morphogenesis that transform a fertilized egg into a multicellular organism. It focuses on how precisely regulated and sequential gene expression directs these developmental processes, with different genes being expressed in different cell types. Key factors that influence gene expression include cytoplasmic determinants in eggs and signaling between embryonic cells. The development of model organisms like fruit flies has provided insights into these genetic programs and molecular mechanisms that pattern animal body plans during embryogenesis.
- Plants and fungi were early colonizers of land, with the earliest plant fossils dating to over 470 million years ago. They colonized land as partners, with plants providing oxygen and food and fungi breaking down organic material and recycling nutrients.
- Fungi may have colonized land before plants and formed mutualistic mycorrhizal relationships with plants that helped plants obtain nutrients. Evidence suggests these genes for mycorrhizal symbiosis were present in early land plants.
- Key adaptations like sporopollenin-coated spores, alternation of generations, and multicellular embryos enabled plants to successfully colonize land from charophyte algal ancestors. Fungal adaptations like mycelial growth enhanced nutrient
the presentation provides the various fungal pathogens of fish and shell fish along with their lifecycles, the pathology, histology, epizootiology, prevention and treatment measures
Dokumen tersebut merupakan laporan praktikum budidaya ikan dengan sistem akuaponik sederhana yang dilakukan oleh mahasiswa untuk mempelajari peningkatan kualitas air menggunakan tanaman air. Praktikum ini melibatkan budidaya ikan lele dan nila dalam wadah yang dilengkapi tanaman kangkung sebagai biofilter untuk menurunkan kadar zat-zat berbahaya dalam air seperti amoniak dan nitrat. Hasilnya menunjukkan
This document summarizes research on how primate perception is mediated by their feeding ecology. It discusses two major trends: 1) The presence of fruit in diets, which is associated with enhanced olfactory and gustatory perception to aid in selecting ripe fruits. Studies found frugivorous primates rely more on smell than vision compared to omnivores. 2) The unavailability of visual cues, which is associated with nocturnal species relying more on olfaction and audition compared to diurnal species, to locate food in low-light conditions. Overall, primate perceptual abilities appear adapted to solve problems specific to their unique foraging needs.
Effects of Oral Administration of Selected Food Seasonings Consumed in Nigeri...iosrjce
This study evaluated the effects of oral administration of four common food seasonings in Nigeria (labeled IS, KC, SMC and BS) on sex hormone levels in rats. 117 male and female rats were divided into control and treatment groups, with the treatment groups receiving doses of 1mg/g, 2mg/g or 4mg/g of each seasoning daily for 3 weeks. Blood was collected weekly to analyze testosterone, estrogen and progesterone levels using ELISA. Results showed increased weight gain in treated rats. Testosterone levels decreased in treated rats while estrogen and progesterone levels increased, suggesting the seasonings may alter normal sex hormone concentrations.
1. The document discusses the rise of animal diversity, beginning with animals originating over 700 million years ago.
2. It describes some of the earliest animals like sponges and cnidarians, as well as the Cambrian explosion of animal diversity around 535-525 million years ago when many major animal groups first appeared in the fossil record.
3. It then covers the diversification of bilaterian animals into major groups like arthropods, mollusks, and chordates, and how these groups radiated and came to dominate aquatic and terrestrial ecosystems.
1) The document discusses species interactions within biological communities, including competition, predation, herbivory, and symbiosis.
2) It describes how community diversity and trophic structure characterize communities, noting that higher diversity increases stability and productivity.
3) Certain species, like keystone species, can have outsized impacts on community structure through their ecological roles.
This document provides an overview of plant responses to internal and external signals. It discusses how plant hormones help coordinate growth, development, and responses to stimuli. The major classes of plant hormones are described, including auxin, cytokinins, gibberellins, brassinosteroids, abscisic acid, and ethylene. The roles of these hormones in processes like cell elongation, fruit growth, seed dormancy, and drought tolerance are summarized. The document also covers how plants respond to light via photoreceptors, and the importance of light signals for plant photomorphogenesis, phototropism, and other responses.
The document discusses ecosystems and energy flow. It defines an ecosystem as including all organisms in a community and their abiotic interactions. Energy flows through ecosystems via various trophic levels from primary producers to consumers, while matter cycles within ecosystems. Primary production, the conversion of solar energy to chemical energy by autotrophs, drives ecosystem energy budgets and sets limits on energy available to consumers. Typically only about 10% of energy is transferred between trophic levels due to inefficiencies. Nutrients also influence primary production, with different nutrients limiting ecosystems depending on factors like climate and soil composition.
The document discusses the cell cycle and cell division. It makes the following key points:
1) The cell cycle consists of interphase and the mitotic (M) phase. Interphase includes cell growth and DNA replication, while mitosis involves the equal division of genetic material into two daughter cells.
2) In eukaryotes, cell division results in two genetically identical daughter cells through mitosis and cytokinesis. Mitosis ensures each cell receives one copy of each chromosome, while cytokinesis physically separates the cytoplasmic components.
3) The stages of mitosis are prophase, prometaphase, metaphase, anaphase and telophase. During this process, chromosomes condense and
This document provides an overview of mammalian feeding specializations and digestive adaptations. It discusses how mammals are categorized based on their diets as insectivores, carnivores, omnivores, or herbivores. Each category has distinct dental, digestive, and behavioral adaptations. For example, herbivores have teeth adapted for grinding and multi-chambered stomachs containing bacteria to break down cellulose. The document also describes how seasonal changes impact food availability and how some mammals cache or migrate to cope.
- Plants and fungi were early colonizers of land, with fungi potentially colonizing before plants. They formed symbiotic partnerships through mycorrhizal relationships that helped plants obtain nutrients.
- Key adaptations like a waxy cuticle, specialized tissues for water transport, and stomata allowed early land plants to survive out of water. Fossil evidence shows simple plant structures existed over 400 million years ago.
- Fungi play an essential role in nutrient cycling and decomposition on land through their mycelial networks and ability to secrete digestive enzymes to absorb nutrients. Mycorrhizal relationships with plant roots are mutually beneficial.
Viruses consist of either DNA or RNA surrounded by a protein coat. They can only replicate inside of host cells by using the host's cellular machinery. Viruses have a variety of structures depending on whether they have an envelope derived from the host cell membrane and the structure of their protein coat. They use different replication cycles like the lytic cycle which destroys the host cell or the lysogenic cycle where the viral DNA is incorporated into the host genome. Retroviruses like HIV replicate through reverse transcribing their RNA into DNA which then integrates into the host cell genome.
1) The document discusses resource acquisition and transport in vascular plants. It describes how plants evolved adaptations to acquire resources from both above and below ground, allowing them to successfully colonize land.
2) Transport of water, minerals, and photosynthates occurs over both short and long distances through two pathways - the apoplast and symplast. Specialized tissues like xylem and phloem facilitate long-distance transport through bulk flow.
3) Plant roots absorb essential elements from the soil through the soil. There are 17 essential elements for plants, including macronutrients needed in large quantities and micronutrients needed in small amounts.
A brief info on the immunostimulants and probiotics in aquaculture. hope it will help whoever visits and go through the seminar.
Please comment if any mistakes found for my rectification as well as for others.
thank you
Sustainable seaweed farming- A step towards one health missionForamVala
Seaweeds have many uses including as human food, animal feed, fertilizer, pharmaceuticals, and industrial applications. A study evaluated the antibiofilm properties of extracts from three seaweeds against Pseudomonas aeruginosa. The extracts inhibited biofilm formation and eradicated mature biofilms, with green alga Ulva lactuca showing promise. Another study found that a commercially available seaweed extract improved antioxidant activity and nutritional properties of capsicum annuum peppers compared to chemical fertilizers. A meta-analysis found that feeding seaweeds to cattle increased feed efficiency, milk production and constituents, and reduced methane emissions by up to 97%, demonstrating potential benefits for livestock production.
This document outlines the anatomy and physiology of arthropods and contains information on their external and internal features. It discusses the classification of arthropods into insects and arachnids. Key external features described include the exoskeleton, segmentation of the body, antennae, mouthparts, wings, legs, molting process and its hormonal control. Internal systems covered are the circulatory, respiratory, nervous, digestive, excretory and reproductive systems. The document provides detailed information on the anatomy and functions of various external and internal structures of arthropods.
Dokumen ini membahas tentang pertemuan pertama mata kuliah Avertebrata Air. Terdapat informasi tentang jadwal kuliah, sumber penilaian, rencana pembelajaran, pengertian dan pengenalan avertebrata serta sistematika dan taksonomi hewan ini.
The document discusses developmental biology and the processes of cell differentiation, determination, and morphogenesis that transform a fertilized egg into a multicellular organism. It focuses on how precisely regulated and sequential gene expression directs these developmental processes, with different genes being expressed in different cell types. Key factors that influence gene expression include cytoplasmic determinants in eggs and signaling between embryonic cells. The development of model organisms like fruit flies has provided insights into these genetic programs and molecular mechanisms that pattern animal body plans during embryogenesis.
- Plants and fungi were early colonizers of land, with the earliest plant fossils dating to over 470 million years ago. They colonized land as partners, with plants providing oxygen and food and fungi breaking down organic material and recycling nutrients.
- Fungi may have colonized land before plants and formed mutualistic mycorrhizal relationships with plants that helped plants obtain nutrients. Evidence suggests these genes for mycorrhizal symbiosis were present in early land plants.
- Key adaptations like sporopollenin-coated spores, alternation of generations, and multicellular embryos enabled plants to successfully colonize land from charophyte algal ancestors. Fungal adaptations like mycelial growth enhanced nutrient
the presentation provides the various fungal pathogens of fish and shell fish along with their lifecycles, the pathology, histology, epizootiology, prevention and treatment measures
Dokumen tersebut merupakan laporan praktikum budidaya ikan dengan sistem akuaponik sederhana yang dilakukan oleh mahasiswa untuk mempelajari peningkatan kualitas air menggunakan tanaman air. Praktikum ini melibatkan budidaya ikan lele dan nila dalam wadah yang dilengkapi tanaman kangkung sebagai biofilter untuk menurunkan kadar zat-zat berbahaya dalam air seperti amoniak dan nitrat. Hasilnya menunjukkan
This document summarizes research on how primate perception is mediated by their feeding ecology. It discusses two major trends: 1) The presence of fruit in diets, which is associated with enhanced olfactory and gustatory perception to aid in selecting ripe fruits. Studies found frugivorous primates rely more on smell than vision compared to omnivores. 2) The unavailability of visual cues, which is associated with nocturnal species relying more on olfaction and audition compared to diurnal species, to locate food in low-light conditions. Overall, primate perceptual abilities appear adapted to solve problems specific to their unique foraging needs.
Effects of Oral Administration of Selected Food Seasonings Consumed in Nigeri...iosrjce
This study evaluated the effects of oral administration of four common food seasonings in Nigeria (labeled IS, KC, SMC and BS) on sex hormone levels in rats. 117 male and female rats were divided into control and treatment groups, with the treatment groups receiving doses of 1mg/g, 2mg/g or 4mg/g of each seasoning daily for 3 weeks. Blood was collected weekly to analyze testosterone, estrogen and progesterone levels using ELISA. Results showed increased weight gain in treated rats. Testosterone levels decreased in treated rats while estrogen and progesterone levels increased, suggesting the seasonings may alter normal sex hormone concentrations.
This document discusses flavors, including the types of flavors, flavor perception, and flavor chemistry. It provides information on different types of flavors including thermally induced flavors and flavors affected by processing and storage. It describes how flavors are perceived by the senses of taste, smell, touch, sound and sight. It discusses the chemistry of flavors and how they are detected by receptors. It also summarizes the classification of flavors as natural, artificial, or nature identical and where different flavor compounds originate from.
This study evaluated the effect of consumer background on sensory scores of microwaved Angus loins. An untrained panel of 70 consumers of different ages, genders, and tribes evaluated sensory characteristics of microwaved Angus steak. The study found that age had no effect on sensory scores. Gender influenced sustained impression of juiciness, with males scoring it higher than females. Tribe influenced amount of connective tissue perceived. Several sensory characteristics were positively correlated, such as initial and sustained impression of juiciness, and first bite tenderness correlating with sustained juiciness and tenderness. Consumer background thus had some influence on sensory evaluation of microwaved Angus loins.
Bats use their sense of smell to locate food sources like fruit. While most bats are insectivorous, some eat fruit and have evolved distinctive olfactory receptor genes to detect relevant odors. Bats have two chemosensory systems - olfaction in the nose and vomeronasal detection in the mouth - but many bat species have lost function in the latter system. The evolutionary loss and retention of chemosensory systems varies across bat families and species.
Sponsor Day on animal feeding: Additives for happier poultryIrta
This document discusses additives that can be added to feed or water to favorably affect animal welfare. It notes that the European Commission regulates additives and recognizes positive effects on welfare such as reducing morbidity. The EFSA proposed additional categories for additives that improve welfare by affecting metabolism, the immune system, detoxification, or other means. The document also discusses how additives may help provide animals their freedoms by reducing stress, supporting gut health to prevent disease, and improving living conditions. It provides examples of research on probiotics, antimicrobials, and other additives that have shown benefits for animal welfare.
This document summarizes research on the communication between the olfactory and gustatory cortices and their role in flavor preference. The researcher implanted fluorescent protein tags in the caudate putamen, piriform cortex, agranular insular area, and gustatory area of rats' brains to identify neural pathways. Excessive protein spreading made results inconclusive. The olfactory epithelium detects odors which project to the olfactory bulb. Taste buds detect the five basic tastes which project through cranial nerves. The interaction between smell and taste in the brain creates flavor perception, but the specific neural pathway is still unclear. Future research aims to more precisely tag neurons to better understand how environmental and neural factors shape flavor preference.
This document analyzes the relationship between food and the intestinal microbiota in humans. It discusses what intestinal microbiomes are, their roles, and their relationship with the host. The document explores how diet can modulate gut microbiome composition and influence enterotypes. It summarizes research studies that link long-term diet to enterotypes and show the gut microbiome of malnourished children remains immature. The conclusion is that food affects the gut flora, which in turn impacts health and development.
This document provides an outline and overview of plant-insect interactions. It discusses different types of interactions like herbivory, mutualism, and parasitism. It describes how insects feed on plants through chewing, mining, boring, and sap sucking. It also discusses how plants defend against insects through production of secondary compounds, physical defenses, and induced responses. The document outlines how plants and insects have co-evolved over time through an evolutionary arms race of offense and defense traits.
Understanding Taste Dysfunction in Patients with CancerNorman Swope
This document summarizes the anatomy, physiology, and pathophysiology of taste and how cancer and its treatments can cause taste dysfunction. It discusses the four main types of taste papillae on the tongue and the cranial nerves involved in taste sensation. The four main types of taste dysfunction are described as well as how dry mouth, regional neuropathy, and cancer treatments like surgery, radiation, and chemotherapy can disrupt taste. Nursing implications for assessing and managing each type of taste dysfunction are provided.
This document summarizes a study where student panelists learned about and participated in various sensory evaluation tests of foods and beverages. The tests included a beverage color association test to examine how color perception affects preferences, an evaluation using descriptive terms to describe sensory characteristics of different foods, and paired comparison, triangle, ranking, duo trio, and scoring tests to distinguish intensities and preferences between samples. Most results indicated panelists were able to accurately perceive sensory differences between samples as expected. The purpose was for students to become familiar with sensory evaluation methods and how the five senses apply to testing food products.
The document provides information about activities from the Institute of Food Research that teach students about the science of taste. It discusses the five basic tastes - sweet, salty, sour, bitter, and umami. For each taste, it explains the chemical compounds that cause the taste and the taste receptor cells involved. It describes additional potential tastes like fatty and metallic. The document outlines several classroom activities where students can experience the different tastes and learn about taste buds, the role of smell in flavor, and genetic differences in taste perception. Activities generally take 10-30 minutes and involve tasting common food items to identify basic tastes.
Ecological Stoichiometry: The Consumer Connection: Matt WhalenNoam Ross
The document discusses how ecological stoichiometry can provide insights into consumption in food webs. It summarizes several studies that show:
1) Consumer growth rates respond unimodally to phosphorus levels in their diet, with low-phosphorus diets limiting growth.
2) Generalist herbivores may consume more low-quality, low-phosphorus foods to meet their stoichiometric needs rather than switching to more nutritious options.
3) Both generalists and specialists can balance their diets by modifying intake of different quality foods to reach their fitness and compositional targets.
According to evolutionary explanations, humans have developed preferences for calorie-dense and protein-rich foods due to natural selection pressures during our environment of evolutionary adaptation as hunter-gatherers. As hunter-gatherers, it was advantageous to prefer foods that provided high energy to ensure survival during times of scarce resources. Meat and organ meats were preferred due to their high protein content, as protein supported brain development and higher intelligence. Additionally, the preference for savory tastes, like that found in meat, can be traced back to adaptations in this ancestral environment. However, evolutionary explanations are reductionist by ignoring the roles of society, parenting, and experience in shaping food preferences.
This document discusses how the five senses - sight, smell, touch, taste, and hearing - influence our experience and enjoyment of food. It explores how we perceive food visually through color, steam, and texture, and how this influences our expectations of taste. It also examines how smell, the most powerful sense, allows us to recognize foods and influences much of what we taste. Touch, including texture, temperature, and pressure, contributes to flavor experience. Finally, it notes that while we say food tastes good, flavor is actually a combination of taste, smell, and touch interacting together.
This document summarizes a study that investigated the effects of nanosilver particles on the antipredator response of fathead minnows. Adult fathead minnows were exposed to different concentrations of nanosilver particles for 48 hours. Their response to an alarm cue, made from the skin of other fathead minnows, was then tested in a behavioral maze. Exposure to nanosilver particles at environmentally relevant concentrations may impair a fish's ability to detect and respond appropriately to predator cues, which could negatively impact fish populations. The goal was to expand understanding of how nanosilver contamination affects important olfactory behaviors in fish.
This document discusses food flavors and their analysis. It defines flavor as stimulating taste and aroma receptors to produce a psychological response. Flavor perception is influenced by sight, sound, and touch in addition to taste and smell. Specialized cells detect volatile odorants, enabling the vast variety of smells, while taste buds sense sweet, sour, salty, and bitter tastes. Gas chromatography and mass spectrometry are used to analyze complex flavor mixtures. Sensory panels determine detection thresholds and odor units. Compounds can produce different flavor sensations like pungency, cooling, and astringency. Many flavors come from volatile compounds produced from precursor substrates through enzymatic reactions in foods like vegetables, fruits, spices, fish and seafood.
Sponsor Day on animal feeding: Animal Welfare: definition, assessment and imp...Irta
This document discusses animal welfare and how feed additives may potentially improve it. It defines animal welfare using concepts like freedom from fear/distress, hunger/thirst, discomfort, and ability to express natural behaviors. Animal welfare is assessed using behavioral, physiological, and performance-based criteria. The document provides an example using feed additives in weaned piglets' diets. Studies found certain additives improved feeding motivation and preference over control diets in short-term tests. However, effects varied by additive type and concentration, and long-term impacts need more research. While feed additives may help animals in transitions, their effects depend on individual animal factors and housing conditions. A multi-criteria approach is needed to fully assess
Kimberly Jones Dysphagia Diets presentationkmbrlyslp
The document discusses dysphagia (swallowing difficulties) and management strategies. It defines dysphagia and describes normal swallowing and what can go wrong. Consequences of untreated dysphagia include aspiration pneumonia, malnutrition, and death. Treatments include diet modifications, environmental adjustments, and patient training. The National Dysphagia Diet outlines textures for solids and liquids. Proper presentation and education by kitchen and nursing staff are important for managing dysphagia patients.
Psycho Somatic Effect of Six Tastes (Shad Ras) on Gut HealthShekhar Annambhotla
Dr. Shekhar Annambhotla, classically trained Ayurvedic Doctor (Vaidya), studied 9 years of medical school in India and practicing ayurveda over 3 decades. For more information, please visit our website: www.ojas.us or www.studyayurveda.com or www.aapna.org or www.globalayurvedaconferences.com
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Effect of organoleptic properties of feed and fodder on feed intake in animal
1. Effect of organoleptic properties
of feed and fodder on feed
intake in animal
Dipak Dey (Ph.D. Scholar)
Bharti Sharma (Ph.D. Scholar)
Email – dipakchandan63@gmail.com
3. Since the 50's the feeding behavior of ruminants fed
indoors or at pasture has been extensively studied
(Jarrige et al., 1995)
Free-grazing livestock use all of their senses to evaluate
abiotic and biotic factors when selecting feeding sites
(Howery et al., 2000)
Ruminants eat that amount of food which leaves them
with the most comfortable feelings
(Forbes, 1995)
4. Food choice is determined by a complex of factors that
include food sensory characteristics as well as positive
or negative post-ingestive feedback
(Provenza, 1995)
What is palatability?
Palatability is the interrelationship between a food's
flavor and post-ingestive feedback from nutrients and
toxins in the food. Palatability is further influenced by an
animal’s current nutritional state and its experiences with
the food.
(Burritt and Provenza, 2002)
5. Common methods of measuring food liking include the nine
point hedonic scale where, for example 1 = dislike very much
and 9 = like very much
Hedonics, was coined as a term by Beebe-Center in 1932 to
rate the pleasantness and unpleasantness of solutions
representing the taste qualities of saltiness and sweetness
In relation to evaluating eating and drinking experiences,
hedonics often referred to as simply ‘liking’. Liking is the
immediate experience or anticipation of pleasure from the oro-
sensory stimulation of eating a food
(Mela et al., 2006)
Hedonic value
6. Information integrated by the animal to evaluate food’s
palatability
Choice opportunities
Animals can rely on two types of available information to
evaluate foods
(i) Pre-ingestive
information
(ii) Post-ingestive
information
Food sensory
characteristics perceived
by the animal before
swallowing the food
Digestive and metabolic
consequences felt by the
animal after swallowing
7. Organoleptic properties are the aspects of food, water or other
substances that an individual experiences via the senses —
Organoleptic: Relating to perception by a sensory organ
(Chauhan and Sharma, 2003)
4.taste
1.sight
2.smell
3.Touch
Pre-ingestive
information
Post-ingestive
information
11. Recent experiments have shown that ruminants are
dichromatic, and are most sensitive to yellowish–green (552–
555 nm) and bluish–purple light (444– 445 nm)
(Phillips and Lomas, 2001)
Sight is generally considered to be the least used sense,
because ruminants were long thought to be color blind
(Bazely,1990)
Visual cues helped large ungulates select preferred forages
and feeding areas
(Howery et al., 2000)
12. Sight and smell are supposed to help animals in making a first
sensory evaluation of food without any direct contact
(Peigne´ et al., 2013)
Cattle have an acute sense of vision particularly in terms of
color perception
(Piggins, 1992)
13. Water dispenser colour
Red Green Blue P-value
Number of
visits/48 h/pig
11.6 ± 2.9 7.0 ± 2.9 8.7 ± 2.9 NS
Mean visit
duration (sec)
9.8 ± 0.8 10.4 ± 0.8 11.7 ± 0.7 NS
Water
consumption
(g/24 h/pig)
29.8 ± 2.1ᵃ 15.4 ± 2.7ᵇ 35.7 ± 2.7ᵃ P <0.001
Effect of water dispenser colour on visits
characteristics and water consumption in piglet
(Deligeorgis et al., 2006)
Increased attraction of piglets to water dispenser
and less duration stay reduced motivation to
drink water
14. Number of newborn piglets’ visits as affected
by dispenser colour and piglets sex
(Deligeorgis et al., 2006)
Male: open
Female: dotted bars
Sex dimorphic behavioral colour preferences
16. Animals reject unpalatable pasture as it is assumed that such pasture
give off volatile materials
(Preston and Leng, 1987)
A single receptor recognizes multiple odorants and a single odorant
is recognized by multiple receptors (Malnic et al., 1999)
Livestock use odor generalisation to select nutrients, avoid
phytotoxins, and accept novel foods
(Villalba and Provenza, 2000)
17. Species No. of functional genes (%) No. of pseudogenes
pig 1,113(86) 188
Cattle 881(82) 190
Rat 1,201(80) 292
Dog 872(80) 222
Mouse 1,037(75) 354
Zebrafish 102(74) 35
Human 388(48) 414
frog 410(46) 478
Pufferfish 44(45) 54
chicken 82(15) 476
(Lee et al., 2013)
Number of functional olfactory receptor (OR)
genes among different species
18. Chromosome
no.
No. of
functional
genes
No of
pseudoge
nes
total No of sub
family
7 140 40 180 42
15 251 52 303 100
19 23 4 15 27
23 68 9 12 77
29 56 8 13 64
Total 881 190 18 1071
Composition of olfactory receptor (OR)
genes for each cattle chromosome
(Lee et al., 2013)
20. (Tien et al., 1999)
Effect of odor and flavor on intake of an
novel feed (rice bran) in sheep
Rapid acceptance of feed in the presence
of flavor or odor is due to stimulus
generalisation
21. Item Food
1
Food
2
Food
3
total
Feed offered singly Intake, g/d 1,907ᵃ 1,776ᵇ 1,580ᶜ -
DEI, Mcal/d 4.21 4.30 4.23 -
Feed
offered
together
Pre-LiCl (d
1-8)
Intake, g/d 330ᵃ 537ᵇ 936ᶜ 1,803ᵈ
DEI, Mcal/d 0.73 1.30 2.51 4.54
Post-LiCl
(d 10-16)
Intake, g/d 345ᵃ 510ᵇ 843ᶜ 1,698ᵉ
DEI, Mcal/d 0.76 1.23 2.26 4.25
Post-
flavours
(d 19-23)
Intake, g/d 201ᵃ 489ᵇ 1,377ᶜ 2,067ᶠ
DEI, Mcal/d 0.44 1.18 3.70 5.32
Effect of flavor and different level of energy
on feed intake in lambs
(Provenza et al., 2011)
a,b,c means in a row and d,e,f means
in a column differ significantly
Flavours shows masking effect on negative post
ingestive feedback and improve feed intake
Food 2- 1% onion
Food 3- 1% oregano
22. (Provenza et al., 2011)
Effect of different flavor on feed intake in lambs
Food 2- 1% oregano
Food 3- 1% onion
23. Intake of alfalfa
hay fed in its
natural flavor or in
a variety of flavor
(Distel et al., 2007)
Intake of pasture
hay fed in its
natural flavor or in
a variety of flavor
Livestock fed low quality forages with
added flavors stimulate feed intake
24. Initial 1g/kg of feed for 28 days,
followed by maintenance rate at
0.25g/kg of feed
25. Product Description
Citrus-Apple Citrusy fresh with apple overtone particularly for ruminants
Coconut-
Vanilla.Caramel
Fragnant coconut flavor with notes of caramel and vanilla
Equidarom Pungent combination of apple and pears
Garden-mint Aromatic combination of spearmint, peppermint and
additional spices
Gingerbread Combination of aromatic spices that suit current demand
Herb, Spicy Combination of parsley, lovage and other herbs
Multi-fruit, MC Classic “Red Fruit“ notes
Special-MineralS, MC Acacia honey with a spicy note
Stabilan-ZA, MC Pungent combination of apple and cinnamon
Vanilla spice Spice note with fenugreek seeds
27. Mechanoreceptors convey information regarding a range of
mechanical sensory events, including touch, pressure, vibration and
proprioception ( Trulsson and Johansson, 2002)
Medical Definition of touch : To bring a bodily part into contact with
especially so as to perceive through the tactile sense
The sense of touch is important in that grazing animals generally
select against rough, harsh or spiny material
(Vallentine, 2001)
Different types of mechanoreceptors innervate a wide range of oral
tissues, including the tongue, the periodontal ligament, the gingiva
and the palate
(Jacobs et al., 2002)
28. Goats can overcome physical defences of certain trees because they
have hard mouth parts that are unaffected by spines and thorns
(Cheeke and Dierenfeld, 2010)
Touch and taste are in use as soon as there is a direct contact
between the lips and mouth of the animal and the plant
(Peigne´ et al., 2013)
Forage characteristics like DM content and particle size, and
resistance to fracture can affect ease of prehension and thus intake
rate
(Inoue´ et al., 1994)
29. (Haggard and Boer, 2014)
Schematic overview of the sensory
innervation of the oral cavity
30. Three levels of somatosensory representation
(Longo et al., 2010)
32. Taste and smell are often mixed together resulting in a global
stimulation of the oro-pharyngeal area, called flavour
(Peigne´ et al., 2013)
Ruminants quickly learn to associate positive PIF with nutritious
foods, and negative PIF with foods that contain toxins, excessive
nutrients, or inadequate nutrients
(Provenza et al., 2003)
Taste is considered important as it is the last sense that can inform
animals about a food's characteristic before it is swallowed
(Vallentine, 2001)
Taste is the sensation produced when a substance in the mouth
reacts chemically with taste receptor cells located on taste buds in
the oral cavity, mostly on the tongue
33. (Bachmanov and Beauchamp, 2007)
Taste Chemicals/ Nutrients
Sweet taste Indicate the presence of
carbohydrates
Salty taste Signals the presence of
sodium or minerals in
general
Sour taste Signal spoiled food
Bitter taste Associated with the
presence of toxins in food
Umami taste
(amino acid L-glutamate)
Indicate the presence of
proteins
34. Species Number of taste buds
Chicken 24
Pigeon 37
Cat 473
Dog 1,706
Human 9,000
Pig/goat 15,000
Rabbit 17,000
Calf 25,000
(Kare, 1966)
Number of taste buds in different species
36. Item Low protein High protein P-value
Umami Mixture umami mixture CPL FT CPL x
FT
Total intake,
( g/d)
1127 922 1271 1437 0.01 0.87 0.10
Intake of
flavoured
feed, g/d
740.2ᵃ 285.7ᵇ 501.1ᵃ 515.4ᵃ 0.63 0.28 0.01
Intake % of
total
consumption
65.6ᵃ 30.6ᵇ 39.4ᵇ 42.6ᵇ 0.09 0.004 <0.001
Feed
efficiency %
6.4 4.4 10.5 11.4 0.01 0.65 0.36
Feed intake of lambs as affected by CP level
and flavor of the diet
(Bach et al., 2012)CPL: CP level effect; FT: fiavor type effect;
ᵃ,ᵇ Different superscripts within a row differ at P < 0.05
Mixture: Umami+Sweet+Bitter
Umami flavor improve intake of low quality feed
37. Taste Compound Behavioral response with
increasing dose
Reference
salty NaCl Weak to strong reject (Goatcher et
al.,1970)
NaCl Reject (Stubbs, 1958)
Sweet sucrose Strong pref. to weak reject (Goatcher et
al.,1970)
glucose Weak to moderate pref. (Hellekant et al.,
1994)
Fructose,lacto
se, galactose
Weak to strong pref. (Hellekant et al.,
1994)
Bitter Quinine Weak to strong reject (Church et al.,1970)
Umami MSG Moderate pref. (Waldern and Van
Dyk, 1971)
MSG Increase in intake at start
(+50%)
(Waldern and Van
Dyk, 1971)
Sour Acetic acid Moderate pref. to strong reject (Marten,1988)
Hydrochloric
acid
Reject (Stubbs and Kare,
1958)
40. Food choice is determined by complex factors that include
previous experiences, food sensory characteristics, post-
ingestive feedback and physiological condition of animal
Animal can discriminate between different colours and shows
selective feeding
Familiar flavor or odor incorporation in diet increase
acceptance of novel feed
Additional flavor in diet show masking effect on unpleasant or
toxic compound and increase intake of low quality feed
Physical form of feed material influence intake by stimulating
tactile sense
All senses interact together to evaluate food