Palatability

Phát âm

Phiên âm: /palətəˈbɪlɪti/

Từ loại: Noun

Nghĩa tiếng Việt:
Tính ngon miệng, vị ngon

Nghĩa tiếng Anh:
Palatability refers to the appeal and acceptability of feedstuffs to an animal. Palatability is affected by the feed’s odor, texture, moisture, physical form and temperature. For a forage to be considered “high-quality,” it generally must be highly palatable because quality includes intake and palatability is required for high levels of intake. Palatability is a plant trait that can be measured when the animal has the opportunity to selectively feed. However, when not given the opportunity to selectively feed the animal may perform just as well on the less palatable forage. In ruminants, palatability usually designates those characteristics of a food that invoke a sensory response in the animal and is considered to be the corollary of the animal’s appetite for the particular food. Taste and smell are thought to be important determinants of palatability for mammals, while poultry are more affected by visual signals.

Thuật ngữ liên quan:

• Visual
• Acceptability
• Unpalatable
• Appetite
• Appetite
• Odour
• Palatable
• Brachiaria
• Dry matter intake (DMI)

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