Factors involved in feed choices in pigs and poultry

Abstract

During their life, pigs and poultry are submitted to feed changes which need rapid adaptation. Additive substances, flavor or nutritive compounds, are used to improve the palatability and stimulate the intake of the feed. Most studies on palatability considered feeding behaviour in choice situation or operant conditioning. The present review gives a critical analysis of these methodologies and focuses how the choices expressed by animal are depending on the experimental context and are resulting from the concurrence between the animal, the feed and the environment in a spatiotemporal dynamic. The behavioural analysis point out the ethological caracteristics implicated in the feeding activity, especially the role of experience and social factors. A better estimation of the feeding motivation could improve the understanding of the choice concept.