Term is very used in animal feed, particularly in cattle. Implies the degree of acceptance of the product supplied in the diet, a pasture or one forage of animals, whose sense of taste is developed. It is common to find qualifiers as low, medium or high palatability in pasture and forage used in cattle feed. Physiologists indicate that you species such as poultry lack taste on your palate, however even more domestic cattle and ruminants have a highly developed taste, allowing them to be very selective in what they consume, i.e. food with high palatability.
Palatability ( hedonic value of 41 food; It is proportional to the pleasure experienced by eating a specific food. This quality is dependent on the organoleptic properties of the food as, for example, flavor, smell, sight. Foods rich in fats and sweets have an attraction undeniable and after its consumption, produce known pleasant sensations as do hedónica response do.?? These sensations are transmitted by the brain. It is thus not surprising that he eat not only to feed themselves, but also for the pleasure that produces.
This word comes from palatable which means happy, tasty, i.e. palatability would mean: flavor, sabrosidad. It can also be the set of organoleptic characteristics of food, regardless of nutritional value, which makes for a particular person such meal more pleasant and less pleasant. This is subjective of each person and depends on the experience of each person.
