The peripheral sensitivity and palatability of different carbohydrates was evaluated and their nutritional value assessed in adult females of D. suzukii by means of an electrophysiological, behavioural and metabolic approach. The electrophysiological responses were recorded from the labellar "l" type sensilla stimulated with metabolizable mono- and disaccharides (glucose and maltose) and a non-...

The relationship of plant secondary chemistry, water content, and nutrient content to the palatability of leaves to the leafcutting ant Atta cephalotes was determined in a study of individuals from 50 woody plant species in tropical dry forest of Costa Rica. The study took place during the yearly period of maximum leaf harvest, in the early rainy season. The palatability of plants was determine...

Since 1975, USDA has utilized marbling (combined with physiological maturity) as the primary determinant in beef quality grades. The decision to include marbling as a primary predictor of eating quality was based on the premise that marbling is positively correlated to tenderness, which was later substantiated by scientists who found this to, in-fact, be true (McBee and Wiles, 1967, Jennings et...

Sensory processing is modulated by attention, which is a function of network states. Here we show that changes in such states do more than a simple gating of stimuli: they actually re-arrange cortical coding space to emphasize emotional valences. We delivered taste stimuli to rats before and after a spontaneous state change ("disengagement") that is associated with a reduction in attention and ...

The differential effects of CCK and lipopolysaccharide (LPS) on sucrose intake and palatability were examined. Rats were injected with LPS (200 μg/kg ip) or NaCl (0.9%, vehicle) and 2 h later received a second injection of either CCK (8 μg/kg ip) or NaCl. In experiment 1, sucrose (0.3 M) intake was monitored for 1 h on three different test days 72 h apart, while in experiment 2, palatability wa...

palatability includes plants physical and chemical property that encourages an animal selecta plant for grazing. this study is an attempt for intruducing an indicator for determining thepalatability of rangeland plants. to do this, the relationship between palatability and foragequality of rangeland plants in karsanak rangelands of the chaharmahal-va-bakhtiari provincewas studied. first, plant ...

Primary producers such as plants and macroalgae can vary in palatability to their herbivorous grazers; this leads to variation in the intensity of herbivory, which can play an important role in setting the composition and diversity of producer assemblages. However, despite strong gradients in the composition and abundance of herbivores across intertidal gradients, little is known about how macr...

The effects of leaf toughness, trichome characteristics, nutrient and water availability, and secondary chemistry on diet selection by the leafcutting ant Atta cephalotes were determined using individuals of 49 woody plant species from a tropical deciduous forest in Costa Rica. The palatability of plants was measured by presenting whole leaves to leafcutting ant foragers on trails and counting ...

In order to determine the effects of nitrogen fertilizer on grain quality and starch physicochemical properties japonica rice cultivars with different contents amylose, normal amylose content (NAC) low (LAC) were grown in a field, or without (WN). The relationships between content, eating also examined. Compared WN, (NF) significantly increased yield but markedly decreased weight. addition, pro...

A method for assessing the palatability of selected threatened plant species to brushtail possums (Trichosurus vulpecula) is proposed, based on a brief review of relevant literature. This report was prepared as external unprogrammed science advice for Westland Conservancy, Department of Conservation. OBJECTIVES Develop a procedure for assessing the palatability of particular threatened plant sp...