palatability


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palatability (pal´ətəbil´itē),

n the quality of a food that makes it acceptable or agreeable to one's personal taste.

palatability

pleasantness of taste of feed; willingness of animals to eat the feed in preference to others, which may be based on factors other than taste, e.g. smell, appearance, the sound of cows munching on ensilage.
References in periodicals archive ?
Effects of post-mortem aging time and type of aging on palatability of low marbled beef loins.
Therefore, this study was being planned to collect the base line data about the nutritive potential and palatability classification of browses in Cholistan rangelands.
Thus, the aim of this study was to assess the palatability of cat food with application of sodium pyrophosphate and/or yeast extract, alone or in combination over the kibbles.
The second experiment consisted of two evaluations, one to assess the palatability of feed and another to evaluate the preference of sheep between two diets.
The palatability of the placebo IWHM was also acceptable to participants, and similar to the palatability of true IWHM.
The feed formulation software could be used by famers for nutritional analysis of feed, its ingredients, palatability to animals, digestibility and to check the presence of anti-nutritional factors," said the VC while chairing a meeting of the Punjab Livestock Advisory Forum which discussed feed, fodder and nutrition availability for livestock in Punjab.
A detailed description of flora of the study area is given in table 2 which comprises of detailed of account of species with their families, status (Herb, Shrub, Tree), Duration (Annual, Biennial, Perennial) and palatability class for livestock (class I = High palatability, class II = Fair palatability, class III = pour palatability).
The levels of sodium and potassium in these baked chips are higher, to increase their palatability quotient," Neelanjana Singh, consultant nutritionist, PSRI Hospital, said.
Objective: To compare the palatability, acid consuming capacity and cost effectiveness of different brands of liquid antacids available in Karachi.
A recent review of the literature on palatability of amphibian eggs and larvae by Gunzburger and Travis (2005) reports that nine genera of amphibians (five anuran genera) have been found to be unpalatable in at least one trial.
The parties agreed that governments should restrict ingredients that may be used to increase the palatability of tobacco products unless these ingredients are essential for the manufacturing of these products and are not linked to attractiveness.
Most marks go for flavour and palatability, because this is really a test of consumer satisfaction.