Association between nutritional values of hays fed to horses and sensory properties as perceived by human sight, touch and smell.
Abstract: Although hay is the foundation of most equine diets, horse owners rarely ask for biochemical analysis and the routine practice is to choose hay based on its 'perceived' nutritional value. The present study aimed at exploring the relationship between sensory properties as perceived by sight, touch and smell, and the nutritional value of hay measured by biochemical analysis using a 'free sorting task' method. Fifty-four non-expert participants were asked individually to: (1) observe 21 hays samples, (2) group together hays that they perceived as similar for each of the three modalities (hay appearance, odour or texture) and (3) characterize each formed group with a maximum of five descriptive terms. For each modality, results were recorded in a contingency matrix (hays × terms) where only terms cited at the minimum five times for at least one sample, were kept for data analysis. A correspondence analysis (CA) was performed on the contingency matrix to plot both samples and descriptive terms on a χ2 metric map. Then, a Hierarchical Ascending Classification (HAC) was performed on the coordinates of samples in the CA space. Clusters were identified by truncating the HAC tree-diagrams. The attributes that defined the best resulting clusters were identified by computing their probability of characterizing a cluster. Correlations were computed between each biochemical parameter on one hand, and the first two dimensions of the CA map on the other. Finally, correlations between the values of each hay on the first dimension of the three CA maps (appearance, odour and texture) were computed. Hedonic descriptive terms were primarily used for describing odour and texture modalities. For describing hay appearance, participants spontaneously used visual cues referring to colour or aspect. Based on the tree-diagrams resulting from the HAC, 3, 5 and 2 groups were clustered, respectively for appearance, odour and texture description. Digestible energy was correlated to the first dimension on the three CA maps, whereas CP was correlated to the first dimension of the CA appearance map only. While NDF value was correlated to the first and second dimensions on the CA odour map only, ADF content was correlated to the first dimension on the three CA maps. Non-fibre carbohydrates were correlated to the first dimension of the CA appearance map only. The similarity-based approach which is part of the standard toolbox of food sensory evaluation by untrained consumers was well adapted to animal feeds evaluation by non-experts.
Publication Date: 2019-02-05 PubMed ID: 30719961PubMed Central: PMC6700712DOI: 10.1017/S1751731118003725Google Scholar: Lookup
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- Journal Article
Summary
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This research investigates the correlation between human perception through sight, touch, and smell and the nutritional quality of hay, a major component of horse diets. Most horse owners select hay based on their own sensory judgment instead of professional biochemical analysis. The study leverages a ‘free sorting task’ approach and includes 54 non-expert participants who evaluate 21 hay samples.
Procedure
- The participants were asked to observe 21 hay samples closely.
- They were then directed to cluster hay samples they felt were similar in terms of appearance, smell, or texture.
- Each clustered group was then characterized using a maximum of five descriptive terms.
Data Recording and Analysis
- The outcomes of these activities were recorded in a contingency matrix which included hays and their descriptive terms.
- Only descriptions that were cited at least five times for one hay sample stayed in the matrix for data analysis.
- A map of the samples and their descriptions was plotted using the results of a correspondence analysis (CA) performed on the contingency matrix.
Hierarchical Ascending Classification (HAC)
- A HAC was performed on the coordinates of samples in the CA space.
- Clusters were pinpointed by truncating the HAC tree-diagrams.
- The most defining attributes for each cluster were identified by calculating their probability of typifying a particular cluster.
Correlation Computation
- Correlations were computed between each biochemical parameter and the first two dimensions of the CA map.
- Finally, comparisons were made between the values of each hay on the first dimension of the three CA maps (appearance, odour and texture).
Results
- The study found that non-experts primarily used hedonic terms (pleasure-related) for describing hay odour and texture. When describing hay appearance, participants usually used visual cues correlating to color or aspect.
- From the tree diagrams that resulted from the HAC, 3, 5, and 2 groups were formed for appearance, odour, and texture description, respectively.
- The study observed certain correlations between nutritional measures and sensory characteristics. For example, digestible energy was correlated to the first dimension on all three CA maps, whereas the protein content (CP) and non-fibre carbohydrates were correlated to the first dimension of the appearance map only.
- In terms of fibre, ADF content was correlated to the first dimension on all three maps while NDF value was only correlated with the first and second dimensions on the odour map.
Conclusion
- The study concludes that non-expert evaluations resemble those used in sensory evaluations of food by untrained consumers. This similarity-based approach is well-suited for animal feed evaluation by non-experts.
- This research is a starting point towards understanding the links between human sensory evaluation and the actual biochemical composition and nutritional value of horse feed, potentially providing horse owners with more confidence in their hay selection without needing professional analysis.
Cite This Article
APA
Julliand S, Dacremont C, Omphalius C, Villot C, Julliand V.
(2019).
Association between nutritional values of hays fed to horses and sensory properties as perceived by human sight, touch and smell.
Animal, 13(9), 1834-1842.
https://doi.org/10.1017/S1751731118003725 Publication
Researcher Affiliations
- Lab To Field, 26 Boulevard Docteur Petitjean, 21000 Dijon, France.
- Centre des Sciences du Goût et de l'Alimentation, UMR 6265/UMR A1324 University of Burgundy - CNRS - INRA, 9E Boulevard Jeanne d'Arc, 21000 Dijon, France.
- AgroSupDijon, 26 Boulevard Docteur Petitjean, 21000 Dijon, France.
- AgroSupDijon, 26 Boulevard Docteur Petitjean, 21000 Dijon, France.
- UMR A 102-02 PAM-PMB, University of Burgundy/AgroSup Dijon, 1 Esplanade Erasme, 21000 Dijon, France.
MeSH Terms
- Adult
- Animal Feed / analysis
- Animals
- Diet / veterinary
- Digestion
- Female
- Horses / physiology
- Humans
- Male
- Middle Aged
- Nutritive Value
- Smell
- Touch
- Young Adult
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Citations
This article has been cited 1 times.- Moore-Colyer M, Westacott A, Rousson L, Harris P, Daniels S. Where Are We Now? Feeds, Feeding Systems and Current Knowledge of UK Horse Owners When Feeding Haylage to Their Horses. Animals (Basel) 2023 Apr 7;13(8).
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