Paired comparison analysis of palatabilities of twenty foods to dairy cows

F.D. Klopfer, R. Kilgour, L.R. Matthews

Ruakura Animal Research Station, Hamilton

Proceedings of the New Zealand Society of Animal Production. 1981, 41: 242-247

The relative palatabilities of 20 foods were determined by exposing Jersey cows to all possible pairs of foods. The cows were required to press a nose plate to produce, aperiodically, a brief presentation of one food or another and these responses were scaled to produce a preference ranking.

High-rated foods (scaled 6 to 10) included crushed barley, dairy meal, maize silage, hay, sainfoin, fresh and frozen pasture; mid-rated foods (scaled 4 to 5) included brewer's grain, pressed pasture, brewer's trub and concentrated plant juice whey; and low-rated foods (scaled 1 to 2) were molasses block, typha silage and salt block.

Keywords: NZSAPAB;

Last Updated 12-09-1998