The Spice of Life Part 1. The Spice of Life Part 1 of 3. Variety. Biodiversity. September 22-24, Dr. Fred Provenza. Landscape (what s available)

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1 Necessity Chance History The Spice of Life Part 1 The Spice of Life Part 1 of 3 Variety Culture Chemistry Biodiversity Landscape (what s available) Culture (how to use it) Lifestyle (need for it) Diet (what s used) Foods (what s possible to use) Compounds (what s processed) Cells and Organs (how its processed) 1

2 Palatability is the relationship between flavor and postingestive feedback from cells and organs in response to primary and secondary compounds. It is influenced by an animal s physiological condition, a food s chemical characteristics, and an animal s experiences with the food. If that s all there is to palatability, then why Total Mixed Ration versus Free Choice corn, barley, alfalfa, corn silage 2

3 Why do sheep eat clover in the morning and grass in the afternoon? Why do cattle perform so well sericea tall fescue on the mix of the plants from hell? 3

4 How to spend a token? Monotony Variety 4

5 Primary Compounds Secondary Compounds Flavor Primary Compounds Satiety Hypothesis Secondary Compounds Satiety-Malaise Continuum Nutrients and SCs both cause satiety Satiety is mildly to strongly aversive Food aversions cause varied diets 5

6 Intake of ammoniated straw, g The Spice of Life Part 1 Food and Habitat Selection Variety Satiety Explore Aversion Familiar Unknown Flavor-Specific Satiety Flavor-Specific Satiety Maple eaten previously Coconut eaten previously 6

7 Nutrient-Specific Satiety Nutrient-Specific Satiety Meal Energy Protein Preference Energy Protein What s fed in the barn influences what cows eat on pasture 7

8 Intake High-Energy Test Food, g The Spice of Life Part 1 Devising means to reduce depredation of trees by bears with strategic supplementation Importance of Alternatives Toxin Dose No Alternative High Energy Alternative High Protein Alternative Day Secondary Compound-Specific Satiety 8

9 Larkspur, % of diet The Spice of Life Part 1 All plants contain secondary compounds Secondary compounds limit how much of any one food an animal can eat Intake is Cyclic 9

10 Understanding how palatability and variety are related can enhance systems and reduce reliance on fossil fuels Everybody s Different Fingerprints and odors Organs (brain, stomach, liver) Endocrine glands (appetites, emotions) Use Statistics Carefully A group of people is like a collection of marbles of all sizes and compositions. Try to average these marbles, and you come out with nonsense. You can average their color by mounting them on a circular disk and rotating it rapidly. The color comes back a dirty gray. But there isn t a dirty-gray marble in the lot! Roger Williams 10

11 Intake of Blackbrush (CSG, g/d) Intake (g/d) The Spice of Life Part 1 Variation among Lambs Individual lamb Variation among Goats Trials with snowshoe hares fed diverse diets Diminishing diet diversity Intake and weight responses Variation among individuals Surviving hare cycles 11

12 Ranchers are beginning to select for locally adapted families Turner Enterprises Brett Selman based on epigenetic and learned abilities of matrilines to use diets and habitats Biodiversity Matters Biochemical diversity enables individuals to regulate intake of primary and secondary compounds Choice increases performance and reduces costs Confinement Rangelands Pastures 12

13 Confinement Total Mixed Ration versus Free Choice corn, barley, alfalfa, corn silage Mixed Ration vs Choice Choice ate a little less than mixed Same protein:energy ratio 13

14 Mixed Ration vs Choice Choice ate a little less than mixed Gained weight at the same rate Similar gain/unit food consumed Mixed Ration vs Choice Choice ate a little less than mixed Gained weight at the same rate Choice cost less to feed than mixed $1.49/kg gain vs $1.84/kg gain 14