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Effects of monosodium l glutamate on diet palatability and piglet performance during the suckling and weaning periods

Published online by Cambridge University Press:  02 September 2010

F. Gatel  and
P. Guion
F. Gatel
Affiliation:
Institut Technique des Céréales et des Fourrages, Pouline, Villerable, 41100 Vendome, France
P. Guion
Affiliation:
Societé Orsan, 16 rue Ballu, F 75009 Paris, France
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Abstract

The effect of monosodium L glutamate (MSG) on diet palatability and piglet performance during the suckling and weaning periods was studied in the course of five successive experiments involving a total of 230 litters during the suckling period and 120 pens of seven piglets during the post-weaning period. During the suckling period, the addition of 5 g MSG per kg diet led to a significant 0·36 proportional increase of creep food intake from the 18th day post farrowing. However, no increase in weaning weight was observed subsequent to the intake of the diet with added MSG. Moreover, in an experiment where MSG was added with an associated commercial flavour, no flavour enhancing effect of MSG was detectable. Few health problems were encountered at weaning and the number of scouring piglets was not related to one particular diet. During the first 13 days after weaning the addition of MSG to the diet increased daily food intake by proportionately 0·1 (P < 0·01) as well as growth rate by proportionately 0·07 (P < 0·01). Moreover, the addition of MSG to the diet was more effective with piglets of low weaning weight and thus contradicted the classical relationship between post-weaning performance and weaning weight. Finally, in an experiment where weaning occurred at lower ambient temperature, no improvement of post-weaning performance was observed following the addition of MSG.

Keywords

flavour compoundsmonosodium glutamatepalatabilitypiglets
Type
Research Article
Information
Animal Production , Volume 50 , Issue 2 , April 1990 , pp. 365 - 372
Copyright
Copyright © British Society of Animal Science 1990

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