Flavors: taste and smell
In nature, substances of botanical origin, which are detected by the nerve terminals of the senses of taste and smell, of animals, are called flavors...
(1) In nature, substances of botanical origin, which are detected by the nerve terminals of the senses of taste and smell, of animals, are called flavors. It is the way in which vegetables attract animals, become more attractive and in most of the occasions using them as propagators.
These properties are applied in animal nutrition to increase feed consumption and consequently, the weight of animals.
(2) To understand the mechanism, it is necessary to study the chemical signals that the vegetables send, as well as the sensory nerve terminals, their anatomy, their functionality and their connection with the nervous system of different types of farm animals.
(3) Aquaculture
3.1 To fish, the chemical signals arrive dissolved in the water while land animals detect volatile molecules through the air or contained in feeds of attractive colors (usually yellows and reds).
3.2 Most fish have a good olfactory system thanks to the neuro-olfactive epithelium, located in the nasal cavity, made up of crypts containing three types of hair cells that detect dissolved molecules in the water. This epithelium is connected with the olfactory lobe located next to the mesethmoid bone located in the antero-superior area of the neuro-cranium. some families of fish, such as Salmonidae, also possess in this neuro-olfactive epithelium, immune cells which are part of the general local immunity that links all the mucous.
3.3 Fish have a good taste system thanks to the taste buds, grouped into buttons, located on the surface of the skin in tentacles, antennas and chins.
3.4 In conclusion fish, like most animals, smell from far, despite being in a liquid medium, and taste from close.
(4) Poultry
 4.1 The olfactory system of birds has few receptors and, although they have smell, this sense must be supported by other senses such as magnetism detection.
4.2 It is considered that the olfactory sensitivity of birds is oriented to the location of insects and to alarm volatile molecules emitted by trees before the attack of parasites.
4.3 The sense of taste of birds is based on the few taste buds located at the base of the tongue and the back of the palate, which recognize basic flavors such as sour, bitter, sweet and salty but due to their anatomical position the taste buds are very backward they are of little use.
4.4 To the scarceness and poor position of the sensory cells is joined the small relative size of the brain receptors in comparison to the size of the eye and the brain ganglia of the sight receptors in birds.
4.5 Ce can conclude that birds smell good of insects and taste the usual flavors badly.
(5) Livestock
5.1 The sense of smell in mammals is well developed based on nerve receptors, located in the nozzle, which detect volatile substances. This information is transmitted to the olfactory ganglia, which have a high relative weight compared to the ganglia of the other senses.
5.2 The sense of taste is based on abundant receptors, located in various zones of the surface of the tongue, formed by three types of receptor cells. sweet and umami flavors are the best detected.
5.3 We can conclude that mammals are animals very influenced by vegetables through the use of flavor molecules.
(6) Alquerflav line of Biovet S.A.
We have a line of flavor products under the Alquerflav™ brand.
The Alquerflav products available have been developed by applying the natural bases exposed in this presentation and the knowledge of flavor molecules, nervous detector cells and ganglia cerebral receptors.
(7) The Alquerflav line of Biovet S.A. it is currently composed of 4 products:
(8) Biovet S.A. has designed and is currently developing new flavor products with the name:Â
