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 AROMATIC PREMIXES

Animals use their bodily senses to relate to their environment; therefore, the senses have an effect on their acts and functions and on FOOD, among others. That is why the colour, smell, taste and texture of food condition its acceptability and digestibility.

To that extent, feed manufacturers must use raw materials of proven quality and in a perfect state of preservation. Despite this premise, feed may become rancid, mouldy or rotten and give off bad odours and may also contain additives, medicine, etc. with unpleasant tastes.

Furthermore, the modern exploitation of livestock requires rations to be as inexpensive as possible while still maintaining their efficiency. This results in feed formulas that incorporate more and more subproducts and even though they fully satisfy nutritional requirements, they are rejected by the animals.

Moreover, in young, recently weaned animals, milk flavouring reduces the stress from weaning and facilitates the adaptation to solid food.

In other cases, intake must be forced to ensure the animal consumes enough nutrients to nurse a large litter or, in other cases, to correct the false sensation of being full in free-range animals as they may not have managed to consume the nutrients they need for the required production.

Taste enhancers and aromas are a solution to this problem as they increase the PALATABILITY of food and thus consumption.

The sense of smell is so important in the acceptability of food that not only should unpleasant odours be avoided but also abrupt changes to aromas as they can also cause animals to reject feed. Adding aromas standardises acceptability, enabling necessary changes to raw material and its origin to be made, and neutralises medicinal flavours.

DEX IBÉRICA has created a wide range of FLAVOURED AROMAS, studied to satisfy the preferences of each specie and age group, by always using a harmonious blend of natural products to provide feed with a maximum end quality.

The Nutriaromas are flavoured to provide a “sweet-sour” taste which is a universal preference for most species and age groups. Aside from that, all kinds of aromas can be supplied with the desired degree of sugar substitute.