Association between nutritional values of hays fed to horses and sensory properties as perceived by human sight, touch and smell

摘要: Although hay is the foundation of most equine diets, horse owners rarely ask for biochemical analysis and routine practice to choose based on its 'perceived' nutritional value. The present study aimed at exploring relationship between sensory properties as perceived by sight, touch smell, value measured using a 'free sorting task' method. Fifty-four non-expert participants were asked individually to: (1) observe 21 hays samples, (2) group together that they similar each three modalities (hay appearance, odour or texture) (3) characterize formed with maximum five descriptive terms. For modality, results recorded in contingency matrix (hays × terms) where only terms cited minimum times least one sample, kept data analysis. A correspondence (CA) was performed plot both samples χ2 metric map. Then, Hierarchical Ascending Classification (HAC) coordinates CA space. Clusters identified truncating HAC tree-diagrams. attributes defined best resulting clusters computing their probability characterizing cluster. Correlations computed parameter hand, first two dimensions map other. Finally, correlations values dimension maps (appearance, computed. Hedonic primarily used describing texture modalities. spontaneously visual cues referring colour aspect. Based tree-diagrams from HAC, 3, 5 2 groups clustered, respectively description. Digestible energy correlated maps, whereas CP appearance only. While NDF second only, ADF content maps. Non-fibre carbohydrates similarity-based approach which part standard toolbox food evaluation untrained consumers well adapted animal feeds non-experts.