Umami, taste and aroma in poultry: how sensory systems shape feed intake behavior
Discover how umami, taste and aroma drive poultry feed intake and productivity — and how to use this knowledge in practice. Read now! Start today.
For humans, taste is associated with pleasure, emotions, and food evaluation. For poultry, however, taste serves a very different purpose̶ it is a signal of nutrient content, feed safety, and optimal dietary choice. Modern research demonstrates that poultry possess a well-developed taste system that significantly influences their behavior, voluntary feed intake, and overall productivity.
This article discusses the taste system in poultry, explains what umami is, how taste and aroma interact, and why these mechanisms are crucial for practical poultry nutrition.
This article discusses the taste system in poultry, explains what umami is, how taste and aroma interact, and why these mechanisms are crucial for practical poultry nutrition.
Taste in poultry
For a long time, it was believed that poultry have a limited number of taste receptors and a poor ability to distinguish taste. However, recent studies have challenged this assumption. For example, chickens have been shown to possess approximately 240-767 taste buds, distributed not only on the tongue but also on the palate and pharynx, allowing for broader and more precise perception of feed taste.
These taste buds act as sensory organs that transmit chemical information about feed through receptors to the nervous system, forming taste sensations that influence the bird’s decision to consume or reject feed.
Taste does not function in isolation ̶ it is closely linked with olfaction, tactile perception, and nutrient-related signals, together forming a complex sensory system.
These taste buds act as sensory organs that transmit chemical information about feed through receptors to the nervous system, forming taste sensations that influence the bird’s decision to consume or reject feed.
Taste does not function in isolation ̶ it is closely linked with olfaction, tactile perception, and nutrient-related signals, together forming a complex sensory system.
What is umami and why it matters for poultry
The term «umami» originates from Japanese and means “savory” or “meaty.” In humans, umami is considered the fifth basic taste and is associated with amino acids and protein.
In poultry, umami perception is mediated by the T1R1/T1R3 heterodimer receptors, which detect free amino acids such as glutamate and interact synergistically with nucleotides that enhance the signal (e.g., IMP and GMP).
This mechanism is of great biological importance because amino acids are the building blocks of protein, and poultry have evolutionarily adapted to detect them before large amounts of feed are ingested. Umami therefore acts as a natural marker of feed nutritional value: the stronger the umami taste, the higher the likelihood that the feed contains valuable protein components.
In poultry, umami perception is mediated by the T1R1/T1R3 heterodimer receptors, which detect free amino acids such as glutamate and interact synergistically with nucleotides that enhance the signal (e.g., IMP and GMP).
This mechanism is of great biological importance because amino acids are the building blocks of protein, and poultry have evolutionarily adapted to detect them before large amounts of feed are ingested. Umami therefore acts as a natural marker of feed nutritional value: the stronger the umami taste, the higher the likelihood that the feed contains valuable protein components.
How taste influences feeding behavior in poultry
Experimental studies have shown that:
- poultry preferentially select feed with a pronounced taste profile, particularly those containing active umami components, compared with neutral feed;
- birds approach feeders more rapidly and spend more time consuming palatable feed;
- young birds are especially sensitive to taste stimuli during the first days of life.
Aroma as the “first signal” of feed
While taste perception occurs during direct contact with feed, aroma acts even before consumption begins. Volatile aromatic compounds released from feed activate the olfactory system and create positive expectations.
This is important because poultry often decide whether to approach a feeder primarily based on smell. Attractive aromas (meaty, broth-like, yeast-derived) can mask less desirable odors of plant-based ingredients and significantly improve feed acceptability.
This is important because poultry often decide whether to approach a feeder primarily based on smell. Attractive aromas (meaty, broth-like, yeast-derived) can mask less desirable odors of plant-based ingredients and significantly improve feed acceptability.
Umami + aroma: a synergistic effect
Taste or aroma alone can influence feed intake, but the combination of umami taste and pleasant aroma creates a stronger signal of feed quality, resulting in:
- increased voluntary feed intake;
- greater confidence in feed selection;
- faster adaptation to new diets;
- reduced stress during feed changes.
The role of the intestine
Recent studies indicate that taste receptors are not limited to the oral cavity ̶ they are also present in the gastrointestinal tract of poultry. This means that sensory and nutrient signals detected in the intestine can influence appetite regulation, brain signaling, and even long-term control of feed intake.
Practical implications for poultry nutrition
Increasing feed intake
The use of umami-oriented enhancers (e.g., yeast extracts or specific amino acids) can significantly increase voluntary feed intake, particularly during:
Improved feed intake is associated with:
As animal protein levels in poultry diets decrease and are replaced by alternative protein sources, the universal mechanism of umami recognition helps birds accept new feeds while maintaining appetite and intake.
The use of umami-oriented enhancers (e.g., yeast extracts or specific amino acids) can significantly increase voluntary feed intake, particularly during:
- starter periods (0-7 days);
- stress conditions (e.g., heat stress);
- adaptation to new feeds.
Improved feed intake is associated with:
- better early growth performance;
- more uniform body weight within the flock;
- optimized feed conversion.
As animal protein levels in poultry diets decrease and are replaced by alternative protein sources, the universal mechanism of umami recognition helps birds accept new feeds while maintaining appetite and intake.
Conclusion
Poultry possess a highly effective taste system capable of rapidly and efficiently recognizing different taste modalities, including umami ̶ the taste of protein.
Taste and aroma do not merely make feed “more pleasant”; they actively regulate feeding behavior. Understanding and applying these sensory mechanisms in practical poultry nutrition can significantly enhance productivity, stabilize feed intake, and improve adaptation to changing feed resources.
Taste and aroma do not merely make feed “more pleasant”; they actively regulate feeding behavior. Understanding and applying these sensory mechanisms in practical poultry nutrition can significantly enhance productivity, stabilize feed intake, and improve adaptation to changing feed resources.
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