{"id":3495,"date":"2026-09-29T17:52:39","date_gmt":"2026-09-29T15:52:39","guid":{"rendered":"https:\/\/tech-complex.com\/aromes-al-pinso-molt-mes-que-aconseguir-una-olor-agradable\/"},"modified":"2026-09-30T07:13:00","modified_gmt":"2026-09-30T05:13:00","slug":"aromes-al-pinso-molt-mes-que-aconseguir-una-olor-agradable","status":"publish","type":"post","link":"https:\/\/tech-complex.com\/ca\/aromes-al-pinso-molt-mes-que-aconseguir-una-olor-agradable\/","title":{"rendered":"Aromes al pinso: molt m\u00e9s que aconseguir una olor agradable"},"content":{"rendered":"

Quan parlem d\u2019aromes en alimentaci\u00f3 animal, \u00e9s f\u00e0cil pensar en una funci\u00f3 senzilla: fer que el pinso tingui un perfil arom\u00e0tic agradable.<\/p>\n

\n

Tanmateix, abans i durant la ingesti\u00f3, l\u2019animal rep diferents est\u00edmuls procedents de l\u2019aliment. L\u2019olor, el gust i les caracter\u00edstiques f\u00edsiques formen part d\u2019aquesta percepci\u00f3 i poden intervenir en la seva acceptaci\u00f3.<\/p>\n

Per aix\u00f2, incorporar un aroma al pinso no consisteix \u00fanicament a afegir una nota olfactiva. L\u2019aroma passa a formar part del perfil sensorial de l\u2019aliment i de la informaci\u00f3 que l\u2019animal rep quan entra en contacte amb ell.<\/p>\n

Per entendre qu\u00e8 pot aportar, primer necessitem diferenciar tres conceptes que estan relacionats, per\u00f2 que no signifiquen exactament el mateix: aroma, palatabilitat i consum<\/strong>.<\/p>\n<\/div>\n

\"\"<\/p>\n

Qu\u00e8 entenem per palatabilitat?<\/strong><\/p>\n

\n

La palatabilitat descriu les caracter\u00edstiques que fan que un aliment resulti m\u00e9s o menys acceptable per a l\u2019animal. Hi intervenen diferents propietats sensorials, entre elles l\u2019olor, el gust i la textura.<\/p>\n

La import\u00e0ncia de cada est\u00edmul pot variar segons l\u2019esp\u00e8cie, l\u2019edat, l\u2019experi\u00e8ncia pr\u00e8via de l\u2019animal i les caracter\u00edstiques pr\u00f2pies de l\u2019aliment.<\/p>\n

Per\u00f2 palatabilitat i consum no s\u00f3n exactament el mateix<\/strong>.<\/p>\n

La ingesti\u00f3 est\u00e0 regulada per m\u00faltiples factors. A m\u00e9s de la percepci\u00f3 sensorial, hi intervenen la detecci\u00f3 de nutrients i els senyals que es generen despr\u00e9s de la ingesti\u00f3 [1].<\/p>\n

Per aix\u00f2, modificar el perfil arom\u00e0tic d\u2019un pinso pot influir en la seva percepci\u00f3 i acceptaci\u00f3, per\u00f2 no significa necess\u00e0riament que n\u2019augmenti el consum. Per demostrar un efecte sobre la ingesti\u00f3 o el rendiment productiu cal avaluar-lo espec\u00edficament en els animals i les condicions corresponents.<\/p>\n

L\u2019olfacte comen\u00e7a a actuar abans que l\u2019animal mengi<\/strong><\/p>\n

Una particularitat de l\u2019aroma \u00e9s que pot ser percebut abans que l\u2019animal ingereixi l\u2019aliment.<\/p>\n

Els compostos vol\u00e0tils alliberats pel pinso arriben al sistema olfactiu i proporcionen informaci\u00f3 sobre les seves caracter\u00edstiques. Quan l\u2019aliment entra a la boca, a aquesta informaci\u00f3 s\u2019hi afegeixen el gust, la textura i altres est\u00edmuls.<\/p>\n

Per aix\u00f2, olor, gust i aroma no s\u00f3n exactament el mateix<\/strong>, encara que en el llenguatge quotidi\u00e0 els utilitzem de vegades com a sin\u00f2nims.<\/p>\n

La resposta a un determinat aroma tampoc no ha de ser id\u00e8ntica en tots els animals. En garrins, per exemple, s\u2019ha observat que la resposta davant de diferents aromes pot estar condicionada per l\u2019experi\u00e8ncia pr\u00e8via i per la manera com es presenten els est\u00edmuls [2].<\/p>\n

Quina funci\u00f3 tenen, doncs, els aromatitzants?<\/strong><\/p>\n

La legislaci\u00f3 europea inclou els aromatitzants dins de la categoria d\u2019additius sensorials<\/strong> i els defineix com a subst\u00e0ncies la inclusi\u00f3 de les quals als pinsos n\u2019augmenta l\u2019olor o la palatabilitat [4].<\/p>\n

Aquesta definici\u00f3 situa b\u00e9 la seva funci\u00f3: els aromatitzants s\u2019utilitzen per actuar sobre les caracter\u00edstiques sensorials de l\u2019aliment.<\/p>\n

A partir d\u2019aqu\u00ed, podem plantejar diferents objectius: proporcionar un determinat perfil arom\u00e0tic, treballar sobre l\u2019acceptaci\u00f3 de l\u2019aliment o contribuir a mantenir una refer\u00e8ncia sensorial m\u00e9s constant en el pinso acabat.<\/p>\n

I aquest \u00faltim punt resulta especialment interessant en alimentaci\u00f3 animal, perqu\u00e8 la f\u00f3rmula del pinso no sempre presenta exactament el mateix perfil sensorial<\/strong>.<\/p>\n

La f\u00f3rmula del pinso tamb\u00e9 t\u00e9 un perfil sensorial<\/strong><\/p>\n

Un pinso compost pot contenir cereals, fonts proteiques, greixos, minerals, vitamines, amino\u00e0cids i diferents additius. Cada ingredient aporta les seves pr\u00f2pies caracter\u00edstiques al producte final.<\/p>\n

A m\u00e9s, les mat\u00e8ries primeres poden variar en funci\u00f3 del seu origen, processament o condicions de conservaci\u00f3. Els canvis en la formulaci\u00f3 i en el mateix proc\u00e9s de fabricaci\u00f3 tamb\u00e9 poden modificar les caracter\u00edstiques sensorials del pinso.<\/p>\n

L\u2019animal no percep cada ingredient per separat. El que troba al menjador \u00e9s el resultat del conjunt de la f\u00f3rmula i de tot el proc\u00e9s de fabricaci\u00f3.<\/p>\n

Per aix\u00f2, un altre dels objectius de l\u2019aromatitzaci\u00f3 pot ser treballar sobre la identitat sensorial del pinso acabat<\/strong>.<\/p>\n

La consist\u00e8ncia sensorial tamb\u00e9 importa<\/strong><\/p>\n

Pensem en dos lots consecutius d\u2019un mateix pinso.<\/p>\n

Tots dos poden estar formulats per complir les mateixes especificacions nutricionals i, tanmateix, presentar algunes difer\u00e8ncies sensorials. Un canvi d\u2019origen o de lot d\u2019una mat\u00e8ria primera, una modificaci\u00f3 en el seu nivell d\u2019inclusi\u00f3 o determinades variacions durant el processament poden contribuir a modificar el perfil final de l\u2019aliment.<\/p>\n

La utilitzaci\u00f3 d\u2019un perfil arom\u00e0tic definit permet treballar sobre aquesta variabilitat i proporcionar una refer\u00e8ncia sensorial m\u00e9s consistent<\/strong> al pinso acabat.<\/p>\n

No es tracta d\u2019eliminar les difer\u00e8ncies entre mat\u00e8ries primeres, sin\u00f3 d\u2019incorporar un element sensorial definit dins d\u2019una matriu que pot presentar certa variabilitat entre fabricacions.<\/p>\n

D\u2019aquesta manera, la selecci\u00f3 d\u2019un aroma es pot plantejar no nom\u00e9s en termes de quin perfil volem proporcionar al pinso, sin\u00f3 tamb\u00e9 de com mantenir aquest perfil de manera consistent en el producte acabat<\/strong>.<\/p>\n

Aroma i intensitat no s\u00f3n exactament el mateix<\/strong><\/p>\n

La intensitat amb qu\u00e8 percebem un aroma no descriu per si sola les seves caracter\u00edstiques.<\/p>\n

Un producte que despr\u00e8n una olor molt intensa en obrir l\u2019env\u00e0s no ha de proporcionar necess\u00e0riament el mateix resultat un cop incorporat al pinso. L\u2019important \u00e9s quin perfil arom\u00e0tic aporta, amb quina intensitat s\u2019expressa i com es comporta despr\u00e9s de la fabricaci\u00f3.<\/p>\n

Durant etapes com el condicionament, la granulaci\u00f3 i el refredament, els components arom\u00e0tics poden veure\u2019s afectats per les condicions del proc\u00e9s [3]. Per aix\u00f2, quan avaluem un aroma per a alimentaci\u00f3 animal conv\u00e9 considerar tamb\u00e9 la seva persist\u00e8ncia i estabilitat durant la fabricaci\u00f3<\/strong>.<\/p>\n

A aix\u00f2 s\u2019hi afegeix un aspecte f\u00edsic: el producte s\u2019ha de distribuir adequadament dins de la matriu del pinso per aconseguir una incorporaci\u00f3 homog\u00e8nia.<\/p>\n

Per tant, l\u2019aroma que percebem inicialment en el producte i el perfil que finalment trobem en el pinso acabat no han de ser exactament iguals.<\/p>\n

Per saber-ne m\u00e9s:<\/strong> al nostre article Aromes en alimentaci\u00f3 animal: qu\u00e8 passa durant la fabricaci\u00f3 del pinso?<\/em> analitzem com les diferents etapes del proc\u00e9s poden afectar el comportament dels components arom\u00e0tics. Aromes en alimentaci\u00f3 animal: qu\u00e8 passa durant la fabricaci\u00f3 del pinso?<\/a><\/p>\n<\/div>\n

Dissenyar una identitat arom\u00e0tica<\/strong><\/p>\n

\n

Seleccionar un aroma per a alimentaci\u00f3 animal implica considerar alguna cosa m\u00e9s que la nota arom\u00e0tica que volem incorporar.<\/p>\n

El perfil sensorial s\u2019ha de mantenir durant la fabricaci\u00f3 i arribar al pinso acabat amb les caracter\u00edstiques previstes. Al mateix temps, el producte ha de presentar unes propietats f\u00edsiques adequades per facilitar-ne la incorporaci\u00f3 i la distribuci\u00f3 a la mescla.<\/p>\n

Aix\u00f2 porta a considerar conjuntament diferents aspectes de l\u2019aroma: perfil sensorial, intensitat, estabilitat durant el processament i comportament f\u00edsic<\/strong>.<\/p>\n

La gamma Cristalfeed POP<\/strong> s\u2019ha desenvolupat seguint aquest plantejament, combinant diferents perfils arom\u00e0tics amb tecnologies orientades a la seva utilitzaci\u00f3 en les condicions de fabricaci\u00f3 del pinso.<\/p>\n

Cristalfeed POP: perfil sensorial i tecnologia<\/strong><\/p>\n

Cristalfeed POP inclou diferents perfils arom\u00e0tics (Red, Vanilla, Fresh i Exotic<\/strong>) i combina el seu disseny sensorial amb tecnologies orientades a controlar el comportament de l\u2019aroma durant la seva incorporaci\u00f3 i processament [5].<\/p>\n

Evalock<\/strong> est\u00e0 orientada a protegir els components arom\u00e0tics davant les p\u00e8rdues per evaporaci\u00f3 durant la fabricaci\u00f3, afavorint la persist\u00e8ncia del perfil arom\u00e0tic al pinso acabat.<\/p>\n

Rough mono-powder<\/strong> actua sobre les caracter\u00edstiques f\u00edsiques del producte, especialment sobre la seva flu\u00efdesa i homogene\u00eftat durant la utilitzaci\u00f3 industrial [5].<\/p>\n

Ambdues tecnologies responen a necessitats diferents per\u00f2 complement\u00e0ries: protegir el perfil arom\u00e0tic i facilitar una incorporaci\u00f3 homog\u00e8nia del producte al pinso.<\/p>\n

De l\u2019aroma a l\u2019experi\u00e8ncia sensorial<\/strong><\/p>\n

Quan seleccionem un aroma, la pregunta ja no \u00e9s \u00fanicament \u00abA qu\u00e8 fa olor?\u00bb.<\/p>\n

Tamb\u00e9 necessitem saber quin perfil volem proporcionar al pinso, com es comportar\u00e0 durant la fabricaci\u00f3 i quines caracter\u00edstiques conservar\u00e0 despr\u00e9s del processament.<\/p>\n

Aquesta perspectiva situa l\u2019aromatitzaci\u00f3 dins del disseny sensorial del pinso. El resultat dep\u00e8n tant dels components arom\u00e0tics seleccionats com de la tecnologia utilitzada per incorporar-los, protegir-los i distribuir-los dins de la matriu del pinso.<\/p>\n

Per aix\u00f2, avaluar un aroma \u00fanicament per la seva olor o intensitat inicial ens proporciona una informaci\u00f3 incompleta. L\u2019objectiu \u00e9s que el perfil dissenyat es pugui expressar adequadament en l\u2019aliment acabat.<\/p>\n

En el proper article aprofundirem en la tecnologia que hi ha darrere de la formulaci\u00f3 d\u2019un aroma per a alimentaci\u00f3 animal i veurem amb m\u00e9s detall com funciona Evalock<\/strong>.<\/p>\n

Refer\u00e8ncies<\/strong><\/p>\n

Refer\u00e8ncies cient\u00edfiques<\/strong><\/p>\n<\/div>\n

[1] <\/strong>Roura E, Fu M. Taste, nutrient sensing and feed intake in pigs (130 years of research: then, now and future). Animal Feed Science and Technology. 2017;233:3\u201312. \u00a0doi:10.1016\/j.anifeedsci.2017.08.002.<\/p>\n

[2] <\/strong>Huenul E, Salazar L, Frias D, Videka M, Luna D, Dwyer DM, Figueroa J. Effects of flavour variety on the intake and palatability of commercial feed in nursery pigs. Frontiers in Veterinary Science. 2023;10:1218198. \u00a0doi:10.3389\/fvets.2023.1218198.<\/p>\n

Font t\u00e8cnica<\/strong><\/p>\n

[3]<\/strong> Phod\u00e9. The necessity of flavourings in animal production.<\/em> All About Feed. Art\u00edculo t\u00e9cnico sobre aromatizantes y procesado de piensos.<\/p>\n

Refer\u00e8ncia normativa<\/strong><\/p>\n

[4]<\/strong> Reglamento (CE) n.\u00ba 1831\/2003 del Parlamento Europeo y del Consejo, de 22 de septiembre de 2003, sobre los aditivos en la alimentaci\u00f3n animal. Anexo I: categor\u00eda 2, aditivos sensoriales.<\/p>\n

Documentaci\u00f3 t\u00e8cnica del fabricant<\/strong><\/p>\n

[5]<\/strong> Phod\u00e9. Documentaci\u00f3n t\u00e9cnica de Cristalfeed POP y de las tecnolog\u00edas Evalock y Rough mono-powder.<\/p>\n","protected":false},"excerpt":{"rendered":"

La palatabilitat del pinso dep\u00e8n de diferents caracter\u00edstiques sensorials. Analitzem el paper dels aromes, la import\u00e0ncia de mantenir un perfil sensorial consistent i qu\u00e8 passa amb aquest perfil durant la fabricaci\u00f3.<\/p>\n","protected":false},"author":4,"featured_media":3490,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[166],"tags":[],"class_list":["post-3495","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-multiespecie-ca"],"yoast_head":"\nAromes al pinso: molt m\u00e9s que aconseguir una olor agradable - TECH-COMPLEX<\/title>\n<meta name=\"description\" content=\"Quin paper tenen els aromes en la palatabilitat del pinso? 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