Exploring the interaction of viscosity and nipple design on feeding performance in an infant pig model

IF 2.8 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Stephen Howe, Kendall Steer, Maxwell Johnson, Khaled Adjerid, Chloe Edmonds, Rebecca German, Christopher Mayerl
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引用次数: 0

Abstract

Infant feeding behaviors are modulated via sensorimotor feedback, such that sensory perturbations can significantly impact performance. Properties of the nipple and milk (e.g., nipple hole size and viscosity) are critical sources of sensory information. However, the direct effects of varying milk and nipple properties on infant motor output and the subsequent changes in feeding performance are poorly understood. In this study, we use an infant pig model to explore the interaction between nipple hole size and milk viscosity. Using high-speed videofluoroscopy and electromyography, we measured key performance metrics including sucks per swallow and suck duration, then synchronized these data with the onset and offset of activity of jaw opening and closing muscles. The combination of a small nipple hole and thick milk resulted in negative effects on both suck and swallow performance, with reduced feeding efficiency compared to the other treatments. It also appears that this combination of viscosity and hole size disrupts the coordination between correlates of tongue and jaw movements. We did not see a difference in feeding efficiency between viscosities when infants fed on the large-hole nipple, which may be the result of non-Newtonian fluid mechanics. Our results emphasize the importance of considering both fluid and nipple properties when considering alterations to an infant's feeding system.

Abstract Image

探讨粘度和乳头设计对仔猪模型饲用性能的影响。
婴儿的喂养行为是通过感觉运动反馈调节的,因此感觉扰动可以显著影响表现。乳头和乳汁的特性(如乳头孔大小和粘度)是感觉信息的重要来源。然而,不同的牛奶和乳头特性对婴儿运动输出和随后的喂养性能变化的直接影响尚不清楚。在这项研究中,我们使用一个婴儿猪模型来探索乳头孔大小和乳汁粘度之间的相互作用。利用高速影像透视和肌电图,我们测量了包括每次吞咽吸吮量和吸吮持续时间在内的关键性能指标,并将这些数据与颚开闭肌肉活动的开始和偏移量同步。小乳头孔和浓奶的组合对吸吮和吞咽性能都有负面影响,与其他处理相比,喂养效率降低。粘稠度和孔洞大小的结合似乎也破坏了舌头和下巴运动之间的协调。当婴儿在大孔乳头上喂养时,我们没有看到不同粘度的喂养效率差异,这可能是非牛顿流体力学的结果。我们的结果强调了在考虑改变婴儿喂养系统时考虑液体和乳头特性的重要性。
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来源期刊
Journal of texture studies
Journal of texture studies 工程技术-食品科技
CiteScore
6.30
自引率
9.40%
发文量
78
审稿时长
>24 weeks
期刊介绍: The Journal of Texture Studies is a fully peer-reviewed international journal specialized in the physics, physiology, and psychology of food oral processing, with an emphasis on the food texture and structure, sensory perception and mouth-feel, food oral behaviour, food liking and preference. The journal was first published in 1969 and has been the primary source for disseminating advances in knowledge on all of the sciences that relate to food texture. In recent years, Journal of Texture Studies has expanded its coverage to a much broader range of texture research and continues to publish high quality original and innovative experimental-based (including numerical analysis and simulation) research concerned with all aspects of eating and food preference. Journal of Texture Studies welcomes research articles, research notes, reviews, discussion papers, and communications from contributors of all relevant disciplines. Some key coverage areas/topics include (but not limited to): • Physical, mechanical, and micro-structural principles of food texture • Oral physiology • Psychology and brain responses of eating and food sensory • Food texture design and modification for specific consumers • In vitro and in vivo studies of eating and swallowing • Novel technologies and methodologies for the assessment of sensory properties • Simulation and numerical analysis of eating and swallowing
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