I don't believe chickens have much, if any, sense of taste.
Birds have an interesting sense of taste. They have taste receptors like other animals, and their general structure is essentially the same as that in other vertebrates. The starling and chicken have a few dozen taste buds as compared to 25000 for the cow. The chicken has all the taste buds at the back of the tongue with the front half of the tongue highly cornified. In the chicken, the taste buds are so far back that it would appear that by the time it can taste something, it is too late to change its mind about swallowing it.
Most birds do not respond to what we describe as sweet. The parrot and some of the fruit-eating birds do, but the domestic and song birds do not respond to sugar as do humans. Blackbirds on an adequate diet do not appear to respond to sugars, certainly they do not avidly select dextrose, maltose or sucrose in water in a choice situation. They do, however, reject xylose which can cause an eye condition.
Birds responses to sour are different from ours. They are more tolerant of sour. Chickens will take acidic fluids down to a pH of 1.5, and the blackbird's re- sponse is somewhat similar. At slightly higher pH they exhibit a preference.
Commercial efforts to flavor chicken medicines are ludicrous. When an animal is sick, it stops eating, but the drive to drink continues for a period of time. Therefore, medicines are commonly administered in water. If medicines to be used for fowl are acid they are commonly neutralized and then sugar is added. The sugar does no good and neutralizing reduces the acceptability. To get medicine into a bird, the thing to do is put in the minimum amount of medicine so that the bird will not find it offensive. The other thing is that water should be cool or even cold; and the third is that the solution should be on the acid side. These three points will insure the maximum possible acceptance by the bird.
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