The effect of food odor background on gustatory preferences and gustatory behavior of carp Cyprinus carpio and cod Gadus morhua

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• 作者：A. O. Kasumyan (1)
  E. A. Marusov (1)
  S. S. Sidorov (1)
  
• 关键词：fish ; chemoreception ; olfaction ; taste ; taste preferences ; feeding ; feeding behavior ; carp ; cod
• 刊名：Journal of Ichthyology
• 出版年：2009
• 出版时间：July 2009
• 年：2009
• 卷：49
• 期：6
• 页码：469-481
• 全文大小：226KB
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• 作者单位：A. O. Kasumyan (1)
  E. A. Marusov (1)
  S. S. Sidorov (1)
  
  1. Moscow State University, Moscow, 119992, Russia
  

文摘

It was shown that stimulation by food odor (aquatic extract of food organisms, 10? and 10? g/l) does not cause shifts in gustatory preferences in carp Cyprinus carpio and cod Gadus morhua but modifies gustatory behavior. The level of consumption by carp of control granules and granules with attractive, by taste, L-proline (0.1 M) or deterrent L-lysine (0.1 M) (item by item presentation of granules) and by cod of control granules and granules with indifferent, to it, L-asparagine (0.1 M) (presentation of 10 granules simultaneously) is similar prior to and during olfactory stimulation. In the presence of food odor, the duration of taste testing for most types of granules, as well as the number of repeated graspings of granules with an attractive taste do not change in fish. At the same time, granules with indifferent or repulsive gustatory properties are rejected and repeatedly grasped by fish against the background of food odor more frequently than in water without odor. Olfactory stimulation leads to a considerable increase in the average number of graspings per one grasped granule with an indifferent or repulsive taste. Such behavior manifested by fish in the presence of food odor in response to granules with unattractive gustatory properties is apparently caused by the contradiction between the information coming via different chemosensory canals—olfactory and gustatory. The obtained results indicate that food stimulation caused by food odor in nature can lead to an increase in the actual consumption of only those accessible food items that have an attractive taste for fish.