Journal of Ichthyology

, Volume 50, Issue 8, pp 682–693 | Cite as

Taste preferences and behavior of testing gustatory qualities of food in stone loach Barbatula barbatula (Balitoridae, Cypriniformes)

Article

Abstract

Extraoral and intraoral taste preferences of stone loach Barbatula barbatula to 21 free amino acid (L-isomers) and 4 classic taste substances were established. It was found that most amino acids (19), as well as citric acid and calcium chloride are suppressants, i.e., significantly decrease grasping of artificial pellets. Such action is most typical of cysteine, glutamine, asparagine, and citric acids. The number of deterrent stimuli among the used substances is smaller than that of suppressants. Only aquatic chironomid extract has positive gustatory properties. The remaining substances have no pronounced taste properties. Touching of a pellet by barbels is an obligatory element of behavior of testing by fish of pellet properties always preceding grasping. It was found that the subsequent development of feeding behavior of fish proceeds according to one of the possible behavioral stereotypes of testing by fish of taste properties of food items. The revealed behavioral response stereotypes differ in the number of manipulations performed by fish with a food item (rejections and repeated graspings) and in the duration of its retention. Stereotype selection is determined by the extraoral taste attractiveness of the food item for fish.

Key words

chemoreception gustatory system taste preferences feeding behavior food testing behavior behavioral stereotypes amino acids classic taste substances 

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© Pleiades Publishing, Ltd. 2010

Authors and Affiliations

  1. 1.Moscow State UniversityMoscowRussia

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