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Taste Preferences and Orosensory Food Testing in Three Spot Gourami Trichopodus trichopterus (Osphronemidae)

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Abstract

The taste of 14 L-amino acids of the 21 studied is attractive for three spot gourami Trichopodus trichopterus, and only one (tyrosine) causes aversive responses. Agar-agar pellets containing sucrose are also rejected, whereas citric acid, sodium chloride, and calcium chloride do not affect feeding behavior. When compared with a previously studied pearl gourami T. leerii, closely related and similar in lifestyle species, opposite or mismatched gustatory responses to most of the tested substances are found. The behavior exhibited by the gourami when testing food has the same characteristics (preliminary touching the pellets with the lips, multiple rejections and re-grasps, generation of sounds), which indicates its conservatism compared to taste preferences. It is assumed that the presence of the labyrinth suprabranchial organ, which reduces the area of the oral cavity available for the distribution of taste buds, does not affect the ability of gourami to respond differently to various food objects.

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Notes

  1. Here and below, L-forms of amino acids.

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ACKNOWLEDGMENTS

The authors are grateful to E.A. Marusov (Lomonosov Moscow State University) for helpful advice on the text of the manuscript, A.A. Kazhlaev (Lomonosov Moscow State University) and D.D. Zvorykin (IPEE RAS) for help in searching for the references. Special thanks go to Yu.D. Kraush, who provided fish for research.

Funding

The experimental part of the work was supported by the Russian Foundation for Basic Research, grant no. 19-04-00367.

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  1. Moscow State University, 119899, Moscow, Russia

    E. S. Mikhailova & A. O. Kasumyan

  2. Severtsov Institute of Ecology and Evolution, Russian Academy of Sciences, 119899, Moscow, Russia

    A. O. Kasumyan

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Mikhailova, E.S., Kasumyan, A.O. Taste Preferences and Orosensory Food Testing in Three Spot Gourami Trichopodus trichopterus (Osphronemidae). J. Ichthyol. 61, 939–954 (2021). https://doi.org/10.1134/S0032945221060102

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