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Food capture and oral processing

  • Chapter
Cyprinid Fishes

Part of the book series: Fish & Fisheries Series ((FIFI,volume 3))

Abstract

The diversity of food resources available to fish is larger than for any other group of vertebrates (Nikolsky, 1963). Its wide variety in size, shape, location, movement, physical and chemical properties leads one to expect specializations in architecture, functioning and food-handling behaviour of fish species in order to optimize feeding on specific food types while unavoidably limiting the use of others. Fish-food interactions largely depend how efficient each fish is at foraging on particular food items; efficiency is ultimately determined by the food’s abundance, size, escape ability and other characteristics (Chapter 12), as well as by the feeding apparatus, how it functions and its versatility.

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  1. F. A. Sibbing
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Editors and Affiliations

  1. Windermere Laboratory, Institute of Freshwater Ecology, Ambleside, Cumbria, LA 22 OLP, UK

    Ian J. Winfield

  2. Department of Zoology, University of Alberta, T6G 2E9, Edmonton, Alberta, Canada

    Joseph S. Nelson

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© 1991 Ian J. Winfield and Joseph S. Nelson

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Sibbing, F.A. (1991). Food capture and oral processing. In: Winfield, I.J., Nelson, J.S. (eds) Cyprinid Fishes. Fish & Fisheries Series, vol 3. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-3092-9_13

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  • DOI: https://doi.org/10.1007/978-94-011-3092-9_13

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