Specializations and limitations in the utilization of food resources by the carp, Cyprinus carpio: a study of oral food processing

Synopsis

The wide variety of aquatic food is considered to be instrumental for the diversification in fish species. Yet their abilities and inabilities of handling food are poorly known. For these reasons the food processing and feeding repertoire of the adult carp, Cyprinus carpio, fed on a variety of food types, were analyzed by light and X-ray cinematography of the head parts and by electromyography of the head and body muscles during feeding. Nine stereotyped movement patterns (particulate intake, gulping, rinsing, spitting, selective retention of food, transport, crushing, grinding and deglutition) compose the feeding process, their sequence and frequency were adjusted to the type of food. Following quantitative morphological analysis at macroscopic, light- and electronmicroscopical level, the relations between the functioning and architecture of the feeding apparatus were established. The structure and dimensions of the mouth opening, the protrusible upper jaw, the slit-shaped pharyngeal cavity, the palatal and postlingual organ, the branchial sieve, the pharyngeal masticatory apparatus and the distribution of taste buds, mucous cells and muscle fibers along the oropharyngeal surface were the directive structural characters used for estimating the abilities in food processing. The specializations for utilizing food items and its limitations, derived from structural and functional data, are compared with diet data found in the literature in order to evaluate the relative position of the carp in competition for food in the aquatic environment. It is established that the ‘omnivorous’ carp is specialized in effective handling of several categories of aquatic food, even when these are mixed with non-food (bottom invertebrates <4% SL in diameter) since the palatal organ enables the carp to separate food from non-food. This includes very hard-skinned food items, processed with the powerful pharyngeal jaws of the fish, and to a lesser extent zooplankton (>250 μm). The carp is at the same time very limited in processing long and struggling prey (e.g. fish) as well as vegetable matter, due to the lack of oral teeth and the specialized morphology of its pharyngeal chewing apparatus. These feeding abilities agree with diet data from literature. The reported herbivorism of carp illustrates its opportunism in feeding behaviour. Specialization in feeding is discussed and the necessity to take into account the total series of post-capture feeding actions for a more complete view on trophic specialization. Food intake and the intra-oral food processing of carp are bound to the structures of its sensory, central processing and effector apparatus and to the plasticity in their functioning. These together determine its feeding efficiency in exploiting the available aquatic food resources. Next to ethological and ecological studies functional morphology is another important tool to explain the trophic interactions of fish.