Taste attractiveness of free amino acids for juveniles of Persian sturgeon Acipenser persicus

The Physiology of Taste in Fish: Potential Implications for Feeding Stimulation and Gut Chemical Sensing

“…In this respect, fish species are generally divided in two groups: (i) those with a wide response range, responding to many different types of AAs (e.g., channel catfish, tilapia, mullet, and Japanese seabream) and (ii) those with a limited response range, responding only to a few AAs (e.g., salmonids, eel, cyprinids, pufferfish, yellowtail, and amberjack) (Hara, 1994). Within the same species, the gustatory AA specificity of the oral and extraoral system is generally highly correlated, although in some species the range of efficient stimuli can be higher for extraoral gustation (Kanwal and Caprio, 1983;Kohbara and Caprio, 2001;Shamushaki et al, 2008). Nevertheless, in species with a highly developed extraoral system, such as channel catfish, oropharyngeal taste buds innervated by the glossopharyngeal and vagal nerves have been found to have a higher threshold (i.e., a lower sensitivity) to specific AAs, than those innervated by the facial nerve (Kanwal and Caprio, 1983;Ogawa and Caprio, 2010).…”

“…Nevertheless, in species with a highly developed extraoral system, such as channel catfish, oropharyngeal taste buds innervated by the glossopharyngeal and vagal nerves have been found to have a higher threshold (i.e., a lower sensitivity) to specific AAs, than those innervated by the facial nerve (Kanwal and Caprio, 1983;Ogawa and Caprio, 2010). Furthermore, threshold concentrations assessed through the number of food pellets caught and consumed by Persian sturgeon, Acipenser persicus, were higher for the intraoral than the extraoral gustatory system (Shamushaki et al, 2008). It is thought that this reflects the need for higher sensitivity associated with appetitive or food searching behavior than with the consummatory phase of feeding.…”

“…Although some individual variability has been detected, it is much less marked for substances showing higher attractiveness (Kasumyan, 2000). On the other hand, it appears that there are no phylogenetic relationships since, in most cases, correlations in taste preferences between species sharing a close systematic position have not been found (Kasumyan and Døving, 2003;Shamushaki et al, 2008;Goli et al, 2015). In addition, no associations were found also with respect to ecology and feeding habits (Kasumyan and Nikolaeva, 2002), not even between sympatric species, while different stocks or populations of red sea bream, Chrysophrys major, or brown trout from widely isolated and distinct geographic regions were shown to have similar taste preferences (Goh and Tamura, 1980a;Kasumyan and Sidorov, 2005).…”

Taste preferences and feeding behavior of three-spined stickleback Gasterosteus aculeatus of populations of basins of the Atlantic and Pacific oceans

“…There is a sufficient number of examples demonstrating that similarity of taste preferences is absent not only between fish distantly related in taxonomy, distribution, and mode of life but also between closely related species, including sympa tric. Such data were obtained, in particular, for repre sentatives of the genus Acipenser and some other fish (Kasumyan and Døving, 2003;Jafari Shamushaki et al, 2008;Shamushaki et al, 2011). It is assumed that this specific feature allows species inhabiting the same water bodies to pass to feeding on different food objects at decreasing of trophic conditions, which reduses interspecific competition for limited food resources (Kasumyan, 1997;Kasumyan and Prokop ova, 2001).…”

Initial evaluation of various foods and diets in feed training wild-caught Atlantic sturgeon (Acipenser oxyrinchus oxyrinchus) onto a commercial diet

“…Much of the definitive work on sturgeon feeding behavior and diet preference has been conducted by A. O. Kasuyman and colleagues. In a series of studies with beluga ( Huso huso ), green sturgeon ( A. medirostris ), Persian sturgeon ( A. persicus ), Russian sturgeon ( A. gueldenstaedtii ), Siberian sturgeon ( A. Baerii ) and stellate sturgeon ( A. stallatus ), he and others identified the specifics of olfaction, physical feeding behaviors, and response to a variety of amino acid ‘food flavors’ as chemical stimuli (Kasumyan and Kazhlaev, 1993; Kasumyan, 1999; Shamushaki et al., 2008). These and related studies have contributed greatly to larval and juvenile sturgeon feeding practices used today in hatcheries.…”