Original scientific paper
GUSTATORY RESPONSE OF COMMON CARP CYPRINUS CARPIO TO VARIABLE CONCENTRATIONS OF TWO STIMULATORY AMINO ACIDS
Jonathan David Wood
; Escuela de Postgrado, Facultad de Ciencias Agronómicas, Universidad de Chile, Avenida Santa Rosa 11315, La Pintana, Santiago, Chile, tel.+56 9 77776381
Paola Soledad Arce Azócar
; Centro de Innovación Tecnológica, Universidad Técnica Federico Santa María, General Bari 699, Valparaíso, Chile
Abstract
Common carp possesses a highly evolved gustatory system that is stimulated by a narrow range of free amino acids including L-cysteine and L-proline. A synergetic effect on the gustatory response of a combination of these two substances has not previously been demonstrated. In this study, groups of common carp were randomly presented with different concentrations of L-cysteine (0-0.1 M) and L-proline (0-0.05 M) in agar pellets in one minute trials. First retention duration, total retention duration during each trial and the number of ingestions (pellet acceptances) were recorded for each of a total of 690 trials. Palatability, pellet consumption rate and average pellet acceptances were calculated for each pellet type. It was shown that L-cysteine was more highly stimulatory than L-proline but no synergism between the two regarding the gustatory response was observed. The results are relevant for the formulation of aquafeeds and angling baits for carp.
Keywords
common carp; amino acids; L-cysteine; L-proline; gustatory
Hrčak ID:
101142
URI
Publication date:
1.4.2013.
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