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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

Puni tekst: engleski, pdf (136 KB) str. 1-10 preuzimanja: 1.492* citiraj
APA 6th Edition
Wood, J.D. i Arce Azócar, P.S. (2013). GUSTATORY RESPONSE OF COMMON CARP CYPRINUS CARPIO TO VARIABLE CONCENTRATIONS OF TWO STIMULATORY AMINO ACIDS. Croatian Journal of Fisheries, 71 (1), 1-10. Preuzeto s https://hrcak.srce.hr/101142
MLA 8th Edition
Wood, Jonathan David i Paola Soledad Arce Azócar. "GUSTATORY RESPONSE OF COMMON CARP CYPRINUS CARPIO TO VARIABLE CONCENTRATIONS OF TWO STIMULATORY AMINO ACIDS." Croatian Journal of Fisheries, vol. 71, br. 1, 2013, str. 1-10. https://hrcak.srce.hr/101142. Citirano 13.12.2019.
Chicago 17th Edition
Wood, Jonathan David i Paola Soledad Arce Azócar. "GUSTATORY RESPONSE OF COMMON CARP CYPRINUS CARPIO TO VARIABLE CONCENTRATIONS OF TWO STIMULATORY AMINO ACIDS." Croatian Journal of Fisheries 71, br. 1 (2013): 1-10. https://hrcak.srce.hr/101142
Harvard
Wood, J.D., i Arce Azócar, P.S. (2013). 'GUSTATORY RESPONSE OF COMMON CARP CYPRINUS CARPIO TO VARIABLE CONCENTRATIONS OF TWO STIMULATORY AMINO ACIDS', Croatian Journal of Fisheries, 71(1), str. 1-10. Preuzeto s: https://hrcak.srce.hr/101142 (Datum pristupa: 13.12.2019.)
Vancouver
Wood JD, Arce Azócar PS. GUSTATORY RESPONSE OF COMMON CARP CYPRINUS CARPIO TO VARIABLE CONCENTRATIONS OF TWO STIMULATORY AMINO ACIDS. Croatian Journal of Fisheries [Internet]. 2013 [pristupljeno 13.12.2019.];71(1):1-10. Dostupno na: https://hrcak.srce.hr/101142
IEEE
J.D. Wood i P.S. Arce Azócar, "GUSTATORY RESPONSE OF COMMON CARP CYPRINUS CARPIO TO VARIABLE CONCENTRATIONS OF TWO STIMULATORY AMINO ACIDS", Croatian Journal of Fisheries, vol.71, br. 1, str. 1-10, 2013. [Online]. Dostupno na: https://hrcak.srce.hr/101142. [Citirano: 13.12.2019.]

Sažetak
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.

Ključne riječi
common carp; amino acids; L-cysteine; L-proline; gustatory

Hrčak ID: 101142

URI
https://hrcak.srce.hr/101142

[hrvatski]

Posjeta: 1.812 *