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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
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
Datum izdavanja:
1.4.2013.
Posjeta: 3.399 *