Feeding behavior and Taste preferences of Rutilus frisii kutum to Free Amino Acids

Document Type : Research Paper

Authors

1 MSc student of fisheries, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

2 Assistant professor of fisheries, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

3 Associated professor of fisheries, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran

Abstract

Free amino acids have a stimulatory effect on the taste system. Taste preferences of Mahi sefid (Rutilus Frissi Kutum) 1.5±0.5g to granules containing different amounts of amino acids were established. The granules containing different concentrations amino acids, and control (lacking amino acids) preparation, and behavioral responses to each granule were recorded. Highest palatability index, percentage of consumption and consumption/grasp, were observed at concentrations of 0.01M of Glutamic acid. Least palatability index, percentage of consumption and consumption/grasp were observed at different concenterations of cysteine. No significant difference at repeat the grasp in the several of amino acids (P≥0.05), but in high concentrations of substances decreased. High correlation was between in duration of storage granules in the mouth and palatability index. Proline and Glutamic acid were highly attractive and methionine and cysteine were neutral or deterent. Different behavioral responses in varied fish speaces to same amino acids, ascribed to highly species-specific in fish taste preferences.

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