Palatability of stereoisomers and other amino acid derivatives to fishстатья
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Дата последнего поиска статьи во внешних источниках: 23 ноября 2017 г.
Аннотация:Using behavioral approach, it was shown that stereoisomers and other derivatives of amino acids (Ala, Glu, Gln; 0.1-0.01 M) have different palatability in fish (three-spined stickleback Gasterosteus aculeatus). Palatability of L-a-Ala is much higher than that of D-a-Ala or L-b-Ala, however, L-Glu and D-Glu increase consumption of agar-agar pellets equally. L-a-Glu-Na has no stimulatory effect, which is possibly related to the carnivorous type of feeding of the three-spined stickleback. Palatabilities of L-a -Gln and L-a-Gln-HCl differ considerably. It is assumed that the effect of configuration and structure of the molecule on the palatability of amino acids is specific in different fish species, as well as their taste preferences. A variety of taste properties of not only L- but also of D-isomers of amino acids may be important for adequate selection of organisms in fish feeding. Fish behavior during the orosensory testing of pellets containing amino acids or their derivatives follows two alternative stereotypes which are different in the number of repeated manipulations with pellets and in duration of pellet retention in the oral cavity.