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Taste Responses of Carp Fishes (Cyprinidae) to Carboxylic Acids.1. Taste Preferencesстатья Исследовательская статья
Информация о цитировании статьи получена из
Scopus
Статья опубликована в журнале из списка Web of Science и/или Scopus
Дата последнего поиска статьи во внешних источниках: 1 октября 2025 г.
- Авторы: Kasumyan A.O., Mikhailova E.S.
- Журнал: Journal of Ichthyology
- Том: 65
- Номер: 2
- Год издания: 2025
- Издательство: Pleiades Publishing, Inc.
- Местоположение издательства: New York, USA
- Первая страница: 368
- Последняя страница: 380
- DOI: 10.1134/S0032945224701121
- Аннотация: The palatability of carboxylic and some other organic acids (10−1 M) for dace Leuciscus leuciscus,roach Rutilus rutilus, and common carp Cyprinus carpio was assessed. The conclusion about species specificity of taste preferences in fishes was confirmed. Four out of 17 carboxylic acids stimulate consumption of flavoured pellets in dace, of which formic acid has the strongest effect. A significant decrease in consumption is caused by ten acids. For roach, no palatable carboxylic acids were found; most of them (13 out of 15) have a repulsive taste. For common carp, four acids have attractive taste, one (malonic acid) has repulsive taste, and the remaining 11 acids have no effect on pellet consumption. The stimulating effect of the acids persists up to concentrations of 10−4 and 10−3 M. Among the carboxylic acids, there is not one with the same taste properties for the studied fish. No significant similarity was found between dace, roach, common carp, and other fish species in terms of palatability of carboxylic acids. A direct dependence of pellet consumption on pH of carboxylic acid solutions was observed in roach and dace, while it was absent in common carp. The dependence of the palatability of carboxylic acids on the size of their molecule is weakly expressed. Structural transformations of the acid molecule do not always lead to shifts in taste properties, and in different species, they may not coincide or be opposite. Ascorbic acid (vitamin C) has a repulsive taste for roach, indifferent for dace, and attractive for common carp, which confirms the lack of relationship between physiological needsin essential micronutrients and their palatability, shown earlier on the example of amino acids.
- Добавил в систему: Михайлова Елена Сергеевна