Sensory variability in Chinese sturgeon in relation to fish feeding experience on formulated diets
文献类型： 外文期刊
作者： Liang, X. -F. 1 ; Xiao, H. 3 ; Wen, H. 1 ; Wei, Q. -W. 1 ;
作者机构： 1.Huazhong Agr Univ, Coll Fisheries, Wuhan 430070, Peoples R China
2.Chinese Acad Fishery Sci, Key Lab Freshwater Biodivers Conservat & Utilizat, Minist Agr China, Yangtze River Fisheries Res Inst, Jinzhou, Peoples R China
3.China Three Gorges Project Corp, Inst Chinese Sturgeon Res, Yichang, Peoples R China
4.Chinese Acad Fishery Sci, Freshwater Fisheries Res Ctr, Wuxi, Peoples R China
关键词： olfaction;feeding behaviour;formulated diet;chemoreception;feeding performance;individual variation;sensory variability;oral gustation
期刊名称：JOURNAL OF APPLIED ICHTHYOLOGY （ 影响因子：0.892； 五年影响因子：0.956 ）
ISSN：
年卷期：
页码：
收录情况： SCI
摘要： The reasons for the individual differences in feeding performance when using formulated diets in cultures of larvae and juveniles of Chinese sturgeon (Acipenser sinensis) were investigated. Using the cultured individuals which accepted formulated diets, the sensory basis of feeding behaviour was studied and compared with previous results obtained from those fish which refused to feed on formulated diets. Chemoreception was found to be more effectively utilized in their feeding behaviour, and olfaction and oral gustation appeared to be the most important senses to initiate searching and feeding activity. The individual variations in the development of taste buds in the oral cavity may be critical to the readiness for intake of formulated diets. We found that the distribution of taste buds in the oral cavity of Chinese sturgeon was largely on the upper lips. We were able to demonstrate for the first time that the taste bud numbers in Chinese sturgeons which are perhaps involved in accepting formulated diets were much higher in the feeding group than in those which refused formulated diets.
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