caa a22 4500 44529583X CHVBK 20180317142541.0 cr unu---uuuuu 170323e20101101xx s 000 0 eng 10.1134/S0032945210090134 doi (NATIONALLICENCE)springer-10.1134/S0032945210090134 Taste preferences and feeding behavior in threespine stickleback Gasterosteus aculeatus in marine and fresh waters [Elektronische Daten] [E. Mikhailova, A. Kasumyan] Taste preferences of four classic taste substances (NaCl, CaCl2, and sucrose, all—10%; and citric acid—5%), and 21 free amino acids (L-isomers, 0.1-0.001 M) for adult threespine stickebacks Gasterosteus aculeatus is determined in marine and fresh waters. Gustatory responses were compared in the fish caught in marine and placed in marine water or in freshwater and in the fish caught in a stream mouth during spawning migration and in a closed freshwater water body. Taste preferences of threespine sticklebacks depend little on water salinity. Of amino acids, cysteine, glutamic acid, and aspartic acid are attractive, as well as glutamine for the fish living permanently in fresh water. Differences in the reaction of fish to agar-agar pellets with NaCl, CaCl2, and sucrose are considered to be insignificant. Maximum changes occur in the attitude of threespine sticklebacks to citric acid whose taste is palatable to fish in fresh water. It is assumed that the components of marine water render a modifying action on gustatory receptors, the function of receptor cell, and influence susceptibility of fish to the taste of citric acid and, probably, of some other substances. The foraging behavior of fish in fresh water is more active, they consume more pellets, make more numerous repeated grasps, and keep pellets longer in the mouth cavity before swallowing or rejection. It is concluded that, in migratory fish, the abrupt change of external osmotic conditions is not accompanied by noticeable changes on taste preferences and the majority of substances retain their gustatory properties. Pleiades Publishing, Ltd., 2010 chemoreception nationallicence gustatory system nationallicence taste preferences nationallicence foraging behavior nationallicence amino acids nationallicence classic taste substances nationallicence fish nationallicence Mikhailova E. Moscow State University, Moscow, Russia aut Kasumyan A. Moscow State University, Moscow, Russia aut Journal of Ichthyology SP MAIK Nauka/Interperiodica 50/9(2010-11-01), 795-807 0032-9452 50:9<795 2010 50 11489 https://doi.org/10.1134/S0032945210090134 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1134/S0032945210090134 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Mikhailova E. Moscow State University, Moscow, Russia aut NATIONALLICENCE 700 1- Kasumyan A. Moscow State University, Moscow, Russia aut NATIONALLICENCE 773 0- Journal of Ichthyology SP MAIK Nauka/Interperiodica 50/9(2010-11-01), 795-807 0032-9452 50:9<795 2010 50 11489 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer