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The palatability of amino acids and related compounds to rainbow trout, Salmo gairdneri Richardson
Author(s) -
Jones K. A.
Publication year - 1989
Publication title -
journal of fish biology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.672
H-Index - 115
eISSN - 1095-8649
pISSN - 0022-1112
DOI - 10.1111/j.1095-8649.1989.tb02964.x
Subject(s) - rainbow trout , biology , taurine , palatability , amino acid , tryptophan , trout , arginine , salmo , phenylalanine , isoleucine , urea , betaine , methionine , leucine , biochemistry , grasshopper , zoology , fish <actinopterygii> , food science , fishery , ecology
Using a behavioural assay, the palatability of urea, taurine, betaine and the 20 common amino acids (L‐isomers) to rainbow trout was determined. The trout responded positively only to aqueous solutions of leucine, isoleucine, proline, phenylalanine, tryptophan, methionine, glutamate, arginine, taurine and urea. Proline, the most effective compound, was active at 10 ‐4 m but not 10 ‐5 m. Palatibility was not directly related to test solution pH; concentration and molecular structure apparently played a greater role. There is good, though not perfect, agreement between the behavioural results obtained here and published electrophysiological data on the palatal sensitivity of rainbow trout to these substances.