The taste system in fishes and the effects of environmental variables

Journal of Fish Biology
A O Kasumyan

Abstract

The adaptability of the taste system in fish has led to a large variety in taste bud morphology, abundance and distribution, as well as in taste physiology characteristics in closely related species with different modes of life and feeding ecology. However, the modifications evoked in the sense of taste, or gustation, particularly during ontogeny when fishes are subject to different environmental variables, remain poorly studied. This review paper focusses on current knowledge to show how plastic and resistant the taste system in fishes is to various external factors, linked to other sensory inputs and shifts in physiological state of individuals. Ambient water temperature is fundamental to many aspects of fish biology and taste preferences are stable to many substances, however, the taste-cell turnover rate strongly depends on water temperature. Taste preferences are stable within water salinity, which gives rise to the possibility that the taste system in anadromous and catadromous fishes will only change minimally after their migration to a new environment. Food-taste selectivity is linked to fish diet and to individual feeding experience as well as the motivation to feed evoked by attractive (water extracts of food) and rep...Continue Reading

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Citations

May 8, 2020·Anatomia, histologia, embryologia·Francesco AbbateAntonino Germanà
Jul 19, 2020·The Journal of Experimental Biology·Sara ComesañaSofia Morais
Jul 25, 2020·Anatomia, histologia, embryologia·Francesco AbbateAntonino Germanà
May 6, 2020·Scientific Reports·Alexander O Kasumyan, Grigoryi E Mouromtsev
Jan 16, 2021·Journal of Fish Biology·Aleksandra D LevinaAlexander O Kasumyan
Aug 26, 2021·Journal of Fish Biology·Abraham J Fischer, William A Dew

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