Thresholds for sweet, salt, and sour taste stimuli in cockatiels (Nymphicus hollandicus)

Zoo Biology
K D MatsonK C Klasing

Abstract

Little is known about avian taste perception and how taste affects food choice. We designed a study to determine the concentrations of aqueous solutions of common chemical taste stimuli that result in altered consumption patterns. Using two-choice taste-preference tests, we studied the taste thresholds of caged cockatiels (Nymphicus hollandicus) for aqueous solutions of potassium chloride, a phosphate buffer (to test pH), fructose, and glucose. First, the preferred and nonpreferred bottle locations were determined for each bird. Then, depending on the compound, the test solutions were placed in bottles in either the preferred or the nonpreferred locations and water was placed in the opposite bottle. Four parameters were measured at the end of 3-day test periods (total consumption, consumption from water side, consumption from test solution side, and proportion of nonpreferred side consumption to total consumption). Experiments were repeated with increasing concentrations of test flavors until intake variables were significantly affected (P < 0.05). Cockatiels distinguished (P < 0.05) between purified water and 0.16 mol L(-1) potassium chloride, 0.40 mol L(-1) fructose, or 0.16 mol L(-1) glucose. The test birds did not distingui...Continue Reading

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Citations

Jun 2, 2007·Journal of Comparative Physiology. B, Biochemical, Systemic, and Environmental Physiology·C D C LeseigneurS W Nicolson
Dec 13, 2012·Journal of Comparative Physiology. B, Biochemical, Systemic, and Environmental Physiology·Cromwell PurchasePatricia A Fleming
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Jul 12, 2011·Flavour and Fragrance Journal·Alexander A BachmanovGary K Beauchamp

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