Monitoring feeding behaviour and food intake: methods and applications

Jobling, Malcolm; Arnesen, Arne M.; Baardvik, B. M.; Christiansen, Jørgen S.; Jørgensen, Even H.

doi:10.1111/j.1365-2095.1995.tb00037.x

Cited by 82 publications

(44 citation statements)

References 79 publications

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“…1995) or radioisotopic methods (Storebakken et al . 1981; Jobling et al . 1995) have also been used for comparison of the palatability of food materials for fish.…”

Section: Methods In Studies Of Fish Taste Preferencesmentioning

confidence: 99%

Taste preferences in fishes

2003

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The fish gustatory system provides the final sensory evaluation in the feeding process. Unlike other vertebrates, the gustatory system in fish may be divided into two distinct subsystems, oral and extraoral, both of them mediating behavioural responses to food items brought in contact with the fish. The abundance of taste buds is another peculiarity of the fish gustatory system. For many years, morphological and electrophysiological techniques dominated the studies of the fish gustatory system, and systematic investigations of fish taste preferences have only been performed during the last 10 years. In the present review, basic principles in the taste preferences of fish are formulated. Categories or types of taste substances are defined in accordance with their effects on fish feeding behaviour and further mediation by the oral or extraoral taste systems (incitants, suppressants, stimulants, deterrents, enhancers and indifferent substances). Information on taste preferences to different types of substances including classical taste substances, free amino acids, betaine, nucleotides, nucleosides, amines, sugars and other hydrocarbons, organic acids, alcohols and aldehydes, and their mixtures, is summarised. The threshold concentrations for taste substances are discussed, and the relationship between fish taste preferences with fish systematic position and fish ecology is evaluated. Fish taste preferences are highly species‐specific, and the differences among fish species are apparent when comparing the width and composition of spectra for both the stimulants and the deterrents. What is evident is that there is a strong similarity in the taste preferences between geographically isolated fish populations of the same species, and that taste preferences are similar in males and females, although at the individual level, it may vary dramatically among conspecifics. What is noteworthy is that taste responses are more stable and invariable for highly palatable substances than for substances with a low level of palatability. Taste preferences as a function of pH is analysed. There is a good correspondence between development of the gustatory system in fish ontogeny and its ability to discriminate taste properties of food items. There is also a correspondence between oral and extraoral taste preferences for a given species; however, there is no correlation between smell and taste preferences. Taste preferences in fish show low plasticity (in relation to the diet), appear to be determined genetically and seem to be patroclinous. Fish feeding motivation and various environmental factors like water temperature and pollutants such as heavy metals and low pH water may shift fish taste preferences. Comparisons between bioassay and electrophysiological data show that palatability is not synonymous with excitability in the gustatory system. The chemical nature of stimulants and deterrents in various hydrobionts is outlined. The significance of basic knowledge in fish taste preferences for aquaculture and fisheries is emp...

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“…1995) or radioisotopic methods (Storebakken et al . 1981; Jobling et al . 1995) have also been used for comparison of the palatability of food materials for fish.…”

Section: Methods In Studies Of Fish Taste Preferencesmentioning

confidence: 99%

Taste preferences in fishes

2003

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show abstract

“…In their studies, treatments receiving a ration of 3-4% BW/day showed no significant difference in total body weight gain and SGR compared with treatment with 2% BW per day, suggesting that conversion efficiency may be metabolically limited. Jobling et al (1995) reported that feeding below an optimum rate in each feeding interval to reach satiation can result in higher competition with subsequently higher energy expenditure, followed by differences in feeding utilization and finally heterogeneous fish growth.…”

Section: Itemsmentioning

confidence: 98%

Effects of feeding rates and feeding frequency on the growth performances of juvenile hybrid sturgeon, Acipenser schrenckii Brandt♀×A. baeri Brandt♂

Luo

Wang

et al. 2015

Aquaculture

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“…Addition of electrolytic iron appeared to have no effect on time for food passage; the first faeces appeared at similar times to iron-free food. Barium sulphate was found to be an unsuitable marker because it had to be used in such high concentrations that it made the meal unpalatable (Edwards, 1971;Jobling et al, 1995). Ballotini lead glass beads have been used previously to measure food uptake in lobsters (Thomas et al, 2002).…”

Section: Discussionmentioning

confidence: 99%

Feeding and digestion in low salinity in an osmoconforming crab, Cancer gracilis II. Gastric evacuation and motility

McGaw

2006

Journal of Experimental Biology

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Pyloric contractions decreased at each salinity within 2-4·h after feeding. Contraction rates of the pyloric chamber were significantly lower in 60%SW compared with 100%SW and 80%SW. During a salinity cycle there was also slowing of gut contractions and food passage through the gut system. Pre-treatment levels were only regained slowly when the animals were returned to 100%SW. Cancer gracilis was able to slow digestion during low salinity exposure, which may spare resources for other systems. However, the crabs could not halt digestion completely and may be committed to protein synthesis once intracellular digestion has begun.

show abstract

Monitoring feeding behaviour and food intake: methods and applications

Cited by 82 publications

References 79 publications

Taste preferences in fishes

Taste preferences in fishes

Effects of feeding rates and feeding frequency on the growth performances of juvenile hybrid sturgeon, Acipenser schrenckii Brandt♀×A. baeri Brandt♂

Feeding and digestion in low salinity in an osmoconforming crab, Cancer gracilis II. Gastric evacuation and motility

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