Taste attractiveness of free amino acids for juveniles of Persian sturgeon <Emphasis Type="Italic">Acipenser persicus</Emphasis>

Taste preferences towards 20 free amino acids (L-isomers, 0.1–0.0001 M) were determined in juveniles of Persian sturgeon Acipenser persicus. It was found that most amino acids (16) had a positive effect on extraoral gustatory reception (increased the frequency of catching artificial pellets by fishes). The most efficient amino acids were the following: threonine, histidine, arginine, asparagine, phenylalanine, cysteine, glutamine, and glycine. Fifteen amino acids were efficient for intraoral gustatory receptors: serine, arginine, cysteine, histidine, alanine, and some others. The presence of these amino acids in pellets increased the consumption. Amino acids decreasing the frequency of catching or consumption of pellets were not found. Highly significant positive correlation was found between the amino acid ranges mediated by the extraoral and intraoral gustatory reception. The fishes demonstrated maximum sensitivity to aspartic acid, 0.01 and 0.001 M, respectively, for intraoral and extraoral gustatory systems. The threshold concentrations of arginine and glycine were higher for the intraoral gustatory system (0.01 M) than for the extraoral one (0.1 M). The comparison of Persian sturgeon with sturgeon fishes (Russian sturgeon A. gueldenstaedtii, Siberian sturgeon A, baerii, and starred sturgeon A. stellatus) studied earlier confirmed high species specificity of intraoral taste preferences in representatives of Acipenser genus. Species specificity of extraoral taste ranges was less pronounced.