Taste Organ in the Bullhead (Teleostei)
Taste Organ in the Bullhead (Teleostei)
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牛头的味觉器官（Teleostei）
DOI：
10.1007/978-3-642-67008-4
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发表时间：
1978
期刊：
影响因子：
--
通讯作者：
Professor Dr. Klaus Reutter
中科院分区：
文献类型：
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作者：
Professor Dr. Klaus Reutter
鱼类的味觉非常发达，比哺乳动物的味觉更敏感。这是由于化学感受，它为生活在水中的动物提供了足够的可能性，以确定和维持自己在个人和社会生活中的自主性。因此，至少在脊椎动物中，化学感觉在水中已经发展到最高标准。化学感受明显存在于陆栖哺乳动物中，并且仍然依赖于潮湿的表面，但光学感觉在其最高发展阶段优先。相比之下，在水生动物中，视觉通常只起次要作用（参见Grant & Mackie，1974）。虽然鱼类味觉的高度敏感性在生理实验中已被广泛证实，但缺乏相应的详细形态学数据。由于它们的相似性，鱼类和哺乳动物的味觉器官被认为是相同的艾德，或者更确切地说，从鱼类获得的结果被解释为基于哺乳动物味蕾（TB）的已知形态。然而，鱼类味觉的高效率需要相应的形态学基础，莫尔学和组织化学的特殊性确实可以作为例子：首先，鱼类的TB不仅位于口和喉区域，而且在许多物种中也位于身体的外皮。
In fish, the sense of taste is extraordinarily highly developed and essentially more sensitive than that of mammals. This is due to chemoreception, which offers suf ficient possibilities for animals living in water to orient and maintain themselves suc cessfully in individual and social life. Therefore, at least within the vertebrates the chemical senses have developed to their highest standard in water. Chemoreception is evidently present in land-dwelling mammals and is still dependent on moist surfaces, but the optical sense, in its highest stage of development, takes priority. In contrast, in aquatic animals vision generally plays only a subordinate role (cf Grant & Mackie, 1974). Although the high sensitivity of the sense of taste in fish has been extensively shown in physiological experiments, corresponding detailed morphological data are lacking. Due to their similarity the taste organs of fish and mammals have been regard ed equally or rather the results taken from fish have been interpreted on the basis of the known morphology of the mammalian taste bud (TB). However, the high efficien cy of the sense of taste in fish requires a corresponding morphological basis, and mor phological and histochemical particularities can indeed be cited as examples: firstly, TB in fish are not only located in the mouth and throat area, but in many species also in the outer skin of the body.