Studies on Stimulation of Feeding Behavior in Yellowtail Seriola Quinqueradiata

以淀粉为主要萃取物，研究了青花鱼白肌提取物对黄尾七鳃鳗的促食作用。通过记录腭味觉和嗅球的电反应，研究了它们对味觉和嗅觉的刺激作用。(1)在对青花鱼肌肉进行分析的基础上，研究了青花鱼肌肉水提取物和含有氨基酸、核苷酸和有机碱基的合成混合物的促食作用。前者比后者更有效，这表明后者缺少兴奋剂。(2)天然提取物的脂质组分单独使用时不表现出明显的促食作用，添加合成混合物时不表现出明显的促食作用。(3)以天然提取物中发现的浓度单独施用乳酸是无效的。然而，当添加到合成混合物中时，它增强了合成混合物的刺激作用。与天然提取物相比，加乳酸的合成混合物的有效性仍然较低，说明天然提取物中含有更多的兴奋剂。味觉和嗅觉神经对提取物的反应(4)味觉和嗅觉系统对天然提取物和合成混合物都有反应。前者对天然提取物的敏感性高于对合成混合物的敏感性。它还显示出对乳酸的高度敏感性。后者对天然提取物和合成混合物的敏感性高于前者。他们的门槛几乎是一样的。另一方面，它对乳酸的敏感性较低。因此，目前的研究结果表明味觉系统可能参与了食物摄取。然而，嗅觉系统对这两种混合物的高灵敏度表明嗅觉系统对远距离探测食物很重要。少

The feeding-stimulatory effects of extracts of the jack mackerel Trachurus japonicus white muscle on the yellowtail Seriola quinqueradiata were studied by the extractive substances in starch.Their stimulatory effects on the gustatory and olfactory rece ptors were also studied by recording the electrical responses in the palatine taste and olfactory bulb.A. Feeding-stimulatory effectiveness of extracts(1) The feeding-stimulatory effects of a water extract of the jack mackerel muscle and a synthetic mixture containing amino acids, nucleotides and organic bases based on the reported analysis of the muscle were studied. The former was more effective than the latter, suggesting missing stimulants in the latter.(2) The lipid component fraction of the natural extract did not show any appreciable feeding-stimulatory effect when applied individually or enhance that of the synthetic mixture when added to it.(3) Lactic acid was not effective when applied individually at the concentration found in … More the natural extract. However, it enhanced the stimulatory effect of the synthetic mixture when added to it. The effectiveness of the synthetic mixture plus lactic acid was still lower than that of the natural extract, suggesting more stimulants in the natural extract.B. Gustatory and olfactory neural responses to extracts(4) Both gustatory and olfactory systems responded to the natural extract and synthetic mixture. The former showed a higher sensitivity to the natural extract than to the synthetic mixture. It also showed a high sensitivity to lactic acid. The latter showed a higher sensitivity to the natural extract and the synthetic mixture than the former. It had almost the same threshold for them. On the other hand, it showed only a low sensitivity to lactic acid. Thus, the present results suggest that taste system may be involved in food taking. Whereas, the high sensitivity of the olfactory system to the two mixtures suggests that olfactory system is important for detecting food at a distance. Less