Studies on Stimulation of Feeding Behavior in Yellowtail Seriola Quinqueradiata

用淀粉中的萃取物研究了青鱼白肌提取物对五叶黄鱼的摄食刺激作用，并通过记录味觉和嗅球的电反应来研究其对味觉和嗅觉感受器的刺激作用。A.提取物的摄食刺激效应(1)在对青鱼肌肉进行分析的基础上，研究了青鱼肌肉水提取物和含有氨基酸、核苷酸和有机碱的合成混合物的摄食刺激作用。前者比后者更有效，这表明后者缺少刺激剂。(2)天然提取物的脂肪成分单独使用时没有表现出任何明显的促进摄食作用，添加到合成混合物中时也没有表现出任何明显的促进摄食作用。(3)当乳酸单独使用时，在…中发现的浓度下，乳酸没有效果更多的是天然提取物。然而，当添加到合成混合物中时，它却增强了刺激效果。人工合成的混合物加乳酸的效果仍然低于天然提取物，这表明天然提取物中含有更多的刺激物。B.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的反应。前者对天然提取物的敏感性高于对合成混合物的敏感性。对乳酸也表现出较高的敏感性。后者对天然提取物和合成混合物的敏感性高于前者。对于他们来说，这几乎是一个门槛。另一方面，它对乳酸只表现出较低的敏感性。因此，本研究结果提示，味觉系统可能参与了食物的摄取。然而，嗅觉系统对这两种混合物的高度敏感性表明，嗅觉系统对于远距离探测食物是重要的。较少

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