Characterization of taste sensitivities to amino acids and sugars by conditioned taste aversion learning in chickens
Taste plays an essential role in regulating the feeding behaviors of animals. The present study aimed to characterize the taste sensory profiles of amino acids and sugars in chickens. To achieve this, we employed a conditioned taste aversion learning method, which is characterized by a specific pair...
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| Materiálatiipa: | Artihkal |
| Giella: | English |
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Elsevier
2024-02-01
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| Ráidu: | Animal |
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| Liŋkkat: | http://www.sciencedirect.com/science/article/pii/S1751731123003671 |
| _version_ | 1827342041283035136 |
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| author | Yuta Yoshida Shu Fujishiro Ryota Kawai Fuminori Kawabata |
| author_facet | Yuta Yoshida Shu Fujishiro Ryota Kawai Fuminori Kawabata |
| author_sort | Yuta Yoshida |
| collection | DOAJ |
| description | Taste plays an essential role in regulating the feeding behaviors of animals. The present study aimed to characterize the taste sensory profiles of amino acids and sugars in chickens. To achieve this, we employed a conditioned taste aversion learning method, which is characterized by a specific pairing of gastrointestinal malaise and taste perception. Our findings revealed that chickens were able to learn to avoid L-Val, L-Lys, and L-His through conditioned taste aversion learning, and exhibited a strong aversion to L-Arg. These results suggest that chickens are primarily sensitive to basic amino acids, including L-Lys, which is a crucial limiting amino acid in feeds. Interstingly, this sensitivity to basic amino acids in chickens contrasts with humans, who are mainly sensitive to acidic amino acids as umami taste. Furthermore, despite the absence of a mammalian sweet taste receptor gene in the chicken genome, we demonstrated that chickens learned to avoid glucose, galactose, sucrose, and maltose by conditioned taste aversion learning. Taken together, the present study provides the idea that chickens possess a gustatory perception toward specific amino acids and sugars for the detection of beneficial nutrients in their feeds. |
| first_indexed | 2024-03-07T22:00:47Z |
| format | Article |
| id | doaj.art-1235d5fb13bd4979a98d58e99c8debb2 |
| institution | Directory Open Access Journal |
| issn | 1751-7311 |
| language | English |
| last_indexed | 2024-03-07T22:00:47Z |
| publishDate | 2024-02-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Animal |
| spelling | doaj.art-1235d5fb13bd4979a98d58e99c8debb22024-02-24T04:54:37ZengElsevierAnimal1751-73112024-02-01182101050Characterization of taste sensitivities to amino acids and sugars by conditioned taste aversion learning in chickensYuta Yoshida0Shu Fujishiro1Ryota Kawai2Fuminori Kawabata3Department of Food and Life Sciences, College of Agriculture, Ibaraki University, Ami, Ibaraki 300-0393, Japan; Corresponding author.Department of Food and Life Sciences, College of Agriculture, Ibaraki University, Ami, Ibaraki 300-0393, JapanDepartment of Food and Life Sciences, College of Agriculture, Ibaraki University, Ami, Ibaraki 300-0393, JapanFaculty of Agriculture and Life Science, Hirosaki University, Hirosaki, Aomori 036-8561, Japan; The United Graduate School of Agricultural Sciences, Iwate University, Morioka, Iwate 020-8550, JapanTaste plays an essential role in regulating the feeding behaviors of animals. The present study aimed to characterize the taste sensory profiles of amino acids and sugars in chickens. To achieve this, we employed a conditioned taste aversion learning method, which is characterized by a specific pairing of gastrointestinal malaise and taste perception. Our findings revealed that chickens were able to learn to avoid L-Val, L-Lys, and L-His through conditioned taste aversion learning, and exhibited a strong aversion to L-Arg. These results suggest that chickens are primarily sensitive to basic amino acids, including L-Lys, which is a crucial limiting amino acid in feeds. Interstingly, this sensitivity to basic amino acids in chickens contrasts with humans, who are mainly sensitive to acidic amino acids as umami taste. Furthermore, despite the absence of a mammalian sweet taste receptor gene in the chicken genome, we demonstrated that chickens learned to avoid glucose, galactose, sucrose, and maltose by conditioned taste aversion learning. Taken together, the present study provides the idea that chickens possess a gustatory perception toward specific amino acids and sugars for the detection of beneficial nutrients in their feeds.http://www.sciencedirect.com/science/article/pii/S1751731123003671ArginineDisaccharidesHistidineLysineMonosaccharides |
| spellingShingle | Yuta Yoshida Shu Fujishiro Ryota Kawai Fuminori Kawabata Characterization of taste sensitivities to amino acids and sugars by conditioned taste aversion learning in chickens Animal Arginine Disaccharides Histidine Lysine Monosaccharides |
| title | Characterization of taste sensitivities to amino acids and sugars by conditioned taste aversion learning in chickens |
| title_full | Characterization of taste sensitivities to amino acids and sugars by conditioned taste aversion learning in chickens |
| title_fullStr | Characterization of taste sensitivities to amino acids and sugars by conditioned taste aversion learning in chickens |
| title_full_unstemmed | Characterization of taste sensitivities to amino acids and sugars by conditioned taste aversion learning in chickens |
| title_short | Characterization of taste sensitivities to amino acids and sugars by conditioned taste aversion learning in chickens |
| title_sort | characterization of taste sensitivities to amino acids and sugars by conditioned taste aversion learning in chickens |
| topic | Arginine Disaccharides Histidine Lysine Monosaccharides |
| url | http://www.sciencedirect.com/science/article/pii/S1751731123003671 |
| work_keys_str_mv | AT yutayoshida characterizationoftastesensitivitiestoaminoacidsandsugarsbyconditionedtasteaversionlearninginchickens AT shufujishiro characterizationoftastesensitivitiestoaminoacidsandsugarsbyconditionedtasteaversionlearninginchickens AT ryotakawai characterizationoftastesensitivitiestoaminoacidsandsugarsbyconditionedtasteaversionlearninginchickens AT fuminorikawabata characterizationoftastesensitivitiestoaminoacidsandsugarsbyconditionedtasteaversionlearninginchickens |