The taste system of the channel catfish: from biophysics to behavior

doi:10.1016/0166-2236(93)90152-C

Trends in Neurosciences

Volume 16, Issue 5, May 1993, Pages 192-197

https://doi.org/10.1016/0166-2236(93)90152-C Get rights and content

Abstract

Catfish, described as ‘swimming tongues’, are unique experimental models for studies of taste reception because of the extensive distribution of taste buds over their external body surface and within their oropharyngeal cavity. Both the extraordinary numbers of taste buds and their high sensitivity to amino acids have made it possible to perform in the same species: biochemical and biophysical studies of stimulus recognition and signal transduction; electrophysiological recordings of taste activity from receptor cells, afferent nerve fibers and CNS relays; and behavioral studies of taste-controlled food search, biting and mastication. The close correspondence of results obtained with these diverse experimental approaches has provided critical information concerning vertebrate gustation.

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Channel catfish (Ictalurus punctatus) is one of the main farmed fish in North America, and the production in China reached 308,490 tons in 2020. A strong taste system enables channel catfish to be sensitive to L-amino acids (Caprio et al., 1993; Kumazawa et al., 1998), making enzymatic proteins more suitable as a dietary component of channel catfish. Muscle quality and development are recognized as factors affecting fish growth and economic value.
Fishmeal serves as the major protein for aquafeeds, whose limitations are observed owing to its high price and dependence on imports. Enzymatic rice protein (RP) and enzymatic fish paste (FP) were evaluated as potential alternatives to fishmeal in industrial aquafeeds. A basal fishmeal diet (10% fishmeal) was used as a control (FM), then three diets were formulated with fishmeal replaced by RP in amounts of 2.5% (RP2.5), 5.0% (RP5.0) and 7.5% (RP7.5). To further reduce dietary fishmeal, two diets based on the RP5.0 (5.0% fishmeal) were formulated, in which FP replaced fishmeal at levels of 2.5% (FP2.5) and 5.0% (FP5.0). The six diets were fed thrice daily to channel catfish (Ictalurus punctatus, initial mean weight 6.50 g) for eight weeks to evaluate growth and muscle quality. The weight gain rate (WGR) of fish was highest in RP2.5 group and lowest in RP7.5 group (P < 0.05). No significant differences in WGR were observed among the RP5.0, FP2.5, FP5.0 and FM groups (P > 0.05). Further, the RP7.5 diet significantly reduced total protein content of muscle than FM diet. Conversely, dietary FP (FP2.5, FP5.0) increased total protein and crude lipid content, and significantly improved muscle textures (hardness, gumminess, and chewiness), coupled with a significant increase in transverse section area of myofibers (AMF). Real-time qPCR showed that FP supplement significantly up-regulated muscle myod mRNA and down-regulated mstn mRNA, thereby regulating the myofiber development, which in turn affected muscle texture. Conversely, RP7.5 diet significantly down-regulated myod mRNA and resulted in a decrease in density of myofibers (DMF). Further, RP2.5 and RP5.0 diets significantly increased catalase (CAT) activity of muscle. FP supplement significantly up-regulated muscle gsh-px4b mRNA and increased the activities of CAT and glutathione peroxidase (GSH-PX). In summary, replacing 2.5% fishmeal with RP could improve growth performance, while growth was reduced when it reached to 7.5%, possibly by inhibiting muscle development. Notably, fishmeal could be completely replaced by a mixture of 5.0% FP and 5.0% RP, contributing to maintaining growth as well as promoting muscle development and antioxidant properties.
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Trends in Neurosciences

ReviewThe taste system of the channel catfish: from biophysics to behavior

Abstract

Comp. Biochem. Physiol. [A]

Brain Res.

Brain Res.

Brain Res.

J. Biol. Chem.

Physiol. Behav.

Comp. Biochem. Physiol. [A]

Comp. Biochem. Physiol. [B]

Comp. Biochem. Physiol. [B]

Biochim. Biophys. Acta

Brain Res.

Physiol. Behav.

Biophys. J.

Bull. US Fish Commission

Brain Behav. Evol.

J. Comp. Physiol. [A]

J. Comp. Physiol. [A]

J. Neurobiol.

Chem. Senses

J. Comp. Physiol. [A]

Science

Limnol. Oceanogr.

J. Comp. Physiol. [A]

Review
The taste system of the channel catfish: from biophysics to behavior