ARTICLE FEED & ADDITIVE MAGAZINE August 2023 69 Monocarboxylic acids with 3 and 5 carbons elicited the maximum taste response in common carp, while dicarboxylic acids showed a peak response with compounds containing 5 and 6 carbons. However, Bitterlings and Tench displayed different taste responses to carboxylic acids. Monocarboxylic acids like propionic acid, n-butyric acid, and n-valeric acid were indifferent taste substances for Bitterlings, while dicarboxylic acids like alpha-keto-glutaric acid and adipic acid acted as deterrents. In Tench, adipic acid was less palatable compared to malonic acid and succinic acids with two, three, and four carbon atoms. CONCLUSION The gustatory system of fish plays a critical role in their food intake, and taste preferences differ among species. To attract fish to the feed, it is crucial to include adequate feed stimulants in their diet. Supplementary feed additives like amino acids, betaine, amines, sugars, and nucleotides have significant importance in enhancing feed consumption. The use of exogenous feed additives shows promise in stimulating the feeding response when using plant-based ingredients or fish meal-free diets. This highlights the practical application of these additives in fish nutrition. References: 1. Carr, W. E., Netherton, III, J. C., Gleeson, R. A., & Derby, C. D. (1996). Stimulants of feeding behavior in fish: analyses of tissues of diverse marine organisms. The Biological Bulletin, 190(2), 149-160. 2. Elamparithy, R. (1995). Influence of selected additives on pellet quality and biogrowth parameters of Penaeid shrimp juveniles. MFSc thesis, Tanuvas, 75, 8-16. 3. Hara, T. J., Carolsfeld, J., & Kitamura, S. (1999). The variability of the gustatory sensibility in salmonids, with special reference to strain differences in rainbow trout, Oncorhynchus mykiss. Canadian Journal of Fisheries and Aquatic Sciences, 56(1), 13-24. 4. Kasumyan, A. O., & DÖving, K. B. (2003). Taste preferences in fishes. Fish and Fisheries, 4(4), 289-347. 5. Kasumyan, A. O., & Morsi, A. K. (1996). Taste sensitivity of common carp Cyprinus carpio to free amino acids and classical taste substances. Journal of Ichthyology, 36(5), 391-403. 6. Kubitza, F., Lovshin, L. L., & Lovell, R. T. (1997). Identification of feed enhancers for juvenile largemouth bass Micropterus salmoides. Aquaculture, 148(2-3), 191-200. 7. Lin, Y. H., Wang, H., & Shiau, S. Y. (2009). Dietary nucleotide supplementation enhances growth and immune responses of grouper, Epinephelus malabaricus. Aquaculture Nutrition, 15(2), 117-122. 8. Normandes, E. B., Barreto, R. E., Carvalho, R. F., & Delicio, H. C. (2006). Effects of Betaine on the Growth of the Fish Piauçu, Leporinus macrocephalus. Brazilian Archives of Biology and Technology, 49, 757-762. 9. Polat, A., & Beklevik, G. (1999). The importance of betaine and some attractive substances as fish feed additives. Ciheam-Iamz, 37, 217-20. 10. Tantikitti, C. (2014). Feed palatability and the alternative protein sources in shrimp feed. Songklanakarin Journal of Science and Technology, 36(1), 51-55. 11. Yadav, M., Khati, A., Chauhan, R., Arya, P., & Semwal, A. (2021). A review on feed additives used in fish diet. Int. J. Environ. Agric. Biotechnol, 6(2). About Kalaiselvan Pandi Kalaiselvan Pandi is a Research scholar in the Department of Fish Nutrition and Feed Technology at Institute of Fisheries Post Graduate Studies of Tamil Nadu Dr. J. Jayalalithaa Fisheries University (TNJFU), India. He has been honored with the prestigious Bayer Fellowship “Medha”. About Dr. Amit Ranjan Dr. Amit Ranjan is an Assistant Professor in the Department of Fish Nutrition & Feed Technology at the Institute of Fisheries Post Graduate Studies of Tamil Nadu Dr. J. Jayalalithaa Fisheries University (TNJFU), India. His research focus is on fish and shrimp nutrition, where he conducts both strategic and applied research. With his extensive experience in commercial culture of shrimp and freshwater fish, he has published several research papers in international peer-reviewed journals and serves as a reviewer for over 30 international peer-reviewed journals.
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