Effect of temperature on taste preference in juveniles of Persian sturgeon (Acipenser persicus) using free amino acid

The fish gustatory system provides the final sensory evaluation in the feeding process. Free amino acids have a stimulating effect in the fish gustatory system. In this study, behavioral responses to taste in juveniles of Persian sturgeon (Acipenser persicus) to the granules contain a base concentration (0.001 mol) of the free amino acids, Aspartic acid, Histidine and Cysteine to study the effects of increasing temperature (28 °C, water of reproduction center, 30 and 32 ° C) in treatments 24, 48 and 96 hours were investigated. The results have shown results have shown that the taste response of juveniles of sturgeon to the granules contain different substances are very little different at three temperatures. All tested amino acids increased the average number of catching (extra oral preferences) as compared to control, but despite this increase, the amino acid aspartic acid treatment was significant compared with other treatments. The mean proportion consumption of pellets of % catching number (intra oral preferences), the highest proportion of aspartic acid treatment at 24 and 96 hours, a significant difference was observed (p˂0.05). The results this research showed that the taste preference to environmental factors such as small changes in water temperature resistant.