جستجوی مقالات مرتبط با کلیدواژه "taste palatability" در نشریات گروه "شیلات"

The aim of this study was to evaluate the effects of silver nanoparticles (AgNPs) on taste feeding behavior of Persian sturgeon (Acipenser persicus) juveniles, including taste palatability index, fishing efficiency and the number of consumed pellets, to some amino acids. Taste Feeding behavior was investigated following exposure to 0.01, 0.005 and 0.001 mg L-1 AgNPs for 21 (each group with 3 replicates and each replicate with 7 fishes). Then, the feeding behavior of fishes was investigated by using of experimental pellets containing chromium oxide 0.3%, agar 2% and amino acids in question (Serine, Arginine, Cysteine, Tyrosine, Glutamic Acid, and Aspartic Acid).  The results showed that the taste palatability index was negative for all amino acids and pellets containing the Chironomidae larvae extract in concentrations of 0.01, 0.005 mg L-1 AgNPs. Also, the number of consumed pellets was significantly lower than the control for all amino acids (pFurthermore, AgNPs at all concentrations significantly reduced the fishing efficiency in amino acids of Arginine, Cysteine and Tyrosine. Considering that in this study the lowest Concentration of AgNPs also had a negative effect on taste feeding behavior of Persian sturgeon, therefore, it is recommended that the amount of AgNPs is less than 0.001 mg L-1 before release to aquatic environments.