Comparison of taste preferences in the three-spined Gasterosteus aculeatus and nine-spined Pungitius pungitius sticklebacks from the White Sea Basin

Abstract

Similarity between the taste preferences of classical taste substances and free L-amino acids in adult three-spined stickleback Gasterosteus aculeatus (forma leiurus) and nine-spined stickleback Pungitius pungitius (forma laevis) was found. The strongest and the most significant responses in both species were evoked by citric acid and cysteine, asparatic, and glutamic acids. Sodium chloride, calcium chloride, sucrose, and the remaining 18 amino acids do not elicit a statistically significant effect on the consumption of agar-agar pellets by the fish or have weak taste attractiveness. Similarity of taste preferences in the three-spined and nine-spined sticklebacks are supported by correlation analysis. Absolute values of the consumption of pellets of the same types are also similar in the two species. There were, however, differences in the behavioral taste response, repeated snaps, and the duration of processing of the pellets. The taste response of the nine-spined stickleback is more similar to taste responses in fish of the limnophilic complex than to the response in the three-spined stickleback. It is hypothesized that taste spectra may be very similar in fish with similar ecology and feeding patterns not only in sticklebacks, but also in other related species.