Energy intake and macronutrient selection in sharpsnout seabream ( Diplodus puntazzo ) challenged with fat dilution and fat deprivation using encapsulated diets

• Published in: Physiology & behavior Vol. 93; no. 3; pp. 474 - 480
• Main Authors: Almaida-Pagán, P.F, Seco-Rovira, V, Hernández, M.D, Madrid, J.A, De Costa, J, Mendiola, P
• Format: Journal Article
• Language: English
• Published: Cambridge Elsevier Inc 27.02.2008; New York, NY Elsevier
• Subjects: Animals; Associative learning; Behavior, Animal - physiology; Behavioral psychophysiology; Biological and medical sciences; Diet, Fat-Restricted - methods; Dietary Carbohydrates - administration & dosage; Dietary Proteins - administration & dosage; Digestibility; Diplodus puntazzo; Energy Intake - physiology; Fat deprivation; Fat dilution; Feeding behaviour; Fish; Food Preferences - physiology; Fundamental and applied biological sciences. Psychology; Gelatine capsules; Indicator Dilution Techniques; Macronutrient selection; Marine; Non-oropharyngeal chemosensitivity; Nutritional Status - physiology; Psychiatry; Psychology. Psychoanalysis. Psychiatry; Psychology. Psychophysiology; Sea Bream - physiology; Sharpsnout seabream; Gelatine capsules; Sharpsnout seabream; Fat deprivation; Associative learning; Fish; Macronutrient selection; Non-oropharyngeal chemosensitivity; Feeding behaviour; Fat dilution; Digestibility; Deprivation; Feeding behavior; Associative relation; Feeding; Learning; Acquisition process; Diet; Chemosensitivity; Fat; Macronutrient
• ISSN: 0031-9384; 1873-507X
• DOI: 10.1016/j.physbeh.2007.10.006

Abstract Sharpsnout seabream fed pure macronutrient capsules were challenged to fat dilution and fat deprivation in order to investigate the effects of fat level on energy intake regulation and macronutrient selection by fish, as they lack oropharyngeal chemosensory information from the diet. During the control phase, the fish were fed three individually encapsulated macronutrients, from which they composed a diet containing 67.36% protein (P), 19.08% carbohydrates (CH) and 13.57% fat (F), in terms of macronutrient weight intake percentage. During the second phase of the experiment, a lipid content reduction in F capsules from 55.0% to 13.4% did not significantly modify this selection pattern, energy ingestion or the number of capsules ingested of each macronutrient. During the third phase, in which they were subjected to fat deprivation, starting on almost the first day, the fish increased their total energy intake and total ingested number of capsules. These results reveal that fish are capable of distinguishing and selecting each of the three macronutrients contained in gelatine capsules, and that fish selection of a balanced diet from pure macronutrients is remarkably stable. Fish are capable of sustaining their macronutrient selection pattern and energy intake with very low amounts of fat in their diets (Phase 2). A certain instability in the initial P, CH and energy intake was only observed when fat was totally deprived (Phase 3), which resulted in higher values than those observed in Phase 1. In order to examine any possible effects of diet encapsulation, digestibility assays were performed in a second experiment. The fish were divided into two experimental groups and fed the same complete commercial diet, the only difference being the way it was presented to each group (pelleted or encapsulated). No statistical differences between the experimental groups were found with regards to both apparent digestibility coefficients and fish growth.