Effect of masking organoleptic properties of fat on diet self-selection by the sparid Diplodus puntazzo

摘要: Fish are able to select a balanced diet according their nutritional needs by choosing among incomplete feeds or even pure macronutrients. However, the relevance of both organoleptic properties and postingestive signals that they produce remains unclear. Thus, sharpsnout seabream were allowed between diets containing different edible oils with masked using gelatine capsules. fed capsules two colours so could associate capsule colour its corresponding effect. The longitudinal experiment included first phase during which fish adapted consuming In second phase, challenged encapsulated diets: one comprising complete oil other fat-free diet. Sharpsnout showed preference for (3.8 ± 1.1 g kg⁻¹ body weight (BW), 66.8% total intake) over capsules, showing content through signals. After that, vegetable (linseed soybean), in case no (2.4 0.3: 2.1 0.5 BW versus linseed 2.2 0.2: 1.8 0.6 soybean capsules), indicating fatty acid composition was not sufficient affect dietary selection So, conclusion, when orosensorial information from food is absent, at macronutrient level information. this distinguishing differ type used.