How to choose aquatic attractants-fish feed flavors?

一 、Mechanism of feeding regulation of aquatic animals

1. Physiological regulation

The feeding behavior of aquatic animals is regulated by a variety of physiological factors. Studies have shown that the energy level, hormone level, digestive enzyme activity, etc. in animals will affect their feeding behavior. For example, hormones such as glucocorticoids, thyroid hormones, and insulin play an important role in regulating the feeding of aquatic animals (Polakof et al., 2011).

2. Neural regulation

The feeding behavior of aquatic animals is also regulated by the nervous system. Studies have found that neurotransmitters and neuropeptides in the central nervous system play a key role in regulating feeding. Such as 5-hydroxytryptamine (5-HT), dopamine (DA), neuropeptide Y (NPY), etc. (Zhang et al., 2014).

The sense of smell and taste of aquatic animals are key sensory systems for their behaviors such as finding food, avoiding enemies, and choosing mates.

二 、Sense of smell and taste of fish

1.1 Sense of smell

The olfactory system of fish is very developed, mainly composed of olfactory organs, olfactory nerves and olfactory centers in the brain. Olfactory organs are usually located in the head of fish, such as nostrils and olfactory sacs.

(1) Olfactory sac: The core part of the olfactory organ of fish, containing olfactory receptor cells that can recognize and respond to various odor molecules in the water.

(2) Olfactory receptors: The fish genome contains a large number of olfactory receptor genes, and the receptors encoded by these genes can recognize different odor molecules. Studies have shown that fish can perceive changes in water quality, food sources, reproductive information, etc. through smell (Døving & Stabell, 2003). For example, salmon can identify specific chemical signals of their birth and spawning sites through smell (Hasler et al., 1981).

1.2 Sense of taste

The taste receptors of fish are mainly distributed in the mouth, pharynx and gill arches, and are called taste buds. Taste buds can sense basic tastes such as sour, sweet, bitter and salty.

● Sourness: Fish use sourness to sense the freshness and nutritional value of food.

● Sweetness: Sweetness perception helps fish identify sugary foods, such as plankton.

● Bitterness: Bitterness perception helps fish avoid toxic substances.

● Saltiness: Saltiness perception is essential for fish to maintain salt water balance in their bodies.

2. Sense of smell and taste of shrimps and crabs

2.1 Sense of smell

The olfactory system of shrimps and crabs is also well developed. Their olfactory organs are usually located on the antennae of the head, called olfactory filaments. Olfactory filaments contain olfactory receptor cells that can sense chemical signals in the water. Shrimp and crabs use their sense of smell to find food, identify their own kind, and choose spawning sites (Hardege et al., 2002).

(1) Olfactory filaments: The olfactory filaments of shrimps and crabs are their main organs of smell and are highly differentiated and sensitive (Derby, 2007).

(2) Olfactory receptors: The olfactory receptor gene family of shrimps and crabs has many members and can recognize a variety of chemicals.

2.2 Sense of taste

The taste receptors of shrimps and crabs are distributed on the mouthparts and walking legs, and can also sense basic tastes such as sour, sweet, bitter, and salty. They play an important role in food selection and avoiding toxic substances, but there are few related studies at present.

● Sour and sweet taste: Shrimp and crabs use these tastes to perceive the nutritional value of food. A 2012 study found that shore crabs (Carcinus maenas) can detect the difference between sweet and sour tastes and choose food accordingly.

● Bitter taste: helps them avoid harmful substances during feeding.

● Salty taste: essential for shrimps and crabs to maintain salt water balance in their bodies, especially when they migrate from freshwater to marine environments.

三、 Food attractants commonly used in aquatic products

1. Amino acid phagostimulants

Amino acids are essential nutrients for the growth and development of aquatic animals, and they also have feed-attracting effects. Research shows that amino acids such as lysine, arginine, and glutamic acid have significant attractant effects on aquatic animals.

2. Peptide food attractants

Peptide phagostimulants are bioactive substances composed of multiple amino acids and have the function of regulating the feeding behavior of aquatic animals. Studies have found that certain peptides such as neuropeptide Y and orexin have an attractant effect on aquatic animals.

3. Organic acid food attractants

Organic acid feed attractants can improve the intestinal environment of aquatic animals, promote digestion and absorption, and improve feed utilization. Common organic acid phagostimulants include citric acid, lactic acid, malic acid, etc.

4. Chinese herbal food attractant

Chinese herbal phagostimulants are natural, safe, and residue-free, and have gradually attracted the attention of researchers. Chinese herbal ingredients such as allicin, astragalus polysaccharide, and glycyrrhizic acid have phagocytic effects on aquatic animals.

四、 VALOR CHEMICAL-Fishy Fragrance flavors

Valor Chemical was founded in 1992. It is an enterprise focusing on the research and development and production of related products in the field of animal feeding regulation. For more than 30 years, the company has conducted in-depth research on the feeding regulation mechanism of aquatic animals. After more than ten years of precipitation research, it has developed an aquatic attractant with pure smell and good feeding effect-fishy feed flavors.

Why use fishy flavors?

Promote feeding. The fishy smell stimulates the sense of smell of animals. Fatty acids and amino acids have a feeding effect, which increases the secretion of digestive juices and gastrointestinal motility, so that animals have an appetite, thereby increasing feeding.

Reduce costs. As an expensive protein raw material, fish meal has a large market demand, small output and high price. The intensity of the fishy smell is about 50 times that of imported fish meal, which can effectively cover up or weaken bad odors, increase the aroma of fish meal, and reduce the amount of fish meal.

Increase the characteristics and value of feed products. The smell is highly close to imported fish meal, which can increase the recognition of the product and enhance the quality and market competitiveness of feed products.