Olfactory sensitivity to amino acids in the blackspot sea bream (Pagellus bogaraveo): a comparison between olfactory receptor recording techniques in seawater

The current study investigated the olfactory sensitivity of the blackspot sea bream to amino acids, odorants associated with food detection in fsh, and compared the efficacy of two different experimental methods: multiunit recording from the olfactory nerve and the electro-olfactogram (EOG). Twenty...

Full description

Bibliographic Details
Main Author: Hubbard, Peter C. (author)
Other Authors: Barata, Eduardo N. (author), Ozório, Rodrigo O. A. (author), Valente, Luisa M. P. (author), Canário, Adelino V. M. (author)
Format: article
Language:eng
Published: 2012
Subjects:
olfaction
amino acid
electro-olfactogram
electrophysiology
fish
Sea bream
electro-encephalogram
Online Access:http://hdl.handle.net/10174/3214
Country:Portugal
Oai:oai:dspace.uevora.pt:10174/3214

Internet

http://hdl.handle.net/10174/3214

Similar Items