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Related Concept Videos

The Physiology of Taste01:24

The Physiology of Taste

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The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the...
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Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
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Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
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The Tongue and Taste Buds00:49

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The surface of the tongue is covered with various small bumps called papillae, which either distribute what has been ingested (filiform papillae) or contain the sensory taste (or gustatory) receptor cells (fungiform, circumvallate, and foliate papillae). Embedded within each taste-related papilla are the taste buds—clusters of 30 to 100 gustatory receptor cells.
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Conditioned Taste Aversion01:14

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Conditioned taste aversion, also known as sauce béarnaise syndrome, is a phenomenon in which an individual develops an aversion to a certain food taste following a negative experience, typically illness. This form of aversion is a type of classical conditioning in which the taste of the food (conditioned stimulus, CS) is associated with the experience of illness (unconditioned stimulus, UCS).
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Taste Exam: A Brief and Validated Test
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Bitter Taste Perception in Chickens.

Fuminori Kawabata1, Shoji Tabata2

  • 1Physiology of Domestic Animals, Faculty of Agriculture and Life Science, Hirosaki University, Hirosaki, 036-8561, Japan.

The Journal of Poultry Science
|February 7, 2022
PubMed
Summary

Chickens possess bitter taste receptors (T2Rs) in their mouths and gastrointestinal tracts. T2R1 and T2R7 are key for rejecting bitter substances, with potential applications in feed and drug formulation.

Keywords:
T2Rbitter taste receptorbitternesschicken

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Area of Science:

  • Animal Science
  • Sensory Biology
  • Poultry Science

Background:

  • The sense of taste is crucial for feed intake in chickens.
  • Recent research has elucidated the roles of various taste receptors, including those for fatty acids, umami, and bitter compounds.
  • Bitter taste perception is vital for animals to avoid ingesting toxins.

Purpose of the Study:

  • To review the bitter taste sense in chickens.
  • To discuss the specific bitter taste receptors (T2Rs) involved and their functions.
  • To explore potential applications of bitter taste receptor research in poultry.

Main Methods:

  • Review of existing behavioral studies and histological analyses.
  • Analysis of bitter taste receptor (T2R) gene expression in chicken tissues.
  • Functional analysis of T2Rs and identification of receptor antagonists.

Main Results:

  • Chickens express bitter taste receptors (T2R1, T2R2, T2R7) in oral tissues like the palate and tongue.
  • T2R1 and T2R7 are significantly involved in the rejection of bitter compounds.
  • Antagonists for T2R1 and T2R7 have been identified, offering potential for taste modification.
  • T2Rs are also found in extra-oral tissues, suggesting roles in gastrointestinal functions.

Conclusions:

  • Bitter taste receptors play a significant role in taste sensing and feed selection in chickens.
  • Identified bitter taste receptor antagonists may improve the palatability of feed and poultry medications.
  • Extra-oral T2Rs suggest broader physiological functions beyond taste perception, including hormone secretion and pathogen defense.