Evolvement of taste sensitivity and taste buds in chickens during selective breeding
ABSTRACT: Chickens have been reported to have a low taste bud count and thus low taste acuity. However, more recent studies indicate that the earlier reported count of chicken taste buds may have been significantly underestimated. To answer the question of whether the taste sensing system in broiler...
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doaj-339cade41b1440c1ba97cf2ca71627722021-06-05T06:02:27ZengElsevierPoultry Science0032-57912021-06-011006101113Evolvement of taste sensitivity and taste buds in chickens during selective breedingYuta Yoshida0Fuminori Kawabata1Shoji Tabata2Samuel E. Aggrey3Romdhane Rekaya4Hong-Xiang Liu5Regenerative Bioscience Center, University of Georgia, Athens, GA, USA; Department of Animal and Dairy Science, College of Agricultural and Environmental Sciences, University of Georgia, Athens, GA, USA; Laboratory of Functional Anatomy, Faculty of Agriculture, Kyushu University, Fukuoka, JapanFaculty of Agriculture and Life Science, Hirosaki University, Hirosaki, JapanLaboratory of Functional Anatomy, Faculty of Agriculture, Kyushu University, Fukuoka, JapanDepartment of Poultry Science, University of Georgia, Athens, GA, USAInstitute of Bioinformatics, University of Georgia, Athens, GA, USA; Department of Animal and Dairy Science, College of Agricultural and Environmental Sciences, University of Georgia, Athens, GA, USARegenerative Bioscience Center, University of Georgia, Athens, GA, USA; Department of Animal and Dairy Science, College of Agricultural and Environmental Sciences, University of Georgia, Athens, GA, USA; Corresponding author:ABSTRACT: Chickens have been reported to have a low taste bud count and thus low taste acuity. However, more recent studies indicate that the earlier reported count of chicken taste buds may have been significantly underestimated. To answer the question of whether the taste sensing system in broiler chickens evolved during the breeding selection over the past decades, we compared the taste sensitivity to bitter and taste buds between a meat-type control strain – the 1955 Athens Canadian Random Bred (ACRB), and a modern high-yielding broiler strain – the 2012 Cobb 500. The behavioral tests showed that the ACRB did not avoid bitter taste solutions of quinine hydrochloride (QHCl) at the examined concentrations (0.5, 1, 2, and 4 mM) (P > 0.05), while the Cobb 500 significantly avoided both the 2 mM and 4 mM QHCl solutions (P < 0.01). The labeling of chicken taste buds using the molecular marker Vimentin revealed that Cobb 500 chickens had a slightly higher number (P < 0.1), but lower density of taste bud clusters in the palate (P < 0.01) and the base of the oral cavity (P < 0.05) compared to the ACRB. We also found that a single amino acid change occurred in the bitter taste receptor T2R7. However, the functional analyses using HEK293T cells transiently expressing T2R7 revealed that the functions of T2R7 were comparable between the two strains. Taken together, our results demonstrated that taste sensitivities could be affected by the selection of the broiler chickens. The modern high-yielding broilers, which have massive feed intake and appetite, had a higher sensitivity to bitter taste stimuli than the meat-type chicken strain which was established decades ago. This evolvement of taste sensitivities may be associated with the alterations of an upper level of taste system, rather than the peripheral taste system, including distribution of taste buds and functions of taste receptors.http://www.sciencedirect.com/science/article/pii/S0032579121001474Athens Canadian Random BredCobb 500bitter taste receptortaste budtaste sensitivity |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Yuta Yoshida Fuminori Kawabata Shoji Tabata Samuel E. Aggrey Romdhane Rekaya Hong-Xiang Liu |
spellingShingle |
Yuta Yoshida Fuminori Kawabata Shoji Tabata Samuel E. Aggrey Romdhane Rekaya Hong-Xiang Liu Evolvement of taste sensitivity and taste buds in chickens during selective breeding Poultry Science Athens Canadian Random Bred Cobb 500 bitter taste receptor taste bud taste sensitivity |
author_facet |
Yuta Yoshida Fuminori Kawabata Shoji Tabata Samuel E. Aggrey Romdhane Rekaya Hong-Xiang Liu |
author_sort |
Yuta Yoshida |
title |
Evolvement of taste sensitivity and taste buds in chickens during selective breeding |
title_short |
Evolvement of taste sensitivity and taste buds in chickens during selective breeding |
title_full |
Evolvement of taste sensitivity and taste buds in chickens during selective breeding |
title_fullStr |
Evolvement of taste sensitivity and taste buds in chickens during selective breeding |
title_full_unstemmed |
Evolvement of taste sensitivity and taste buds in chickens during selective breeding |
title_sort |
evolvement of taste sensitivity and taste buds in chickens during selective breeding |
publisher |
Elsevier |
series |
Poultry Science |
issn |
0032-5791 |
publishDate |
2021-06-01 |
description |
ABSTRACT: Chickens have been reported to have a low taste bud count and thus low taste acuity. However, more recent studies indicate that the earlier reported count of chicken taste buds may have been significantly underestimated. To answer the question of whether the taste sensing system in broiler chickens evolved during the breeding selection over the past decades, we compared the taste sensitivity to bitter and taste buds between a meat-type control strain – the 1955 Athens Canadian Random Bred (ACRB), and a modern high-yielding broiler strain – the 2012 Cobb 500. The behavioral tests showed that the ACRB did not avoid bitter taste solutions of quinine hydrochloride (QHCl) at the examined concentrations (0.5, 1, 2, and 4 mM) (P > 0.05), while the Cobb 500 significantly avoided both the 2 mM and 4 mM QHCl solutions (P < 0.01). The labeling of chicken taste buds using the molecular marker Vimentin revealed that Cobb 500 chickens had a slightly higher number (P < 0.1), but lower density of taste bud clusters in the palate (P < 0.01) and the base of the oral cavity (P < 0.05) compared to the ACRB. We also found that a single amino acid change occurred in the bitter taste receptor T2R7. However, the functional analyses using HEK293T cells transiently expressing T2R7 revealed that the functions of T2R7 were comparable between the two strains. Taken together, our results demonstrated that taste sensitivities could be affected by the selection of the broiler chickens. The modern high-yielding broilers, which have massive feed intake and appetite, had a higher sensitivity to bitter taste stimuli than the meat-type chicken strain which was established decades ago. This evolvement of taste sensitivities may be associated with the alterations of an upper level of taste system, rather than the peripheral taste system, including distribution of taste buds and functions of taste receptors. |
topic |
Athens Canadian Random Bred Cobb 500 bitter taste receptor taste bud taste sensitivity |
url |
http://www.sciencedirect.com/science/article/pii/S0032579121001474 |
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