VARIATION IN CHEMOSENSITIVITY AND THE CONTROL OF DIETARY SELECTION BEHAVIOR IN THE LOCUST

Investigations into the behavioural and underlying physiological mechanisms of dietary selection are presented for the locust, Locusta migratoria. Locusts were fed for 4, 8 or 12 h on one of four chemically defined artificial diets: diet PC, which was nutritionally complete; diet P, containing no digestible carbohydrate; diet C, containing no protein; and diet O, which lacked both protein and digestible carbohydrate. Following this pretreatment, the locusts were provided with both the P and the C diet in a choice test. Detailed analyses of selection behaviour indicated that diets lacking a nutrient for which the insect was deficient were either rejected before a meal was initiated, or, if feeding commenced, eaten in meals of only short duration, while those containing the appropriate nutrients were accepted more readily and eaten in longer meals. Electrophysiological studies showed that this behaviour was paralled by nutrient-specific changes in gustatory responsiveness. Locusts pretreated for 4 h on C diet had increased gustatory responsiveness to stimulation with an amino acid mix, but not to sucrose, while insects fed on P diet showed increased responsiveness to stimulation with sucrose, but not to the amino acid mix. This result is consistent with earlier experiments in which levels of blood nutrients were shown to modulate taste responsiveness in the locust. © 1991.