The Sense of Taste in the Fowl

A DESCRIPTION of taste easily lends itself to the bias of the investigator. This is particularly true in the case of animals since little fundamental information is available. The present study concerns itself with the sense of taste in domestic fowl. The word taste in the narrowest sense refers to the sensation mediated through the taste buds. However, general usage includes olfaction, gustation, the common chemical sense and the sense of touch and pressure. Taste interpretation is also influenced by temperature, the shape and color of food, and prior experience. The literature contains a substantial number of papers on taste in the class Aves. Since Rennie’s (1835) early studies on the faculties of birds many reports on the senses of birds have become available. A summary of the work on the diverse species would suggest the conclusion, albeit not unanimous, that the bird has more than a rudimentary sense of …