The role of oral and postingestional cues in the conditioning of taste preferences based on differing caloric density and caloric outcome in weanling and mature rats

Hayward, Linda

doi:10.3758/bf03199783

Cited by 23 publications

(13 citation statements)

References 10 publications

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“…However, they used chalk as a dilutant, and it remains unclear whether the rats were tracking calories or simply avoiding the chalk. Hayward (1983) replicated the above findings with juvenile and adult rats, but again used chalk as a dilutant.…”

supporting

confidence: 64%

Learned flavor preferences based on caloric outcome

Mehiel

Bolles

1984

Animal Learning & Behavior

104

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Two experiments paired flavors with ethanol, sucrose, or ethanol and polycose solutions to investigate learning of flavor preferences by rats. When one solution offered a caloric advantage over the other, a preference was learned for its associated flavor. When one solution offered no caloric advantage over the other, no preference was learned for the associated flavors. Increasing the caloric value of the ethanol while holding the actual percentage of ethanol in solution constant fostered a preference for a flavor associated with the more dense solution. Recent reports involving ethanol intake are examined in light ofthis calorie-based learned-preference mechanism. 421There is abundant evidence for learning about negative postingestional effects of a food and learning to avoid the flavor of that food. For nearly three decades (see Riley & Clarke, 1977, for a bibliography), a copious liturature has been built on studies using a tasty solution or food paired with a sickness-inducing agent (usually lithium) in which animals learn to avoid the sickness-paired taste. This kind of learning is easy to get and hard to extinguish. It seems clear in taste-aversion learning that the taste of a particular food becomes associated with the organismic changes that result from ingestion of the food. This is true even when the food is not the cause of the sickness (e.g., when x-rays are used to induce illness; Garcia, Kimmeldorf, & Koelling, 1955).In contrast to the clear picture that has emerged with conditioned taste aversions, there is at best only sparse evidence for learning about the positive aspects of foods and the flavors associated with them. One line of evidence is in the area of learned taste preferences based on a "medicine effect." Le Magnen, Marfaing-Jallet, and Miceli, (1980) described rats that were dependent upon alcohol and were exhibiting withdrawal symptoms. These rats were given saccharin paired with small doses of alcohol for 2,4, or 8 days. Later, when tested for saccharin consumption, they displayed a positive linear relationship between the number of pairings and saccharin consumption. Le Magnen et al. concluded that a medicine effect was conditioning the learned preference. Zahorik and Maier (1969) offered rats a flavor previously paired with recovery from thiamine deficiency and found a preference for that flavor over other flavors presented in various control conditions. Rozin (1967) showed that rats with experience of sickness tend to prefer familiar flavors over novel ones. That is, they display increased neophobia relative to controls. Zahorik, Maier, and PiesWe wish to thank Moncrief Smith and Hank Sampson for their editorial assistance in the preparation of this manuscript. The authors' mailing address is: Department of Psychology, University of Washington, Seattle, WA 98195.(1974) took this neophobia interaction into account and in a well-designed study offered conclusive evidence that rats really do prefer flavors paired with recovery from illness. In a retardation type of experiment (Zahori...

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supporting

confidence: 64%

Learned flavor preferences based on caloric outcome

Mehiel

Bolles

1984

Animal Learning & Behavior

104

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“…Guinea pigs (Reisbick, 1973) and weanling rats (Melcer & Alberts, 1989) must first learn to recognize food items via associating properties of food with ingestional consequences. Preferences for foods of general nutritive value (Booth, 1991;Hayward, 1983;Melcer & Alberts, 1989;Rozin & Kalat, 1971) and particular nutritional composition (Sclafani, 1991) may be conditioned in this way. Additionally, the timing of the transition from independent to dependent feeding may be influenced by operant contingencies in many species.…”

Section: Discussionmentioning

confidence: 99%

Operant and pavlovian contributions to the ontogeny of pecking in ring doves

Balsam¹,

Graf²,

Silver³

1992

Developmental Psychobiology

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This series of experiments analyzes the role of learning in the development of pecking in ring dove squab. Experiment 1 showed that there is a high probability that parents will feed squab after a period of separation (Experiment 1). Such feedings may have been essential for producing the previous observation (Graf, Balsam, & Silver, 1985) that pecking develops normally if squab which have been separated from their parents are given a daily 20-min interaction with seed followed by an immediate return to their parents. Experiment 2 showed that exposure to seed followed by experimenter-provided feedings were sufficient for inducing adult pecking levels. Experiment 3 showed that general experience with conspecifics was not necessary for the development of pecking and that maturation alone could not account for the pecking observed in previous experiments. Experiment 4 showed that Pavlovian contingencies consisting of visual exposure to seed followed by feeding was sufficient to induce high levels of pecking. There did not appear to be an additional contribution of an operant contingency present when squab were allowed to both see and peck at seed prior to feedings in Experiment 5. However, squab must actually be given experience in handling and ingesting seeds before adult levels of pecking can be obtained. These results are discussed in terms of the developmental pathways whereby experience leads to adult behavior.

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“…Flavor preferences were conditioned by 8% carbohydrate solutions following a 5-min delay but were not conditioned by 1% carbohydrate solutions using the same procedures. Greater nutrient loads, up to a point, condition stronger preferences without delays as well [1,11,22,28,51]. …”

Section: Experiments 1: Delay Gradient For Cs Flavor Preference Leamentioning

confidence: 99%

The CS–US delay gradient in flavor preference conditioning with intragastric carbohydrate infusions

Ackroff

Drucker

Sclafani

2012

Physiology & Behavior

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Rats are able to associate a flavor with the delayed presentation of a food, but the obtained flavor preferences are often weak. The present studies evaluated the effect of delay between a flavor CS and a post-oral nutrient US on the expression of conditioned flavor preferences. In Experiment 1, rats were trained with two CS flavors: one was followed after a delay by intragastric infusion of 8% glucose, and the other was followed after the same delay by intragastric water. Rats trained with 2.5, 10, and 30-min delays expressed significant (84 – 68%) preferences for the glucose-paired flavor whereas rats trained with 60-min delays were in different (51%). Experiment 2 examined flavor conditioning over a 60-min delay using 8 or 16% Polycose based on findings that orally consumed Polycose conditions preferences at this delay interval. The 8 and 16% Polycose infusions produced significant preferences which peaked at 62% and 73%, respectively. The ability to bridge these delays may allow animals to learn about slowly digested foods.

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The role of oral and postingestional cues in the conditioning of taste preferences based on differing caloric density and caloric outcome in weanling and mature rats

Cited by 23 publications

References 10 publications

Learned flavor preferences based on caloric outcome

Learned flavor preferences based on caloric outcome

Operant and pavlovian contributions to the ontogeny of pecking in ring doves

The CS–US delay gradient in flavor preference conditioning with intragastric carbohydrate infusions

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