The effect of prior acquisition of food aversion on the poisoned‐partner effect

It has been suggested that poisoned conspecifics function as aversive unconditioned stimuli for rats. The present study examined whether the prior acquisition of food aversion could enhance this effect. In phase 1, subjects were given pairings of cocoa‐flavored pellets and a toxin. In phase 2, they were given the cocoa‐flavored pellets and later presented with a poisoned or nonpoisoned conspecific. Subsequent testing involved a choice between the cocoa‐flavored pellets and regular pellets. Prior exposure to a poisoned conspecific prevented extinction of the conditioned aversion. In contrast, exposure to a nonpoisoned conspecific allowed extinction of the conditioned aversion. These findings suggest that a rat's reaction to a stressed conspecific is affected by their prior experience of aversive events.     

Food choice in rats (Rattus norvegicus): the effect of exposure to a poisoned conspecific

Three experiments were conducted to examine the effects of exposure to a poisoned conspecific on subsequent food aversion in rats. In Experiment 1A, rats that had been aversively conditioned to a cocoa-flavored food were exposed to a poisoned conspecific that had eaten the same food. On the subsequent choice test, the animals increased their aversion to that food. These results were reconfirmed in Experiment 1B, in which a cinnamon-flavored food was used as the stimulus. In Experiment 2, subjects were first exposed to a poisoned conspecific and then conditioned to the food which the conspecific had eaten. On the test, they showed no sign of increased aversion to that food.     

Long-delay taste aversion learning in an unpoisoned rat: Exposure to a poisoned rat as the unconditioned stimulus

M. J. Lavin, B. Freise, and S. Coombes (Behavioral and Neural Biology, 1980, 28, 15–33) have shown that if two rats consume a flavored solution and one is poisoned, the unpoisoned partner will also exhibit a flavor aversion during a later preference test. Experiments 1 and 2 showed that a sufficient condition for obtaining this aversion is that the poisoned partner be present with the unpoisoned rat after it has consumed the flavored solution. It is not necessary that the poisoned partner be present when the flavored solution is consumed or indeed have had any exposure to the flavored solution. Experiment 3 showed that the unpoisoned partner can exhibit a flavor aversion when there is a temporal gap of as long as 6 hr between consumption of the flavored solution and exposure to the poisoned rat.     

Social blockade of taste-aversion learning in Norway rats (Rattus norvegicus): is it a social phenomenon?

In Experiment 1, hooded rats (Rattus norvegicus) were exposed to a novel diet in a food dish or on a conspecific; they were allowed to consume the same diet and then were injected with a toxin LiCl. Later both groups ate more of the novel diet than animals that had not been exposed, and the conspecific-exposed group ate more than the dish-exposed group. Reducing aversion learning by exposure on a conspecific is known as social blockade. We examined if this effect is because a conspecific intensifies dietary cues and thereby increases latent inhibition. Experiment 2 failed to show that diet on a conspecific is a more effective conditioned stimulus for taste-aversion learning than diet in a dish, and Experiment 3 showed that diet in a dish is an effective overshadowing stimulus in aversion learning but diet on a conspecific is not. These results suggest that social blockade cannot readily be assimilated to a latent-inhibition model and may be a distinctly social form of learning.     

Preference for novel flavors in adult Norway rats (Rattus norvegicus)

The authors fed rats 1 of 2 distinctively flavored, roughly equipalatable diets for 3 days then offered them an ad libitum choice between the 2 diets. For 3 days, subjects exhibited a reduced relative intake of whichever diet they had previously eaten (Experiment 1). Such reduction in relative intake was as effective as a toxicosis-induced conditioned aversion in determining subjects' food choices (Experiment 2). The strength of exposure-induced reduction in relative intake did not depend on similarity of the 2 diets offered for choice either to each other or to subjects' maintenance diet (Experiment 3) but did require continuous exposure to a diet (Experiment 4). These experiments provide the first evidence of a robust, exposure-induced decrease infood preference in rats lasting for days rather than minutes.     

The CS-Preexposure Effect in Conditioned Taste-Aversion Learning in Golden Hamsters

In Experiment 1, golden hamsters were injected with either 0.9% saline or the nausea-inducing agent, lithium chloride (LiCL), immediately after consuming a flavored diet that was either novel or familiar. The LiCl-induced aversion was strong in hamsters for which the flavored diet was novel, but no significant aversion was observed in hamsters that were familiar with the flavored diet. In Experiment 2, the strength of the LiCl-induced aversion was related inversely to the amount of conditioned-stimulus (CS) preexposure and directly to the duration of the preexposure-conditioning interval. Thus, although some previous researchers have suggested that hamsters may not demonstrate the CS-preexposure effect in a conditioned taste-aversion paradigm, they clearly did so under the conditions of the present experiments, and moreover, the characteristics of the CS-preexposure effect in hamsters were generally similar to those observed in rats.     

The CS-preexposure effect in conditioned taste-aversion learning in golden hamsters

In Experiment 1, golden hamsters were injected with either 0.9% saline or the nausea-inducing agent, lithium chloride (LiCL), immediately after consuming a flavored diet that was either novel or familiar. The LiCl-induced aversion was strong in hamsters for which the flavored diet was novel, but no significant aversion was observed in hamsters that were familiar with the flavored diet. In Experiment 2, the strength of the LiCl-induced aversion was related inversely to the amount of conditioned-stimulus (CS) preexposure and directly to the duration of the preexposure-conditioning interval. Thus, although some previous researchers have suggested that hamsters may not demonstrate the CS-preexposure effect in a conditioned taste-aversion paradigm, they clearly did so under the conditions of the present experiments, and moreover, the characteristics of the CS-preexposure effect in hamsters were generally similar to those observed in rats.     

Drug states as discriminative stimuli in a flavor-aversion learning experiment

Injection of poison into rats after they drank in the presence of stimulus compounds of a drug state and a flavor resulted in little stimulus control by the drug state. In Experiment 1, half of the rats were poisoned after drinking salt water while stimulated with amphetamine and after drinking sugar water while sedated with pentobarbital, but they were not poisoned after salt-pentobarbital or sugar-amphetamine combinations. The other half were subjected to counterbalanced procedures. In abstract language, poisoning occurred after AX and BY stimulus combinations but did not occur after AY and BX combinations. In Experiment 2A, rats were poisoned only after consuming a particular flavored solution (salt or vinegar) in a particular state (pentobarbital or undrugged); that is, if AX was poisoned, BX, BY, and AY were experienced without poisoning. There was complete counterbalancing of flavors and drug states. Experiment 2B was similar except that amphetamine was used instead of pentobarbital. In both experiments, there was some discrimination learning based on the drug state, gut it was extremely weak.     

Stimulus factors in the isolation-induced aggression of Bobwhite quail and Khaki Campbell ducklings

Two studies examined the relative abilities of conspecific-derived visual and tactile stimulation to modulate the occurrence of isolation-induced aggression in Bobwhite quail and Khaki Campbell ducklings. In Experiment 1, subjects were permitted visual stimulation from conspecifics but were deprived of conspecific tactile stimulation. In both species, these subjects subsequently showed significantly less aggression towards conspecifics than birds that had been deprived of both visual and tactile stimulation from conspecifics. In Experiment 2, one group of subjects was permitted conspecific tactile stimulation but was deprived of conspecific visual stimulation. Again for both species, these subjects subsequently exhibited significantly less aggressive behavior towards conspecifics than did subjects that had been both visually and tactually de-prived. In sum, the present research suggests that both tactile and visual stimulation from a conspecific are individually sufficient to reduce isolation-induced aggression in these precocial buds.     

Potentiation and blocking of conditioned flavour and context aversions

Experiments 1, 2, and 3 demonstrated that the place in which rats had been made sick subsequently blocked the development of an aversion to a novel flavour that was presented in that place and paired with illness. These experiments also showed that a poisoned flavour subsequently potentiated the acquisition of an aversion to a novel place in which it was presented and paired with illness. Experiments 4 and 5 examined the hypothesis that the potentiation effect was mediated by the association between the place and the averted flavour rather than by the association between the place and the illness. However, there was no evidence that the place acquired aversive control over ingestive behaviours simply as a consequence of it having contained the averted flavour. Further, reinforcement of the aversive flavour outside the place-flavour compound increased flavour aversions but decreased, rather than increased, place aversions. These failures to detect evidence for an association between the place and the poisoned flavour led to a consideration of whether the animals were sensitive to the relation between the place and the poisoned flavour. Experiment 6 demonstrated that the potentiation effect was in fact contingent upon the relation between the place and the poisoned flavour, as was required by the view that the poisoned flavour had facilitated the association between the place and the illness.     

Signalling and incentive processes in instrumental reinforcer devaluation

We have previously reported that conditioning an aversion to the reinforcer using an isotonic lithium chloride (LiCl) solution following instrumental training reduces performance in a subsequent extinction test only if animals are re-exposed to the reinforcer prior to the test. Rescorla (1992), in contrast, reported an immediate devaluation effect using a hypertonic LiCl solution that did not depend upon re-exposure. In two experiments we examined the effect of using a hypertonic LiCl solution to condition the aversion to the reinforcer on subsequent instrumental performance in extinction, with and without re-exposure. In Experiment 1 thirsty rats were trained to press a lever for a sucrose solution before being injected with 0.6 M LiCl either immediately or after a delay. Half of the immediate and delay groups were then re-exposed to the sucrose in the absence of the lever, with the remainder being exposed to water. Contrary to the previously reported effects of isotonic LiCl, a hypertonic solution induced a reinforcer devaluation effect in all the immediately poisoned animals, which did not depend upon re-exposure to the reinforcer. In Experiment 2 the possibility that this devaluation effect was induced by the discomfort associated with the hypertonicity of the solution was assessed by replicating Experiment 1 but, in addition, using two immediately poisoned groups given the LiCl injection under anaesthesia. In the absence of anaesthesia, the devaluation effect observed without re-exposure to the reinforcer in Experiment 1 was replicated. When the injection was given under anaesthesia, however, a reinforcer devaluation effect was observed only in animals that were re-exposed to the reinforcer prior to the extinction test. These results were interpreted as evidence that a reinforcer devaluation effect induced by pairing the reinforcer with illness depends upon a process of incentive learning, whereas a devaluation effect mediated by learning a signalling relationship between the reinforcer and somatic discomfort does not.     

Effects of novelty and familiarity on illness-induced aversions to food and place cues in coyotes (Canis latrans)

Two experiments investigated the effects of novelty and familiarity on illness-induced aversions to taste and place cues in coyotes (Canis latrans). Coyotes were made ill on familiar food laced with lithium chloride in a novel place and then received preference tests. In Experiment 1, coyotes avoided the previously poisoned familiar food in the novel treatment place but readily ate the same familiar food in a familiar safe place. In Experiment 2, the results of Experiment 1 were replicated, and it was found that coyotes would eat a different familiar food in the novel treatment place. On the basis of the results of this and other studies, a model for averting animals from places where they are not wanted is presented.     

Social interaction modifies learned aversions, sodium appetite, and both palatability and handling-time induced dietary preference in rats (Rattus norvegicus)

In a series of four experiments, I examined the extent to which socially transmitted diet preference could counteract the effects of a learned aversion (Experiment 1), a palatability-based diet preference (Experiment 2), a polyethylene glycol 20,000-induced sodium appetite (Experiment 3), and a handling-time induced dietary preference (Experiment 4). I found that rats poisoned after eating a novel diet ate very substantial amounts of the averted diet following interaction with conspecifics that had eaten the averted diet. Following interaction with conspecifics that had eaten an unpalatable diet, rats offered a choice between palatable and unpalatable diets ate more than twice as much unpalatable diet as did controls lacking social experience. Sodium-deficient rats offered a choice between sodium-enriched and sodium-adequate diets ate less than half as much sodium-enriched diet, following interaction with conspecifics that had eaten sodium-adequate diet as did control rats lacking social experience. Rats offered a choice between isocaloric, roughly equipalatable foods with long and short handling times (e.g., sunflower seeds with and without shells) chose the food having the longer handling time after interacting with conspecifics eating that food. These findings suggest that social influence is a major factor in guiding diet selection by rats.     

Conditioned taste aversion is enhanced when the unconditioned stimulus is presented in a different context

Using a conditioned taste aversion procedure with rats as the subjects, two experiments examined the effect of presenting a conditioned stimulus (CS saccharin solution) in one context followed by an unconditioned stimulus (US LiCl) in a different context. Experiment 1 showed that animals which received the above-mentioned procedure (Group D) showed a more marked conditioned aversion to the CS than animals which were given both the CS and the US in the same context (Group S). Experiment 2 found that in both Group D and Group S, aversion to the CS increased when the subjects were exposed to the conditioned context after the conditioning. These findings supported the argument that the strength of the CS-US association acquired during conditioning is compared with that of the context-US to determine the magnitude of aversion revealed to the CS.     

Odor-aversion learning and retention span in neonatal mouse pups

One hundred and sixty-four litters of Swiss CD-1 random-bred mice were used to assess learning and retention capacities during the first postnatal week. In Experiment 1, whole 7-day litters were exposed for 65 min to commercial extracts of either mint or lemon sprinkled over wood shavings. Five minutes after the beginning of the exposure, half of the litters were injected ip with the illness-inducing agent lithium chloride (LiCl; 0.20 M, 2% of body weight); the other half was treated with saline solution (8% NaCl). On Postnatal Day 10, the animals were singly introduced in a warmed arena for a 180-s preference test, and the time spent in the mint- and lemon-scented areas of the apparatus was recorded. When compared with saline-injected pups, mice that experienced lemon-LiCl pairings showed a significant aversion for the lemon-scented area, while the mint aversion in the mint-LiCl group just missed statistical significance. Three additional control groups (unhandled on Day 7, or only LiCl- or saline-injected) did not show significant preferences for either the mint or the lemon odor. In Experiment 2, litters of 3, 5, or 7 days were similarly exposed to lemon-scented shavings for either 5 or 20 min, injected with LiCl or saline, and then exposed for an additional 60 min to the shavings. On Postnatal Day 10, tests like those of Experiment 1 showed a significant odor-aversion in animals conditioned on Day 7, but not in those conditioned on Day 3 or 5. In Experiment 3, 3- and 5-day old pups were exposed to lemon odor-LiCl or -NaCl pairings, and tested for aversion after 3 or 7 days (CS duration 5 min before injection and either 30 or 60 min after injection). Only when the conditioning-testing interval was limited to 3 days did LiCl-injected groups show a significant aversion, which did not depend on duration of CS exposure.     

Within-compound associations of taste and temperature

In two experiments, rats were given exposures to two solutions of different tastes (sucrose or sodium chloride) at two different temperatures (warm or cold). In Experiment 1, the rats were then given either one of the tastes at room temperature followed by LiCl injections, or distilled water at one of the temperatures followed by LiCl injections. Rats poisoned after drinking a taste were then given a choice between distilled water at the two temperatures, while those poisoned after drinking distilled water at a temperature were given a choice between the two flavors at room temperature. Rats drank less of the solution that contained the stimulus previously paired with the poisoned cue, demonstrating within-compound associations of tastes and temperatures. Experiment 2 found that tastes were better conditioned in a taste aversion procedure when the taste-temperature compound was the same during conditioning as during preexposure. This result is interpreted as evidence against a view of within-compound learning that treats the compound as a unitary stimulus.     

Overshadowing of a context aversion by a novel incentive in operant conditioning

Two experiments examined the processes underlying the suppression of instrumental behaviours by lithium in rats, as reported by Meachum (1988 and this issue). Experiment 1 examined whether presenting a novel sucrose solution prior to lithium chloride administration would overshadow aversion learning to either the stimuli of the operant chamber or to familiar food pellets. After lever pressing had been established, and in the absence of responding, animals received free deliveries of a novel sucrose solution, familiar food pellets, or both, or they were exposed to only the cues of the operant chamber, prior to lithium injections. Lever pressing for food pellets was then assessed. It was found that the animals receiving the novel sucrose, either alone or with the familiar food pellets, pressed more for pellets than either the group receiving only food pellets or the group exposed to only the context. In addition, there was no appreciable difference in the response rates between the context-only group and the group that received the familiar food pellets. These outcomes were interpreted in terms of the novel sucrose overshadowing aversion learning to the context. Experiment 2 investigated whether in fact aversive contextual conditioning could be obtained using the present parameters. This was accomplished by directly manipulating the contexts. In this experiment animals were trained to lever press in two distinctive contexts. Subsequently, one context was paired with the novel sucrose, and the second was experienced in the absence of reinforcement prior to toxicosis. During a subsequent non-reinforced test it was found that responding in the context paired with the novel sucrose was considerably higher than responding in the context that was experienced alone. These findings stand in contrast to the taste-mediated contextual potentiation observed when a consumatory response is used to assess aversive contextual conditioning.     

Context specificity of latent inhibition in taste aversion learning

In three experiments rats were given injections of LiCl after consuming distinctively flavoured water. The rats developed an aversion to the flavour and in all experiments the magnitude of the aversion was found to be reduced in subjects that had received pre-exposure to the flavour without aversive consequences. Experiment 1 demonstrated this pre-exposure effect to be a case of latent inhibition. The remaining experiments investigated the effects of pre-exposing the flavour in a context different from that used for conditioning. It was found (Experiment 2) diat latent inhibition transferred perfectly when the context change consisted of a move from one home cage to another. Context specificity of latent inhibition was found (Experiment 3) only when the subjects were given daily sessions in die experimental contexts, these being cages different from the home cage.     

Determinants of the enhancement of flavored-water intake by prior exposure.

The intake of a 2.0% sodium saccharin solution in rats was observed to increase as a function of both the number (Experiment 1) and the duration (Experiment 3) of prior periods of access to the saccharin flavor, but did not increase when subjects were maintained on a fluid deprivation procedure in the absence of saccharin exposure (Experiment 2). The enhancement of intake was further influenced by the schedule of saccharin preexposures in the absence of variations in the amount of solution tasted (Experiment 4). The effect was not a function of the opportunity for subjects to determine their own pattern of contact with the saccharin flavor, the opportunity for association of the flavor with hunger and thirst reduction, or the amount of saccharin swallowed during preexposure (Experiment 5). These results suggest that mere exposure to a flavored solution is sufficient to increase subsequent intakes. The phenomenon is discussed in terms of the attenuation of neophobia elicited by the novelty of flavored solutions.     

Experimentally induced taste aversions in humans: effects of overshadowing on acquisition.

This study used vection-induced symptoms of motion sickness as an unconditioned stimulus to condition food aversions in humans and to evaluate the efficacy of an overshadowing agent (novel flavored candy: CS2) to attenuate acquisition of the aversion. Subjects unfamiliar with a target food (CS1) were assigned to one of the following three groups which were identical except for order of exposure to stimuli: Taste Aversion Group (CS1-US-CS2-Test), Control Group (US-CS1-CS2-Test), and Overshadowing Group (CS1-CS2-US-Test). Subjects were tested on aversion ratings and consumption of the target flavor and ratings of the overshadowing agent. Subjects in the Taste Aversion group rated the target flavor as significantly more aversive and consumed less of it, although not significantly so, that did those in the Control group. The Overshadowing group consumed significantly more of the target food than did the Taste Aversion Group. Considering only subjects unfamiliar with the overshadowing agent, those in the Overshadowing group rated the agent (CS2) as significantly more aversive than the Taste Aversion and Control groups. Implications of these findings to taste aversions in humans are discussed.