Neural correlates of responses to emotionally valenced olfactory, visual, and auditory stimuli were examined using positron emission tomography. Twelve volunteers were scanned using the water bolus method. For each sensory modality, regional cerebral blood flow (rCBF) during presentation of both pleasant and unpleasant stimuli was compared with that measured during presentation of neutral stimuli. During the emotionally valenced conditions, subjects performed forced-choice pleasant and unpleasant judgments. During the neutral conditions, subjects were asked to select at random one of a two key-press buttons. All stimulations were synchronized with inspiration, using an airflow olfactometer, to present the same number of stimuli for each sensory modality. A no-stimulation control condition was also performed in which no stimulus was presented. For all three sensory modalities, emotionally valenced stimuli led to increased rCBF in the orbitofrontal cortex, the temporal pole, and the superior frontal gyrus, in the left hemisphere. Emotionally valenced olfactory and visual but not auditory stimuli produced additional rCBF increases in the hypothalamus and the subcallosal gyrus. Only emotionally valenced olfactory stimuli induced bilateral rCBF increases in the amygdala. These findings suggest that pleasant and unpleasant emotional judgments recruit the same core network in the left hemisphere, regardless of the sensory modality. This core network is activated in addition to a number of circuits that are specific to individual sensory modalities. Finally, the data suggest a superior potency of emotionally valenced olfactory over visual and auditory stimuli in activating the amygdala.Key words: emotion; hedonic judgment; odor processing; visual processing; auditory processing; PET Everyday, we make numerous judgments about the pleasantness or unpleasantness of external sensory stimuli. Exposure to such stimuli can induce subjective emotional experiences such as pleasure or fear and behavioral responses aimed at engaging or avoiding continued exposure. Neurobehavioral studies in animals have historically implicated structures related to the limbic system in these emotional processes, with a particular emphasis on the amygdala and hypothalamus (LeDoux, 1987(LeDoux, , 1995Davis, 1992;Rolls, 1999). Electrophysiological and lesion studies also indicate that the orbitofrontal cortex (OFC) makes a significant contribution to these processes in animals (Zald and Kim, 1996b;Rolls, 1999).Several recent neuroimaging studies have attempted to delineate the cortical and subcortical regions involved in processing emotionally valenced stimuli in humans. Such studies have examined responses to pleasant and/or unpleasant visual (Cahill et al

In the first relay of information processing, the olfactory bulb (OB), odors are known to generate specific spatial patterns of activity. Recently, in freely behaving rats, we demonstrated that learning modulated oscillatory activity in local field potential (LFP), in response to odors, in both ␤ (15-40 Hz) and ␥ (60 -90 Hz) bands. The present study further characterized this odor-induced oscillatory activity with emphasis on its spatiotemporal distribution over the olfactory bulb and on its relationship with improvement of behavioral performances along training. For that purpose, LFPs were simultaneously recorded from four locations in the OB in freely moving rats performing an olfactory discrimination task. Electrodes were chronically implanted near relay neurons in the mitral cell body layer. Time-frequency methods were used to extract signal characteristics (amplitude, frequency, and time course) in the two frequency bands. Before training, odor presentation produced, on each site, a power decrease in ␥ oscillations and a weak but significant increase in power of ␤ oscillations (ϳ25 Hz). When the training was achieved, these two phenomena were amplified. Interestingly, the ␤ oscillatory response showed several significant differences between the anterodorsal and posteroventral regions of the OB. In addition, clear-cut ␤ responses occurred in the signal as soon as animals began to master the task. As a whole, our results point to the possible functional importance of ␤ oscillatory activity in the mammalian OB, particularly in the context of olfactory learning.

Nutrient composition and organoleptic properties of milk can be influenced by cow diets. The objective of this study was to evaluate the forage type effects on volatile organic compounds, fatty acid (FA) profile, and organoleptic properties of milk. Timothy grass was fed as hay, pasture, or silage during a period of 27 d to a group of 21 cows in a complete block design based on days in milk. Each cow also received 7.2 kg/d of a concentrate mix to meet their nutrient requirements. Forage dry matter intake averaged 13.9 kg/d and was not different among treatments. Milk yield was higher for cows fed pasture, intermediate for cows fed silage, and lowest for cows fed hay. However, milk fat content was higher for cows fed hay and silage, compared with cows fed pasture. As a result, fat-corrected milk and fat yield were not different among treatments. Increasing the supply of dietary cis-9,cis-12 18:2 (linoleic acid) and cis-9,cis-12,cis-15 18:3 (α-linolenic acid) when feeding pasture enhanced the concentration of these 2 essential FA in milk fat compared with feeding hay or silage. Moreover, the ratio of 16:0 (palmitic acid) to cis-9 18:1 (oleic acid), which is closely related to the melting properties of milk fat, was lower in milk from cows on pasture than in milk from cows fed hay or silage. Cows fed hay produced milk with higher levels of several free FA and γ-lactones, but less pentanal and 1-pentanol. More dimethyl sulfone and toluene were found in milk of cows on pasture. Cows fed silage produced milk with higher levels of acetone, 2-butanone, and α-pinene. Results from a sensory evaluation showed that panelists could not detect a difference in flavor between milk from cows fed hay compared with silage. However, a significant number of assessors perceived a difference between milk from cows fed hay compared with milk from cows fed pasture. In a sensory ranking test, the percentage of assessors ranking for the intensity of total (raw milk, fresh milk, and farm milk), sweet (empyreumatic, vanilla, caramel, and sugar), and grassy (grass, leafy vegetable, and plant) flavors was higher for milk from cows fed pasture compared with hay and silage. Using timothy hay, pasture, or silage harvested at a similar stage of development, the current study shows that the taste of milk is affected by the forage type fed to cows. More research is, however, needed to establish a link between the sensory attributes of milk and the observed changes in volatile organic compounds and FA profile.

The objective of this study was to determine the effects of replacing alfalfa silage (AS) with corn silage (CS) in dairy cow total mixed rations (TMR) on enteric CH4 emissions, ruminal fermentation characteristics, apparent total-tract digestibility, N balance, and milk production. Nine ruminally cannulated lactating cows were used in a replicated 3×3 Latin square design (32-d period) and fed (ad libitum) a TMR [forage:concentrate ratio of 60:40; dry matter (DM) basis], with the forage portion consisting of either alfalfa silage (0% CS; 56.4% AS in the TMR), a 50:50 mixture of both silages (50% CS; 28.2% AS and 28.2% CS in the TMR), or corn silage (100% CS; 56.4% CS in the TMR). Increasing the CS proportion (i.e., at the expense of AS) in the diet was achieved by decreasing the corn grain proportion and increasing that of soybean meal. Intake of DM and milk yield increased quadratically, whereas DM digestibility increased linearly as the proportion of CS increased in the diet. Increasing the dietary CS proportion resulted in changes (i.e., lower ruminal pH and acetate:propionate ratio, reduced fiber digestibility, decreased protozoa numbers, and lower milk fat and higher milk protein contents) typical of those observed when cows are fed high-starch diets. A quadratic response in daily CH4 emissions was observed in response to increasing the proportion of CS in the diet (440, 483, and 434 g/d for 0% CS, 50% CS, and 100% CS, respectively). Methane production adjusted for intake of DM, and gross or digestible energy was unaffected in cows fed the 50% CS diet, but decreased in cows fed the 100% CS diet (i.e., quadratic effect). Increasing the CS proportion in the diet at the expense of AS improved N utilization, as reflected by the decreases in ruminal NH3 concentration and manure N excretion, suggesting low potential NH3 and N2O emissions. Results from this study, suggest that total replacement of AS with CS in dairy cow diets offers a means of decreasing CH4 output and N losses. However, the reduction in fiber degradation and the resulting increase in volatile solids content of the manure may lead to increased CH4 emissions from manure storage.

In trained behaving rats, the expression of a prominent beta oscillatory activity in the olfactory system was previously identified as a correlate of odour recognition. The aim of the present study was to assess the putative role of a functional coupling between the olfactory bulb (OB) and higher structures in this activity. We performed a unilateral inactivation of the medial part of the olfactory peduncle by lidocaine infusion. Inactivation deprived the OB from most of its centrifugal afferences, including feedback connections from the piriform cortex (PC) while sparing the ascending fibres from the OB to higher cortical structures. This treatment reduced the amplitude of odour-induced oscillatory beta responses both in OB and PC. In parallel, gamma activity classically observed in these two structures during spontaneous activity displayed a strong enhancement. Results suggest that odour-induced oscillatory response could be the emergent feature of an olfactory functional network set up through learning.