An experimental modification of food preference in chickens.

Capretta, Patrick J.

doi:10.1037/h0048194

Cited by 53 publications

(22 citation statements)

References 4 publications

(3 reference statements)

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“…The difference between the visual and gustatory {;onditions for the chkken, then, is in agreement with findings for the rat {Braveman & Capretta, 1965;. Capretta (1961) discussed such an effect in terms of "stimulus relevance," while Garcia, Ervin, & Koelling (1966) wisely conjectured that the bias toward associating gustatory cues with internal malaise rather than with peripheral pain is a result of natural sele{;tion acting in relation to the omnivorous feeding habits of the rat. Our fmdings for the chick would suggest a wider occurrence of the phenomenon.…”

supporting

confidence: 73%

Changes in colored or flavored food preferences in chickens as a function of shock

Moore

Capretta

1968

Psychon Sci

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Twenty-four two-week old chicks were first tested to determine which of two mashes, differing either in color or found that avoidance reactions produced by electric shock to the paws of rats transferred to the audiovisual stimulus in a feeding situation but not to the actual taste of the food. Consistent with this, Braveman & Capretta (1965) reported that food preferences based solely on gustatory cues are more readily altered in rats when the conditioned association is one involving intubation of salt water as the noxious stimulus rather than pain from electric shock. The present study offers more direct information on the role of electric shock in the aversive conditioning of preferences for foods which themselves differ either in color or taste. It also adds to our knowledge of food habits in the chicken. METHOD Twenty-four White Rock chicks were hatched and housed together for five days, then placed in rows of individual cages (10 in. cubes) enclosed in a 9 ft x 4 ft x 5 ft high cubicle which was warmed to 80 ± 5 deg F and aired by a hair dryer. The fronts and bottoms of the cages were of 1/2 in. wiremesh, while the remaining three sides were of white painted hardboard, and the lids of clear plastic. In addition, each cage contained two clear plastic bird cups (Toppet 138 B), modified to prevent spillage, located on either side of a water tube. A shaded 75-W incandescent bulb located 20 in. above the center of the cages dimly illuminated the off-white cubicle during maintenance feeding. Two 80-W "natural" fluorescent tubes, running the full length of each row of cages, provided bright lighting for training trials and preference tests. An Applegate bipolar stimulator (Model 250) was used to deliver shock by means of electrodes taped to the chick's legs and passing through the bottom of the cage. The chicks were accustomed to the wires before training began. Two kinds of test foods were used: II of the chicks received commercial starter mash which had been dyed either red or green with 30 parts tap water to I part Kroger's food color; the remaining 13 chicks were given mash either sweetened by saccharin (starter mash first mixed in a .7% saccharin-water solution, then dried and crushed into its original texture) or left untreated. Those chicks receiving dyed test foods were maintained on ordinary starter mash at all times except during experimental sessions; whereas those experiencing flavored test foods received a maintenance mash consisting of corn meal (45%), starter mash (33%), cream of wheat (10%), hominy grits (10%), and salt (2%).Starting at 15 days posthatch, II Ss were tested for colored food preferences in a series of eight morning and afternoon sessions, each lasting 4 h. The remaining 13 Ss were pretested using the flavored foods. Equal quantities of the two test foods were placed in separate containers at the beginning of each test, and the amount eaten determined by weighing before and after each test. The position of the foods was alternated from session to session. Following pretesting, those c...

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supporting

confidence: 73%

Changes in colored or flavored food preferences in chickens as a function of shock

Moore

Capretta

1968

Psychon Sci

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“…In summary, the present results for postconditioning neophobia coincide with previous studies of fluid intake that have demonstrated stronger taste aversion than visual aversions in pigeons (Clarke et al, 1979) and chickens (Gaston, 1977;Gillette, Martin, & Bellingham, 1980), although others (e.g., Capretta, 1961;Wilcoxon, Dragoin, & Kral, 1971) have found the opposite results. Our data suggest that, following aversion conditioning, aversive properties may transfer to new stimuli on the basis of novelty, although the stimuli may differ from the CS in class or modality.…”

Section: Discussionsupporting

confidence: 77%

Cross-modality transfer effects in conditioning-enhanced neophobia in chicks (Gallus domesticus): Evidence for the separability of novelty from specific stimulus characteristics

Franchina¹,

Dyer

1989

Animal Learning & Behavior

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In this study, we investigated the separability of novelty from specific stimulus characteristics (e.g., color or taste quality) in the transfer of aversion effects. Ninety-six chicks (Gallus domesticus) received a novel visual (red water) or taste (3.0% vinegar) CS paired with an injection of lithium chloride or saline. The chicks were then tested for aversion to the CS or for conditioningenhanced neophobia in response to a different novel visual cue (green water) or taste cue (1.0% saline). Aversions to the CSS were reliable and similar to each other. Reliable evidence of conditioning-enhanced neophobia occurred with respect to each test stimulus, irrespective of the type of CS, but conditioning with the vinegar CS produced reliably greater enhancement of neophobia than did conditioning with red water. For each CS, postconditioning neophobia was more persistent in testing with saline than with green water. The results for postconditioning neophobia suggested that novelty is a general stimulus property that is separable from specific stimulus characteristics.

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“…"1d, does not appear to viola te the data; is support ad by previous studies which have demonstrated that efficacy can be modified (Butler, 1957;Capretta, 1961;Gewertz and Baer, 1958); provides a rational basis for considering the chronic psychotics and inma.tes, and the acute psychotics and normals, as two different population samp1es; and focuses attention upon efficacy of reinforcement.…”

Section: Institutionalizationsupporting

confidence: 52%

Conditioning in Psychotics1

Chambers¹

1965

Acta Psychiatr Scand

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An experimental modification of food preference in chickens.

Cited by 53 publications

References 4 publications

Changes in colored or flavored food preferences in chickens as a function of shock

Changes in colored or flavored food preferences in chickens as a function of shock

Cross-modality transfer effects in conditioning-enhanced neophobia in chicks (Gallus domesticus): Evidence for the separability of novelty from specific stimulus characteristics

Conditioning in Psychotics1

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