Transferred flavor aversions in adult rats

Lavin, Michael; Freise, Barbara; Coombes, Shannon

doi:10.1016/s0163-1047(80)93118-0

Cited by 65 publications

(33 citation statements)

References 19 publications

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“…Group Sac-UP drank saccharin solution prior to being exposed to a UP. It was expected not to exhibit a saccharin aversion, in confirmation of earlier findings that a UP is not an effective US Lavin et al, 1980). To allow measurement of the aversion produced directly by the LiCI, we permitted the PPs to drink saccharin solution prior to injection on the day of conditioning.…”

Section: Methodsmentioning

confidence: 59%

“…Hence, we could compare the PPE with a learned aversion produced directly by poisoning at each of a number of doses. In traditional terms, the O-mg dose may be considered a CS':alone control, since placement together with an unpoisoned rat does not seem to be an effective US for the production of taste aversions Lavin et al, 1980).…”

Section: Resultsmentioning

confidence: 99%

“…Lavin et al (1980) originally suggested this possibility, although they called the PPE a "transferred" flavor aversion. However, Coombes et al (1980) and the present Experiment 1 showed that the PPE was not affected by whether the PP had a flavor aversion to transfer.…”

Section: Discussionmentioning

confidence: 99%

“…An unpoisoned rat that drinks saccharin solution and is subjected to the presence of a poisoned rat in its home cage as much as 6 h later will develop a saccharin aversion (Coombes, Revusky, & Lett, 1980;Lavin, Freise, & Coombes, 1980). The poisoned rat is called a poisoned partner (PP) and the aversion exhibited by the unpoisoned subject rat is called the PP effect (PPE).…”

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confidence: 99%

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US preexposure: Effects on flavor aversions produced by pairing a poisoned partner with ingestion

Revusky

Coombes

Pohl

1982

Animal Learning & Behavior

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If an unpoisoned rat drinks a flavored solution and then is exposed to another rat suffering from lithium poisoning, the unpoisoned rat will later exhibit a flavor aversion. This is called the poisoned partner effect (PPE). The present experiments showed that (1) the US preexposure effect applies to the PPE since, if the unpoisoned rat is preexposed to poisoned partners, the PPE is attenuated, (2) the magnitude of the PPE increases with the dose of poison, and (3) a poisoned partner accustomed to poisoning produces a slightly weaker PPE than a partner naive to poisoning, Two earlier findings were confirmed: (1) The PPE occurs because the poisoned partner is an aversive US, not because a learned aversion is transferred from one rat to another; and (2) the PPE is weaker than an aversion produced by poisoning itself.

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Section: Methodsmentioning

confidence: 59%

Section: Resultsmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

mentioning

confidence: 99%

See 2 more Smart Citations

US preexposure: Effects on flavor aversions produced by pairing a poisoned partner with ingestion

Revusky

Coombes

Pohl

1982

Animal Learning & Behavior

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“…Experiment 1 was a replication of Lavin, Freise, and Coombes (1980) and demonstrated that the PPE could be obtained under the conditions they described. Experiment 2 established that the PPE was not due to sensitization.…”

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confidence: 91%

The poisoned partner effect in rats: Some parametric considerations

Bond

1984

Animal Learning & Behavior

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Five experiments are reported establishing the poisoned partner effect (PPE) in rats as a robust phenomenon and indicating some of the factors that control its occurrence. Experiment 1 was a replication of Lavin, Freise, and Coombes (1980) and demonstrated that the PPE could be obtained under the conditions they described. Experiment 2 established that the PPE was not due to sensitization. Experiment 3 indicated that the nonpoisoned partner (NPP) had to be familiar with its poisoned partner in order for the PPE to be observed. Experiment 4 established that, under the conditions employed here, the NPP and its sick partner had to be paired together for at least 30 min following poisoning of the latter for the PPE to occur. Finally, Experiment 5 demonstrated that the NPP and its poisoned partner had to be paired together immediately following the poisoning episode. If 40 min or more was allowed to elapse following poisoning before the two were placed together, the PPE was attenuated. Taken together, these results indicate that the time course of the PPE is similar to that of the effects of the poisoning agent and suggest that some stimulus secreted by the poisoned rat and associated with the administration of the poison is the causative factor in the PPE.

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Conditioned Taste Aversions

Chambers¹

2015

Handbook of Olfaction and Gustation

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When one becomes ill after consuming a meal, there is a propensity to target a particular taste as the cause of the illness. The qualities of the taste most likely targeted include more novel, less preferred, and higher protein content. This association between a particular taste and illness is a form of learning that is termed conditioned taste aversion (CTA). A consequence of the learned association is that the taste will become aversive. When experiencing the taste again, individuals will show aversive reactions such as expressions of loathing, will experience mimicked illness sensations such as nausea, and subsequently, will avoid further exposure to the taste. The ability to acquire CTA occurs across species and across ages within a species. In the rat animal model, however, age differences exist in the capability of acquiring CTAs when increasingly longer intervals are imposed between consumption of a novel sweet solution and onset of illness. Pups have a decreased ability compared to young adults while aged rats have an increased ability. Evidence suggests that the failure of pups to acquire CTA at longer intervals is due to an immature retrieval mechanism and the facilitated ability of aged rats is due to a compromised clock mechanism that tracks the passage of time. Learned taste-illness association serves the critical function of informing individuals of the toxic nature of certain foods, thus preventing further illness and potentially death. Additionally, it contributes to the hypophagia observed during cancer chemotherapy and may contribute to the hypophagia found while suffering from bacterial infection, chronic medical conditions such as cancer, and restrictive food intake disorders such as anorexia nervosa.

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Transferred flavor aversions in adult rats

Cited by 65 publications

References 19 publications

US preexposure: Effects on flavor aversions produced by pairing a poisoned partner with ingestion

US preexposure: Effects on flavor aversions produced by pairing a poisoned partner with ingestion

The poisoned partner effect in rats: Some parametric considerations

Conditioned Taste Aversions

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