Flavor, not postingestive, cues contribute to the salience of proteins as targets in aversion conditioning.
Proteins have proven to be more salient targets for aversion conditioning than carbohydrates. The present studies examined the contribution of flavor and postingestive factors to the salience of proteins as targets in aversion conditioning in the rat. Two methods for separating flavor and postingestive cues were used, sham feeding and intragastric gavage. Both methods agreed in indicating that postingestive consequences of protein consumption were neither necessary nor sufficient for the development of more severe protein than carbohydrate aversions. Differences in palatability did not appear likely to be the basis of protein salience because when acceptability or palatability of the nutrient solutions was matched, aversions to protein continued to be more severe. Differences in odor intensity of nutrient solutions may be important because when an odorant was added to a carbohydrate solution, the severity of aversions to protein and carbohydrate was no longer different. These results indicate that the presence of both taste and odor cues in target nutrients may contribute importantly to their salience.
Brot
M D
MD
University of Washington, Seattle 98195.
Braget
D J
DJ
Bernstein
I L
IL
D000818:Animals; D003213:Conditioning, Psychological / Q000502:physiology*; D003463:Cues; D004040:Dietary Carbohydrates / Q000008:administration & dosage*; D004044:Dietary Proteins / Q000008:administration & dosage*; D005518:Food Preferences; D008297:Male; D051381:Rats; D011919:Rats, Inbred Strains; D013649:Taste / Q000502:physiology*
D004040:Dietary Carbohydrates; D004044:Dietary Proteins