Relative importance of odour and taste in the one-trial passive avoidance learning bead task

Burne, THJ and Rogers, LJ (1997) Relative importance of odour and taste in the one-trial passive avoidance learning bead task. Physiology & Behavior, 62 6: 1299-1302. doi:10.1016/S0031-9384(97)00341-7


Author Burne, THJ
Rogers, LJ
Title Relative importance of odour and taste in the one-trial passive avoidance learning bead task
Journal name Physiology & Behavior   Check publisher's open access policy
ISSN 0031-9384
Publication date 1997-12-01
Year available 1997
Sub-type Article (original research)
DOI 10.1016/S0031-9384(97)00341-7
Open Access Status Not yet assessed
Volume 62
Issue 6
Start page 1299
End page 1302
Total pages 4
Place of publication OXFORD
Publisher PERGAMON-ELSEVIER SCIENCE LTD
Language eng
Abstract The relative importance of taste and odour cues in a one-trial passive avoidance learning (PAL) task was examined. One-day-old chicks were presented with a small bead and different combinations of the taste and odour of methyl anthranilate (MeA). The chicks had received three consecutive pretraining trials where they were presented with white, red, and blue beads. They were then trained with a red bead presented in one of four possible conditions: dry and unscented, with the odour but not the taste of MeA, with the bitter taste but not the odour of MeA (the chicks' nostrils were occluded with a wax preparation), or with the taste and odour of MeA. Recall was tested 10 min after training by presenting a red and then a blue bead with no odour or taste added. The number of pecks made at the bead and the number of bouts of head shaking during each of the trials were scored. During testing, chicks that were trained with the odour of MeA alone pecked less at a red bead than at a blue bead, compared with chicks trained with a dry and unscented bead, indicating that they discriminated between the training bead and a bead of a different colour. There was no significant difference between the discrimination ratio of chicks trained with the odour, taste, or taste and odour of MeA. These results demonstrate that chicks can perform PAL using taste and/or odour cues. (C) 1997 Elsevier Science Inc.
Keyword odour
odorant
taste
methyl anthranilate
learning
memory
chick
Term-Memory Formation
Gallus-Domesticus
Chicks
Responses
Color
Smell
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Unknown

Document type: Journal Article
Sub-type: Article (original research)
Collection: ResearcherID Downloads - Archived
 
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