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Conditioned Taste and Taste-Potentiated Odor Aversions in the Syracuse High- and Low-Avoidance (SHA/Bru and SLA/Bru) Strains of Rats (Rattus norvegicus )
Ist Teil von
Journal of comparative psychology (1983), 1992-09, Vol.106 (3), p.248-253
Ort / Verlag
United States: American Psychological Association
Erscheinungsjahr
1992
Link zum Volltext
Quelle
APA PsycARTICLES
Beschreibungen/Notizen
Syracuse high- and low-avoidance Long-Evans rats (
Rattus norvegicus
; SHA/Bru and SLA/Bru) were selectively bred for good and poor active-avoidance learning. However, SLA/Bru animals are superior to SHA/Bru rats in conditioned suppression and passive avoidance learning. In this experiment, saccharin taste and almond odor were the components of a compound conditioned stimulus (flavor) in an illness-induced aversive conditioning paradigm. SLA/Bru rats (
n
= 17) showed stronger conditioned flavor, taste, and odor aversion than did SHA/Bru animals (
n
= 18). Unselected Long-Evans rats (
n
= 18) were intermediate between the selected strains. SLA/Bru and Long-Evans rats showed taste-potentiated odor aversions in this experiment, whereas SHA/Bru animals did not. The results provide evidence that genetic factors, as exemplified by the different strains, are importantly involved in the mechanisms underlying interoceptive and exteroceptive aversive conditioning.