caa a22 4500 388063602 CHVBK 20180307125128.0 cr unu---uuuuu 161130e199801 xx s 000 0 eng 10.1079/BJN19980009 doi S0007114598000105 pii (NATIONALLICENCE)cambridge-10.1079/BJN19980009 Conditioned flavour aversions in sheep: the relationship between the dose rate of a secondary plant compound and the acquisition and persistence of aversions [Elektronische Daten] Within the overall objective of whether ruminants are able to form conditioned aversions (CFA) toward a food flavour associated with the administration of an aversive stimulus which occurs naturally in food plants (oxalic acid, OA), two specific objectives were tested: (1) whether the rate and degree of formation of CFA are dependent on the dose rate of OA administered and (2) whether the persistence of formed CFA depends on the previous dose rate of OA. Sheep were conditioned to associate the specific flavour of one of two novel foods with either the oral administration of OA or equivalent placebos. Four dose rates of OA were tested (0.06, 0.12, 0.18 and 0.24 g/kg sheep live weight per d), with twelve sheep per dose. Each conditioning period lasted for 8 d and was repeated four times. At the end of each conditioning period the preference for the two flavours was measured in short-term, 20min preference tests. The persistence of the CFA was measured at 0, 7, 21 and 49 d after the completion of the conditioning phase with long-term, 3 h preference tests. The results of the experiment indicated that: (1) the rate and degree of formation of CFA were dependent on the rate of administration of OA; (2) sheep required repeated exposures to the lower dose rates of OA in order to develop CFA and these CFA did not persist in the absence of continual reinforcement; (3) CFA to the higher dose rates of OA were developed after as little as one exposure and persisted over a period of at least 7 weeks. These findings are consistent with the expectation that ruminants should be able to select a diet which minimizes the risk of consumption of potentially harmful foods, whilst at the same time maintaining a degree of flexibility in their feeding behaviour. Copyright © The Nutrition Society 1998 Conditioned flavour aversions nationallicence Diet selection nationallicence Oxalic acid nationallicence Sheep nationallicence Kyriazakis I. Genetics and Behavioural Sciences Department, Scottish Agricultural College, West Mains Road, Edinburgh EH9 3JG, UK Anderson D. H. Genetics and Behavioural Sciences Department, Scottish Agricultural College, West Mains Road, Edinburgh EH9 3JG, UK Duncan A. J. Macaulay Land Use Research Institute, Craigiebuckler, Aberdeen AB15 8QH, UK British Journal of Nutrition Cambridge University Press 79/1(1998-01), 55-62 0007-1145 79:1<55 1998 79 BJN https://doi.org/10.1079/BJN19980009 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1079/BJN19980009 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Kyriazakis I. Genetics and Behavioural Sciences Department, Scottish Agricultural College, West Mains Road, Edinburgh EH9 3JG, UK NATIONALLICENCE 700 1- Anderson D. H. Genetics and Behavioural Sciences Department, Scottish Agricultural College, West Mains Road, Edinburgh EH9 3JG, UK NATIONALLICENCE 700 1- Duncan A. J. Macaulay Land Use Research Institute, Craigiebuckler, Aberdeen AB15 8QH, UK NATIONALLICENCE 773 0- British Journal of Nutrition Cambridge University Press 79/1(1998-01), 55-62 0007-1145 79:1<55 1998 79 BJN CC0 http://creativecommons.org/publicdomain/zero/1.0 nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-cambridge