Evaluation of taste aversion learning procedure for the generalization of aversion using palatable foods

Abstract

An experiment to evaluate the effectiveness of the taste aversion conditioning paradigm in the generalization of aversion with palatable foods was performed. Ten experimentally naive females Wistar rats and three types of foods were used: a) standard purina rodent chow, b) vanilla flavor cookies and c) chocolate-flavored cookies. Subjects were divided into two groups, five subjects per group. Using the taste aversion conditioning paradigm protocol, subjects were exposed to the types of food keeping an intake record. The experiment demonstrated that rats can acquire an aversion to palatable foods is a learning mechanism that ensures that food is not ingested again. In the laboratory, for the purpose of having an adequate experimental control, for the study of taste aversive learning, substances like lithium chloride are used, which administered through an intraperitoneal injection causes gastrointestinal discomfort, and when related to the consumption of a particular flavor generates a rejection of that associated flavor (Hishi-mura, 2000). This method has been used with rats not been affected. These findings indicate that the aversion generalization seems to depend on the properties of the food used.