USDA/APHIS/ WS/ National Wildlife Research Center, 4101 LaPorte Avenue, Fort Collins, CO 80521-2154, United States.
Physiol Behav. 2011 Feb 1;102(2):158-63. doi: 10.1016/j.physbeh.2010.10.012. Epub 2010 Oct 31.
We learned previously that red-winged blackbirds (Agelaius phoeniceus) use affective processes to shift flavor preference, and cognitive associations (colors) to avoid food, subsequent to avoidance conditioning. We conducted three experiments with captive red-winged blackbirds to reconcile varied consequences of treated food with conditioned sensory cues. In Experiment 1, we compared food avoidance conditioned with lithium chloride (LiCl) or naloxone hydrochloride (NHCl) to evaluate cue-consequence specificity. All blackbirds conditioned with LiCl (gastrointestinal toxin) avoided the color (red) and flavor (NaCl) of food experienced during conditioning; birds conditioned with NHCl (opioid antagonist) avoided only the color (not the flavor) of food subsequent to conditioning. In Experiment 2, we conditioned experimentally naïve blackbirds using free choice of colored (red) and flavored (NaCl) food paired with an anthraquinone- (postingestive, cathartic purgative), methiocarb- (postingestive, cholinesterase inhibitor), or methyl anthranilate-based repellent (preingestive, trigeminal irritant). Birds conditioned with the postingestive repellents avoided the color and flavor of foods experienced during conditioning; methyl anthranilate conditioned only color (not flavor) avoidance. In Experiment 3, we used a third group of blackbirds to evaluate effects of novel comparison cues (blue, citric acid) subsequent to conditioning with red and NaCl paired with anthraquinone or methiocarb. Birds conditioned with the postingestive repellents did not avoid conditioned color or flavor cues when novel comparison cues were presented during the test. Thus, blackbirds cognitively associate pre- and postingestive consequences with visual cues, and reliably integrate visual and gustatory experience with postingestive consequences to procure nutrients and avoid toxins.
我们之前了解到，红翅黑鹂（Agelaius phoeniceus）通过情感过程来改变对味道的偏好，并在回避条件作用后通过认知联想（颜色）来避免食物。我们用圈养的红翅黑鹂进行了三项实验，以协调经处理食物与条件感觉线索之间的各种后果。在实验 1 中，我们比较了用氯化锂（LiCl）或盐酸纳洛酮（NHCl）进行的食物回避条件作用，以评估线索-后果的特异性。所有用 LiCl（胃肠道毒素）进行条件作用的黑鹂都避免了在条件作用过程中经历的颜色（红色）和味道（NaCl）的食物；用 NHCl（阿片拮抗剂）进行条件作用的鸟只在随后的条件作用后避免了食物的颜色（而不是味道）。在实验 2 中，我们用有色（红色）和有味（NaCl）食物的自由选择来对实验上的新黑鹂进行条件作用，这些食物与蒽醌（postingestive，cathartic purgative）、灭多威（postingestive，cholinesterase inhibitor）或甲基邻氨基苯甲酸酯（preingestive，trigeminal irritant）相关联。用 post-ingestive 驱避剂进行条件作用的鸟避免了在条件作用过程中经历的食物的颜色和味道；只有甲基邻氨基苯甲酸酯进行了颜色（而不是味道）回避条件作用。在实验 3 中，我们用第三组黑鹂来评估在与蒽醌或灭多威配对的红色和 NaCl 进行条件作用后，用新的比较线索（蓝色、柠檬酸）进行的条件作用的影响。用 post-ingestive 驱避剂进行条件作用的鸟在测试期间呈现新的比较线索时，不会避免条件作用的颜色或味道线索。因此，黑鹂通过认知将预和 post-ingestive 的后果与视觉线索联系起来，并可靠地将视觉和味觉体验与 post-ingestive 后果整合起来，以获取营养物质并避免毒素。
