Figueroa Jaime, Gasalla Patricia, Müller Maximiliano, Dwyer Dominic
Departamento de CienciasAnimales, Facultad de Agronomía e IngenieríaForestal, Pontificia Universidad Católica de Chile, Santiago 7820436, Chile.
School of Psychology, Cardiff University, CardiffCF10 3AT, UK.
Physiol Behav. 2020 Sep 1;223:112976. doi: 10.1016/j.physbeh.2020.112976. Epub 2020 May 27.
In two experiments, the social influence on choosing between two novel diets was analyzed. In Experiment 1, a group of rats (demonstrators) ingested a novel flavor cue presented in powdered food or in a 4% sucrose solution. Afterwards, demonstrators interacted with a group of observer rats for 30 minutes. Preferences for the cue flavor and another flavor were tested in observers using a two-choice test in the same or in the opposite substrate (solid/liquid) as their demonstrators. When tested with solid foods, observers displayed higher intake of the flavor consumed by the demonstrators, regardless of whether the demonstrators had consumed it as a solid or liquid. However, when observers were tested with solutions, there was no demonstration of the same preference. Experiment 2 focused on solutions, presenting them at test either with the flavor as a water solution alone, or as a solution plus an aerosol presentation. In addition, a single-cue testing procedure was used to allow examination of the palatability (assessed through the analysis of licking behavior) of the test solutions. Under single-cue testing procedures with solutions, observer rats did consume more of the flavors previously consumed by the demonstrator animals, but there was no effect of social learning on the palatability of the test flavors. These results suggest that socially conditioned flavor preferences can be reliably observed with fluid solutions, will transfer between different substrates, and affect consumption to a greater degree than palatability. However, future experiments need to be performed to confirm some of these suggestions.
在两项实验中，分析了社会因素对在两种新型饮食之间进行选择的影响。在实验1中，一组大鼠（示范鼠）摄入了呈粉末状食物或4%蔗糖溶液形式呈现的新型风味线索。之后，示范鼠与一组观察鼠互动30分钟。使用双选测试在与示范鼠相同或相反的底物（固体/液体）中测试观察鼠对线索风味和另一种风味的偏好。当用固体食物进行测试时，观察鼠对示范鼠所食用的风味表现出更高的摄入量，无论示范鼠是将其作为固体还是液体食用。然而，当用溶液对观察鼠进行测试时，并未表现出相同的偏好。实验2聚焦于溶液，在测试时要么仅将风味以水溶液形式呈现，要么以溶液加气雾剂形式呈现。此外，采用单线索测试程序以检验测试溶液的适口性（通过舔舐行为分析进行评估）。在对溶液采用单线索测试程序的情况下，观察鼠确实更多地食用了示范鼠之前食用过的风味，但社会学习对测试风味的适口性没有影响。这些结果表明，社会条件性风味偏好可以在流体溶液中可靠地观察到，会在不同底物之间转移，并且对消费的影响程度大于适口性。然而，需要进行进一步的实验来证实其中的一些观点。
