Capaldi E D, Campbell D H, Sheffer J D, Bradford J P
J Exp Psychol Anim Behav Process. 1987 Apr;13(2):150-5.
In four experiments we showed that rats prefer a flavor associated with a delayed edible consequence if the delayed consequence contains calories; the greater the number of calories, the greater the preference. We obtained conditioned preferences with delayed consequences of dextrose plus quinine, 8% polycose, 8% sucrose, 10 g of high fat mash, and 14 g of lab chow. No conditioned preferences were obtained with delayed consequences of saccharin, 10 g of low fat mash, 1% polycose, or 1% sucrose. Thus, it seems that flavor preferences based on delayed caloric consequences occur only if there are appreciable calories in the consequence.
在四项实验中，我们发现，如果延迟的可食用结果含有热量，大鼠会更喜欢与该延迟结果相关联的味道；热量越多，偏好程度越高。我们通过葡萄糖加奎宁、8%的多糖、8%的蔗糖、10克高脂肪饲料和14克实验室饲料的延迟结果获得了条件性偏好。而通过糖精、10克低脂肪饲料、1%的多糖或1%的蔗糖的延迟结果则未获得条件性偏好。因此，似乎只有当结果中含有可观的热量时，基于延迟热量结果的味道偏好才会出现。
