Relative Importance of Odour and Taste in the One-Trial Passive Avoidance Learning Bead Task

Abstract

BURNE, T. H. J. AND L. J. ROGERS. Relative importance of odour and taste in the one-trial passive avoidance learning bead task. PHYSIOL BEHAV 62(6) 1299–1302, 1997.—The relative importance of taste and odour cues in a one-trial passive avoidance learning (PAL) task was examined. One-day-old chicks were presented with a small bead and different combinations of the taste and odour of methyl anthranilate (MeA). The chicks had received three consecutive pretraining trials where they were presented with white, red, and blue beads. They were then trained with a red bead presented in one of four possible conditions: dry and unscented, with the odour but not the taste of MeA, with the bitter taste but not the odour of MeA (the chicks’ nostrils were occluded with a wax preparation), or with the taste and odour of MeA. Recall was tested 10 min after training by presenting a red and then a blue bead with no odour or taste added. The number of pecks made at the bead and the number of bouts of head shaking during each of the trials were scored. During testing, chicks that were trained with the odour of MeA alone pecked less at a red bead than at a blue bead, compared with chicks trained with a dry and unscented bead, indicating that they discriminated between the training bead and a bead of a different colour. There was no significant difference between the discrimination ratio of chicks trained with the odour, taste, or taste and odour of MeA. These results demonstrate that chicks can perform PAL using taste and/or odour cues.