Super-latent inhibition of conditioned taste preference with a long retention interval

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• 作者：L.G. De la Casa ; R. Marquez ; R.E. Lubow
• 关键词：Conditioned taste preference ; Super-latent inhibition ; Context differentiation hypothesis ; Retention interval
• 刊名：Learning and Motivation
• 出版年：2009
• 出版时间：August 2009
• 年：2009
• 卷：40
• 期：3
• 页码：329-342
• 全文大小：269 K

文摘

A long delay inserted between conditioning and test phases of a 3-stage Latent Inhibition (LI) procedure produces differential effects on LI depending on the delay context. Thus, enhanced LI has been obtained when the delay is spent in a context that is different from the remaining experimental contexts, but not when it is the same. The present paper examined the effect of delayed testing using a conditioned taste preference procedure. In Experiment 1, three groups received preexposure to either water, or almond, or citrus solutions. Subsequently, the animals were conditioned by pairing the almond and the citrus solutions with sucrose. In a two-bottle preference test conducted 1 day after conditioning, the preexposed flavored solutions were consumed less than the non-preexposed flavors (LI). Experiments 2 and 3 used the same basic procedure, but varied the retention interval duration (1 and 21 days) and the delay context, similar (Experiment 2) and different (Experiment 3) from that of the other stages of the experiments. LI was greater after the long than the short-retention interval when the context was different, thereby demonstrating super-LI. The results were explained by a time-induced context differentiation process.