Abstract:
The pairing of a novel flavor with an aversive event, such as nausea, often results in subsequent avoidance of the novel flavor. Termed taste aversion (TA) learning, this phenomenon has been the focus of extensive research. Findings suggest an adaptive-evolutionary foundation underlying the robustness, generality, and durability of TA learning. Investigations of factors influencing its strength and occurrence in addition to biological bases have clarified many issues surrounding eating and drinking behavior. However, a possible genetic component has received little attention in the literature of the field.
In order to examine a potential genetic contribution to the conditionability of an avoidance to taste, an experimental design was established. TA learning was assessed in the offspring of rats selectively bred on the basis of efficiency in TA acquisition. Although some evidence was found supporting an impact of selective breeding, additional results remain ambiguous. Continued line development from the distinct groups which emerged in this study may yet enhance understanding of the basic phenomenon of taste aversion and its genetic components.
