Importance of alternative foods on the persistence of flavor aversions: Implications for applied flavor avoidance learning

Applied Animal Behaviour Science

Volumn 76, Issue 3, 2002, Pages 249-258

  Kimball, Bruce A ^a   Provenza, Frederick D ^b   Burritt, Elizabeth A ^b  

^a NATIONAL WILDLIFE RESEARCH CENTER   (United States)

^b UTAH STATE UNIVERSITY   (United States)

Author keywords

Alternatives; Flavor avoidance learning; Herbivory; Persistence

Indexed keywords

AVOIDANCE REACTION; FOOD CONSUMPTION; LEARNING;

LAMB; MEDICAGO SATIVA; OVIS ARIES;

EID: 0037177220     PISSN: 01681591     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1591(02)00007-2     Document Type: Article

References (28)

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2. Potential compounds for establishing conditioned food aversions in racoons
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4. Assessment of field hazards to birds from methiocarb applications to fruit crops
5. Flavor avoidance learning and its implications in reducing strychnine baiting hazards to non-target animals
6. Direct and indirect behavioral pathways to the social transmission of food avoidance
7. A general theory of aversion learning
8. A comparative assessment of potential conditioned taste aversion agents for vertebrate management
9. Conditioned flavour aversions in sheep: The relationship between the dose rate of secondary plant compound and the acquisition and persistence of aversions
10. Mild conditioned food aversions developed by sheep towards flavors associated with plant secondary compounds
11. The effect of flavor concentration and toxin dose on the formation and generalization of flavor aversions in lambs
12. Postingestive feedback as an elementary determinant of food preference and intake in ruminants
13. Acquired aversions as the basis for varied diets of ruminants foraging on rangelands
14. Mechanisms of learning in diet selection with reference to phtyotoxicosis in herbivores
15. Temporal contiguity between food ingestion and toxicosis affects the acquisition of food aversions in sheep
16. Effects of a flavor and food restriction on the intake of novel foods by sheep
17. Preference of sheep for foods varying in flavors and nutrients
18. Conditioned food aversions: Principles and practices, with special reference to social facilitation
19. Recent studies on flavor aversion learning in wildlife damage management
20. Exploitable characteristics of neophobia and food aversions for improvements in rodent and bird control
21. Spontaneous recovery after extinction of a conditioned taste aversion
22. Taste aversion learning
23. Lambs fed protein or energy imbalanced diets forage in locations and on foods that rectify imbalances
24. Food preference and acceptance of novel foods by lambs depend on the composition of the basal diet
25. Dynamics of preference by sheep offered foods varying in flavors, nutrients and a toxin
26. Are wildlife-caused loses of agriculture increasing?