Animal trainers working in scent detection programs are responsible for arranging training contingencies as well as for observing and recording animal behavior. We provided behavioral skills training (BST) to animal trainers working with scent detection rats to improve the treatment integrity of scent-detection research sessions. We evaluated the trainers' behavior at baseline and during the sequential introduction of each component of BST (instructions, modeling, and feedback). We observed incremental improvements in treatment integrity with the introduction of each BST component. Posttraining probes revealed that these improvements were sustained at least 3 weeks post-BST. As the trainers' behavior was modified during BST, we observed decrements in measures of rat performance. We discuss the nature of these interactions and their implications for the use of BST in scent detection research and in situations in which intervention with one party produces concomitant effects on the behavior of another.
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http://dx.doi.org/10.1002/jaba.566 | DOI Listing |
Sci Rep
January 2025
Behavioural Ecology Group, Institute of Biology, Leipzig University, Talstraße 33, 04103, Leipzig, Germany.
Primates are well-known for their complex social lives and intricate social relationships, which requires them to obtain and update social knowledge about conspecifics. The sense of smell may provide access to social information that is unavailable in other sensory domains or enhance the precision and reliability of other sensory cues. However, the cognition of social information in catarrhine primates has been studied primarily in the visual and auditory domain.
View Article and Find Full Text PDFComp Biochem Physiol A Mol Integr Physiol
January 2025
Center of Excellence for Shrimp Molecular Biology and Biotechnology (CENTEX Shrimp), Faculty of Science, Mahidol University, Bangkok, Thailand; Nakhornsawan campus, Mahidol University, Nakhonsawan, Thailand. Electronic address:
Our previous studies revealed a mating attractant or possibly a pheromone released from molting reproductive mature female prawns, Macrobrachium rosenbergii, stimulates the expression of insulin-like androgenic gland hormones in a co-culture system. The released attractant is perceived by olfactory receptors with setae located on the short lateral antennules (slAn), which connect to the olfactory neuropil in the central nervous system (CNS) of male prawns. This neural signaling propagating through the CNS is mediated by at least four neuropeptides, namely neuropeptide F (NPF), short NPF (sNPF), tachykinin (TK), and allatostatin-A (ATS-A) whose transcripts have been detected in the present study.
View Article and Find Full Text PDFEur J Neurosci
January 2025
Smell and Taste Clinic, Department of Otorhinolaryngology, Technische Universität Dresden, Dresden, Germany.
Target odorant detection in mixtures has been shown to become more difficult as the number of background odorants increases and falls below chance level in mixtures with 16 components. Our aim was to investigate target odorant detection in mixtures among healthy people and compare it between dysosmic patients and age- and gender-matched controls. Participants underwent extensive olfactory testing and performed two target odorant detection tasks.
View Article and Find Full Text PDFFood Res Int
January 2025
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China. Electronic address:
Indigenous microorganisms play a crucial role in determining the quality of naturally fermented wines. However, the impact of grape cultivar specificity on microbial composition is often overshadowed by the geographical location of the vineyard, leading to underestimation of its role in natural wine fermentation. Therefore, this study focuses on different grape cultivars within a single vineyard.
View Article and Find Full Text PDFFood Res Int
January 2025
State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei, 230036, China; Joint Research Center for Food Nutrition and Health of IHM, Anhui Agricultural University, Hefei 230036, Anhui, China; Anhui Provincial Key Laboratory of Food Safety Monitoring and Quality Control, New-style Industrial Tea Beverage Green Manufacturing Joint Laboratory of Anhui Province, Anhui Agricultural University, Hefei, China. Electronic address:
Many consumers are adopting low-sugar and low-fat beverages to avoid excessive calories and the negative impact of high trans- and/or saturated fat on health and wellbeing. This article reviews strategies to reduce sugar, fat, and high trans- and/or saturated fat content in beverages while maintaining their desirable physicochemical and sensory attributes. It assesses the impact of various sugar and fat replacers on the aroma, taste, texture, appearance, and nutritional profile of beverages.
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