Taste preference in the chicken (Gallus domesticus L.)

Taste preferences in Brown Leghorn hens were studied in a choice situation. The preference for sodium, potassium and calcium chlorides, hydrochloric and acetic acids, and glucose, fructose and sucrose were determined by the presentation of the solution for 3 min periods in nipple drinkers together with water in identical drinkers. A significant preference was shown to 5% sucrose and to all the other solutions the birds were indifferent or showed various degrees of rejection. Using the same technique it was found that the additions of glucose rendered acetic acid less aversive and the addition to it of sodium chloride made the acetic acid more aversive.

The length of the EEG arousal pattern was measured following oral presentation of distilled water or a chemical solution. It was found that repeated presentation of distilled water led to habituation and that the orienting reflex could be elicited by the presentation of a stimulating chemical in place of the water. Using this technique the chemical concentrations to which the hens appeared to be indifferent were investigated. It was found that whereas many of the solutions that resulted in the hens giving no behavioural response also gave no EEG response, some e.g. 0.05 M and 0.1 M acetic and hydrochloric acids, gave pronounced EEG responses without concomitant behavioural responses.