ラッテの食物選択に関する研究 (第3報)

糖質, 脂質, 蛋白およびビタミンの選択に対するストレスの影響

抄録

Fluctuations in the selections of starch, olive oil, casein, cod-liver oil and dry yeast under long term emotiond stress elicited by buzzer and shock was discussed.
Experiment was carried out for 30 days in 6 periods of 5 days each. Group 3 was presented stress, Group 2 was set in the stress-apparatus but with no Stimulas, and Group 1 was free from them.
Marked fluctuations were observed in the selections of casein and starch of Group 3 animals during and after the stress period.
The increase of casein selection reached almost twice, and the decrease of starch selection reached 2/5 of selection in period 2.