@article{oai:kindai.repo.nii.ac.jp:00021601,
 author = {近藤, 高史},
 issue = {54},
 journal = {近畿大学農学部紀要, MEMOIRS OF THE FACULTY OF AGRICULTURE OF KINDAI UNIVERSITY},
 month = {Mar},
 note = {[Synopsis]Intake and preference for dried bonito dashi are reduced by ingestion of high fat diet in rats and mice. The present study examined influences of dietary sucrose levels (35% vs. 67%), protein levels (20% vs. 5% or 30%), presentation order of dried bonito dashi (ascending vs. descending concentrations), and prior experience with dashi ingestion on subsequent dashi intake and preference using two-bottle choice tests in male Sprague-Dawley rats. In the ascending concentration tests, rats on a control diet preferred 10-100% dashi to water, while consumption of high sucrose diet or low protein one, but not of high protein one, reduced intake and preference for dashi; precisely, the rats avoided dashi over a wide range. In the descending concentration tests, however, rats on the high sucrose diet preferred dashi over a wide range (0.03-100% dashi); the rats never avoided dashi. Exposure of high sucrose diet to dashi experienced rats influenced neither intake nor preference for dashi. These results suggest that preference for dried bonito dashi is influenced by 1) dietary sucrose levels, 2) dietary protein levels, 3) presentation order of dashi, and 4) prior experience with dashi., application/pdf},
 pages = {1--17},
 title = {〈原著〉ラットのかつおだし嗜好性に及ぼす飼料中の砂糖およびたんぱく質含量の影響},
 year = {2021},
 yomi = {コンドウ, タカシ}
}