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Goodwin, D., Davidson, H. P. B., & Harris, P. (2005). Selection and acceptance of flavours in concentrate diets for stabled horses. Appl. Anim. Behav. Sci., 95(3-4), 223–232.
Abstract: Like most large grazing herbivores, horses select their food based on visual cues, odour, taste, texture, availability and variety. There is relatively little published information about the role of flavour in diet selection by domestic horses in comparison with other domestic and companion animals. However, previous trials investigating effects of diet flavour in stabled horses indicated significant effects on foraging behaviour and selection. In this series of three trials we aimed to determine relative acceptance by presenting flavour preference tests to eight horses. Horses were stabled and fed hay ad lib on trial data collection days plus a standard unflavoured concentrate ration at 7:30 a.m. In Trial 1, 15 flavours were separately presented in standard 100 g cereal by-product meals and the trial was replicated. Quantity consumed, time of completion, partial rejection or refusal were recorded. Order of presentation was determined by a Latin Square design. Trial data were collected on five sampling days, separated by a minimum of 1 day. Horses were presented with six flavoured meals daily; minimum 1 h between the meals. Twelve flavours were universally accepted and of these the eight flavours with fastest mean consumption times (banana, carrot, cherry, cumin, fenugreek, oregano, peppermint and rosemary) were presented in paired preference tests in Trial 2. In Trial 2, all paired combinations of the eight flavours were presented, in two tests per day at noon and 4 p.m. Presentations of the same flavour were separated by at least 1 day. Paired presentations were in 300 g cereal by-product. Presentations were terminated when approximately half of the total amount presented had been consumed. Flavour preferences were expressed as a ratio from 0 (rejection) to 1 (exclusive consumption). Paired flavour preferences produced the following rank order: fenugreek, banana, cherry, rosemary, cumin, carrot, peppermint, oregano. In Trial 3, relative consumption times of mineral pellets flavoured with fenugreek and banana were significantly reduced in comparison with unflavoured pellets. In these short-term trials, flavour had significant effects on diet acceptance, selection and consumption times.
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Salmivalli, C., Lagerspetz, K., Björkqvist, K., Österman, K., & Kaukiainen, A. (1996). Bullying as a group process: Participant roles and their relations to social status within the group. Aggr. Behav., 22(1), 1–15.
Abstract: Bullying was investigated as a group process, a social phenomenon taking place in a school setting among 573 Finnish sixth-grade children (286 girls, 287 boys) aged 12–13 years. Different Participant Roles taken by individual children in the bullying process were examined and related to a) self-estimated behavior in bullying situations, b) social acceptance and social rejection, and c) belongingness to one of the five sociometric status groups (popular, rejected, neglected, controversial, and average). The Participant Roles assigned to the subject were Victim, Bully, Reinforcer of the bully, Assistant of the bully, Defender of the victim, and Outsider. There were significant sex differences in the distribution of Participant Roles. Boys were more frequently in the roles of Bully, Reinforcer and Assistant, while the most frequent roles of the girls were those of Defender and Outsider. The subjects were moderately well aware of their Participant Roles, although they underestimated their participation in active bullying behavior and emphasized that they acted as Defenders and Outsiders. The sociometric status of the children was found to be connected to their Participant Roles. © 1996 Wiley-Liss, Inc.
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