Fig. 4.

Palatability of protein is enhanced in protein-restricted rats relative to carbohydrate. (A) Schematic showing criteria for defining lick clusters. Licks were grouped into clusters based on having interlick intervals < 500 ms. (B) Average licks per clusters in preference test are shown for casein (dark bars) and maltodextrin (light/white bars) for non-restricted (NR; grey/white) and protein-restricted rats (PR; green). Protein-restricted rats show elevated licks per cluster for casein, relative to maltodextrin. Bars are mean and circles are individual rats. (C) Number of clusters is shown for casein and maltodextrin in non-restricted and protein-restricted rats. Conventions are identical to (B). [figure = 1 column]. (For interpretation of the references to colour in this figure legend, the reader is referred to the web version of this article.)