showed a trendp = 0.068
Crabs exposed to combined sea bream and food odours (SB + FvC) showed a trend toward reduced selection of the food cue compared to controls (β = –0.93, p = 0.068), while habituated crabs (SBH + FvC) exhibited a similar nonsignificant decrease (β = –0.53, p = 0.41).