Arcuate proopiomelanocortin is part of a novel neural connection for short-term low-degree of high ambient temperature effects on food intake.

2021 ◽  
pp. 113687
Author(s):  
Pornsiri Suwannapaporn ◽  
Narongsak Chaiyabutr ◽  
Aree Wanasuntronwong ◽  
Sumpun Thammacharoen
Keyword(s):  
Food Intake ◽  
Ambient Temperature ◽  
Temperature Effects ◽  
High Ambient Temperature ◽  
Short Term ◽  
Low Degree ◽  
Neural Connection

scholarly journals Effect of different short-term high ambient temperature on chicken meat quality and ultra–structure

2019 ◽  
Vol 32 (5) ◽  
pp. 701-710 ◽  
Author(s):  
Minghao Zhang ◽  
Lixian Zhu ◽  
Yimin Zhang ◽  
Yanwei Mao ◽  
Mingyue Zhang ◽  
...  
Keyword(s):  
Ambient Temperature ◽  
Meat Quality ◽  
Chicken Meat ◽  
High Ambient Temperature ◽  
Short Term ◽  
Ultra Structure

High ambient temperature effects in LiF TLD-100

1991 ◽  
Vol 24 (7) ◽  
pp. 1126-1130 ◽  
Author(s):  
A Delgado ◽  
J M Gomez Ros ◽  
J L Muniz
Keyword(s):  
Ambient Temperature ◽  
Temperature Effects ◽  
High Ambient Temperature

scholarly journals High ambient temperature effects on the performance of a gas turbine-based cogeneration system with supplementary fire in a tropical climate

2021 ◽  
Vol 26 ◽  
pp. 101206
Author(s):  
Daniel Armando Pinilla Fernandez ◽  
Blanca Foliaco ◽  
Ricardo Vasquez Padilla ◽  
Antonio Bula ◽  
Arturo Gonzalez-Quiroga
Keyword(s):  
Ambient Temperature ◽  
Gas Turbine ◽  
Temperature Effects ◽  
Tropical Climate ◽  
High Ambient Temperature ◽  
Cogeneration System

The Possible Interaction of Harderian Material and Saliva for Thermoregulation in the Mongolian Gerbil, Meriones Unguiculatus

1989 ◽  
Vol 68 (1) ◽  
pp. 3-10 ◽  
Author(s):  
Mitzie Grant ◽  
Del Thiessen
Keyword(s):  
Ambient Temperature ◽  
Mongolian Gerbil ◽  
Evaporative Cooling ◽  
Meriones Unguiculatus ◽  
High Ambient Temperature ◽  
Short Term ◽  
Ambient Temperatures ◽  
Saliva Production ◽  
Thermoregulatory Reactions

Self-grooming in Meriones unguiculatus is associated with saliva spread and the release and spread of Harderian material from the external nares. Saliva spread results in evaporative cooling and Harderian spread insulates the pelage. Two experiments tested the predictions that (1) saliva production and Harderian material decrease systematically following a self-groom, (2) high ambient temperature (34°C) increases saliva production but decreases Harderian release, and (3) low ambient temperature (7°C) decreases saliva production but increases Harderian release. The predictions were generally confirmed, suggesting that short-term and long-term thermoregulatory reactions are differentially affected by ambient temperatures. Thus, an animal will tend to emphasize saliva production when evaporative cooling is needed and will exaggerate Harderian release when insulation of the pelage is required.

Lack of caloric regulation in rats during short-term feeding

1989 ◽  
Vol 256 (2) ◽  
pp. R518-R522
Author(s):  
A. H. Swiergiel ◽  
M. Cabanac
Keyword(s):  
Food Intake ◽  
Energy Density ◽  
Ambient Temperature ◽  
Hostile Environment ◽  
Closed Economy ◽  
Short Term ◽  
Low Calorie ◽  
Caloric Density ◽  
Access To Food ◽  
High Calorie

Rats were trained to feed 2 h daily. Each rat was presented during three 10-day-long alimentary periods with each of the following diets: control (C), low calorie (L), and high calorie (H). The food was placed at an ambient temperature of -15 degrees C at 16 m from a warm refuge. It was found that the rats ingested similar amounts of food, regardless of energy density of the diet, and therefore did not compensate for variations in the caloric density of a diet. This was despite the recognition of a novel diet on the first day of its presentation as manifested by a change in rats' meal pattern. L diet was eaten slowly, suggesting that it was less palatable than the C or H diets. The results suggest that the rat placed in a closed economy with only short-term access to food imposed by a hostile environment does not adjust its food intake in accordance with energy value of the food. Its momentary food intake appears to be controlled by the gustatory properties of the food.

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