scholarly journals Effects of lighting regimen on metabolic rate in broilers.

1992 ◽  
Vol 40 (2) ◽  
pp. 111-121 ◽  
Author(s):  
M.J.W. Heetkamp ◽  
A.M. Henken ◽  
W. van der Hel ◽  
C.W. Scheele
Keyword(s):  
Metabolic Rate ◽  
Heat Production ◽  
Respiratory Quotient ◽  
Feeding Time ◽  
Lighting Regimen

From hatching to 42 days old, 80 broilers were exposed to varying periods of light (L) and dark (D) within 4-h periods (0.5L to 1.5L and 3.5D to 2.5D). Effects of lighting regimen (LR) and trough position (open (F2) compared with closed (F1)) during D-periods on heat production (H), activity-free (Hacf) and activity-related H (Hac), and respiratory quotient (RQ) were evaluated. At 0.5L and 0.67L, Hac was less than in the longer L-periods. The longer the L-period, the less active broilers were at the end of a L-period. In D-periods with F1, H and Hacf decreased more than with F2, while Hac was similar. After D-periods with F1, H and Hacf increased more than after D-periods with F2. This effect on H was greatest in short L-periods with F1. With 0.5L:3.5D and F1, broilers did not have enough feeding time, because at the end of the L-period afterwards, H and RQ were lower than with the longer L-periods. Thus, broilers will eat feed in the dark and the length of L-period may not be crucial, because in practice, feed will remain available in the dark. (Abstract retrieved from CAB Abstracts by CABI’s permission)

scholarly journals Resting Metabolic Rate and Respiratory Quotient in Human Longevity

2005 ◽  
Vol 90 (1) ◽  
pp. 409-413 ◽  
Author(s):  
M. R. Rizzo ◽  
D. Mari ◽  
M. Barbieri ◽  
E. Ragno ◽  
R. Grella ◽  
...  
Keyword(s):  
Metabolic Rate ◽  
Respiratory Quotient ◽  
Resting Metabolic Rate ◽  
Human Longevity

scholarly journals Thermic effect of glucose and amino acids in man studied by direct and indirect calorimetry

1974 ◽  
Vol 31 (3) ◽  
pp. 343-349 ◽  
Author(s):  
Ph. Pittet ◽  
P. H. Gygax ◽  
E. Jéquier
Keyword(s):  
Amino Acids ◽  
Energy Balance ◽  
Metabolic Rate ◽  
Heat Production ◽  
Indirect Calorimetry ◽  
Control Period ◽  
Essential Amino Acids ◽  
Specific Dynamic Action ◽  
Heat Losses ◽  
Thermic Effect

1. In order to reinvestigate the classical concept of specific dynamic action of food, the thermic effect of ingested glucose (50 g) or essential amino acids (50 g) or both was measured in seven healthy male subjects dressed in shorts, by using both direct and indirect calorimetry simultaneously. Experiments were performed under conditions of thermal comfort at 28°.2. Energy ‘balance’ (heat production minus heat losses) was negative during the control period (mean heat deficit: −16.0 ± 0.8 kJ/m2 per h.3. Metabolic rate increased 13.6 ± 1.8% after the glucose load, 17.2 ± 1.4% after amino acids, and 17.3 ± 2.9% after both glucose and amino acids: thus there was no additive thermic effect when both nutrients were given together.4. In contrast to the metabolic rate, heat losses were not significantly altered after nutrient ingestion; consequently, the energy ‘balance’ became rapidly positive.5. These results show that: (a) the food-induced thermogenesis, for a moderate energy intake, is less dependent on the nature of the nutrients than was classically admitted; (b) this increased heat production mainly induces changes in heat storage rather than in heat losses during the first hours following ingestion of a meal.

Effect of cold exposure on various sites of core temperature measurements

1983 ◽  
Vol 54 (4) ◽  
pp. 1025-1031 ◽  
Author(s):  
S. D. Livingstone ◽  
J. Grayson ◽  
J. Frim ◽  
C. L. Allen ◽  
R. E. Limmer
Keyword(s):  
Gastrointestinal Tract ◽  
Metabolic Rate ◽  
Heat Production ◽  
Cold Exposure ◽  
Local Heat ◽  
Control Environment ◽  
Body Temperatures ◽  
Cold Stimulation ◽  
Facial Cooling ◽  
Internal Body

Rectal, esophageal, auditory canal, gastrointestinal tract, and sublingual temperature were recorded on five young Caucasian males who, in an environment of -32 degrees C and 11-km/h wind, sat during one 90-min exposure and walked on a treadmill at 2.9 km/h during another. The clothing permitted cooling of their torsos while giving adequate protection to their extremities. Control exposures involved subjects sitting in still air at 24–26 degrees C dressed only in thermal underwear. In the control environment all of the internal body temperatures measured gave comparable and consistent values; however, cold exposure affected the various sites differently. Esophageal temperatures fluctuated rapidly as a result of subjects swallowing cold saliva. Sublingual temperatures were below the lower limit of a clinical thermometer, possibly because of facial cooling. Auditory canal temperatures were low, perhaps also because of facial cooling. Rectal temperatures were high as were the gastrointestinal tract temperatures, due perhaps to local heat production in response to cold stimulation. Metabolic rate increased initially in the cold and again toward the end of the cold exposure.

Metabolic Factors in the Development of Homeothermy in Dogs

1958 ◽  
Vol 194 (2) ◽  
pp. 293-296 ◽  
Author(s):  
Donald G. McIntyre ◽  
H. E. Ederstrom
Keyword(s):  
Oxygen Consumption ◽  
Metabolic Rate ◽  
Rectal Temperature ◽  
Heat Production ◽  
Cold Exposure ◽  
Metabolic Factors ◽  
Air Temperatures ◽  
Heat Conservation

Dogs from 1 to 25 days of age were exposed to air temperatures of 5, 23 and 30°C and their oxygen consumption measured in a closed calorimeter. Animals 1–5 days old had a rise of 20–25% in metabolic rate, but rectal temperature fell, when they were exposed to 5 or 23°C. At 11–21 days of age dogs exposed to 5°C had a rise of about 75% in metabolic rate, but rectal temperature fell several degrees in 1 hour. In dogs 21–25 days of age metabolic rate increased about 75% at air temperatures of 5°C and rectal temperature fell only about 1°C. Under the same conditions a trained adult dog had a rise of 80% in metabolic rate, and no fall in rectal temperature. Since heat production in 2- to 3-week-old dogs was increased to about the same extent as in the adult on cold exposure, it was assumed that heat conservation lagged behind heat production in the development of homeothermy.

Effects of altered ambient temperature on metabolic rate during CO2 inhalation

1985 ◽  
Vol 58 (5) ◽  
pp. 1592-1596 ◽  
Author(s):  
R. P. Kaminski ◽  
H. V. Forster ◽  
G. E. Bisgard ◽  
L. G. Pan ◽  
S. M. Dorsey ◽  
...  
Keyword(s):  
Metabolic Rate ◽  
Heat Production ◽  
Pulmonary Ventilation ◽  
O2 Consumption ◽  
Breathing Frequency ◽  
Ambient Temperatures ◽  
Metabolic Heat ◽  
Respiratory Heat Loss ◽  
Unit Increase ◽  
Stimulation Of

The purpose of this study was to determine if the changes in O2 consumption (VO2) during CO2 inhalation could in part be due to stimulation of thermogenesis for homeothermy. Twelve ponies were exposed for 30-min periods to inspired CO2 (PIco2) levels of less than 0.7, 14, 28, and 42 Torr during the winter at 5 (neutral) and 23 degrees C ambient temperatures (TA) and during the summer at 21 (neutral TA), 30, and 12 degrees C. Elevating TA in both seasons resulted in an increased pulmonary ventilation (VE) and breathing frequency (f) (P less than 0.01) but no significant increase in VO2 (P greater than 0.05). Decreasing TA in the summer resulted in a decrease in VE and f (P less than 0.01) but no significant change in VO2 (P greater than 0.05). At neutral TA in both seasons, VO2 increased progressively (P less than 0.05) as PIco2 was increased from 14 to 28 and 42 Torr. The increases in VO2 during CO2 inhalation were attenuated (P less than 0.05) at elevated TA and accentuated at the relatively cold TA in the summer (P less than 0.05). Respiratory heat loss (RHL) during CO2 inhalation was inversely related to TA. Above a threshold RHL of 2 cal X min-1 X m-2, metabolic heat production (MHP) increased 0.3 cal X min-1 X m-2 for each unit increase in RHL during CO2 inhalation at the neutral and elevated TA. However, during cold stress in the summer, the slope of the MHP-RHL relationship was 1.6, indicating an increased MHP response to RHL.

Compensatory effect of the heat increment of feeding on thermoregulation costs of white-tailed deer fawns in winter

1999 ◽  
Vol 77 (9) ◽  
pp. 1474-1485 ◽  
Author(s):  
Paul G Jensen ◽  
Peter J Pekins ◽  
James B Holter
Keyword(s):  
Metabolic Rate ◽  
Heat Production ◽  
Resting Metabolic Rate ◽  
Energetic Cost ◽  
Critical Temperatures ◽  
Metabolic Chamber ◽  
Heat Increment Of Feeding ◽  
Heat Increment ◽  
Minor Portion ◽  
A Minor

For northern white-tailed deer (Odocoileus virginianus) fawns, the energetic cost of thermoregulation (HcE) during severe winters can result in substantial catabolism of body-tissue reserves. The heat increment of feeding (HiE) has the potential to offset thermoregulatory energy expenditure that would otherwise require the catabolism of these reserves. During winters 1996 and 1997, we conducted 18 fasting and 18 on-feed heat-production trials using indirect respiration calorimetry in a metabolic chamber. Nonlinear regression analysis was used to estimate the lower critical temperatures (Tlc) and determine the fasting metabolic rate (FMR) and resting metabolic rate (RMR). Resulting models were used to calculate HiE, HcE, and percent substitution of HiE for HcE. For fawns fed a natural browse diet, estimated FMR and RMR were 352 and 490 kJ·kg body mass (BM)-0.75·d-1, respectively; this 40% increase in thermoneutral heat production reduced Tlc from -0.8 to -11.2°C between the fasted and fed states, respectively, and reduced HcE by 59% for fed fawns. For fawns fed a concentrate diet, estimated FMR and RMR were 377 and 573 kJ·kg BM-0.75·d-1, respectively. Level of browse intake had a significant effect on RMR andTlc. RMR was 12% higher for fawns on a high versus a low level of intake, and estimated Tlc was -15.6 and -5.8°C, respectively. Our data indicate that the energetic cost of thermoregulation is probably a minor portion of the energy budget of a healthy fawn consuming natural forage.

Heat Production and Respiratory Quotient Changes with Food Intake in Swine

1977 ◽  
Vol 20 (5) ◽  
pp. 0954-0960 ◽  
Author(s):  
D. P. Stombaugh ◽  
A. P. Grifo ◽  
Jr.
Keyword(s):  
Food Intake ◽  
Heat Production ◽  
Respiratory Quotient
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