Principal Gastrointestinal Variables Associated with Metabolic Heat Production in Pigs: Statistical Cluster Analyses

Pekas, Jerome C.; Wray, James E.

doi:10.1093/jn/121.2.231

Cited by 16 publications

(8 citation statements)

References 19 publications

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“…According to previous results with growing pigs (van Milgen et al, 1998), FHP of EM pigs was higher than that of castrated pigs (Table 3). This result agrees with the greater mass of viscera in EM than in SC (Quiniou and Noblet, 1995), which influences FHP (Koong et al, 1982, 1985; Pekas and Wray, 1991) because of the greater energy requirements of the portal-drained viscera (Johnson et al, 1990; Ortigues et al, 1995). Estimating FHP allows determining ME m in growing animals as the ratio between FHP and k mg (Labussière et al, 2009) without involving the classical regression analyses between RE and ME intake (Kielanowski, 1965; Baldwin, 1995b).…”

Section: Discussionsupporting

confidence: 71%

Partitioning of heat production in growing pigs as a tool to improve the determination of efficiency of energy utilization

Labussière¹,

Dubois²,

Milgen³

et al. 2013

Front. Physiol.

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In growing pigs, the feed cost accounts for more than 60% of total production costs. The determination of efficiency of energy utilization through calorimetry measurements is of importance to sustain suitable feeding practice. The objective of this paper is to describe a methodology to correct daily heat production (HP) obtained from measurements in respiration chamber for the difference in energy expenditure related to physical activity between animals. The calculation is based on a preliminary published approach for partitioning HP between HP due to physical activity (AHP), thermic effect of feeding (TEF) and basal metabolic rate (fasting HP; FHP). Measurements with male growing pigs [mean body weight (BW): 115 kg] which were surgically castrated (SC), castrated through immunization against GnRH (IC), or kept as entire male (EM) were used as an example. Animals were fed the same diet ad-libitum and were housed individually in two 12-m3 open-circuit respiration chambers during 6 days when fed ad-libitum and one supplementary day when fasted. Physical activity was recorded through interruption of an infrared beam to detect standing and lying positions and with force transducers that recorded the mechanical force the animal exerted on the floor of the cage. Corrected AHP (AHPc), TEF (TEFc), and HP (HPc) were calculated to standardize the level of AHP between animals, assuming that the ratio between AHPc and ME intake should be constant. Inefficiency of energy utilization (sum of AHPc and TEFc) was lower than the inefficiency estimated from the slope of the classical relationship between HPc and ME intake but was associated with higher requirements for maintenance. Results indicate that EM pigs had higher FHP but lower TEFc than IC and SC pigs. These results agree with the higher contents in viscera of EM pigs that stimulate their basal metabolic rate and with the reduced utilization of dietary protein to provide energy for maintenance energy requirements and fat deposition (FD).

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Section: Discussionsupporting

confidence: 71%

Partitioning of heat production in growing pigs as a tool to improve the determination of efficiency of energy utilization

Labussière¹,

Dubois²,

Milgen³

et al. 2013

Front. Physiol.

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“…1995). These changes will have an impact on energy metabolism as visceral organs have a high rate of energy expenditure relative to their size (Ferrell & Koong, 1986;Pekas & Wray, 1991). In studies with growing pigs Yen et al (1989) found that hepatic-portal-vein-drained organs including the GI tract used a disproportionately high amount (25 %) of whole-body maintenance expressed as 0, consumption, although they only represent a small proportion (5 YO) of the body weight.…”

Section: Body Weight and Length And Weight Of Gastrointestinal Tractmentioning

confidence: 99%

The influence of dietary fibre and environmental temoperature on the development of the gastrointestinal tract, digestibility, degree of fermentation in the hind-gut and energy metabolism in pigs

1996

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The present study was undertaken to provide detailed information about the effect of dietary fibre (DF) level on the development of the digestive tract, on nutrient digestibility and on energy and protein metabolism of pigs housed in low (13') or high (23") thermal environments. Low-and high-fibre diets (59 v. 268 g DF/kg DM) were studied in three balance periods with fktulated pigs in the weight range 45-120 kg. Heat production was measured using open-circuit respiration chambers. Pea fibre and pectin were used to adjust the D F level in the high-fibre diet. Per kg empty body weight the stomach, caecum and colon and the length of colon were significantly greater in pigs consuming the high-fibre diet than in those on the low-fibre diet. Pigs kept at low temperature had significantly heavier caecums than those kept at the high temperature. Digestibilities of protein, DM and energy were lowest for the high-fibre diet. Only minor amounts of NSP and its constituent sugars were degraded anterior to the ileum, whereas in the hind-gut the fermentation of the total NSP fraction was high, being 0.77 for the high-fibre diet and 0.59 for the low-fibre diet. Feeding the high-fibre diet increased the flow of digesta through the terminal ileum %-fold and an extra 460 g organic matter was fermented daily in the hind-gut compared with pigs fed on the low-fibre diet. The amount of retained energy as a proportion of metabolizable energy decreased in relation to the amount of energy fermented in the hind-gut. Based on the present data it was estimated that the relative value of energy derived from hind-gut fermentation was 0.73 in comparison with energy enzymically digested in the small intestine. There was negligible effect of the temperature -fibre interaction on energy metabolism. However, it could be calculated that the decrease in temperature from 23" to 13" was associated with an increase in heat production by 2.9 MJ/pig per d.

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“…The amount of mucosa in the small intestine is highly correlated with fasting heat production of the growing pig (Pekas, 1986b). Since heat production is associated with protein synthesis (Webster, 1980 and1981), and this is most active in the gut epithelium due to the high rate of cell turnover (Cheng and Leblond, 1974;Pekas and Wray, 1991), it is likely that an increase in energy intake will supply more substrate for mucosal growth (Pekas, 1986b). In this regard the likely contribution of the 0-3 proportional difference in energy intake to both the maintenance of gut structure and function and the disparity in growth between treatments remains unknown.…”

Section: Maintenance Of Villous Height and Crypt Depth After Weaningmentioning

confidence: 99%

Maintenance of villous height and crypt depth in piglets by providing continuous nutrition after weaning

1996

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(3) and (4) (P < 0-05 and P = 0-073, respectively). In turn, villous height was significantly correlated (r = 0-78 to 0-87, P < 0-05) with the rate of bodyweight gain after weaning in these two groups. For piglets offered ewes' milk plus glutamine, an increase in DM intake was associated only with increases in crypt depth (P < 0-01). These data show that the structure and function of the small intestine can be preserved when a milk diet is given after weaning, and suggest an association between food intake and villous height in determining post-weaning weight gain. were offered ewes' fresh milk every 2 h in a feeding schedule that increased from 1-2 I per piglet on the 1st day after weaning to 2-4 I on days 4 and 5. On the 5th day all piglets were killed and samples of small intestine were taken for histological and biochemical examination. Feeding ewes' milk or ewes' milk plus 20 g L-glutamine per I maintained (P > 0-05) villous height and crypt depth compared with piglets killed at weaning. In contrast, piglets given a dry starter diet had shorter villi (P < 0-001), deeper crypts (P < 0-001), and proportionately 0-21 to 0-28 less protein (P>0-05) in their intestinal mucosa. Piglets given the starter diet proportionately grew from 0-49 to 0-62 more slowly (P < 0-01), ate the same amount of dry matter (DM; P > 0-05), but consumed proportionately 0-30 less energy (P < 0-001) than their counterparts given the milk diets. No treatment differences in the specific activity of lactase and sucrase were observed (P>0-05). Significant correlations existed between voluntary food intake and villous height at the proximal jejunum for piglets given the starter diet and ewes' milk

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Principal Gastrointestinal Variables Associated with Metabolic Heat Production in Pigs: Statistical Cluster Analyses

Cited by 16 publications

References 19 publications

Partitioning of heat production in growing pigs as a tool to improve the determination of efficiency of energy utilization

Partitioning of heat production in growing pigs as a tool to improve the determination of efficiency of energy utilization

The influence of dietary fibre and environmental temoperature on the development of the gastrointestinal tract, digestibility, degree of fermentation in the hind-gut and energy metabolism in pigs

Maintenance of villous height and crypt depth in piglets by providing continuous nutrition after weaning

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