Specific dynamic action: A century of investigation

McCue, Marshall D.

doi:10.1016/j.cbpa.2006.03.011

Cited by 310 publications

(208 citation statements)

References 119 publications

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“…The maximum rates of oxygen consumption during digestion increased with prey size, which resulted in a proportional increase of factorial increment. This scope reached maximum values up to almost eightfold above the resting metabolic rate, which is consistent with the figure found for other snake species studied under similar conditions (WANG et al 2001, ANDRADE et al 2005, MCCUE 2006). For B. alternatus, the factorial increase in metabolic rate as a function of meal size rose almost linearly from 5 to 20% but, from 20 to 40%, this increment appeared asymptotic (see Fig.…”

Section: Discussionsupporting

confidence: 91%

Meal size effects on the postprandial metabolic response of Bothrops alternatus (Serpentes: Viperidae)

Gavira

Andrade

2013

Zoologia (Curitiba)

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Section: Discussionsupporting

confidence: 91%

Meal size effects on the postprandial metabolic response of Bothrops alternatus (Serpentes: Viperidae)

Gavira

Andrade

2013

Zoologia (Curitiba)

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“…Two aspects of feeding and their relationship to protein synthesis have received most attention in the crustacean literature, these are specific dynamic action, SDA [15,25,30,[34][35][36], and starvation and re-feeding [17,25,26]. Following a meal the flux of amino acids and other nutrients from the digestive system into the other tissues stimulates a rapid increase in metabolism reflected by increases in oxygen consumption, protein synthesis and ammonia excretion [28,37]. SDA is typically characterised by its "duration" which describes the time taken to return to a pre-feeding value and, as a key component of SDA, protein synthesis responds in the same way to the last meal over time.…”

Section: Feedingmentioning

confidence: 99%

Protein synthesis in crustaceans: a review focused on feeding and nutrition

Carter

Mente

2013

Open Life Sciences

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This review aimed to place crustacean research on in vivo protein synthesis into a broader context, assess its potential for providing further insights into crustacean nutrition and physiology, and recommend future directions relevant to crustacean aquaculture. In crustaceans the flooding dose measurement of protein synthesis is the only method that has been used, it is relatively complex, time consuming and uses radioactive labels. Protein synthesis provides a subtle approach to assessing imbalances and deficiencies in dietary amino acid and energy. In addition, the calculation of protein synthesis retention efficiency (SRE) is recommended in order to understand and optimize parameters such as feeding regime and diet composition. For prawns, SRE was highest at optimum dietary protein content and quality. Similarly the most efficient feeding regimes in juvenile lobsters were demonstrated by the highest efficiency of retaining synthesized protein. Understanding how various abiotic and biotic factors influence protein synthesis has great potential for improving different aspects of crustacean aquaculture but very few studies have done this; better knowledge of how abiotic and biotic factors affect crustacean protein synthesis will contribute to optimising growth of crustaceans in culture.

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“…The cost of digestion (also commonly referred to as diet-induced thermogenesis, specific dynamic action or the thermic effect of feeding) stems from numerous metabolic processes involved the digestion, absorption and excretion of ingested nutrients, including muscular activity and the production of acid and proteolytic enzymes needed to reduce food to usable elements (McCue, 2006;Secor, in press). Although no direct evidence is available for humans, cooking is expected to reduce the metabolic costs of digesting meat.…”

Section: Lower Costs Of Digestionmentioning

confidence: 99%

The energetic significance of cooking

Carmody¹,

Wrangham²

2009

Journal of Human Evolution

335

220

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While cooking has long been argued to improve the diet, the nature of the improvement has not been well defined. As a result, the evolutionary significance of cooking has variously been proposed as being substantial or relatively trivial. In this paper, we evaluate the hypothesis that an important and consistent effect of cooking food is a rise in its net energy value. The pathways by which cooking influences net energy value differ for starch, protein and lipid, and we therefore consider plant and animal foods separately.Evidence of compromised physiological performance among individuals on raw diets supports the hypothesis that cooked diets tend to provide energy. Mechanisms contributing to energy being gained from cooking include increased digestibility of starch and protein, reduced costs of digestion for cooked versus raw meat, and reduced energetic costs of detoxification and defense against pathogens. If cooking indeed consistently improves the energetic value of foods through such mechanisms, its evolutionary impact depends partly on the relative energetic benefits of non-thermal processing methods used prior to cooking.We suggest that if non-thermal processing methods, such as pounding, were used by Lower Paleolithic Homo, they likely provided an important increase in energy gain over unprocessed raw diets. However, cooking has critical effects not easily achievable by nonthermal processing, including the relatively complete gelatinization of starch, efficient denaturing of proteins, and killing of foodborne pathogens. This means that however sophisticated the non-thermal processing methods were, cooking would have conferred incremental energetic benefits. While much remains to be discovered, we conclude that the adoption of cooking would have led to an important rise in energy availability. For this reason, we predict that cooking had substantial evolutionary significance.

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Specific dynamic action: A century of investigation

Cited by 310 publications

References 119 publications

Meal size effects on the postprandial metabolic response of Bothrops alternatus (Serpentes: Viperidae)

Meal size effects on the postprandial metabolic response of Bothrops alternatus (Serpentes: Viperidae)

Protein synthesis in crustaceans: a review focused on feeding and nutrition

The energetic significance of cooking

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