PALATABILITY AND POSTPRANDIAL THERMOGENESIS IN DOGS
PALATABILITY AND POSTPRANDIAL THERMOGENESIS IN DOGS
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DOI：
10.1152/ajpendo.1985.248.1.e75
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发表时间：
1985-01-01
影响因子：
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通讯作者：
LEBLANC, J
中科院分区：
文献类型：
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作者：
DIAMOND, P;BRONDEL, L;LEBLANC, J
对6只APPRX的杂种犬进行了餐后产热适口性研究。16公斤。用间接量热法连续监测1390千卡标准餐前1小时和餐后2小时的氧摄取(VO2)。在第一个实验中，每只狗都可以吃到5分钟内摄入的食物。在第二个实验中，同样的食物被假喂入食管袋中。在第三个实验中，狗被管饲。在第一个实验中，在餐后代谢率的增加中发现了一个双相反应；第一个阶段持续.apprx。40分钟，另一种为40-125分钟。在第二次实验中，在第一次实验的前40分钟，oovrhdo.VO2的增加与第一次实验相当，但在剩下的时间里几乎没有增加；单是食物的视觉和气味就产生了类似的效果。在第3次实验中，管饲引起的VO2略有增加，比第1次实验和第2次实验的初始阶段都小4倍。在第二阶段，.ovrhdot.VO2的增加与实验1.持续.apprx的初始阶段相当。40min代表食物的适口性，而第二阶段在很大程度上对应于食物的特定动力作用。
The role of palatability of postprandial thermogenesis was determined in 6 mongrel dogs of .apprx. 16 kg. O2 uptake (.ovrhdot.VO2) was continuously monitored by indirect calorimetry for 1 h before and 2 h after a standard meal of 1390 kcal. In the 1st experiment each dog was given access to the meal, which was ingested with 5 min. In a 2nd experiment the same meal was sham fed and collected into an esophageal pouch. In a 3rd experiment the dogs were tube fed. In the 1st experiment a biphasic response was found in the postprandial increase in metabolic rate; a 1st phase lasting .apprx. 40 min and the other from 40-125 min. In the 2nd experiment the increase in .ovrhdot.VO2 was comparable with that of the 1st experiment for the first 40 min but almost abolished for the remaining period; the sight and smell of food alone produced a similar effect. In the 3rd experiment tube feeding caused a small increase in .ovrhdot.VO2, which was 4 times smaller than that found in both the 1st and the 2nd experiment during the initial phase. During the 2nd phase the increase in .ovrhdot.VO2 was comparable with that experimental 1. An initial phase of feeding lasting .apprx. 40 min is identified with food palatability, whereas the 2nd phase would correspond to a large extent to specific dynamic action of food.