HEAT-PRODUCTION AND QUANTITATIVE OXIDATION OF NUTRIENTS BY PHYSICAL-ACTIVITY IN PIGS

Two groups of pigs weighing 90 (Expt A) or 80 (Expt B) kg walked on a horizontal moving rubber belt for a distance of 315 m at a speed of 25 .6 +/- 0.38 and 28.8 +/- 0.35 m/min respectively for 10 min in an open -air-circuit respiration unit. From measurements of VO2 and VCO2, heat production and oxidation of carbohydate and fat were calculated 30 mi n before (I), 10 min during walking (II) and in intervals of 10 min (I II, IV) and 30 min (V) after walking. Heat production increased 2-3 ti mes in section II in relation to section I, remained high for 20 min i n section III and IV, but reached the basal line in section V. Oxidati on of carbohydrate was the main source for heat production.