Abstract
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 carbohydrate and fat were calculated 30 min before (I), 10 min during walking (II) and in intervals of 10 min (III, IV) and 30 min (V) after walking. Heat production increased 2-3 times in section II in relation to section I, remained high for 20 min in section III and IV, but reached the basal line in section V. Oxidation of carbohydrate was the main source for heat production.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
