Influence of temperature and physical form of turnips on the metabolic cost of ingestion

Abstract

The rate and metabolic cost of ingesting whole, sliced or frozen turnips by sheep (averages 5.6 g DM min −1 and 25 J min −1 spent eating per kg body weight, respectively) were not different and were consistent with values derived for other diets with low dry matter (DM) content. However, there may be an added metabolic response associated with warming the frozen turnips. This increase in metabolism was evident during and following the meal, but was less than 10% of the calculated latent and warming heat necessary to bring the frozen turnips to body temperature.