Hostname: page-component-586b7cd67f-t8hqh Total loading time: 0 Render date: 2024-11-24T05:34:57.508Z Has data issue: false hasContentIssue false
  • English
  • Français

Heat increment as affected by protein and amino acid nutrition

Published online by Cambridge University Press:  18 September 2007

N.A. Musharaf  and
J.D. Latshaw
N.A. Musharaf*
Affiliation:
Department of Animal Sciences, The Ohio State University, Columbus, Ohio 43210, USA
J.D. Latshaw
Affiliation:
Department of Animal Sciences, The Ohio State University, Columbus, Ohio 43210, USA
*
Correspondence to: N.A. Musharaf, Department of Poultry Science, Faculty of Animal Production, University of Khartoum, P.O. Box 32 Khartoum North, 13314-Shambat, Sudan.
Get access

Abstract

The activity of feeding and the metabolism caused by digestion and assimilation of food increase an animal's heat production. This increased heat production has been referred to as specific dynamic effect, specific dynamic action or heat increment (HI). HI is much larger when protein is a source of energy than when carbohydrate or fat are the sources of energy. HI for protein is much greater when the animal's ambient temperature is high than when it is low. Metabolisable energy is used more efficiently, thus having less HI, for maintenance than for production. A suggested explanation is that heat resulting from digestion and assimilation of food can substitute for the heat production in fasting when food provides energy equal to, or less than, maintenance requirements. When energy intake is large enough to support production, HI from anabolic processes becomes a waste product that cannot substitute for a fasting or maintenance function. The same rationale can be applied to the observation that dietary protein has a greater HI when an animal is at high temperatures. At low temperatures protein would be used for maintenance. At high temperatures the same amount of energy from protein would be enough to support production. As a result, HI of the protein would be increased at high temperatures. The high HI of protein or amino acids when at a high level in the diet can be at least partially explained. Protein synthesis requires a large amount of energy. Some energy is required to excrete nitrogenous waste. In addition, dietary protein stimulates protein turnover. Research findings have suggested that HI should be lowered by decreasing dietary protein. For non-ruminant animals this could be accomplished by discovering the essential amino acid requirements for an ideal protein. The ideal protein should result in a minimum HI. Research to date generally fails to document improved feed efficiency as a result of feeding an ideal protein.

Keywords

Heat incrementideal proteinamino acidsmaintenanceproduction
Type
Research Article
Information
World's Poultry Science Journal , Volume 55 , Issue 3 , September 1999 , pp. 233 - 240
Copyright
Copyright © Cambridge University Press 1999

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

AGRICULTURAL RESEARCH COUNCIL (1981) The Nutrient Requirements of Pigs. Commonwealth Agricultural Bureau, SloughGoogle Scholar
Armsby, H.P. (1922) The Nutrition of Farm Animals, The MacMillan Co., New York, pp. 275–277Google Scholar
Armsby, H.P., and Fries, J.A. (1914–1915) Net energy values of feedingstuffs for cattle. Journal of Agricultural Research 3: 435–491Google Scholar
Aub, J.C. and Means, J.H. (1921) The basal metabolism and specific dynamic action of protein in liver disease. Archives of Internal Medicine 28: 173–191CrossRefGoogle Scholar
Barbour, G. and Latshaw, J.D. (1992) Metabolic and economic efficiency of broiler chicks as affected by dietary protein level. British Poultry Science 33: 569–577CrossRefGoogle Scholar
Blaxter, K.L. (1962) The Energy Metabolism of Ruminants, Charles C. Thomas, Springfield, Illinois, pp. 563–279Google Scholar
Blaxter, K.L. (1989) Energy Metabolism in Animals and Man, Cambridge University Press, Cambridge, p. 259Google Scholar
Borsook, H. and Winegarden, H.M. (1931) On the specific dynamic action of protein. Proceedings of the National Academy of Sciences 17: 75–91CrossRefGoogle ScholarPubMed
Buttery, P. J. and Boorman, K.N. (1976) The energetic efficiency of amino acid metabolism. In: Protein Metabolism and Nutrition (Cole, D.J.A., Ed.), Butterworths, London, pp. 197–206Google Scholar
Coyer, P.A., Rivers, J.P.W. and Millward, D.J. (1987) The effect of dietary protein and energy restriction on heat production and growth costs in the young rat. British Journal of Nutrition 58: 73–85CrossRefGoogle ScholarPubMed
Forbes, E.B. and Swift, R.W. (1944) Associative dvnamic effects of protein, carbohydrate and fat. journal of Nutrition 27: 453–468CrossRefGoogle Scholar
Forbes, E.B., Swift, R.W., Black, A. and Kahlenberg, O.J. (1935) The utilisation of energy I , producing nutriment and protein as affected by individual nutrient deficiencies.III. The effects of the plane of protein intake. Journal of Nutrition 10: 461–479CrossRefGoogle Scholar
Janes, D.N. and Chappel, M.A. (1995) The effect of ration size and body size on specific dynamic action in Adelie penguin chicks, Pygoscelis adelie. Physiological Zoology 68: 1029–1044CrossRefGoogle Scholar
Keshavarz, K. and Jackson, M. (1992) Performance of growing pullets and laying hens fed low protein amino acid supplemental diets. Poultry Science 71: 905–918CrossRefGoogle Scholar
Kleiber, M. (1961) The Fire of Life, John Wiley and Sons Inc., New York, p. 271Google Scholar
Klein, M. and Hoffmann, L. (1989) Bioenergetics of protein retention. In: Protein Metabolism of Farm Animals (Bock, H.D., Eggum, B.O., Low, A.G., Simon, O. and Zebrowska, T., Eds), Oxford University Press and VEB Deutscher Landwirtschaftsverlag Berlin, pp. 404–440Google Scholar
Kriss, M. (1941) The specific dynamic effects of amino acids and their bearing on the causes of specific dynamic effects of proteins. Journal of Nutrition 21: 257–274CrossRefGoogle Scholar
Lundsgaard, E. (1931) Uber die Ursachen der spezifischen dynamischen Wirkung der Nahrungstoffe. Skandinavia Archiv fur Physiologie 62: 243–281CrossRefGoogle Scholar
Lusk, G. (1928) The Elements of the Science of Nutrition, Johnson Reprint Corporation, New York, pp. 287–305Google Scholar
Macleod, M.G. (1990) Energy and nitrogen intake, expenditure and retention at 20°C in growing fowl given diets with a wide range of energy and protein contents. British Journal of Nutrition 64: 625–637CrossRefGoogle Scholar
Millward, B.J., Garlick, P.J., Mnanydugo, D.O. and Waterlow, J.D. (1976) The relative importance of muscle protein synthesis and breakdown in the regulation of muscle mass. Biochemical Journal 156: 185–188CrossRefGoogle ScholarPubMed
Musharaf, N.A. and Latshaw, J.D. (1985) Broiler chicken performance as affected by protein levels, amino acid levels and plant protein supplements. Nutrition Reports lnternational 32: 583–596Google Scholar
NATIONAL RESEARCH COUNCIL (1981) Nutritional Energetics of Domestic Animals and Glossary of Energy Terms, National Academy Press, Washington, DC, pp. 3–13Google Scholar
Nehring, K. and Schiemann, R. (1966) The energetic evaluation of food and feedstuffs. In: Handbook of Compnrative Nutrition (Hock, A., Ed.), VEB Fischer Verlag, Jena, pp. 581–683Google Scholar
Reeds, P.J. and Fuller, M.F. (1983) Nutrient intake and protein turnover. Proceedings of the Nutrition Society 42: 463–471CrossRefGoogle ScholarPubMed
Reeds, P. J., Wahle, K.W.J. and Haggarty, P. (1982) Energy costs of protein and fatty acid synthesis. Proceedings of the Nutrition Society 41: 155–159CrossRefGoogle ScholarPubMed
Richardson, H. B. and Mason, E.H. (1923) Clinical calorimetry. XXXIII. The effect of fasting in diabetes as compared with a diet designed to replace the foodstuffs oxidised during a fast. Journal of Biological Chemistry 57: 587–611CrossRefGoogle Scholar
Rubner, M. (1902) The laws of energy consumption in nutrition. Translated and reprinted in 1968. Clearing House of Federal, Scientific and Technical Information, Springfield, VirginiaGoogle Scholar
Sklan, D., Hurwitz, S. and Plavnik, I. (1998) The relationship between amino acid requirements and dietary protein concentration in growing chicks. Proceedings of the 10th European Poultry Conference, June 21–26, Jerusalemlsrael pp. 59–62Google Scholar
Sugahara, K. and Kubo, T. (1992) Involvement of food intake in the decreased energy retention associated with single deficiencies of lysine and suphur-containing amino acids in growing chicks. British Poultry Science 33: 805–814CrossRefGoogle ScholarPubMed
Sugahara, K. and Kubo, T. (1996) Effect of dietary isoleucine level and food intake on energy utilization by growing male chicks. Japanese Poultry Science 33: 33–39CrossRefGoogle Scholar
Surisdiarto, and Farrell, D.J. (1991) The relationship between dietary crude protein and dietary lysine requirement by broiler chicks on diets with and without the “ideal” amino acid balance. Poultry Science 70: 830–836CrossRefGoogle ScholarPubMed
Terroine, E. F. and Bonnet, R. (1926) Le méchanisme de I'action dynamique spécifique. Annales de Physiologie 2: 488–508Google Scholar
Waldroup, P.W., Mitchell, R. J., Payne, J.R. and Hazen, K.R. (1976) Performance of chicks fed diets formulated to minimize excess levels of essential amino acids. Poultry Science 55: 243–253CrossRefGoogle ScholarPubMed
Wang, T.C. and Fuller, M.E (1989) The optimum dietary amino acid pattern for growing pigs. British Poultry Science 62: 77–89Google ScholarPubMed
Webster, A.J.F., Osuji, P.O. White, F. and Ingram, J.F. (1975) The influence of food intake on portal blood flow and heat production in the digestive tract of sheep. British Journal of Nutrition 34: 125–139CrossRefGoogle ScholarPubMed
Wilhelmj, C.M. (1935) The specific dynamic action of food. Physiological Reviews 15: 202–220CrossRefGoogle Scholar
Wilhelmj, C.M., Bollman, J.L. and Mann, F.C. (1928) Studies on the physiology of the liver XVII: The effect of removal of the liver on the specific dynamic action of amino acids administered intravenously. American Journal of Physiology 87: 497–509CrossRefGoogle Scholar