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Dynamic aspects of oxygen consumption and carbon dioxide production in swine

Published online by Cambridge University Press:  09 March 2007

J. Van Milgen ,
J. Noblet ,
S. Dubois  and
J.-F. Bernier
J. Van Milgen
Affiliation:
Institut National de la Recherche Agronomique, Station de Recherches Porcines, 35590 Saint-Gilles, France
J. Noblet
Affiliation:
Institut National de la Recherche Agronomique, Station de Recherches Porcines, 35590 Saint-Gilles, France
S. Dubois
Affiliation:
Institut National de la Recherche Agronomique, Station de Recherches Porcines, 35590 Saint-Gilles, France
J.-F. Bernier
Affiliation:
Département des Sciences Animales, Université Laval, Ste-Foy, Québec, G1K 7P4, Canada
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Abstract

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A model is proposed that allows study of the short-term dynamics of gas exchanges (and heat production) in large open-circuit respiration chambers. The model describes changes in [O2] and [CO2] in the respiration chamber by a series of differential equations based on animal metabolism and physical characteristics of gas exchange. The model structure was similar for O2 and CO2, although model parameters differed. A constant level of O2 consumption (and CO2 production) was assumed for resting animals which was different for fed and fasted animals. The adaptation from a fed to a fasting state was described as a first-order process. Physical activity (standing or sitting) was recorded and was included in the model as a constant. Thermic effect of feed comprised the O2 consumption and CO2 production related to several relatively rapidly occurring processes after ingestion of a meal (e.g. ingestion, digestion or absorption). In the model, these processes were pooled into a single phenomenon. Model parameters were obtained statistically by comparing model predictions (based on the numerically integrated differential equations) with the observed [O2] and [CO2]. The model was evaluated by studying gas exchanges in growing pigs that were fasted for 31 h and re-fed a single meal thereafter. The model fitted the data well over the 47 h measurement range. Traditional methods in which heat production is calculated suffer from noisy data when the interval between observations becomes too short. The proposed method circumvents this by modelling the observed concentration of gases in the respiration chamber rather than the calculated heat production.

Keywords

Energy metabolismCalorimetryModelling
Type
Animal Nutrition
Information
British Journal of Nutrition , Volume 78 , Issue 3 , September 1997 , pp. 397 - 410
Copyright
Copyright © The Nutrition Society 1997

References

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