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Effects of fat adaptation on glucose kinetics and substrate oxidation during low‐intensity exercise
Author(s) -
PAGAN J. D.,
GEOR R. J.,
HARRIS P. A.,
HOEKSTRA K.,
GARDNER S.,
HUDSON C.,
PRINCE A.
Publication year - 2002
Publication title -
equine veterinary journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.82
H-Index - 87
eISSN - 2042-3306
pISSN - 0425-1644
DOI - 10.1111/j.2042-3306.2002.tb05388.x
Subject(s) - respiratory exchange ratio , carbohydrate , crossover study , zoology , chemistry , medicine , lipid oxidation , carbohydrate metabolism , exercise intensity , anaerobic exercise , treadmill , vo2 max , endocrinology , heart rate , food science , biology , biochemistry , physical therapy , antioxidant , blood pressure , alternative medicine , pathology , placebo
Summary This study was designed to determine the effects of fat adaptation on carbohydrate and fat oxidation in conditioned horses during low‐intensity exercise. Five mature Arabians were studied. The study was conducted as a crossover design with 2 dietary periods, each of 10 week's duration: a) a control (CON) diet, and b) a fat‐supplemented (FAT) diet. The total amount of digestible energy (DE) supplied by the fat in the CON and FAT diets was 7% and 29%, respectively. During each period, the horses completed exercise tests at the beginning of the period (Week 0) and after 5 and 10 weeks on the diet. Tests consisted of 90 min of exercise at a speed calculated to elicit 35% V̇O 2max on a treadmill inclined to 3°. Oxygen consumption (V̇O 2 ), carbon dioxide production (VCO 2 ), and respiratory exchange ratio (RER) were measured at 15‐min intervals. For determination of glucose kinetics, a stable isotope ([6‐6‐d 2 ] glucose) technique was used. Compared to the CON diet, FAT diet consumption for 5–10 weeks was associated with an altered metabolic response to low‐intensity exercise, as evidenced by a more than 30% reduction in the production and utilisation of glucose; a decrease in RER; a decrease in the estimated rate of whole‐body carbohydrate utilisation; and an increase in the whole‐body rate of lipid oxidation during exercise.