| |
Room temperature (23 °C)
|
Cold temperature (4 °C)
|
Protein (%)
|
Temperature (°C)
|
Interaction DP X T
|
|---|
|
Protein content in the diet (%)
|
|---|
|
6
|
20
|
50
|
6
|
20
|
50
|
|---|
|
Δ Body weight (g)
|
10.2 ± 1.5
|
17.3 ± 3.9
|
13.5 ± 6.7
|
− 26 ± 9.6
|
− 22.8 ± 4.8
|
− 16.8 ± 6.6
|
NS
|
< 0.0001
|
NS
|
|
Food intake (g/d)
|
32.9 ± 1.5
|
29.0 ± 3.2
|
30.6 ± 2.0
|
34.1 ± 1.9
|
34.2 ± 1.8
|
32.6 ± 1.0
|
NS
|
NS
|
NS
|
|
Food intake (kcal)
|
115.2 ± 5.3
|
101.5 ± 11.2
|
107.1 ± 7
|
119.4 ± 6.7
|
119.7 ± 6.3
|
114.1 ± 3.5
|
NS
|
NS
|
NS
|
|
Protein intake (g/d)
|
2.0 ± 0.1
|
5.8 ± 0.6
|
15.3 ± 1
|
2.1 ± 0.1
|
6.8 ± 0.4
|
16.3 ± 0.5
|
< 0.0001
|
NS
|
NS
|
|
Protein intake (kcal/d)
|
8.0 ± 0.4
|
23.2 ± 2.6
|
61.2 ± 4
|
8.2 ± 0.5
|
27.3 ± 1.4
|
65.2 ± 2
|
< 0.0001
|
NS
|
NS
|
|
Glucose (mM)
|
7.4 ± 0.12
|
8.1 ± 0.22
|
8.0 ± 0.14
|
8.6 ± 0.19
|
8.6 ± 0.3
|
8.5 ± 0.2
|
NS
|
< 0.0001
|
NS
|
|
Triacylglycerols (mM)
|
2.2 ± 0.14
|
2.5 ± 0.31
|
1.81 ± 0.11
|
3.65 ± 0.23
|
3.95 ± 0.3
|
3.44 ± 0.92
|
NS
|
< 0.0001
|
NS
|
|
Fat body mass (%)
|
12.3 ± 0.7
|
10.7 ± 1.1
|
11.8 ± 0.9
|
11.1 ± 2.5
|
10.2 ± 1.0
|
10.4 ± 2.2
|
NS
|
NS
|
NS
|
- Values are the mean ± SEM, n = 5 rats per group. Protein-temperature interaction was evaluated by two-way ANOVA. Significant differences for % dietary protein, temperature, and the interaction between them (DP X T) are reported as significant (p < 0.05) or not significant (NS)
