title: Effects of meat species on the postprandial thermic effect in rats.
abstract: We examined animal species differences in the postprandial thermic effect of meat and investigated the postprandial thermic effect of mutton in rats. After intake of experimental diets containing each meat, body temperatures of rats fed mutton or venison were significantly higher than that of rats fed rabbit meat. After intake of experimental diets containing fractionized mutton, the body temperatures of rats fed diets containing lean mutton protein were higher than those of rats fed diets without lean mutton protein. In a two-dimensional fluorescence difference gel electrophoresis study of brown adipose tissue, it was shown that the intake of mutton up-regulated the expression of many signaling molecules that are involved in energy metabolism. The postprandial thermic effect of mutton seems to be due not to catecholamine and adrenocorticotropic hormone but to thyroid hormones. The results suggest that intake of lean mutton protein stimulates the secretion of thyroid hormones and facilitates energy metabolism in rats.
authors.affiliation: Meat Science Laboratory, Research Faculty of Agriculture, Hokkaido University, Sapporo, Japan.
authors.forename: Jun-Ichi
authors.initials: JI
authors.lastname: Wakamatsu
authors.affiliation: Meat Science Laboratory, Research Faculty of Agriculture, Hokkaido University, Sapporo, Japan.
authors.forename: Ryoji
authors.initials: R
authors.lastname: Fujii
authors.affiliation: Meat Science Laboratory, Research Faculty of Agriculture, Hokkaido University, Sapporo, Japan.
authors.forename: Kimikazu
authors.initials: K
authors.lastname: Yamaguchi
authors.affiliation: Meat Science Laboratory, Research Faculty of Agriculture, Hokkaido University, Sapporo, Japan.
authors.forename: Syouhei
authors.initials: S
authors.lastname: Miyoshi
authors.affiliation: Meat Science Laboratory, Research Faculty of Agriculture, Hokkaido University, Sapporo, Japan.
authors.forename: Takanori
authors.initials: T
authors.lastname: Nishimura
authors.affiliation: Meat Science Laboratory, Research Faculty of Agriculture, Hokkaido University, Sapporo, Japan.
authors.forename: Akihito
authors.initials: A
authors.lastname: Hattori
mesh_terms: D002001:Adipose Tissue, Brown / Q000378:metabolism; D000818:Animals; D001831:Body Temperature / Q000502:physiology*; D002417:Cattle; D003670:Deer; D004734:Energy Metabolism / Q000235:genetics; D008297:Male; D008460:Meat; D019518:Postprandial Period / Q000502:physiology*; D011817:Rabbits; D051381:Rats; D017208:Rats, Wistar; D012756:Sheep; D015398:Signal Transduction / Q000235:genetics; D013045:Species Specificity; D013552:Swine; D022722:Thermogenesis / Q000235:genetics / Q000502:physiology*; D013963:Thyroid Hormones / Q000378:metabolism* / Q000502:physiology; D015854:Up-Regulation
chemical_list: D013963:Thyroid Hormones