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Food Texture Differences affect Energy Metabolism in Rats

¹ Department of Pediatric Dentistry, Kyushu University Faculty of Dental Science, 3-1-1 Maidashi, Higashi-ku, Fukuoka, 812-8582, Japan;
² Section of Pediatric Dentistry, Division of Oral Health, Growth & Development, Faculty of Dental Science, Kyushu University;
³ Department of Internal Medicine I, School of Medicine, Oita Medical University, Japan; and
⁴ Department of Nutrition Sciences, Graduate School of Health and Nutrition Science, Nakamura Gakuen University, Japan;

View larger version (14K): [in a new window]   Figure 1. The effect of long-term feeding of control or soft pellets on (A) body weight and (B) 24-hour food intake. (A) Body weight of control- and soft-fed rats after being weaned at 4 wks, measured weekly. Initially, growth was rapid until 9 wks, after which the gain in body mass slowed. After 22 wks, body weight in the soft-fed group was significantly greater. (B) 24-hour food intake of control- and soft-fed rats was measured biweekly from 8 wks of age. The volume of food intake at each week was not different between the groups. The results are means ± SEM. n = 10 for both groups. *Significantly different from control group means at equivalent week (p < 0.05).

View larger version (20K): [in a new window]   Figure 2. The changes of core body temperature at every hour. The temperatures shown are averages for 3 experimental days. There was no significant difference in body temperature during the light period between the groups. However, during the dark period, body temperature in the soft-fed rats was significantly lower compared with that in controls at 22:00, 23:00, 02:00, 03:00, and 05:00 hrs. The results are means ± SEM. n = 5 for both groups. *Significantly different from control group means at the equivalent hour (p < 0.05).

View larger version (21K): [in a new window]   Figure 3. Changes in body temperature of rats in response to feeding of soft or control pellets. (A) Body temperature immediately increased in both groups after the start of a meal. (B) Differences in body temperature from the basal level at the start of the meal expressed as a percentage above the basal level at 10:00 hrs. Body temperature in the soft-fed rats was significantly lower compared with controls at 47, 48, 49, 55, and 57 min after the start of the meal. The results are means ± SEM. n = 5 for both groups.