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Yahav, S., Department of Physiology, Medical School of the University of the Witwatersrand, 7 York Road, Parktown2193, Johannesburg, South Africa (Tel. 011 647-2153
Fax 011 643-2765)
Carlston, A., Department of Physiology, Medical School of the University of the Witwatersrand, 7 York Road, Parktown2193, Johannesburg, South Africa (Tel. 011 647-2153
Buffenstein, R., Department of Physiology, Medical School of the University of the Witwatersrand, 7 York Road, Parktown2193, Johannesburg, South Africa (Tel. 011 647-2153
1. 1. Changes in food consumption and fermentation capacity were examined in mole-rats housed at 23 and 30°C. 2. 2. At both temperatures animals maintained body mass. Food consumption was lower at the higher temperature and led to a similar decline in caecal mass. 3. 3. Caecal dry matter content and fermentation efficiency were unaffected by food intake. However, gas production per animal decreased markedly with the reduced food intake. 4. 4. The drop in fermentation in response to decreased food intake led to a concomitant decrease in heat production. This would be highly advantageous for chthonic rodents residing during summer in warm humid plugged burrows. © 1993.
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Changes in food intake with ambient temperature alter hindgut fermentation in the damara mole-rat Cryptomys damarensis
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Yahav, S., Department of Physiology, Medical School of the University of the Witwatersrand, 7 York Road, Parktown2193, Johannesburg, South Africa (Tel. 011 647-2153
Fax 011 643-2765)
Carlston, A., Department of Physiology, Medical School of the University of the Witwatersrand, 7 York Road, Parktown2193, Johannesburg, South Africa (Tel. 011 647-2153
Buffenstein, R., Department of Physiology, Medical School of the University of the Witwatersrand, 7 York Road, Parktown2193, Johannesburg, South Africa (Tel. 011 647-2153
Changes in food intake with ambient temperature alter hindgut fermentation in the damara mole-rat Cryptomys damarensis
1. 1. Changes in food consumption and fermentation capacity were examined in mole-rats housed at 23 and 30°C. 2. 2. At both temperatures animals maintained body mass. Food consumption was lower at the higher temperature and led to a similar decline in caecal mass. 3. 3. Caecal dry matter content and fermentation efficiency were unaffected by food intake. However, gas production per animal decreased markedly with the reduced food intake. 4. 4. The drop in fermentation in response to decreased food intake led to a concomitant decrease in heat production. This would be highly advantageous for chthonic rodents residing during summer in warm humid plugged burrows. © 1993.
Scientific Publication
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