Table 6.
Heat production (kJ/kg of BW0.75) from oxidation and fermentation; daily oxidation (kJ/kg of BW0.75) of protein, carbohydrate, and fat; and their contribution to the heat production from oxidation substrates (%) of Murciano-Granadina goats (n = 10) during mid-lactation according to the type of diet.
| Itema | Dietb | SEM | P-value | |
|---|---|---|---|---|
| ALF | LEM | |||
| HPx | 639 | 602 | 10.3 | <0.01 |
| HPf | 10 | 8 | 0.3 | <0.01 |
| OXP | 51 | 96 | 6.2 | <0.001 |
| OXCHO | 422 | 373 | 11.1 | <0.01 |
| OXF | 166 | 138 | 9.4 | 0.07 |
| OXP/HPx | 8 | 16 | 1.1 | <0.01 |
| OXCHO/HPx | 66 | 62 | 1.3 | 0.08 |
| OXF/HPx | 26 | 23 | 1.8 | 0.40 |
| RQnpx | 0.91 | 0.92 | 0.005 | 0.72 |
aHPx = heat production from oxidation of nutrients; HPf = heat production of fermentation [HPf = HP − HPx (Brouwer, 1958)]; OXP = heat production associated with the oxidation of protein; OXCHO = heat production associated with the oxidation of carbohydrates; OXF = heat production associated with the oxidation of fat; RQnpx = nonprotein respiratory quotient (unitless) from oxidation of nutrients {[CO2x − (Nurine× 6.25 × 0.774)]/[O2 − (Nurine × 6.25 × 0.957)], where CO2x = CO2 from oxidation, and Nurine = N in urine}.
bALF = alfalfa; LEM = lemon leaves.