Body fat deposition: effects of dietary fat and two exercise protocols. 1994

M Pacheco-Sánchez, and K K Grunewald
Dept. of Foods and Nutrition, Kansas State University, Manhattan 66506-1407.

OBJECTIVE We evaluated the effects of two levels of dietary fat (0 and 20g beef tallow/100g diet) and two treadmill exercise protocols (low-intensity, high-intensity) on fat deposition in rats. METHODS Male Wistar rats (n = 50) remained sedentary or were forced to run 840 meters/day, 5 days/week, on a rodent treadmill. Those on the high-intensity protocol covered this distance in less time (38 min) than those on the low-intensity program (60 min). Responses to high-fat (HF) and low-fat (LF) diets were compared within each exercise group for this 8-week study. RESULTS High fat feeding, as a single factor, did not affect energy intake, carcass fat, intramuscular fat, or fat associated with any tissue studied. The HF diet also did not affect responses to either exercise protocol. The high-intensity-exercised animals had less carcass fat (LF: 21% less; HF: 33% less), smaller omental fat pads (LF: 20% less; HF: 37% less), and retroperitoneal fat pads (LF: 19% less; HF: 38% less), and lower serum triglyceride levels (LF: 26% less; HF: 41% less) than sedentary rats. Those differences were less marked for the low-intensity-exercise rat. Neither mode of exercise or diet affected lipid concentrations in hindlimb muscles, livers, hearts, or kidneys. CONCLUSIONS Exercised animals generally had less fat deposition than sedentary rats but this was more pronounced for high-intensity than low-intensity-exercised rats, and was not affected by feeding a 20% beef tallow diet.

UI MeSH Term Description Entries
D008297 Male Males
D010805 Physical Conditioning, Animal Diet modification and physical exercise to improve the ability of animals to perform physical activities. Animal Physical Conditioning,Animal Physical Conditionings,Conditioning, Animal Physical,Conditionings, Animal Physical,Physical Conditionings, Animal
D001823 Body Composition The relative amounts of various components in the body, such as percentage of body fat. Body Compositions,Composition, Body,Compositions, Body
D004041 Dietary Fats Fats present in food, especially in animal products such as meat, meat products, butter, ghee. They are present in lower amounts in nuts, seeds, and avocados. Fats, Dietary,Dietary Fat,Fat, Dietary
D004734 Energy Metabolism The chemical reactions involved in the production and utilization of various forms of energy in cells. Bioenergetics,Energy Expenditure,Bioenergetic,Energy Expenditures,Energy Metabolisms,Expenditure, Energy,Expenditures, Energy,Metabolism, Energy,Metabolisms, Energy
D005223 Fats The glyceryl esters of a fatty acid, or of a mixture of fatty acids. They are generally odorless, colorless, and tasteless if pure, but they may be flavored according to origin. Fats are insoluble in water, soluble in most organic solvents. They occur in animal and vegetable tissue and are generally obtained by boiling or by extraction under pressure. They are important in the diet (DIETARY FATS) as a source of energy. (Grant & Hackh's Chemical Dictionary, 5th ed)
D000273 Adipose Tissue Specialized connective tissue composed of fat cells (ADIPOCYTES). It is the site of stored FATS, usually in the form of TRIGLYCERIDES. In mammals, there are two types of adipose tissue, the WHITE FAT and the BROWN FAT. Their relative distributions vary in different species with most adipose tissue being white. Fatty Tissue,Body Fat,Fat Pad,Fat Pads,Pad, Fat,Pads, Fat,Tissue, Adipose,Tissue, Fatty
D000818 Animals Unicellular or multicellular, heterotrophic organisms, that have sensation and the power of voluntary movement. Under the older five kingdom paradigm, Animalia was one of the kingdoms. Under the modern three domain model, Animalia represents one of the many groups in the domain EUKARYOTA. Animal,Metazoa,Animalia
D013997 Time Factors Elements of limited time intervals, contributing to particular results or situations. Time Series,Factor, Time,Time Factor
D014280 Triglycerides An ester formed from GLYCEROL and three fatty acid groups. Triacylglycerol,Triacylglycerols,Triglyceride

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