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Metabolic Adaptation Induced by Meal-eating in the Pig¹

Laboratory of Nutritional Biochemistry, Department of Animal Science, University of Illinois at Urbana-Champaign, Urbana, Illinois 61801

The effect of periodicity of eating on adipose tissue lipogenesis and enzymatic activity was investigated in pigs subjected to the following eating schedules. One group was fed ad libitum (nibbler) from a self-feeder; another group was allowed access to food daily from 8 AM to 10 AM only (meal-fed 2 hr/24) and the third group was allowed access to food from 8 AM to 10 AM every other day (meal-fed 2 hr/48). In addition the influence of periodicity of eating on weight gain, efficiency of food utilization, and on carcass characteristics was determined. There was no significant difference in daily gain between the nibblers and those fed a 2-hour meal daily. However, both the nibbling pigs and those fed a 2-hour meal daily gained faster than pigs fed a single 2-hour meal every other day. Pigs fed a single daily meal (2 hr/24) were more efficient in food utilization than the nibbling animals. Seven hours after meal ingestion the incorporation of glucose-U-¹⁴C into fatty acids was significantly greater in adipose tissue slices from meal-fed pigs than from the pigs fed ad libitum. Adipose tissue slices from pigs fed every other day (2 hr/48) had a higher rate of lipogenesis than did adipose tissue slices from pigs fed a single daily meal (2 hr/24). The results obtained from biopsy samples taken at three different times support the concept that a hyperlipogenic state can be produced in the pig by restricting the time in which the animal had access to food.

KEY WORDS: • meal-eating • lipogenesis • adipose tissue • pig

¹ Supported in part by National Heart and Lung Institute Grant no. 13245 and by grants-in-aid from Eli Lilly and Company, Greenfield, Indiana, and from the Moorman Manufacturing Company, Quincy, Illinois.

² Present address: Department of Animal Science and Industry, Kansas State University, Manhattan, Kansas 66502.

³ Present address: Department of Food Science and Human Nutrition, Michigan State University, East Lansing, Michigan 48823.

Manuscript received 15 February 1972.