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The Specific Dynamic Effects of Protein, Fat, and Carbohydrate as Determined with the Albino Rat at Different Planes of Nutrition¹

Institute of Animal Nutrition, Pennsylvania State College

The average specific dynamic effects resulting from the addition, to a basal maintenance ration, of casein, starch and olive oil, respectively, expressed as percentages of the metabolizable energy of these supplements, were 31.4 per cent for casein, 22.5 per cent for starch and 16.5 per cent for olive oil. These values were considerably greater than the corresponding increases in heat production, over the fasting metabolism, resulting from the exclusive feeding of casein, starch and olive oil, when these heat increments were related to the metabolizable energy ingested.

As a contribution to the establishment of the causes of these differences in heat increment values determinations were made, at the different planes of nutrition, of the percentages of the total heat derived from protein, fat and carbohydrate, and of the sparing of body nutrients, under the different dietary treatments.

Attempts were made to confirm the existence of specific dynamic effects of body protein and fat katabolized by accounting for the sparing effects of starch, olive oil and casein, on the katabolism of body tissue.

All heat increment values determined with respect to fasting, with correction for the sparing of body protein, were found to be considerably higher than the corresponding uncorrected values.

The heat increment values of casein, starch and olive oil, corrected for the sparing of both body protein and fat, were found to agree reasonably well with the heat increment values of these substances determined above maintenance—with the heat production of energy and nitrogen equilibrium as a base value.

These conditions (of determination above maintenance) are believed to be as nearly correct as practicable for measuring the specific dynamic effect of any nutrient.

The results obtained constitute fairly satisfactory confirmation of the conclusion of Rubner that the heat produced by the katabolism of body protein includes a factor of waste heat of utilization; and also justify the conclusion of Forbes, Braman and Kriss that heat increment values of rations determined directly with reference to the fasting heat production (uncorrected for the sparing of body tissue) are lower than the true energy expense of utilization by the amounts of the dynamic effect of body substance spared.

Manuscript received 19 March 1934.