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First published online March 14, 2008
Journal of Experimental Biology 211, 1093-1101 (2008)
Published by The Company of Biologists 2008
doi: 10.1242/jeb.010728
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The effect of food temperature on postprandial metabolism in albatrosses

H. Battam1,*, M. A. Chappell2 and W. A. Buttemer1

1 School of Biological Sciences, Institute for Conservation Biology, University of Wollongong, Wollongong, NSW 2522, Australia
2 Department of Biological Sciences, University of California Riverside, Riverside, CA 92521, USA


Figure 1
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  		Fig. 1. Configuration used to measure thermal conductance of S. apama tissue (not to scale).

 

Figure 2
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  		Fig. 2. Cold food stimulates a rapid increase in PPMR. Here for a D. gibsoni individual the time course of postprandial metabolic rate (PPMR) after a cold meal (food temperature, Tf=0°C, grey) is compared with that of PPMR after a similar sized meal at Tf=40°C (black). RMR is the resting metabolic rate prior to feeding, and opening the chamber at feeding time causes the apparent rapid fall in MR from an inrush of ambient air. As a result, measured PPMR rise times require correction for respirometer chamber characteristics and for this individual are estimated to be ~2.2% less than those shown.

 

Figure 3
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  		Fig. 3. Cold meals elevate PPMR above specific dynamic action (SDA). SDA is PPMR from meals at body temperature, Tb (Tf=40°C). Meals at lower temperatures include a thermogenic component that is dependent on food temperature. PPMR here is given as a percentage of energy assimilation efficiency (AEn) to show the significant decrease in net energy gain from cold food.

 

Figure 4
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  		Fig. 4. For Diomedea and Thalassarche albatrosses, SDA can contribute to the heating cost of cold meals. Here, the measured energy delivered by SDA over a period of 4{tau} from meals of ~20% of body mass (Mb) at 0°C ({square}) is compared with estimated total meal heating cost ({blacksquare}).

 

Figure 5
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  		Fig. 5. Energy expended by albatrosses to heat cold meals exceeds the actual heating demand. Here the measured energy expense ({square}) for Diomedea and Thalassarche albatrosses in warming meals from 0°C to Tb is compared with energy estimates for this demand ({blacksquare}) and for warming food from 20°C ({triangleup} measured expense, {blacktriangleup} estimated expense). The differences are attributable to an inherent delay in lowering MR after thermal equilibration of body and meal temperatures has occurred.

 

Figure 6
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  		Fig. 6. Warming time of cold food in an albatross' stomach. Shown here are stomach temperature excursions for a wandering albatross D. exulans over a 6 day foraging trip in the Southern Ocean, which reflect the influence of sea surface temperature (SST) and meal mass on stomach temperature and meal warming time. On days 1, late 6 and 7, meals were taken in cold water south of the subtropical convergence (STC). On days 2–5, meals were taken from warmer water north of the STC. [Reproduced from Weimerskirch and Wilson (Weimerskirch and Wilson, 1992Go), by permission from Inter-Research Center, publisher of Marine Ecology Progress Series.]

 

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© The Company of Biologists Ltd 2008