Effects of Ambient Temperature on the Performance and Thermoregulatory Responses of Commercial and Crossbred (Brazilian Piau Purebred Sires × Commercial Dams) Growing-Finishing Pigs

The study aimed at evaluating the effects of high ambient temperature (HT: 30 °C) on the thermoregulatory responses and performance of commercial and Piau crossbred (Brazilian Piau breed sires × commercial genotype dams) growing pigs. Commercial and Piau crossbred pigs were reared under thermoneutral (TN: 22 °C) or HT conditions during a 14-day experimental period. Feeding (daily) and animals (beginning and end) were weighted to obtain performance parameters. Skin and rectal temperatures, respiratory rate, and blood parameters were also measured. At the end of the trial (day 15), the animal’s backfat thickness (BF) and loin eye area (LEA) were measured. No interaction (p > 0.05) between the genetic group and ambient temperature was observed for any performance trait. Irrespective of ambient temperature, Piau crossbred pigs had a similar feed intake (ADFI, 2615 g/day, on average; p > 0.05), lower daily weight gain (ADG, −234 g/day; p < 0.01), and a higher feed conversion ratio (FCR, +0.675 g/g; p < 0.01). There was interaction (p = 0.01) between genotype and ambient temperature for the LEA that decreased significantly in response to HT in commercial pigs (−6.88 cm2) and did not differ in response to ambient temperature in Piau crossbred pigs (29.14 cm2, on average; p > 0.05). Piau crossbred pigs had greater BF (+7.2 mm; p < 0.01) than commercial pigs. Regardless of the genetic group, exposure of pigs to HT resulted in decreased ADFI (−372 g/day; p < 0.01), ADG (−185 g/day; p < 0.01), and a higher FCR (+0.48 g/g; p = 0.01). Ambient temperature did not affect lipid deposition. Pigs at HT had an increased respiratory rate (+38 bpm; p < 0.01) and a long-lasting increase in skin and rectal temperatures compared to TN pigs. Total concentrations of triiodothyronine (T3) and thyroxine (T4) were not affected by ambient temperature in commercial pigs, whereas Piau crossbred pigs kept at 30 °C had a transient decrease in both hormones at day 2 (p < 0.01). Serum cortisol concentrations were not affected (p > 0.05) by genotype nor ambient temperature. In summary, Piau crossbred pigs had lower efficiency using nutrients for growth in association with increased lipid deposition when compared to commercial pigs. In response to HT, commercial pigs had a decreased LEA, whereas no effect was observed for Piau crossbred pigs. Apart from that, commercial and Piau crossbred pigs had a similar magnitude of thermoregulatory responses activation in response to HT, evidencing their innate survival-oriented function.

Exercise Performance and Thermoregulatory Responses of Elite Athletes Exercising in the Heat: Outcomes of the Thermo Tokyo Study

Objective We examined the impact of simulated Tokyo 2020 environmental condition on exercise performance, thermoregulatory responses and thermal perception among Dutch elite athletes. Methods 105 elite athletes from different sport disciplines performed two exercise tests in simulated control (15.9 ± 1.2 °C, relative humidity (RH) 55 ± 6%) and Tokyo (31.6 ± 1.0 °C, RH 74 ± 5%) environmental conditions. Exercise tests consisted of a 20-min warm-up (70% HRmax), followed by an incremental phase until volitional exhaustion (5% workload increase every 3 min). Gastrointestinal temperature (Tgi), heart rate, exercise performance and thermal perception were measured. Results Time to exhaustion was 16 ± 8 min shorter in the Tokyo versus the control condition (− 26 ± 11%, whereas peak power output decreased with 0.5 ± 0.3 W/kg (16 ± 7%). Greater exercise-induced increases in Tgi (1.8 ± 0.6 °C vs. 1.5 ± 0.5 °C, p < 0.001) and higher peak Tgi (38.9 ± 0.6 °C vs. 38.7 ± 0.4 °C, p < 0.001) were found in the Tokyo versus control condition. Large interindividual variations in exercise-induced increase in Tgi (range 0.7–3.5 °C) and peak Tgi (range 37.6–40.4 °C) were found in the Tokyo condition, with greater Tgi responses in endurance versus mixed- and skill-trained athletes. Peak thermal sensation and thermal comfort scores deteriorated in the Tokyo condition, with aggravated responses for power versus endurance- and mixed-trained athletes. Conclusion Large performance losses and Tgi increases were found among elite athletes exercising in simulated Tokyo conditions, with a substantial interindividual variation and significantly different responses across sport disciplines. These findings highlight the importance of an individual approach to optimally prepare athletes for safe and maximal exercise performance during the Tokyo Olympics.

Effects of Isomaltulose Ingestion on Thermoregulatory Responses during Exercise in a Hot Environment

Isomaltulose is a low glycemic and insulinemic carbohydrate available as a constituent of sports drinks. However, it remains unclear whether thermoregulatory responses (sweating and cutaneous vasodilation) after isomaltulose drink ingestion differ from those of sucrose and water during exercise in a hot environment. Ten young healthy males consumed 10% sucrose, 10% isomaltulose, or water drinks. Thirty-five minutes after ingestion, they cycled for fifteen minutes at 75% peak oxygen uptake in a hot environment (30 °C, 40% relative humidity). Sucrose ingestion induced greater blood glucose concentration and insulin secretion at the pre-exercise state, compared with isomaltulose and/or water trials, with no differences during exercise in blood glucose. Change in plasma volume did not differ between the three trials throughout the experiment, but both sucrose and isomaltulose ingestions similarly increased plasma osmolality, as compared with water (main beverage effect, p = 0.040)—a key response that potentially delays the onset of heat loss responses. However, core temperature thresholds and slopes for heat loss responses were not different between the trials during exercise. These results suggest that ingestion of isomaltulose beverages induces low glycemic and insulinemic states before exercise but does not alter thermoregulatory responses during exercise in a hot environment, compared with sucrose or water.