Participation of breast and leg muscles in shivering thermogenesis in young turkeys and guinea fowl

Abstract

Turkey (Meleagris gallopavo) and guinea fowl (Numida meleagris) chicks (0–27 days posthatch) were exposed to decreasing or increasing ambient temperatures. Root mean square electromyographic activity of musculus pectoralis (m. pect.) and musculus iliotibialis (m. iliot.) was recorded simultaneously with O₂ consumption and CO₂ production. From both muscles, relative mass, water fraction and fibre type were determined. M. iliot. participated in shivering from hatching onwards. The relationship between its root mean square electromyographic activity and ambient temperature resembled that of metabolic rate and ambient temperature, and the shivering threshold temperature was indistinguishable from the lower critical temperature. This suggests that the leg muscles are major contributors to shivering thermogenesis. M. pect. participated in shivering only at days 6–20 in turkeys and at days 6–10 in guinea fowl. Both water fraction and histological analysis indicated that m. pect. was less developed than m. iliot. at hatching. We hypothesize that a minimal level of maturity is required before a muscle can participate in shivering, which is probably represented by a water fraction of about 0.85. Both species recruited the aerobic leg muscles first; the anaerobic breast muscle was recruited only when the rate of mass-specific heat loss was high.