RELATIONSHIP BETWEEN BODY TEMPERATURE AND BLOOD SUGAR IN THE CHICKEN

Publisher Website
Google Scholar
Abstract
Cooling of chickens from normal cloacal temp. (41.5[degree]C) resulted in a fall in blood sugar concn. which was progressive as cooling continued, reaching 65% of control values (170 mg%) at 25[degree]C. Rewarming was followed by a return of blood sugar to normal at 40 [degree]C; continued warming to 44 [degree]C raised the blood sugar 26% above control. There was a lag of about 1/2 hr. in the adjustment of the blood sugar to the body temperature changes. These results fit a general concept that there is an active integration of several aspects of bodily function (blood pressure, blood sugar, etc.) with changes in body temp.