| Autor: |
Aidar FJ; Graduate Program in Master's level in Physical Education, Federal University of Sergipe, São Cristovão, Sergipe, Brazil.; Department of Physical Education, Federal University of Sergipe, São Cristovão, Sergipe, Brazil.; Group of Studies and Research of Performance, Sport, Health and Paralympic Sports GEPEPS, Federal University of Sergipe - UFS, São Cristovão, Sergipe, Brazil.; Graduate Program of Physiological Science, Federal University of Sergipe (UFS), São Cristovão, Sergipe, Brazil., DE Matos DG; Group of Studies and Research of Performance, Sport, Health and Paralympic Sports GEPEPS, Federal University of Sergipe - UFS, São Cristovão, Sergipe, Brazil., DE Souza RF; Department of Physical Education, Federal University of Sergipe, São Cristovão, Sergipe, Brazil.; Group of Studies and Research of Performance, Sport, Health and Paralympic Sports GEPEPS, Federal University of Sergipe - UFS, São Cristovão, Sergipe, Brazil., Dos Santos MDM; Graduate Program in Master's level in Physical Education, Federal University of Sergipe, São Cristovão, Sergipe, Brazil.; Group of Studies and Research of Performance, Sport, Health and Paralympic Sports GEPEPS, Federal University of Sergipe - UFS, São Cristovão, Sergipe, Brazil., Marçal AC; Group of Studies and Research of Performance, Sport, Health and Paralympic Sports GEPEPS, Federal University of Sergipe - UFS, São Cristovão, Sergipe, Brazil., Neves EB; Brazilian Army Research Institute of Physical Fitness, Rio de Janeiro, Brazil., Cabral BGT; Department of Physical Education, Federal University of Rio Grande do Norte, Natal, Rio Grande do Norte, Brazil., Reis VM; Research Center in Sports Sciences, Health Sciences and Human Development (CIDESD), Trás os Montes and Alto Douro University, Vila Real, Portugal. |
| Abstrakt: |
This study aimed to evaluate the local temperature, lactate, and blood glucose in three strength training methods. The study included 12 male subjects; (22.15 ± 5.77 years, 76.85 ± 9.15 kg, 1.72 ± 0.09 m), with minimum of 12 months of strength training experience, and all participated in the three training methods: the occlusion training (Kaatsu); the tension training (Tension); and the traditional training (Traditional). The Kaatsu training consisted in 3 sets of 10RM with occlusion device in both arms inflated to a 130% occlusion pressure. In addition, the tension method was performed with 30% of 1RM and the traditional training, consisted in 10 repetitions with 80% RM. Regarding the temperature variation, differences were observed between the Kaatsu and Traditional methods in relation to Tension ( p = .049, η 2 p = 0.187). While for blood glucose ( p = .351, η 2 p = 0.075) and lactate ( p = .722, η 2 p = 0.022) there were no differences between the methods. Regarding the temperature (°C) measured by thermography and asymmetry, the right side showed a decrease in the post-test, in relation to the pre-test, in all methods ( p < .05, η 2 p > 0.150). The left ( p = .035, η 2 p = 0.301) and right ( p = .012, η 2 p = 0.324) sides showed a decrease in temperature, in the post-test in relation to the pre-test, in the Kaatsu and traditional method. In asymmetry, the three methods showed an increase in the post-test in relation to the pre-test ( p = .042, η 2 p = 0.158). In conclusion, tension method seems to stimulate greater heat production than the other methods. This information can help coaches to choose among these training methods according to the desired physiological response. |
