不同来源淀粉对断奶仔猪血浆葡萄糖和胰岛素水平的影响

Effects of Different Dietary Starch Constituents on Level of Blood Glucose and Insulin of Weaned Piglets

研究采食不同来源淀粉(糯米淀粉、糙米淀粉、玉米淀粉和抗性淀粉Hi-Maize1043)对断奶仔猪血糖和胰岛素水平的影响。结果表明:断奶仔猪采食不同淀粉来源日粮后,血糖和胰岛素变化的速度和幅度以及胰岛素/血糖比值都以糯米组最大,糙米组次之,玉米组较低,抗性淀粉组最小。得出结论:不同来源淀粉在断奶仔猪体内的消化吸收状况不一致,对食后血糖的调节也存在差异,慢消化淀粉和抗性淀粉有利于维持血糖稳态和降低胰岛素分泌。

The experiment was conducted to determine the effects of different starch constituents （sticky rice, brown rice, corn, RS Hi-Maize1043） on the level of blood glucose and insulin of weaned piglets. The results showed that with the different starch constituents, the variation of blood glucose and inlusin of pigs is discrepant during the postprandial periods as the changing rate and the extent of bood glucose and insulin and the insulin/glucose ratio of sticky rice group is the greatst, while the brown rice group ranks the second, the corn group the third, and the RS group the least. Conclusion： the digestion and absorption of starch of different starch sources are different, in causing the different regulations of blood glucose. The slowly digested starch and RS were beneficial to maintain the steady-state of blood glucose and reduce the secretion of insulin.