Postprandial glycemic and insulinemic responses and satiety with various barley products were evaluated in normal subjects. Also studied were the rate of in vitro starch digestion and the content of in vitro resistant starch (RS). Products tested were boiled intact (rice extender) and milled kernels (porridge) from four barley genotypes of Glacier with different amylose-amylopectin ratios (7-44% amylose). All barley products elicited lower metabolic responses and higher satiety scores when compared with white wheat bread. The lente behavior of the boiled flours was probably due to the viscous properties of the beta-glucans. However, the boiled flours produced higher glucose and insulin responses than did the corresponding boiled kernels. The impact of amylose: amylopectin on the metabolic responses was marginal. The high-amylose products released starch more slowly from a dialysis tubing during enzymic incubation of chewed samples compared with the corresponding products with less amylose. The RS content ranged from 0.4% in waxy to 5.6% in the high-amylose flour product (starch basis).

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Ninety-six 14-d-old male broiler chicks were divided into three dietary groups and fed a corn-soybean meal diet, a barley diet with beta-glucanase and that diet without beta-glucanase. All diets contained 4 g cholesterol/kg. Average daily body weight gain, plasma total cholesterol concentration, LDL cholesterol concentration and digestibility of lipids and protein were lowest (P < 0.05) in the chicks fed the barley diet without beta-glucanase and highest (P < 0.05) in the chicks fed corn-soybean meal diet. Supplementation of the barley diet with beta-glucanase resulted in greater (P < 0.05) average daily weight gain, plasma total and LDL cholesterol concentrations and digestibility of lipids. Viscosity of small intestinal digesta was greatest in chicks fed barley, lowest in those fed the corn-soybean diet and intermediate in chicks fed enzyme-treated barley. Significant (P < 0.01) negative correlations occurred between viscosity of the small intestinal contents and average daily weight gain, plasma total and LDL cholesterol concentrations, and digestibility of lipids and protein. A lower concentration of insoluble beta-glucans in small intestinal digesta of the chicks fed barley supplemented with beta-glucanase compared with the chicks fed the unsupplemented barley diet reflects hydrolytic activity of the supplemental beta-glucanase in the diet.

1. An experiment was carried out to determine the effect of soaking at 0 degrees C, soaking at room temperature, germination, or enzyme treatment of whole barley on feeding value and digestive tract parameters of 2- to 4-week old broiler chickens given diets with 700g/kg whole barley. 2. Soaking or germination decreased the soluble and total beta-glucan content (P < 0.05) and, except for soaking at 0 degrees C, the acid extract viscosity of the grain also decreased (P < 0.05). Germination and soaking in the presence of enzymes produced the lowest beta-glucan content and viscosity. 3. Except for soaking in cold water, the soaking, germination and enzyme treatments increased weight gain and decreased food:gain ratio (P < 0.05). Correspondingly, the digestibility of protein, fat, and ash, and the digestible energy content, increased (P < 0.05) after enzyme treatment or germination. 4. Chickens fed on enzyme-treated or germinated barley diets had intestinal contents with a greater proportion of dry matter and lower viscosity than chickens fed on untreated barley (P < 0.05). Consequently, the cages and chickens were cleaner (P < 0.05) and the weight of digestive organs as proportion of live weight was lower. 5. Particle size analysis of excreta revealed that whole barley was efficiently ground by the gizzards of 16-d-old chickens, and very few whole kernels were found.

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Barley contains high levels of soluble dietary fibre, including mixed linked 1→3, 1→4β‐D‐glucans (β‐glucan). An extract of β‐glucan from waxy, hulless barley containing 56% total dietary fibre (TDF) was incorporated into flour tortillas, cornstarch pudding and apple granola bars to provide 2 g soluble fibre as β‐glucan per serving. The foods were tested for objective functional properties. Flour tortillas with β‐glucan were incorporated into rat diets and compared to diets containing an equivalent amount of cellulose, to test the fibre effect on growth and lipid metabolism parameters. Rats fed β‐glucan tortillas had lower feed consumption and body weight (P<0·05) compared to those fed the cellulose tortillas, although feed/gain ratios were not different (P>0·05). Plasma LDL‐cholesterol of rats fed β‐glucan was lower (P<0·05) than cellulose‐fed controls, although total cholesterol and triglycerides did not differ (P>0·05). Rats fed β‐glucan tortillas had higher (P<0·05) faecal fat excretion, suggesting impairment of intestinal fat absorption. Liver composition data showed lower (P<0·05) levels of total lipid and cholesterol in β‐glucan‐fed rats. The results suggest that the barley β‐glucan concentrate has potential as a food ingredient to provide supplemental soluble fibre which may be beneficial in reducing plasma LDL‐cholesterol in humans. © 1998 SCI.

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1. In two experiments, no consistent differences in weight gain or food intake appeared between broiler chickens given diets based on whole or rolled barley, but food: gain ratio and gizzard weight as a percentage of live weight were reduced (P < 0.05) when barley was rolled. Grit addition did not affect performance or intestinal characteristics. 2. In a third experiment, whole barley diets gave significantly higher weight gain than ground barley diets; this was attributable to the significantly higher food consumption. Gizzard weight as a percentage of live weight increased (P < 0.05) when whole barley was fed, while food: gain ratio was not significantly (P > 0.05) affected by the form of barley. 3. The number of particles in the intestinal contents with sizes larger than 2.4 mm was not significantly (P < 0.05) different between broiler chickens fed on whole barley and those fed ground barley, but the number of particles with sizes between 2.4 and 0.7 mm was lower P < 0.05) when diets with whole barley were fed. 4. Enzyme addition increased (P < 0.05) weight gain and the DM of intestinal contents, and decreased (P < 0.05) intestinal viscosity, food: gain ratio and pancreas weight as a percentage of live weight regardless of form of the barley.