Different carbohydrate sources affect swine performance and post-prandial glycaemic response

Abstract

The type of starch and fibre in the diet affects several parameters, including glycaemic and insulin response, that are involved in pig growth performance. Four experimental diets for growing pigs differing for carbohydrates source (corn, barley, faba bean and pea) were tested. The diets were analysed in vitro to assess the carbohydrates characteristics, and they were administered to 56 crossbreed growing pigs (Landrace  Large White) randomly divided into four groups (mean age of 95 ± 6 days; body weight 80 kg ± 4 days). Clinical examination and average daily gain were performed before recruitment and after 40 days of experiment. The metabolic effects were investigated by blood count and serum biochemical parameters and by the glycaemic and insulin post-prandial response. The study revealed substantial differences among the diets, suggesting that alternative feedstuffs for swine affect several parameters, including glycaemic and insulin response, with no negative effects on growing performance. The Barley group showed the highest daily weight gain (p < .05) associated with the highest glycaemic (p < .05) and insulin response at 1 and 2 h post-prandial (p < .01), suggesting that the barley-based diet can support performance comparable to that of the corn-based diet in growing pig. By contrast, the lowest glycaemia was observed in the Faba bean group (p < .05), confirming the capacity of this legume to modulate post-prandial glucose levels. Moreover, the ability of some ingredients in lowering glucose and insulin response enriches the knowledge on functional nutrients for animal diets and to prevent the incidence of enteric diseases. HIGHLIGHTS The type of starch and fibre used in the diet highly affected some blood parameters, such as glycaemic and insulin responses. The Barley group showed the highest daily weight gain. Lower glycaemia levels were observed in the Faba bean group compared to the Corn one. Alternative protein sources for swine diets can limit the glycaemic and insulin response with no negative effects on growing performance.

The Effect of Diet Based on Legume Seeds and Rapeseed Meal on Pig Performance and Meat Quality

“…In the first fattening phase, the pigs consumed 1.75 kg of feed daily in the control group, and 1.62 kg in the experimental group. Lower consumption in the experimental group could result from a lower tastiness of the feed mix, in which the legume seeds (yellow lupin, pea) and RSM were included, or due to the different post-prandial glycaemic response of legume seed-based diets registered in some studies conducted [ 36 , 37 , 38 ]. According to Hanczakowska and Ksiezak [ 39 ], the lupin alkaloids may negatively affect the taste of feed, and therefore the pigs, especially the young ones, are less eager to eat it.…”

Faecal Microbiota of Dogs Offered a Vegetarian Diet with or without the Supplementation of Feather Meal and either Cornmeal, Rye or Fermented Rye: A Preliminary Study

“…A diet rich in dietary fibres/butyrate can reduce diseases like obesity, diabetes, cardiovascular diseases, gastrointestinal imbalances and also some cancer diseases. In addition, inflammatory processes can also be alleviated by butyrate such that a faster recovery can occur [ 49 , 50 , 51 , 52 , 53 , 54 , 55 , 56 , 57 , 58 , 59 , 60 , 61 , 62 , 63 , 64 , 65 , 66 ]. With regard to the bacterial colonization when rye and fermented rye were added, there were hardly any differences in faeces, so it can be stated that the fibre components important for the colon flora remain relatively untouched by a preceding fermentation.…”

Clinical Findings in Healthy Dogs Fed With Diets Characterized by Different Carbohydrates Sources

“…Another important aspect may have also concerned the carbohydrate sources used. While the CTR diet was formulated with rice (source of starch) and beet pulp, which mainly provides insoluble fiber, in the other three diets carbohydrates sources such as pea starch, spelt and oats, which are characterized by low glycemic index, and carrot, squash and pea fiber as sources of dietary fiber were used ( 38 , 39 ). These ingredients guarantee a greater intake of soluble dietary fiber, able to modulate the post-prandial glycemic response.…”