Glycaemic responses and hypocholesterolaemic effects of high-amylose barley diets on broiler chicks

Abstract

The glucose and lipid responses of barley diets were investigated with chicks based on either flour or red dog (RD) from each of three barley cultivars, Glacier, covered high-amylose Glacier (HAG) and hull-less high-amylose Glacier (HHAG), with two maize control diets. Mean time interval blood glucose levels were higher (P < 0.05) for chicks fed uncooked barley flour or RD, compared with controls. Total and LDL plasma cholesterol were lower (P < 0.05) for chicks fed the HAG and HHAG flour and all barley RD diets. HDL cholesterol values for chicks fed Glacier and HHAG flour and HHAG RD diets were higher than controls. The LDL/HDL cholesterol ratios for chicks fed HAG and HHAG flour and all barley RD diets were lower (P < 0.05) than controls. Lower body weights were observed in all chickens fed barley diets. The results suggest that the soluble fibre, mainly β-glucan and starch structures, in barley may he responsible for the hypocholesterolaemic effect.