GLYCEMIC RESPONSES AND HYPOCHOLESTEROLEMIC EFFECTS OF HIGH-AMYLOSE BARLEY DIETS ON BROILER CHICKS

The glucose and lipid responses of barley diets were investigated with chicks based on either flour or red dog (RD) from each of three barle y 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 un cooked barley flour or RD, compared with controls. Total and LDL plasm a cholesterol were lower (P < 0.05) for chicks fed the HAG and HHAG fl our and all barley RD diets. HDL cholesterol values for chicks fed Gla cier and HHAG flour and HHAG RD diets were higher than controls. The L DL/HDL cholesterol ratios for chicks fed HAG and HHAG flour and all ba rley RD diets were lower (P < 0.05) than controls. Lower body weights were observed in all chickens fed barley diets. The results suggest th at the soluble fibre, mainly beta-glucan and starch structures, in bar ley may be responsible for the hypocholesterolaemic effect. (C) 1998 S CI.