Glycaemic and insulinaemic responses to mechanical or thermal processed barley in horses

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Abstract
This study was conducted to evaluate the effects of different barley processing techniques on the glycaemic and insulinaemic responses in horses. It was hypothesized that the changes in pre-caecal starch digestibility caused by barley processing would affect metabolic responses. Six horses were fed in random order: whole (WB), finely ground (FGB), steamed (SB), steam-flaked (SFB) and popped barley (PB). The total barley intake was adjusted to 630 g starch/horse/day (1.2-1.5 g starch/kg BW/day). During a 10-day stabilization period, the horses also received 6 kg grass hay/horse/day. On the blood collection day, the horses were fed their test diet (exclusively barley), and blood samples were taken at defined times for glucose and insulin analysis. The degree of starch gelatinization (DG) in the untreated or thermally processed barley was analysed using the glucoamylase method. In general, barley feeding resulted in a significant increase in mean plasma glucose and insulin concentrations within 30-45 min after feeding. While the highest glucose and insulin responses occurred after intake of SFB with a DG of 28.7%, the changes in glucose and insulin were more pronounced with PB with a DG of 95.6%, with SB (DG: 22.2%), FGB (DG: 14.9%) and WB (DG: 14.9%). The peak plasma glucose varied between 5.72 +/- 0.67 mmol/l with FGB and 6.52 +/- 0.64 mmol/l with SFB (treatment p < 0.05). These results confirm the post-prandial changes in plasma glucose and insulin after intake of the different barley products, but also show that there was no association of the highest degree of gelatinization in the different barley diets with the most pronounced glycaemic or insulinaemic response.

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