Effects of different starch structures on energy metabolism in pigs

Table 1 Ingredient and chemical composition of experimental diets (as-fed basis)

Item	CON	AR
Item	CON	3.09	1.47	0.25	0.15	0.12
Ingredients, %
Corn (7.8% crude protein)	27.00	-	-	-	-	-
Extruded corn	28.00	-	-	-	-	-
High amylose maize starch		53.00	44.00	17.00	10.00	-
High amylopectin maize starch			9.00	36.00	43.00	53.00
Soybean meal	12.57	13.11	13.11	13.11	13.11	13.11
Extruded soybean	6.70	6.50	6.50	6.50	6.50	6.50
Fish meal (62.5% crude protein)	4.50	6.00	6.00	6.00	6.00	6.00
Whey powder	6.00	5.00	5.00	5.00	5.00	5.00
Soy protein concentrate	6.40	11.00	11.00	11.00	11.00	11.00
Soybean oil	4.00	-	-	-	-	-
Sucrose	2.00	2.00	2.00	2.00	2.00	2.00
Cellulose	1.2	2.00	2.00	2.00	2.00	2.00
Limestone	0.60	0.44	0.44	0.44	0.44	0.44
Dicalcium phosphate	0.20	0.20	0.20	0.20	0.20	0.20
NaCl	0.20	0.20	0.20	0.20	0.20	0.20
DL-Lys·HCl (78%, crude protein)	0.10	-	-	-	-	-
DL-Met	0.03	0.05	0.05	0.05	0.05	0.05
Chloride choline	0.15	0.15	0.15	0.15	0.15	0.15
Vitamin and mineral premix^a	0.35	0.35	0.35	0.35	0.35	0.35
Calculated content (as DM)^b
DE, Mcal/kg	3.60	3.70	3.70	3.70	3.70	3.70
Crude protein, %	19.76	19.62	19.62	19.62	19.62	19.62
Ca, %	0.70	0.70	0.70	0.70	0.70	0.70
Available P, %	0.33	0.33	0.33	0.33	0.33	0.33
L-Lysine, %	1.24	1.29	1.29	1.29	1.29	1.29
Methionine + cysteine, %	0.36	0.37	0.37	0.37	0.37	0.37
Threonine, %	0.80	0.62	0.62	0.62	0.62	0.62
Tryptophan, %	0.23	0.24	0.24	0.24	0.24	0.24
Total starch, % (measured values)	35.16	43.18	43.89	44.68	44.35	44.71
Amylose, % (measured values)	18.50	75.54	59.47	19.74	13.27	10.69
Amylopectin, % (measured values)	81.50	24.46	40.53	80.26	86.73	89.31

CON Control group, AR Amylose/amylopectin ratio
^aSupplied (per kg diet): VA, 6,000 IU; VD₃, 400 IU; VE, 10 IU; VK₃, 2 mg; VB₁, 0.8 mg; VB₂, 6.4 mg; VB₆, 2.4 mg; VB₁₂, 12 µg; folic acid, 0.2 mg; nicotinic acid, 14 mg; D-pantothenic acid, 10 mg. Supplied (per kg diet): Fe as FeSO₄·7H₂O, 100 mg; Mn as MnSO₄·7H₂O, 4 mg; Zn as ZnSO₄, 80 mg; Cu as CuSO₄·5H₂O, 6 mg; Se as Na₂SeO₃, 0.25 mg and I as KI, 0.3 mg
^bValues are calculated composition except total starch, amylose and amylopectin contents

ISSN: 2049-1891