Hostname: page-component-cd9895bd7-7cvxr Total loading time: 0 Render date: 2024-12-25T01:13:19.178Z Has data issue: false hasContentIssue false
  • English
  • Français

The effect of guar gum and level and source of dietary fat on glucose tolerance in growing pigs*

Published online by Cambridge University Press:  09 March 2007

Ian E. Sambrook  and
Anna L. Rainbird
Ian E. Sambrook
Affiliation:
Nutrition Department, National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
Anna L. Rainbird
Affiliation:
Nutrition Department, National Institute for Research in Dairying, Shinfield, Reading, RG2 9AT
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

1. Six growing pigs (30–75 kg) were fed on semi-purified diets containing either 30 g maize oil/kg diet (LFM), 30 g soya-bean oil-tallow mixture (1:1, w/w)/kg diet (LFST) or 160 g soya-bean oil-tallow mixture (1:1, ww)/kg diet (HFST) without and with the addition of guar gum (40g/kg diet).

2. Plasma glucose and insulin concentrations following twice daily feeding at 09.00 and 21.00 h were measured, during 24 h periods, in blood sampled from a permanent indwelling vena cava catheter.

3. The source and level of dietary fat had no significant effect on pre-prandial plasma glucose or insulin concentrations except for insulin with diet LFST in the morning (P<0.05). Addition of guar gum to the diets had no significant effect on pre-prandial plasma glucose and insulin levels.

4. The peak post-prandial plasma glucose and insulin levels were not significantly affected by dietary fat. The addition of guar gum, however, significantly reduced (P < 0.05) the peak post-prandial plasma glucose concentration with diets LFM and LFST and also the peak plasma insulin concentration for all diets except for diet HFST in the morning.

5. The time taken to reach the peak post-prandial plasma glucose and insulin concentrations was not significantly affected by dietary fat but it was increased by the addition of guar gum, although the differences were not always significant.

Type
Papers of direct relevance to Clinical and Human Nutrition
Information
British Journal of Nutrition , Volume 54 , Issue 1 , July 1985 , pp. 27 - 35
Copyright
Copyright © The Nutrition Society 1985

References

Barber, R. S., Braude, R., Mitchell, K. G. & Pittman, R. J. (1972). Animal Production 14, 199–208.Google Scholar
Collier, G. & O'Dea, K. (1983). American Journal of Clinical Nutrition 37, 941–944.CrossRefGoogle Scholar
Dupré, J., Ross, S. A., Watson, D. & Brown, J. C. (1973). Journal of Clinical Endocrinology and Metabolism 37, 826–828.CrossRefGoogle Scholar
Hockaday, T. D. R., Jenkins, D. J. A., Wolever, T. M. S., Nineham, R., Taylor, R. & Bacon, S. (1979). British Medical Journal i, 1353.CrossRefGoogle Scholar
Jenkins, D. J. A., Leeds, A. R., Gassull, M. A., Wolever, T. M. S., Goff, D. V., Alberti, K. G. M. M. & Hockaday, T. D. R. (1976). Lancet ii, 172–174.CrossRefGoogle Scholar
Jenkins, D. J. A., Wolever, T. M. S., Taylor, R. H., Reynolds, D., Nineham, R. & Hockaday, T. D. R. (1980). British Medical Journal 280, 1353–1354.CrossRefGoogle Scholar
Leeds, A. R., Kang, S. S., Low, A. G. & Sambrook, I. E. (1980). Proceedings of the Nutrition Society 39, 44A.Google Scholar
Tindal, J. S., Knaggs, G. S., Hart, I. C. & Blake, L. A. (1978). Journal of Endocrinology 76, 333–346.CrossRefGoogle Scholar