Thermal‐physical properties are associated with intestinal nutrient utilization efficiency and fermentation in resistant starch varieties in growing boars fed high‐fat based diets

The relationship between the thermal‐physical properties of resistant starch and the efficiency of nutrient utilization and intestinal fermentation was examined in pigs fed resistant corn starch, granular resistant potato starch or retrograded resistant corn starch for 30 d according to a completely randomized block design. Nutrient utilization and cecal short‐chain fatty acid concentrations were measured with mass balance and gas chromatography‐mass spectrometry, respectively. Thermal physical analyses of the selected starches, including onset and peak temperatures and enthalpy changes, were measured with differential scanning calorimetry. Apparent crude protein digestibility values associated with the RS varieties were negatively correlated (P=0.05; r= −0.45) with enthalpy change while Ca and P digestibility values were positively correlated (P<0.05; r=0.44–0.66) with onset and peak temperatures. Cecal butyrate concentrations were positively correlated (P<0.05; r = 0.63–0.83) with onset and peak temperatures and enthalpy changes in the RS varieties. Thermal physical properties associated with the RS varieties, including onset and peak temperatures and enthalpy change, may be useful markers for developing future RS products with specific physiological functions and nutritional roles. Supported by Ontario Corn Producers’ Association and OMAFRA of Canada.