Nutritional and health functions of carbohydrate for pigs
Y.-L. Yin 1,2
Q. Liu 3
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Key Laboratory of Subtropical Agro-ecology, Institute of Subtropical Agriculture, The Chinese Academy of Sciences, Changsha, Hunan, P.O. Box 10, Hunan 410125, P.R. China
Department of Food Science and Engineering, Nanchang University, Nanchang 330047, P.R.China
Food Research Program, Agriculture and Agri-Food Canada, Guelph, ON, N1G5C, Canada
Publication date: 2004-10-25
Corresponding author
Y.-L. Yin   

Key Laboratory of Subtropical Agro-ecology, Institute of Subtropical Agriculture, The Chinese Academy of Sciences, Changsha, Hunan, P.O. Box 10, Hunan 410125, P.R. China; Department of Food Science and Engineering, Nanchang University, Nanchang 330047, P.R.China
J. Anim. Feed Sci. 2004;13(4):523-538
The greatest progress in carbohydrate study in pig nutrition and health is that the carbohydrates are classified more clearly not only based on their structure, but also on their nutritional functions. Carbohydrates serve as components of cell structures, energy substrate and have regulatory functions. There are large differences in the digestion, absorption and the speed of the carbohydrates appearance in the portal vein blood plasma. Non-starch polysaccharides (NSP) and particularly soluble one and resistant starch (RS) may have negative effects on dietary nutrient utilization in pig growth, however, some of the NSP and RS have health benefits.
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