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Article

High Chromium Yeast Supplementation Improves Glucose Tolerance in Pigs by Decreasing Hepatic Extraction of Insulin^{1 ,2}

Department of Animal Science, Michigan State University, East Lansing, MI 48824 ^* Dairy and Swine R & D Center, Agriculture and Agri-Food Canada, Lennoxville, QC, Canada, J1M 1Z3

⁴To whom correspondence and reprint requests should be addressed.

Twenty Landrace x Yorkshire cross pigs (body wt, 47.9 ± 2.9 kg) were used to evaluate effects of dietary high chromium (Cr) yeast supplementation on plasma kinetics of glucose, insulin and C-peptide. Pigs were provided free access to either a control diet (C) containing 204 µg Cr/kg or a diet supplemented with an additional 200 µg Cr/kg as high Cr yeast (CR) for between 23 and 30 d. After overnight food deprivation, dextrose (500 g/L) was infused through a jugular vein catheter at a dose of 0.5 g glucose/kg body weight with an infusion rate of 10 g glucose/min within 6 min. High Cr yeast supplementation did not affect body weight gain or food intake. There were no differences in fasting plasma concentrations of either glucose or C-peptide, although basal plasma concentration of insulin tended to be higher in pigs fed CR (P < 0.10). Plasma glucose concentrations were lower (P < 0.01) at postinfusion times 5, 10, 15 and 20 min in pigs fed CR. Plasma insulin concentrations in pigs fed CR were higher (P < 0.05) at 2 and 0 min before the completion of dextrose infusion. However, the increase in plasma insulin concentrations was not accompanied by a comparable elevation in plasma C-peptide concentrations. The 30-min (postinfusion) area of plasma glucose concentrations tended to be lower (P < 0.10) in pigs fed CR, but there were no differences in 30-min areas of either plasma insulin or plasma C-peptide concentrations between treatments. Plasma clearance rates of glucose, insulin and C-peptide were higher and their half-lives shorter (P < 0.05) in pigs fed CR. In conclusion, dietary high Cr yeast supplementation improved glucose tolerance, possibly through a decrease in hepatic extraction of insulin.

KEY WORDS: • chromium • glucose • insulin • C-peptide • pigs

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				M. D. Lindemann, G. L. Cromwell, H. J. Monegue, and K. W. Purser Effect of chromium source on tissue concentration of chromium in pigs J Anim Sci, November 1, 2008; 86(11): 2971 - 2978. [Abstract] [Full Text] [PDF]