Scanning Electron Microscopic Examination of Different Varieties of Oat Grains in Comparison with the Analyzed Degree of Starch Breakdown and Glycaemic Responses in Horses

Starch granules of different varieties of oat grains were observed by a scanning electron microscope (SEM) in order to provide information about morphologic characteristics e.g. the surface and interconnections of the granules to evaluate a possible enzyme attack and degradation, respectively. Additional information about the analyzed degree of starch breakdown and the glycaemic responses in horses after feeding the oat grains were used as parameters for comparison. The SEM has been used as an effective tool in determination of shapes and surface structures of various starch granules, in particular the description of differences within one variety.