The objective of this experiment was to study the effects of dietary starch sources on nitrogen metabolism and part blood biochemical indices in growing swine. One nitrogen balance trial by 5×5 Latin square design and the other feeding trial for 8 days using 17 castrated Duroc×Landrance×Yolkshire barrows with an average weight of (21.09±0.72) kg were conducted, and 4 iso-nitrogen, iso-energy and iso-starch diet were formulated using maize, brown rice, stick rice and resistant starch as starch sources, respectively, as well as a nitrogen free diet was formulated to determinate endogenous nitrogen losses. The results showed that the lowest apparent and true digestibility of crude protein were found in resistant starch group, and apparent digestibility of crude protein in resistant starch group were 9.28%, 11.31% and 11.05% (P<0.05) lower than those in maize, stick rice and brown rice group, while, true digestibility of crude protein in resistant starch group were 8.79%, 10.80% and 10.50% (P<0.05) lower than those in maize, stick rice and brown rice group. The highest nitrogen retention rate was found in maize group, which was 25.98% (P<0.05), 1.32% (P>0.05) and 1.37% (P>0.05) higher than that in resistant starch group, stick rice group and brown rice group, respectively. The results of blood biochemical indices analysis showed that, the change of post-prandial blood glucose, insulin concentration and insulin/glucose in resistant starch group were stable, while those in other groups had larger fluctuation, which reached the pinnacle after post-prandial 1 h, and stick rice group had the highest blood glucose, insulin concentration and insulin/glucose after post-prandial 1 h, which were significantly higher than other groups (P<0.05), and these indices in turn were 1.21 mg/mL, 52.35 μU/mL and 43.27 μU/mg, respectively. In conclusion, dietary starch sources affected nitrogen metabolism and blood biochemical indices. Fluctuation of blood glucose and insulin in resistant starch group were smaller, and protein retention rate was the lowest among all groups.［Chinese Journal of Animal Nutrition, ２００9，２1（5）:617-624］