Maize grain is the main energy source and it represents the most common feed in swine nutrition. The energy of maize grain is deposited in form of starch whose high digestibility and utilization is necessary for life maintenance, growth, tissue regeneration, health and production. Endosperm compromises majority of maize kernel and its floury and vitreous parts are different in characteristics whereas their ratio and morphology affect starch digestibility. The aim of this research was to determine the impact of floury and vitreous endosperm traits on in vitro digestibility kinetics of starch from whole maize kernel in a model imitating digestive system in the stomach and small intestine of the swine. The research was conducted on 30 maize hybrids in which the portion of vitreous and floury endosperm was determined by manual dissection. Subsequently, in endosperm parts, contents of amylose, zein, starch and non-starch lipids were determined. The digestibility coefficients were calculated after 0, 15, 30, 45, 1, 2, 3, 4 and 5 hours of incubation in an in vitro procedure for whole grain digestion and starch digestibility rate was calculated according to the first order kinetics. The dry matter digestibility of analysed hybrids was 83,36% on average while digestibility coefficients varied significantly between hybrids suggesting that the differences between their traits have an impact on in vitro digestibility kinetics of starch. Furthermore, hybrids varied in starch digestibility rate (P < 0.01; 0.73 – 1.63 1/h). In this research, negative correlation (P < 0.05) was determined between contents of amylose, zein, starch and non-starch lipids and parameters of in vitro starch digestibility, while a linear regression model with four variables (contents of zein and starch lipids in vitreous and zein and amylose in floury endosperm) can predict more than 64% variability of starch digestibility rate.