Dietary guanidinoacetic acid supplementation improves water holding capacity and lowers free amino acid concentration of fresh meat in finishing pigs fed with various dietary protein levels

The current study was carried out to detect the effect of dietary guanidinoacetic acid (GAA) supplementation on carcass characteristics and meat quality in finishing pigs fed different dietary crude protein (CP) levels. Sixty-four barrows with an initial body weight of 73.05 ± 2.34 kg were randomly...

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Veröffentlicht in:	Animal Nutrition 2022-12, Vol.11, p.112-120
Hauptverfasser:	Wang, Lu, Wang, Yubo, Xu, Doudou, He, Linjuan, Zhu, Xiaoyan, Yin, Jingdong
Format:	Artikel
Sprache:	eng
Schlagworte:	alanine Amino acid composition animal nutrition backfat body weight carnosine cell differentiation crude protein culture media Dietary crude protein level dietary protein drip loss fat thickness flavor free amino acids Guanidinoacetic acid isoleucine longissimus muscle lysine Meat quality methionine myotubes Pork proline protein solubility raw meat threonine valine water distribution Water holding capacity
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Zusammenfassung:	The current study was carried out to detect the effect of dietary guanidinoacetic acid (GAA) supplementation on carcass characteristics and meat quality in finishing pigs fed different dietary crude protein (CP) levels. Sixty-four barrows with an initial body weight of 73.05 ± 2.34 kg were randomly allocated into 1 of 4 dietary treatments in a 2 (100% vs. 125% NRC CP level) × 2 (0 vs. 300 mg/kg GAA) factorial arrangement (n = 7). The feeding trial lasted for 49 d. GAA supplementation significantly reduced drip loss (P = 0.01), free water distribution (T23 peak area ratio) (P = 0.05) and the concentrations of free alanine, threonine, methionine and isoleucine (P
ISSN:	2405-6545 2405-6383
DOI:	10.1016/j.aninu.2022.06.016