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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

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Animal Nutrition 2022年第4期11卷 112-120页

作者： Lu Wang Yubo Wang Doudou Xu Linjuan He Xiaoyan Zhu Jingdong Yin State Key Laboratory of Animal Nutrition College of Animal Science and TechnologyChina Agricultural UniversityBeijing100193China College of Animal Science and Technology Henan Agricultural UniversityZhengzhou450046China

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)***-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 *** supplementation significantly reduced drip loss(P=0.01),free water distribution(T23peak area ratio)(P=0.05)and the concentrations of free alanine,threonine,methionine and isoleucine(Pacid concentrations in myotubes(n=4)and validate the finding in the animal feeding *** found that GAA inclusion in culture medium also decreased intracellular concentrations of free alanine,threonine,methionine,isoleucine,valine and proline in differentiated primary myogenic cells in vitro(Pacids as well as flavor amino acids in the longissimus dorsi muscle and decreased backfat thickness at the 6-7th ribs in pigs(Pacids and flavor amino acids of fresh meat independent of dietary CP levels.

关键词： guanidinoacetic acid Dietary crude protein level Meat quality Water holding capacity Amino acid composition Pork

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Response of laying hens to L-arginine,L-citrulline and guanidinoacetic acid supplementation in reduced protein diet

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Animal Nutrition 2021年第2期7卷 460-471页

作者： Hiep Thi Dao Nishchal K.Sharma Emma J.Bradbury Robert A.Swick School of Environmental and Rural Science Faculty of ScienceAgricultureBusiness and LawUniversity of New England2351New South WalesAustralia Faculty of Animal Science Vietnam National University of AgricultureTrau Quy TownGia Lam DistrictHanoiViet Nam Ridley AgriProducts Level 4565 Bourke StreetMelbourneVICAustralia

A study was conducted with Hy-Line Brown laying hens to examine the effects of reduced protein diet,deficiency of arginine(Arg),and addition of crystalline Arg,citrulline(Cit)and guanidinoacetic acid(GAA)as substitutes for *** performance,egg quality,serum uric acid,liver and reproductive organ weights,and energy and protein digestibility were measured using a completely randomized design with 5 *** were a standard diet(17%protein diet;SP),a reduced diet(13%protein diet deficient in Arg;RP)and RP with added Arg(0.35%,RP-Arg),GAA(0.46%equivalent to 0.35%Arg,RP-GAA)or Cit(0.35%,RP-Cit)to the level of *** was hypothesized that performance would decrease with Arg deficient RP diet and the addition of GAA or Cit in RP would allow birds to perform similar or greater than Arg-added RP *** experiment was conducted from 20 to 39 wk of age but the treatment effect was seen only after 29 wk of *** birds offered RP had reduced egg and albumin weights(P0.05).The birds offered RP-GAA decreased FI and egg production(P0.05).However,birds offered the RP-Cit diet tended to have higher Haugh unit(P=0.095)and lower shell breaking strength(P=0.088)compared to all other treatments while those offered RP-GAA had higher energy digestibility(Pacids and other components of soybean meal in the diet.

关键词： Arginine Citrulline guanidinoacetic acid Laying hen Reduced protein

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