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  • Title: Supplementation of guanidinoacetic acid to pig diets: effects on performance, carcass characteristics, and meat quality.
    Author: Jayaraman B, La KV, La H, Doan V, Carpena EM, Rademacher M, Channarayapatna G.
    Journal: J Anim Sci; 2018 Jun 04; 96(6):2332-2341. PubMed ID: 29873760.
    Abstract:
    Two studies were conducted to evaluate the effects of dietary supplementation of guanidinoacetic acid (GAA) on growth performance, carcass characteristics, and meat quality in pigs from wean to finish (Exp 1) and finishing pigs fed GAA at different time periods before slaughter (Exp 2). In Exp 1, a total of 360 weaned pigs (Duroc × [Landrace × Yorkshire]) with an average initial BW of 7.17 ± 0.03 kg were randomly distributed into 3 dietary treatments consisting of 10 replicates per treatment and 12 pigs (6 barrows and 6 gilts) per replicate. Dietary treatments were a control (CON; basal diet), a basal diet + 0.08% GAA (0.08% GAA); and a basal diet + 0.12% GAA (0.12% GAA). The duration of the experiment was 150 d. At the end of the experiment, 20 pigs (10 barrows and 10 gilts) from each treatment were slaughtered for measuring carcass characteristics and meat quality. In Exp 2, 1,440 finishing pigs [(Duroc × (Landrace × Yorkshire)), 56.15 ± 0.10 kg BW)] were randomly allocated to 4 treatments with 18 replicates (20 pigs per replicate). Dietary treatments were a control diet (CON; basal), a basal diet + 0.12% GAA fed 60 d before slaughter (T1), a basal diet + 0.12% GAA fed 40 d before slaughter (T2), and a basal diet + 0.12% GAA fed 25 d before slaughter (T3). Body weight was measured at the start (120 d of age) and at the end (180 d of age) of the experiment. At the end of the study, 144 pigs (72 barrows and 72 gilts) from 4 dietary treatments (36 pigs per treatment) were slaughtered for the determination of carcass and meat quality parameters. In Exp 1, 0.12 % GAA increased (P < 0.05) ADG and G:F during starter, grower, finisher, and the overall growth period (30 to 180 d of age). Pigs fed 0.12 % GAA had improved (P < 0.05) lean meat yield in comparison with CON. There was no interaction effect among GAA supplementation and sex of the pigs. Meat quality was not affected by GAA supplementation in pigs. In Exp 2, the final BW, ADG, and lean yield of the pigs fed T1 were higher (P < 0.05) than CON and those fed T3. The carcass back-fat thickness of T1 was lower (P < 0.05) than CON. In conclusion, 0.12% GAA improved the growth performance and lean meat yield in pigs from wean to finish. Finishing pigs fed diets supplemented with 0.12% GAA 60 d before slaughter improved ADG, feed efficiency, and lean meat yield and reduced back-fat thickness compared with those fed GAA unsupplemented diets.
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