Skeletal muscle mass, meat quality and antioxidant status in growing lambs supplemented with guanidinoacetic acid

Li, Xinrui; Liu, Xiaomei; Song, Pengkang; Zhao, Jianlong; Zhang, Jianxin; Zhao, Junxing

doi:10.1016/j.meatsci.2022.108906

Cited by 28 publications

(32 citation statements)

References 37 publications

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“…Although we had proved that GAA addition improved the antioxidant capacity [15]. The meat color was similar among the two forage types and the forms of GAA added, which was consistent with a recent s report in lamb [37]. One of the possible reasons for this discrepancy was the dark color of sheep meat, which masked color improvement.…”

Section: Meat Quality Traitssupporting

confidence: 91%

“…In pigs, the addition of GAA (300 mg/kg, 600 mg/kg, and 900 mg/kg diet) increased the ribeye area [29]. Moreover, 0.09% GAA was found to improve the ribeye area in lambs [37], these were consistent with our nding that the addition of1 g/kg UGAA or CGAA improve the ribeye area in lambs. Studies have shown a strong correlation between ribeye area and the meat production performance of livestock [16].…”

Section: Growth Performance and Carcass Qualitysupporting

confidence: 89%

“…In the present study, the muscle pH at 24h of the UGAA or CGAA groups was higher than those of the control, indicating that dietary addition of GAA could attenuate the rapid decline of muscle pH. This had also been con rmed in previous studies [25,37]. Meat color is related to oxidation state of pigment proteins.…”

Section: Meat Quality Traitssupporting

confidence: 88%

“…In a previous study, the addition of 0.09% GAA to the diet increased the CP content in the LL of Dorper ( ) × Small Tailed Han sheep ( ) crossed ram lambs [37] (Li et al, 2022). Meanwhile dietary creatine supplementation enhanced the retention of muscle proteins [45].…”

Section: Meat Quality Traitsmentioning

confidence: 97%

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Dietary guanidine acetic acid addition improved carcass quality with less back-fat thickness and remarkably increased meat protein deposition in rapid-growing lambs fed different forage types

Jiang

Cui

et al. 2022

Preprint

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Background: The aim of this study was to investigate whether guanidine acetic acid (GAA) yields a response inrapid-growing lambs depending on forage type. In this study, seventy-two small tailed Han lambs (two months old; initial body weights = 12 ± 1.6 kg) were used in a 120-d feeding experiment after a 7-d adaptation period. A 2 × 3 factorial experimental feeding design was applied to the lambs, which were fed total mixed ration with two forage types (OH: oaten hay; OHWS: oaten hay plus wheat silage) and three forms of additional GAA (GAA: 0 g/kg; UGAA: Uncoated GAA, 1 g/kg; CGAA: Coated GAA, 1 g/kg). Results: The OH diet had greater dry matter intake, average daily gain, and hot carcass weight than OHWS diet. The GAA supplementation increased final body weight, hot carcass weight, dressing percentage, and ribeye area in longissimus lumborum. Meanwhile, decreased backfat thickness and serum triglycerides in GAA fed lambs may through increasing hormone sensitive triglyceride lipase (HSL). Dietary GAA decreased the pH value, elevated the water-holding capacity (by reducing drip loss and cooking loss) in mutton. In addition, the crude protein content in mutton increased with GAA addition may through regulation with PIK3C3 /Akt1/mTOR signaling pathway. Conclusions: Dietary GAA (UGAA or CGAA) might be an effective additive in lamb fed different forage types, as it has potential to improve growth performance and meat quality.

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Section: Meat Quality Traitssupporting

confidence: 91%

Section: Growth Performance and Carcass Qualitysupporting

confidence: 89%

Section: Meat Quality Traitssupporting

confidence: 88%

Section: Meat Quality Traitsmentioning

confidence: 97%

See 2 more Smart Citations

Dietary guanidine acetic acid addition improved carcass quality with less back-fat thickness and remarkably increased meat protein deposition in rapid-growing lambs fed different forage types

Jiang

Cui

et al. 2022

Preprint

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show abstract

“…Guanidine acetic acid (GAA), with a molecular formula of C 3 H 7 N 3 O 2 and a molecular weight of 117.11, is synthesized in the kidney, liver, and pancreas from L -arginine and glycine, and then converted to creatine to participate in the metabolism of energy and proteins [ 1 ]. As a nutritive feed additive, GAA has been used to improve growth performance, carcass characteristics, and meat quality in pigs [ 2 ], chickens [ 3 ], bulls [ 4 ], and sheep [ 5 ]. Unlike monogastric animals, host ruminants and rumen microorganisms are mutually beneficial and symbiotic [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

Dietary Guanidine Acetic Acid Improves Ruminal Antioxidant Capacity and Alters Rumen Fermentation and Microflora in Rapid-Growing Lambs

Cui

Jiang

et al. 2023

Antioxidants

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Guanidine acetic acid (GAA) has been reported to improve growth performance, nutrient utilization, and meat quality in livestock. This study aimed to investigate whether coated GAA (CGAA) in comparison with uncoated GAA (UGAA) could have different effects on rumen fermentation, antioxidant capacity, and microflora composition in the rumen. Seventy-two lambs were randomly arranged in a 2 × 3 factorial experiment design with two diets of different forage type (OH: oaten hay; OHWS: oaten hay plus wheat silage) and three GAA treatments within each diet (control, diet without GAA addition; UGAA, uncoated GAA; CGAA, coated GAA). The whole feeding trial lasted for 120 days. The lambs in the OH group presented lower total volatile fatty acid (VFA), alpha diversity, Firmicutes, NK4A214_group, and Lachnospiraceae_NK3A20_group than those on the OHWS diet in the last 60 days of the feeding stage (p < 0.05). Regardless of what GAA form was added, dietary GAA supplementation increased the total VFA, microbial crude protein (MCP), adenosine triphosphate (ATP), and antioxidant capacity in rumen during lamb feedlotting (p < 0.05). However, molar propionate proportion, acetate:propionate ratio (A:P), and relative Succiniclasticum abundance decreased with GAA addition in the first 60 days of the growing stage, while the molar butyrate proportion and NK4A214_group (p < 0.05) in response to GAA addition increased in the last 60 days of feeding. These findings indicated that dietary GAA enhanced antioxidant capacity and fermentation characteristics in the rumen, but the addition of uncoated GAA in diets might cause some dysbacteriosis of the rumen microbiota.

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Dietary guanidinoacetic acid as arginine spare molecule for beef cows at late gestation: Effects on cow’s performance and metabolism, and offspring growth and development

Sousa,

Matos,

Santos

et al. 2024

Animal Feed Science and Technology

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Skeletal muscle mass, meat quality and antioxidant status in growing lambs supplemented with guanidinoacetic acid

Cited by 28 publications

References 37 publications

Dietary guanidine acetic acid addition improved carcass quality with less back-fat thickness and remarkably increased meat protein deposition in rapid-growing lambs fed different forage types

Dietary guanidine acetic acid addition improved carcass quality with less back-fat thickness and remarkably increased meat protein deposition in rapid-growing lambs fed different forage types

Dietary Guanidine Acetic Acid Improves Ruminal Antioxidant Capacity and Alters Rumen Fermentation and Microflora in Rapid-Growing Lambs

Dietary guanidinoacetic acid as arginine spare molecule for beef cows at late gestation: Effects on cow’s performance and metabolism, and offspring growth and development

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