ACTA VETERINARIA ET ZOOTECHNICA SINICA ›› 2015, Vol. 46 ›› Issue (9): 1557-1563.doi: 10.11843/j.issn.0366-6964.2015.09.010

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Effects of Dietary Supplementation of Guanidinoacetic Acid and Combination of Guanidinoacetic Acid and Betaine on Muscle Energy Metabolism,Meat Quality in Finishing Pigs

LIU Yang,LI Jiao-long,ZHANG Lin,GAO Feng*,ZHOU Guang-hong   

  1. (Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province/ College of Animal Science and Technology,Nanjing Agricultural University,Nanjing 210095,China)
  • Received:2014-11-24 Online:2015-09-23 Published:2015-09-23

Abstract:

This study aimed to evaluate the effects of guanidinoacetic acid(GAA) and combination of GAA and betaine on muscle energy metabolism and meat quality in finishing pigs.A total of 180 cross castrated male pigs(Duroc×Landrace×White) were randomly assigned to 3 experimental diet groups:control(CON,basal diet),GAA group(GAA;basal diet supplemented with 1 g of GAA per kg of feed),combination group(CGB;basal diet supplemented with 1 g of GAA and 0.5 g of betaine per kg of feed).Each treatment was replicated in 3 pens with 20 pigs each.The experimental period lasted 15 d.Compared with the control group,GAA and CGB supplementation significantly reduced drip loss(P<0.01),hardness,cooking loss and shear force(P<0.05),increased pH45 min (P<0.05),pH24 h (P<0.01).In addition,dietary GAA and CGB increased the contents of creatine(P<0.05),phosphocreatine(P<0.01) and adenosine triphosphate(ATP)(P<0.001) in muscle.The results indicated that the dietary supplementation with GAA and CGB could improve meat quality via regulating muscle energy metabolism of finishing pigs.

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