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

The aim of this study was to investigate whether guanidine acetic acid (GAA) yields a response in rapid-growing lambs depending on forage type. In this study, seventy-two small-tailed <i>Han</i> lambs (initial body weights = 12 ± 1.6 kg) were used in a 120-d feeding experiment after a 7-...

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Bibliographic Details
Main Authors: Wen-Juan Li, Yao-Wen Jiang, Zhao-Yang Cui, Qi-Chao Wu, Fan Zhang, He-Wei Chen, Yan-Lu Wang, Wei-Kang Wang, Liang-Kang Lv, Feng-Liang Xiong, Ying-Yi Liu, Ailiyasi Aisikaer, Sheng-Li Li, Yu-Kun Bo, Hong-Jian Yang
Format: Article
Language:English
Published: MDPI AG 2023-02-01
Series:Foods
Subjects:
GAA
forage type
water-holding capacity
protein deposition
muscle gene expression
Online Access:https://www.mdpi.com/2304-8158/12/3/641

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