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

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

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) levels. Sixty-four barrows with an initial body weight of 73.05 ± 2.34 kg were randomly...

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Bibliographic Details
Main Authors:	Lu Wang, Yubo Wang, Doudou Xu, Linjuan He, Xiaoyan Zhu, Jingdong Yin
Format:	Article
Language:	English
Published:	KeAi Communications Co., Ltd. 2022-12-01
Series:	Animal Nutrition
Subjects:	Guanidinoacetic acid Dietary crude protein level Meat quality Water holding capacity Amino acid composition Pork
Online Access:	http://www.sciencedirect.com/science/article/pii/S2405654522000853

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