Effect of guanidine acetic acid on meat quality, muscle amino acids, and fatty acids in Tibetan pigs
This study investigated the effects of guanidine acetic acid (GAA) supplementation on growth performance, carcass traits, and meat quality in Tibetan pigs. A total of 18 male Tibetan pigs (21.35 ± 0.99 kg) were randomly assigned to the control (basal diet) and GAA (basal diet + 800 mg/kg GAA) groups...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2022-10-01
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| Series: | Frontiers in Veterinary Science |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fvets.2022.998956/full |
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| author | Yiyan Cui Yiyan Cui Yiyan Cui Yiyan Cui Yiyan Cui Zhimei Tian Zhimei Tian Zhimei Tian Zhimei Tian Zhimei Tian Miao Yu Miao Yu Miao Yu Miao Yu Miao Yu Zhichang Liu Zhichang Liu Zhichang Liu Zhichang Liu Zhichang Liu Ting Rong Ting Rong Ting Rong Ting Rong Ting Rong Xianyong Ma Xianyong Ma Xianyong Ma Xianyong Ma Xianyong Ma Xianyong Ma |
| author_facet | Yiyan Cui Yiyan Cui Yiyan Cui Yiyan Cui Yiyan Cui Zhimei Tian Zhimei Tian Zhimei Tian Zhimei Tian Zhimei Tian Miao Yu Miao Yu Miao Yu Miao Yu Miao Yu Zhichang Liu Zhichang Liu Zhichang Liu Zhichang Liu Zhichang Liu Ting Rong Ting Rong Ting Rong Ting Rong Ting Rong Xianyong Ma Xianyong Ma Xianyong Ma Xianyong Ma Xianyong Ma Xianyong Ma |
| author_sort | Yiyan Cui |
| collection | DOAJ |
| description | This study investigated the effects of guanidine acetic acid (GAA) supplementation on growth performance, carcass traits, and meat quality in Tibetan pigs. A total of 18 male Tibetan pigs (21.35 ± 0.99 kg) were randomly assigned to the control (basal diet) and GAA (basal diet + 800 mg/kg GAA) groups for 125 days. Growth performance, carcass traits, and meat quality in pigs, and the chemical composition of Longissimus thoracis (LT) were not altered by GAA. In LT, compared to the control group, dietary GAA increased the superoxide dismutase activity, transcripts of stearoyl CoA desaturase (SCD) and fatty acid synthase (FAS), and contents of glutamate, glutamine, C24:0, C20:3n-6, C20:4n-6, and polyunsaturated fatty acids (P < 0.05), but it decreased the malondialdehyde content (P < 0.001). In back fat, dietary GAA reduced the transcript of peroxisome proliferator-activated receptor γ (PPARγ) and the contents of C10:0, C12:0, C14:0, and C16:0 (P < 0.05), whereas it increased the contents of C22:0, C20:1, C22:1, C24:1, C20:2, C20:3n-3, and C22:2 (P < 0.05). These findings will provide a basis for high-quality Tibetan pork production. |
| first_indexed | 2024-04-12T13:45:21Z |
| format | Article |
| id | doaj.art-feb45568e37346e3afd4c5cbd4f70456 |
| institution | Directory Open Access Journal |
| issn | 2297-1769 |
| language | English |
| last_indexed | 2024-04-12T13:45:21Z |
| publishDate | 2022-10-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Veterinary Science |
| spelling | doaj.art-feb45568e37346e3afd4c5cbd4f704562022-12-22T03:30:42ZengFrontiers Media S.A.Frontiers in Veterinary Science2297-17692022-10-01910.3389/fvets.2022.998956998956Effect of guanidine acetic acid on meat quality, muscle amino acids, and fatty acids in Tibetan pigsYiyan Cui0Yiyan Cui1Yiyan Cui2Yiyan Cui3Yiyan Cui4Zhimei Tian5Zhimei Tian6Zhimei Tian7Zhimei Tian8Zhimei Tian9Miao Yu10Miao Yu11Miao Yu12Miao Yu13Miao Yu14Zhichang Liu15Zhichang Liu16Zhichang Liu17Zhichang Liu18Zhichang Liu19Ting Rong20Ting Rong21Ting Rong22Ting Rong23Ting Rong24Xianyong Ma25Xianyong Ma26Xianyong Ma27Xianyong Ma28Xianyong Ma29Xianyong Ma30Institute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, ChinaState Key Laboratory of Livestock and Poultry Breeding, Guangzhou, ChinaThe Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture, Guangzhou, ChinaGuangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou, ChinaGuangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, ChinaInstitute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, ChinaState Key Laboratory of Livestock and Poultry Breeding, Guangzhou, ChinaThe Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture, Guangzhou, ChinaGuangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou, ChinaGuangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, ChinaInstitute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, ChinaState Key Laboratory of Livestock and Poultry Breeding, Guangzhou, ChinaThe Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture, Guangzhou, ChinaGuangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou, ChinaGuangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, ChinaInstitute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, ChinaState Key Laboratory of Livestock and Poultry Breeding, Guangzhou, ChinaThe Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture, Guangzhou, ChinaGuangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou, ChinaGuangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, ChinaInstitute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, ChinaState Key Laboratory of Livestock and Poultry Breeding, Guangzhou, ChinaThe Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture, Guangzhou, ChinaGuangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou, ChinaGuangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, ChinaInstitute of Animal Science, Guangdong Academy of Agricultural Sciences, Guangzhou, ChinaState Key Laboratory of Livestock and Poultry Breeding, Guangzhou, ChinaThe Key Laboratory of Animal Nutrition and Feed Science in South China, Ministry of Agriculture, Guangzhou, ChinaGuangdong Provincial Key Laboratory of Animal Breeding and Nutrition, Guangzhou, ChinaGuangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, ChinaMaoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Maoming, ChinaThis study investigated the effects of guanidine acetic acid (GAA) supplementation on growth performance, carcass traits, and meat quality in Tibetan pigs. A total of 18 male Tibetan pigs (21.35 ± 0.99 kg) were randomly assigned to the control (basal diet) and GAA (basal diet + 800 mg/kg GAA) groups for 125 days. Growth performance, carcass traits, and meat quality in pigs, and the chemical composition of Longissimus thoracis (LT) were not altered by GAA. In LT, compared to the control group, dietary GAA increased the superoxide dismutase activity, transcripts of stearoyl CoA desaturase (SCD) and fatty acid synthase (FAS), and contents of glutamate, glutamine, C24:0, C20:3n-6, C20:4n-6, and polyunsaturated fatty acids (P < 0.05), but it decreased the malondialdehyde content (P < 0.001). In back fat, dietary GAA reduced the transcript of peroxisome proliferator-activated receptor γ (PPARγ) and the contents of C10:0, C12:0, C14:0, and C16:0 (P < 0.05), whereas it increased the contents of C22:0, C20:1, C22:1, C24:1, C20:2, C20:3n-3, and C22:2 (P < 0.05). These findings will provide a basis for high-quality Tibetan pork production.https://www.frontiersin.org/articles/10.3389/fvets.2022.998956/fullguanidine acetic acidfatty acidlipid metabolismTibetan pigmeat quality |
| spellingShingle | Yiyan Cui Yiyan Cui Yiyan Cui Yiyan Cui Yiyan Cui Zhimei Tian Zhimei Tian Zhimei Tian Zhimei Tian Zhimei Tian Miao Yu Miao Yu Miao Yu Miao Yu Miao Yu Zhichang Liu Zhichang Liu Zhichang Liu Zhichang Liu Zhichang Liu Ting Rong Ting Rong Ting Rong Ting Rong Ting Rong Xianyong Ma Xianyong Ma Xianyong Ma Xianyong Ma Xianyong Ma Xianyong Ma Effect of guanidine acetic acid on meat quality, muscle amino acids, and fatty acids in Tibetan pigs Frontiers in Veterinary Science guanidine acetic acid fatty acid lipid metabolism Tibetan pig meat quality |
| title | Effect of guanidine acetic acid on meat quality, muscle amino acids, and fatty acids in Tibetan pigs |
| title_full | Effect of guanidine acetic acid on meat quality, muscle amino acids, and fatty acids in Tibetan pigs |
| title_fullStr | Effect of guanidine acetic acid on meat quality, muscle amino acids, and fatty acids in Tibetan pigs |
| title_full_unstemmed | Effect of guanidine acetic acid on meat quality, muscle amino acids, and fatty acids in Tibetan pigs |
| title_short | Effect of guanidine acetic acid on meat quality, muscle amino acids, and fatty acids in Tibetan pigs |
| title_sort | effect of guanidine acetic acid on meat quality muscle amino acids and fatty acids in tibetan pigs |
| topic | guanidine acetic acid fatty acid lipid metabolism Tibetan pig meat quality |
| url | https://www.frontiersin.org/articles/10.3389/fvets.2022.998956/full |
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