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Guanidonacetic acid (GAA) is a precursor of creatine, which has shown benefits in growth performance and carcass quality. Nevertheless, GAA showed a higher stability and a lower price compared to creatine, which makes it a suitable feed additive for pigs. Two studies were conducted to evaluate the effects of dietary supplementation of GAA on growth performance, carcass characteristics, and meat quality in pigs from wean to finish (Exp 1) and finishing pigs fed GAA at different time periods before slaughter (Exp 2). In Exp 1, a total of 360 weaned pigs (Duroc × [Landrace × Yorkshire]) with an average initial BW of 7.17 ± 0.03 kg were randomly distributed into 3 dietary treatments consisting of 10 replicates per treatment. Dietary treatments were a control (CON; basal diet), a basal diet + 0.08% GAA (0.08% GAA); and a basal diet + 0.12% GAA (0.12% GAA). The duration of the experiment was 150 d. At the end of the experiment, carcass characteristics and meat quality from 20 pigs per treatment. In Exp 2, 1,440 finishing pigs [(Duroc × (Landrace × Yorkshire)), 56.15 ± 0.10 kg BW)] were randomly allocated to 4 treatments with 18 replicates. Dietary treatments were a control diet (CON; basal), a basal diet + 0.12% GAA fed 60 d before slaughter (T1), a basal diet + 0.12% GAA fed 40 d before slaughter (T2), and a basal diet + 0.12% GAA fed 25 d before slaughter (T3). Body weight was measured at the start (120 d of age) and at the end (180 d of age) of the experiment. At the end of the study, carcass and meat quality parameters were determined from 36 pigs per treatment.
In Exp 1, 0.12 % GAA increased average daily gain (ADG) and G:F during starter, grower, finisher, and the overall growth period (30 to 180 d of age). Pigs fed 0.12 % GAA had improved lean meat yield in comparison with CON. There was no interaction effect between GAA supplementation and sex of the pigs. Meat quality was not affected by GAA supplementation in pigs. In Exp 2, the final BW, ADG, and lean yield of the pigs fed T1 were higher than CON and those fed T3. The carcass back-fat thickness of T1 was lower than CON. In conclusion, 0.12% GAA improved the growth performance and lean meat yield in pigs from wean to finish.
Finishing pigs fed diets supplemented with 0.12% GAA 60 d before slaughter improved ADG, feed efficiency, and lean meat yield and reduced back-fat thickness compared with those fed GAA unsupplemented diets.
Jayaraman B, La KV, La H, Doan V, Carpena EM, Rademacher M, Channarayapatna G. Supplementation of guanidinoacetic acid to pig diets: effects on performance, carcass characteristics, and meat quality. Journal of Animal Science. 2018; 96(6): 2332-2341. https://doi.org/10.1093/jas/sky137
