ArticleAnimal nutrition (Zhongguo xu mu shou yi xue hui)2022
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.
Article in Animal nutrition (Zhongguo xu mu shou yi xue hui), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Dietary protein levels impact growth, meat quality, and muscle protein pathways in growing-finishing pigs under low-temperature conditions.Animal bioscience · 2026Article
- Dietary Guanidinoacetic Acid Improves Meat Tenderness and Antioxidant Capacity in Rabbits via Modulating Muscle Fiber Characteristics and Fat Metabolism.Animals : an open access journal from MDPI · 2026Article
- The functional evaluation of Pichia pastoris hydrolysate as a protein source partial replacement of soybean meal in diets of growing-finishing pigs.Porcine health management · 2026Article
- Rumen-protected guanidinoacetic acid is associated with improved growth performance and altered portal nutrient and hepatic IGF-1 indices in Hu sheep.Frontiers in veterinary science · 2026Article
- An indirect competitive ELISA for determination of guanidine acetic acid in animal feed.Scientific reports · 2025Article
- Diammonium phosphate supplementation in low-protein diets enhances growth performance in growing pigs without compromising carcass traits and meat quality.Journal of animal science · 2025Article
- Effect of Guanidinoacetic Acid on Production Performance, Serum Biochemistry, Meat Quality and Rumen Fermentation in Hu Sheep.Animals : an open access journal from MDPI · 2024Article
- Effect of guanidinoacetic acid on the growth performance, myofiber, and adenine nucleotide of meat-type rabbits.Animal bioscience · 2023Article
Corrections and comments
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Authors and funding
6 authors.
Funding
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Abstract
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 allocated into 1 of 4 dietary treatments in a 2 (100% vs. 125% NRC CP level) × 2 (0 vs. 300 mg/kg GAA) factorial arrangement (
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