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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Detalles Bibliográficos
Autores principales: Wang, Lu, Wang, Yubo, Xu, Doudou, He, Linjuan, Zhu, Xiaoyan, Yin, Jingdong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: KeAi Publishing 2022
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9489522/
https://www.ncbi.nlm.nih.gov/pubmed/36189375
http://dx.doi.org/10.1016/j.aninu.2022.06.016

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9489522/
https://www.ncbi.nlm.nih.gov/pubmed/36189375
http://dx.doi.org/10.1016/j.aninu.2022.06.016

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