Guanidinoacetic acid CAS 352-97-6 | Look Chemical

Murakami et al. added 0.06% to 0.24% GAA to the diet of meat breeding quail, and found that GAA in quail eggs increased linearly, and it could increase the GAA content of quail muscle after hatching, and then showed that adding GAA can improve reproductive performance and quail. Creatine content in muscle of offspring. He et al found that adding 0.06% to 0.12% GAA in 4 different doses of 1-42 day-old broiler chicken diets can improve broiler daily gain and feed efficiency (G:F), and can linearly increase plasma and kidney levels. Creatine content, while GAA and creatine content in the liver decreased. In addition, Zhang et al. added 0%, 0.06% and 0.12% GAA to 28-day-old broilers under summer heat stress conditions, and fed them continuously for 14 days. Increased expression of creatine transporter mRNA and increased creatine and phosphocreatine levels in broiler muscle improved energy expenditure due to transport. The above studies have shown that adding 0.06% to 0.12% GAA to the diets of quail and broilers of different ages under normal or heat stress conditions can increase the content of creatine and phosphocreatine in the body, and then improve the level of energy metabolism.

The growth-promoting effect of adding GAA in the diet on pigs, chickens and other monogastric animals is directly related to GAA’s participation in protein synthesis and metabolism in body tissues. Supplementing GAA in the diet can reduce the decomposition of arginine and glycine in the body, promote these amino acids to participate in the protein synthesis of the body more effectively, and then show growth-promoting effects. Secondly, it may also be related to the physiological regulation function of GAA itself, such as GAA can stimulate the secretion of insulin-like growth factor IGF-1, thereby improving growth performance. In addition, adding GAA to the diet can also promote the secretion of γ-aminobutyric acid, thereby promoting the secretion of growth hormone releasing hormone in the hypothalamus, and further promoting the secretion of growth hormone in the pituitary gland, and promoting the growth of animals.

• Effect of GAA on growth performance of pigs
  As a new feed additive, GAA appears frequently in the research reports of suckling piglets, nursery pigs, growing pigs and finishing pigs. Mendonça et al. found that adding 0.1% GAA to the diet of pregnant sows had no significant effect on the growth performance of sows and piglets. Jayaraman et al. showed that 0.12% GAA can increase the daily gain and G:F of weaned piglets, and adding 0.12% GAA to the diet 60 days before slaughter can increase the slaughter weight of fattening pigs. Li Jielei et al. found that adding 0.06% GAA to the diet had no significant effect on the feed intake of nursery pigs, but it could increase their average daily gain and G:F. He et al. added 0%, 0.015%, 0.03%, 0.06%, and 0.12% GAA to the diets of 180 fattening pigs with an initial weight of 53 kg, respectively, which could linearly increase G:F, and the feed conversion efficiency of the 0.03% GAA dosage group reached Max (0.35). Zhao Yuan et al. added 4 different doses of GAA from 0% to 0.15% to the diet of fattening pigs with an initial weight of 70 kg, and found that the body weight, daily gain and G:F of fattening pigs increased significantly. Li et al. found that adding 0.1% GAA and 0.8% creatine monohydrate to the diet can increase the average daily gain of fattening pigs, and the effect of GAA is more obvious. GAA can also increase the feed intake of fattening pigs. The above research results showed that the addition of GAA in the diet had little effect on pig feed intake, but it had a significant effect on daily gain and G:F; When GAA is added at 0.05%~0.15%, the effects of weaning, nursing and growing and finishing pigs are more obvious. These results suggest that adding an appropriate dose of GAA can significantly promote growth and improve G:F.
• Effect of GAA on poultry growth performance
  Poultry grows fast, has a short growth cycle, and requires higher energy in the diet. In recent years, there have been many research reports on the effect of GAA on broiler chickens. Studies have shown that when a high dose of GAA (0.06%) is added to the ration of male Alba Aegia broilers throughout the period, there is no need to add additional methionine (Met), and it is found that adding GAA to the ration in the later period (22~42 days old) can Enhances Met’s feeding value and exhibits higher growth-promoting effects. Çenesiz et al. found that when the dietary energy level was low, the body weight and G:F of male Rose broilers decreased, while the supplementation of 0.06% GAA could significantly increase the body weight and G:F. Majdeddin et al found that adding 0.06% GAA to male Rose308 broiler rations from 25 to 42 days can achieve the greatest average daily gain and G:F, but when the Met content in the diet is too low or too high, adding high doses GAA (0.12%) negatively affects the growth performance of broilers. However, studies by Tossenberger et al. showed that adding 0%, 0.06% and 0.6% GAA had no significant effect on broiler daily gain, but G:F could be increased at 0.6% GAA. DeGroot et al found that adding arginine (0%, 0.16%) to the diet can increase the body weight of 15-day and 22-day broilers, while adding GAA (0%, 0.06%, 0.12%) is beneficial to increase body weight , adding arginine or GAA can improve G:F. Li Ziping found that under heat stress, the daily gain and G:F of broilers were the highest when 0.05% GAA was added to the normal protein level. The dosage of GAA in the diet is 0.06%~0.12%, which has obvious promoting effect on broiler chickens, and this dosage range is basically consistent with the recommended GAA addition amount of broiler chickens stipulated by the European Union.

Generally speaking, slaughter performance such as carcass weight and slaughter rate of livestock and poultry are highly correlated with growth performance. He et al. found that adding different doses of GAA (0.03%, 0.06%, 0.09% and 0.12%) to the fattening pig diet had a tendency to increase carcass weight, carcass length and lean meat percentage; Zhao Yuan et al. found that the diet When 0%~0.15% 4 doses of GAA were added to the fattening pigs after slaughter, the carcass weight, slaughter percentage, lean meat percentage and eye muscle area were significantly increased, while the backfat thickness was significantly reduced by 13.7%. Jayaraman et al. believed that adding 0.12% GAA to the diet of fattening pigs 25 days before slaughter could increase the lean meat rate and significantly reduce the backfat thickness. There are many reports on broiler chickens supplemented with GAA in diet, but the conclusions are not consistent. Metwally et al. reported that supplementation of GAA in broiler chickens may increase carcass yield. Majdeddin et al found that the addition of 0%, 0.06%, 0.12% GAA had no significant effect on the carcass characteristics of Rose308 cocks at the 10th and 25th day of slaughter. Fosoul et al. found that the addition of GAA in the diet has the effect of protecting arginine, and at 0.18% GAA has a significant effect on carcass parameters. Studies have shown that adding 0.025%, 0.05% and 0.1% GAA to the diet can significantly increase the leg muscle rate of meat duck by 0.56%, 5.59% and 2.61%, respectively. In summary, dietary supplementation of GAA can improve the slaughter performance of pigs and broilers to varying degrees.

The quality traits of livestock and poultry meat are important economic traits that consumers care about. Studies have shown that adding GAA to the diet can increase the pH and shear force of pigs, chickens and other muscles, and reduce drip loss. This may be due to the fact that the creatine/phosphocreatine system can provide ATP to post-mortem muscles after adding GAA in the diet, which acts as an energy buffer, reduces the production of lactic acid and H+ in the muscles, and delays the decline in pH. Studies by Zhang et al. showed that adding creatine monohydrate and GAA to diets increased myofibrillar protein solubility and calpain 1 mRNA expression levels in finishing pigs, and reduced drip loss and shear force values. Zhao Yuan et al. found that adding GAA to the diet can reduce the crude fat content in the longissimus dorsi and semitendinosus muscles by 20.5% and 16.0%, respectively, and then increase the lean meat rate. However, Jayaraman et al. found that adding 0.12% GAA to the diet of finishing pigs 60 days before slaughter had no significant effect on the quality of finishing pigs. The author believes that this may be related to GAA promoting fat decomposition or inhibiting fat synthesis. In broilers, Tossenberger et al. fed diets containing GAA (0%, 0.06% and 0.6%) for 35 days, and found that the creatine content of breast muscle of broilers was significantly increased, and it could also provide energy from creatine and phosphocreatine. It shows that GAA can improve chicken quality. However, Córdova-Noboa et al. added 0.06% GAA to the diets of 1 280 1-55-day-old Rose708 broiler chickens, and found no significant effect of GAA on the meat quality traits of broilers, which may be related to the age of the chickens. In summary, adding GAA to diets can improve meat quality traits such as pH, shear force, and drip loss to varying degrees, reduce fat deposition, and then increase lean meat percentage.

Reproductive performance and mortality rate are directly related to the economic benefits of livestock and poultry farming, and are also industrial issues that the majority of breeding practitioners are more concerned about. Zhang Junling et al. added 0.06% GAA to the diet of sows in the late pregnancy and lactation period, and found that the weak piglet rate of newborn piglets in the GAA group was reduced, and the survival rate of weaned piglets was increased by 4.09%, but there was no significant effect on litter size, which may be Lactating piglets obtain creatine from breast milk to provide energy for themselves. Secondly, the arginine saved due to the addition of GAA is also supplied to piglets from breast milk, providing raw materials for protein synthesis for piglet growth, thereby improving the performance of offspring. The research results of Majdeddin et al. showed that the mortality rate of broilers in the group supplemented with 0.06% GAA in the diet was 1.7%, which was about 60% lower than that in the group without GAA supplementation. Tapeh et al. fed 20 29-week-old roosters with different concentrations of GAA diets (0%, 0.06%, 0.12% and 0.18%), and found that when 0.12% GAA was added to the diet, the concentration of cock semen, the total number of sperm and The linear motion ability of sperm was significantly increased, indicating that adding GAA to diet can improve the quality of semen. Sharideh et al. studied GAA and L-arginine on the hatchability and sperm penetration ability of broiler chickens, and found that adding GAA to the diet had a significant impact on improving reproductive performance. In addition, Murakami et al. reported that adding GAA to the diet can increase the egg rate and hatchability of meat quail, reduce embryonic mortality, and significantly increase the daily gain and feed conversion efficiency of offspring. This is related to the special physiological environment of poultry, and the embryo completely relies on ATP to provide energy during the hatching process. The effect of GAA on the reproductive performance and death rate of monogastric animals is that GAA can supply energy after adding GAA on the one hand, and on the other hand, because GAA can affect the survival and vitality of sperm, this also provides a source for breeders in the breeding of livestock and poultry. refer to.