AUTHOR=Cui Yiyan , Tian Zhimei , Yu Miao , Liu Zhichang , Rong Ting , Ma Xianyong 

TITLE=Effect of guanidine acetic acid on meat quality, muscle amino acids, and fatty acids in Tibetan pigs

JOURNAL=Frontiers in Veterinary Science

VOLUME=9

YEAR=2022

URL=https://www.frontiersin.org/journals/veterinary-science/articles/10.3389/fvets.2022.998956

DOI=10.3389/fvets.2022.998956

ISSN=2297-1769

ABSTRACT=<p>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 <italic>Longissimus thoracis</italic> (LT) were not altered by GAA. In LT, compared to the control group, dietary GAA increased the superoxide dismutase activity, transcripts of <italic>stearoyl CoA desaturase</italic> (<italic>SCD</italic>) and <italic>fatty acid synthase</italic> (<italic>FAS</italic>), and contents of glutamate, glutamine, C24:0, C20:3n-6, C20:4n-6, and polyunsaturated fatty acids (<italic>P</italic> &lt; 0.05), but it decreased the malondialdehyde content (<italic>P</italic> &lt; 0.001). In back fat, dietary GAA reduced the transcript of peroxisome proliferator-activated receptor γ (<italic>PPAR</italic>γ) and the contents of C10:0, C12:0, C14:0, and C16:0 (<italic>P</italic> &lt; 0.05), whereas it increased the contents of C22:0, C20:1, C22:1, C24:1, C20:2, C20:3n-3, and C22:2 (<italic>P</italic> &lt; 0.05). These findings will provide a basis for high-quality Tibetan pork production.</p>