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RESEARCH ARTICLE
Contents Vol 64(1)

Effects of guanidinoacetic acid on the growth performance, meat quality, postmortem energy metabolism and muscle fibre types of finishing pigs

Jingzheng Li https://orcid.org/0000-0003-1901-4747 A , Jiaolong Li orcid.org/0000-0002-6967-6784 A B * , Lin Zhang orcid.org/0000-0003-1555-1086 A , Tong Xing orcid.org/0000-0003-1561-4614 A , Yun Jiang orcid.org/0000-0002-1195-1843 C and Feng Gao orcid.org/0000-0002-5415-7922 A *
+ Author Affiliations
- Author Affiliations

A College of Animal Science and Technology, Key Laboratory of Animal Origin Food Production and Safety Guarantee of Jiangsu Province, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, People’s Republic of China.

B Institute of Agri-Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, People’s Republic of China.

C School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, Nanjing 210023, People’s Republic of China.

* Correspondence to: jiaolongli123@163.com, gaofeng0629@sina.com

Handling Editor: D. Y. Wang

Animal Production Science 64, AN23251 https://doi.org/10.1071/AN23251
Submitted: 21 July 2023  Accepted: 17 November 2023  Published: 8 December 2023

© 2024 The Author(s) (or their employer(s)). Published by CSIRO Publishing

Abstract

Context

Meat quality is increasingly being paid more attention by customers and enterprises. However, the modern pursuit of pork production has led to a decline in pork quality. Muscle fibre type is one of the important factors affecting meat quality that can be used as a key control point.

Aims

This study set out to assess the effects of dietary guanidinoacetic acid (GAA) on the growth performance, meat quality, postmortem energy metabolism, and muscle fibre types of finishing pigs.

Methods

In total, 180 healthy Duroc × Landrace × Meishan cross castrated male pigs with the similar weight (average 90 kg) were randomly divided into three treatments, with five replicates (pens) per treatment and 12 pigs per pen, including a GAA-free basal diet and basal diet with 0.05% or 0.10% GAA for 15 days.

Key results

In longissimus thoracis muscle, the results indicated that GAA supplementation decreased the drip loss and the cooking loss in 0.10% GAA group. Meanwhile, in semitendinosus muscle, 0.10% GAA addition increased pH45 min, and decreased the cooking loss. Additionally, GAA addition increased the content of ATP and AMP in semitendinosus muscle. The mRNA expressions of MyHC-I and MyHC-IIa were increased, whereas MyHC-IIx and MyHC-IIb were decreased. Moreover, in longissimus thoracis muscle, GAA addition promoted the mRNA expressions of CaM and NFATc1; in semitendinosus muscle, dietary GAA up-regulated the CnA and NFATc1 mRNA expressions.

Conclusions

GAA addition improved the meat quality, enhanced postmortem energy metabolism and promoted the conversion of fast-muscle fibre to slow-muscle fibre via activating the CaN/NFAT signalling.

Implications

The addition of GAA can improve the meat quality of post-slaughter finishing pigs and provide a theoretical basis for the application of GAA in livestock production.

Keywords: CaN/NFAT, finishing pigs, growth performance, guanidinoacetic acid, meat quality, muscle fibre types, muscle glycolysis, postmortem energy metabolism.

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