Influence of Guanidinoacetic acid (GAA) supplementation with low-energy diet on meat quality and carcass characteristics of broilers
Effect of Guanidinoacetic Acid (GAA) on meat quality of broiler
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Authors
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Parimal K. Parsawar
Nagpur Veterinary College, MAFSU, Nagpur, Maharashtra, India.
Author
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Darshana B. Bhaisare
Nagpur Veterinary College, MAFSU, Nagpur, Maharashtra, India.
Author
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Mukund M. Kadam
Nagpur Veterinary College, MAFSU, Nagpur, Maharashtra, India.
Author
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Shital V. Chopde
Nagpur Veterinary College, MAFSU, Nagpur, Maharashtra, India.
Author
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Megha P. Kaore
Nagpur Veterinary College, MAFSU, Nagpur, Maharashtra, India.
Author
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Archana M. Kadam
Nagpur Veterinary College, MAFSU, Nagpur, Maharashtra, India.
Author
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Balram Chouhan
Nagpur Veterinary College, MAFSU, Nagpur, Maharashtra, India.
Author
Keywords:
Broiler, Carcass traits, Drip loss, Guanidinoacetic acid (GAA), Meat qualityAbstract
The experiment was designed to study the effects of Guanidinoacetic acid (GAA) supplementation with a low-energy diet on meat quality in broilers. Energy is the primary limiting nutrient for growing chickens, particularly due to their rapid muscle growth and development. GAA improves the efficiency of energy use and storage in broilers, supporting their fast growth and muscle development, especially under conditions where dietary energy may be limiting. For this study, a total of 192 broiler (Vencobb 430) birds were reared for 42 days. A total of one-day-old straight-run chicks were randomly distributed into four groups, with each group consisting of four replicates of 12 chicks each. The first group was fed a basal diet, while the second group also received the basal diet along with supplementation of GAA at the rate of 600 g/ton of feed, while the third group birds were fed low-energy (100 kcal/kg ME less) diet and the fourth group birds were fed low-energy (100 kcal/kg ME less) diet along with supplementation of GAA at the rate of 600 g/ton of feed. Data on carcass traits and meat quality were analysed. Present experiment revealed no improvement in carcass traits viz. breast with bone, thigh, drumstick, back, neck, wing, abdominal fat, giblet of GAA-supplemented groups rather dressing yield was reduced significantly (P<0.05) compared to non-supplemented groups. Meat pH and cooking yield (%) were significantly lower (P < 0.05) in all treatment groups compared to the control group. In contrast, drip loss (%) and water-holding capacity (%) were not significantly influenced by GAA supplementation (P > 0.05). These findings suggest that under the conditions of this study, GAA supplementation at 600 g/ton may not confer benefits to carcass yield or meat quality in broilers, especially when used in low-energy diets. Further research may be needed to optimize dosage and evaluate long-term effects under varied nutritional and management conditions.
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References
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