Guanidinoacetic acid (GAA): The Green Source of Muscle Gain

Alias guanidineacetic acid is a naturally occurring amino acid and its derivatives, and it's the immediate precursor substance for creatine in vertebrates. It could improve production performance of animals in many aspects:

1. Significantly increase the slaughter rate and lean meat rate, improve the animal body shape, (the improvement of the body shape of beef cattle and sheep is outstandingly significant, thick neck, wide back, rump fullness and firmness);

2. Scavenging free radicals, improve the color and quality of meat;

3. Alleviate the animal stress, enhance the immunity of the body (improve the intestinal barrier and enhance the function of the immune cells);

4. Improve the energy metabolism of spermatozoa, increase the fertilization rate, and improve the reproductive performance of the animal;

5. Replace animal protein raw materials, reduce the amount of arginine added, reduce costs and increase efficiency.

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Why GAA is needed in husbandry production?

1. Animals do not synthesize enough creatine on their own. The animal organism synthesizes only 50-75% of the body's own creatine needs, which is difficult to meet the needs.

2. Plant diets deficient in creatine. Livestock performance declines after feeding whole plant-based diets. The main reason for this is the lack of creatine in whole plant-based diets.

3. Low creatine absorption. Creatine is poorly stabilized, poorly utilized (15%-30%), more expensive, and the addition of creatine in vitro may inhibit endogenous creatine synthesis.

4. Effective in increasing creatine levels. The addition of guanidinoacetic acid is more effective than creatine in increasing creatine content in muscle cells.

5. Reducing arginine usage in poultry. GAA is mainly synthesized in the body by arginine and glycine, and when the diet is additionally supplemented with guanidinoacetic acid, the original synthesis reaction in the body for arginine consumption will be reduced.

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Studies show that after using GAA, the ADFI of sow raised 11.48%, and weakness rate of newborn piglets was reduced by 60.68%, average daily weight gain of lactating piglets was increased by 5.85%, and raw survival rate of weaned piglets was increased by 4.09%.

The effects of GAA on the ADG, dressing percentage and carcass weight of fattening pigs.

The effects o GAA on slaughter rate, net meat yield and tail fat rate of broilers.

The effects of GAA on ADG, slaughter rate an transportation losses of meat sheep.

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