Poultry, Vol. 4, Pages 30: Validation of the Energy Matrix of Guanidinoacetic Acid for Broiler Chickens: Effects on Performance, Carcass Traits, and Meat Quality

Poultry doi: 10.3390/poultry4030030

Authors:
Fernanda Danieli Antoniazzi Valentini
Heloísa Pagnussatt
Fernanda Picoli
Letieri Griebler
Carine de Freitas Milarch
Arele Arlindo Calderano
Fernando de Castro Tavernari
Tiago Goulart Petrolli

The objective of this study was to validate the energy matrix of guanidinoacetic acid (AGA) in broiler diets, assessing its effects on performance, carcass traits, organ development, and meat quality. The experiment was conducted at the UNOESC Xanxerê poultry facility using 480 COBB broilers in a completely randomized design with three treatments: positive control (standard energy level), negative control (75 kcal/kg reduction in metabolizable energy—ME), and negative control + AGA (600 mg/kg). Male broilers in the positive control and negative control + AGA groups showed improved feed conversion, higher weight gain, and greater feed intake (p < 0.001) compared to the negative control group. A significant difference in relative liver weight (p = 0.037) was observed between the positive and negative control groups. Birds supplemented with AGA had higher blood glucose levels and lower levels of cholesterol (p = 0.013), triglycerides (p = 0.005), total proteins (p < 0.001), and creatinine (p = 0.056). Regarding meat quality, the AGA-supplemented group showed higher crude protein content and greater lipid peroxidation in breast meat. In conclusion, the inclusion of AGA using an energy matrix reduced by 75 kcal/kg ME is feasible, maintaining performance and carcass characteristics while improving meat quality in broiler chickens.

Source link

Fernanda Danieli Antoniazzi Valentini www.mdpi.com