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. 2018 Apr 18;96(6):2332–2341. doi: 10.1093/jas/sky137

Table 4.

Effect of guanidinoacetic acid (GAA) supplementation on carcass characteristics and meat quality of finishing pigs (Exp 1)

Item Dietary treatment Sex P value5
Contrast 6
CON1 0.08% GAA2 0.12% GAA3 SEM 4 Barrow Gilt SEM Diet Sex Diet × Sex Linear Quadratic
Slaughter weight, kg 96.10 95.95 96.15 0.40 96.17 95.97 0.33 0.935 0.666 1.000 0.930 0.722
Carcass weight, kg 71.63 72.24 72.48 0.44 72.29 71.94 0.36 0.380 0.501 0.997 0.179 0.736
Carcass, % 74.54 75.30 75.39 0.37 75.17 74.97 0.30 0.207 0.637 0.995 0.106 0.461
Lean meat, kg 38.30b 38.90b 39.83a 0.25 38.51b 39.51a 0.21 <0.001 <0.001 0.994 <0.001 0.595
Lean meat, % 53.47b 53.85b 54.97a 0.22 53.27b 54.92a 0.18 <0.001 <0.001 0.994 <0.001 0.183
Back-fat thickness measured on carcass, mm 15.95a 15.45ab 14.77b 0.20 15.89a 14.89b 0.16 <0.001 <0.001 1.000 0.001 0.717
Back-fat thickness measured on animal7, mm 11.93a 11.53ab 11.16b 0.20 12.04a 11.05b 0.16 0.033 <0.001 1.000 0.009 0.952
Meat quality parameters
pH of the meat after slaughter8
 15 min 6.86 6.84 6.89 0.04 6.96a 6.76b 0.03 0.660 <0.001 1.000 0.588 0.466
 30 min 6.63 6.70 6.63 0.03 6.75a 6.55b 0.03 0.262 <0.001 1.000 1.000 0.103
 60 min 6.31 6.32 6.33 0.04 6.42a 6.22b 0.03 0.932 <0.001 1.000 0.709 1.000
 90 min 5.93 5.97 5.90 0.04 6.03a 5.84b 0.03 0.443 <0.001 0.999 0.605 0.245
Cooking loss, % 44.06 43.05 42.93 0.40 42.78a 43.92b 0.33 0.101 0.017 0.992 0.051 0.371
Drip loss, % 9.01 8.89 8.84 0.56 8.79 9.03 0.46 0.978 0.708 0.999 0.837 0.966

a,b,c Within a row, means without a common superscript differ (P< 0.05)

1CON- control

20.08% GAA = basal diet + 0.8 kg GAA/MT

30.12% GAA= basal diet + 1.2 kg GAA/MT

4SEM = standard error of mean

5Considered significant when P < 0.05

6Orthogonal polynomial contrasts were used to determine linear and quadratic effects of increasing levels of GAA (0, 0.08, and 0.12%) in the pig diets.

7Back-fat thickness of live pigs was done between 9 to 11th rib by ultrasound instrument (Aloka SSD-500, ALOKA Co., Ltd, Germany).

8pH measured on the semimembranosus and longissmus muscle using a pH meter (Minolta Chromameter, Japan).