Journal of Food, Agriculture and Environment

The relationship between guanidino acetic acid and dietary metabolizable energy level on broiler’s performance

Author(s):

Alaeldein M. Abudabos ¹*, Fuad Saleh ², Andreas Lemme ³, Hana A. H. Zakaria ⁴

Recieved Date: 2014-01-11, Accepted Date: 2014-04-02

Abstract:

The aim of this work was to investigate the effects of 2 levels of guanidino acetic acid (GAA) in a commercial form (CreAMINO™ (CreAM)) (with vs. without), and 4 levels of metabolizable energy (ME) (75, 50 and 25 kcal/kg less than the control) on performance and carcass characteristics of broiler chickens. The eight dietary regiments were tested for 3 periods: starter (0-10 d), grower (11-22 d) and finisher (23-35 d) by utilizing a total of 200 male Ross 308 broiler chickens in a factorial arrangements of treatments (2×4), in which each experimental diet was fed to 5 replicate pens. The results revealed a positive effect for CreAM supplementation on feed conversion ratio for the starter, grower, finisher and cumulative periods (P<0.05, 0.05, 0.01 and 0.001, respectively). Feed conversion was significantly improved in the treatment with CreAM supplementation compared to unsupplemented group. During the grower period, a significant difference in FCR was observed due to ME level; birds converted feed more efficiently, as the level of dietary energy increased in a linear trend (P<0.01). When examining the cumulative period of the trial (0 to 35 days of age), two-way interactions were significant for FI and BWG. Birds receiving the control level of energy, 75 or 50 kcal/kg lower ME than the control, consumed less feed, when these diets were supplemented with CreAM. Birds, which received (25 kcal/kg) lower ME or the control energy levels, gained more weight, when these diets were supplemented with CreAM. In summary, guanidino acetic acid (GAA) in a commercial form (CreAMINO™), which was used in this trial, improved feed conversion ratio of broilers on each period, as well as for the cumulative period. On the other hand, ME level affected FCR but not in a linear trend, and the improvement, which was due to CreAM, depended on the ME level. It is recommended to lower the ME level by 50 kcal/kg and supplement diets with CreAM.

Keywords:

Guanidino acetic acid, CreAMINO™, broilers, performance

---

Journal: Journal of Food, Agriculture and Environment
Year: 2014
Volume: 12
Issue: 2
Category: Agriculture
Pages: 648-654

---

Full text for Subscribers

---

Information:

Note to users

The requested document is freely available only to subscribers/registered users with an online subscription to the Journal of Food, Agriculture & Environment. If you have set up a personal subscription to this title please enter your user name and password. All abstracts are available for free.

Article purchasing

If you like to purchase this specific document such as article, review or this journal issue, contact us. Specify the title of the article or review, issue, number, volume and date of the publication. Software and compilation, Science & Technology, all rights reserved. Your use of this website details or service is governed by terms of use. Authors are invited to check from time to time news or information.

---

Purchase this Article:   20 Purchase PDF Order Reprints for 15

---

Share this article :