Performance and Meat Quality of Broiler Chicken with the Addition of Guanidino Acetic Acid and Betaine as Feed Additive

Abstract

Guanidino acetic acid is a precursor of creatine which is synthesized from the amino acids glycine and arginine by transferring the amidino group from arginine to glycine, catalyzed by the enzyme L-arginine: glycine amidine transferase (AGAT) which takes place in the kidneys and pancreas, while betaine is known as a group donor methyl which functions in many metabolic processes such as energy metabolism, protein synthesis, carnitine and creatine. This research aims to determine the effect of adding Guanidino Acetic Acid (GAA) and betaine as feed additives in improving the performance and meat quality of broiler chickens. This research used 100 broiler chickens (DOC) with 6 chickens per unit which were reared for 35 days. The experimental design used was a Completely Randomized Design (CRD) with 5 treatments and 4 replications. Treatment consisted of P0 (Commercial feed,) P1 (Commercial feed + 0.06% GAA and no Betaine), P2 (Commercial feed + 0.06% GAA + 0.01% Betaine), P3 (Commercial feed + 0.12 % GAA and no Betaine), P4 (Commercial ration + 0.12% GAA + 0.01% Betaine). The parameters observed were performance, commercial carcass and muscle histomorphology. The results of the study showed that the addition of GAA and betaine had a real effect (P<0.05) and improved the performance of commercial carcasses and showed a better response to muscle histomorphology. The conclusion was that the addition of GAA 0.12% and betaine 0.01% through feed could improve the performance, commercial carcasses and muscle histomorphology of broiler chickens.

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