Effects of Guanidinoacetic Acid on Growth Performance, Meat Quality and Antioxidation in Growing-Finishing Pigs
Author:
Publisher
Medwell Publications
Subject
General Veterinary,Agronomy and Crop Science
Reference8 articles.
1. The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay
2. Metabolic conditions in Porcine longissimus muscle immediately pre-slaughter and its influence on peri- and post mortem energy metabolism
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4. DNA Damage and Oxygen Radical Toxicity
5. Monoclinic guanidinoacetate methyltransferase and gadolinium ion-binding characteristics
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4. Dietary guanidinoacetic acid supplementation improves water holding capacity and lowers free amino acid concentration of fresh meat in finishing pigs fed with various dietary protein levels;Animal Nutrition;2022-12
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