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Dietary Guanidinoacetic Acid Improves Meat Tenderness and Antioxidant Capacity in Rabbits via Modulating Muscle Fiber Characteristics and Fat Metabolism

2026-03-27

Abstract excerpt

Guanidinoacetic acid (GAA) is a direct precursor of creatine and plays a key role in en-ergy and protein metabolism. Rabbit meat is increasingly recognized as a healthy food source due to its high protein and low fat content, and improving its quality is of growing interest to consumers and producers alike. This study investigated the effects of dietary GAA supplementation on meat quality, antioxidant capacity, mu...

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Literature Corpus work
df3a515e-cd35-5551-aca6-e118dd8fd156
DOI
10.20944/preprints202603.2229.v1
Open publication

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Dietary Guanidinoacetic Acid Improves Meat Tenderness and Antioxidant Capacity in Rabbits via Modulating Muscle Fiber Characteristics and Fat MetabolismDOI 10.20944/preprints202603.2229.v1
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