Feed Compounder - May/June 2017

and the relatively higher costs of the product, supplementation in commercial feeds has no cost advantage. The heat stable creatine- precursor, guanidinoacetic acid (CreAMINO® source registered for use in animal feeds in the EU.

), is the only creatine Control

IMPROVEMENTS TO PIG GROWTH The benefits of CreAMINO®

supplementation on-top of feed in broiler

chickens have been well studied and commercially applied for nearly the last decade. Research undertaken with PigChamp in Spain showed the impact of different supplementation rates of CreAMINO® on the growth performance of 336 pigs from 33 to 75 days of age. During the 42 day trial, the pigs were fed either the control diet, or the control diet plus CreAMINO®

0.09% or 0.12%. Supplementation of CreAMINO®

at a supplementation rate of 0.06%, linearly increased

the body weight gain up to 42 days after weaning and the highest body weight gain was achieved in pigs fed on diets supplemented with 0.12% CreAMINO®

, increasing the body weight gain by 11%

compared to the control (406.7g vs 451.1 g) (Figure 2). Figure 2: Effect of graded levels of CreAMINO®

gain of piglets

ADG (g/d) FCR

Carcass weight (Kg) Carcass (%)

Lean meat (kg) Lean meat (%)

587.6 c 2.82 a 71.63 74.53

38.30 b 53.46 b

0.08%

CreAMINO® 600.0 b 2.78 a 72.23 75.29

38.90 b 53.85 b

0.12%

CreAMINO® 625.3 a 2.66 b 72.48 75.39

39.82 a 54.96 a

Table 1. Effect of CreAMINO® quality

supplementation on pig carcass

dose response trial run in the Institute of Southern Vietnam with 600 weaned Duroc x (Landrace x Yorkshire) showed that not only did a supplementation rate of 1.2kg CreAMINO®

/ tonne feed result in a on body weight

significantly improved ADG and FCR, but also in a significant increase in lean meat percentage and yield. The treatments were fed from day 30 (weaning) until day 180 and showed significant differences between the control, 0.08% and 0.12% CreAMINO®

diets and an FCR

improvement of 16 points between the control and 0.12% CreAMINO® (Table 1). For the group supplemented with 0.12% CreAMINO® meat production was 1.52kg more than the control group

, lean

SUMMARY Given the vital step that guanidinoacetic acid plays in the production of energy in pigs and poultry and the fact that most European diets will leave livestock with a deficiency of creatine, the addition of CreAMINO® to the complete feed will result in better growth performance.

CreAMINO® CreAMINO®

In response to the body weight gain, the supplementation of also significantly improved FCR (p< 0.05) up to 28 days

after weaning (Figure 3). Figure 3: Effect of graded levels of CreAMINO® on FCR is registered for in-feed use in grower-finisher pigs and

broiler chickens in the European Union. If you have any questions regarding the product, please contact Holly Malins holly.malins@evonik.com

REFERENCES

IMPROVEMENTS TO CARCASS QUALITY The addition of CreAMINO®

to the diet not only results in improved growth performance, but also improved carcass and meat quality. A

Michiels, J., Maertens, L., Buyse J, Lemme, A., Rademacher, M., Dierick, N. A. and De Smet S. 2012 Supplementation of guanidinoacetic acid to broiler diet: effects on performance, carcass characteristics, meat quality, and energy metabolism. Poultry Science 91: 402-412. Mousavi, S.N., Afsar, A. and Lotfollahian, H. 2013 Effects of guanidinoacetic acid supplementation to broiler diets with varying energy contents. Journal of Applied Poultry research 22:47-54. O’Quinn, P.R., Andrews, B.S., Goodband, R.D., Unruh, J.A., Nelssen, J.L., Woodworth, J.C., Tokach, M.D. and Owen, K.Q. 2000 Effects of modified tall oil and creatine monohydrate on growth performance, carcass characteristics, and meat quality of growing-finishing pigs. Journal of Animal Science, Vol. 78 No. 9, p. 2376-2382 Maddock, R.J., Bidner, B.S., Carr, S.N., McKeith, F.K., Berg E.P. and Savell, J.W. 2000 Supplementation with creatine monohydrate improved the lean quality of fresh pork of two different genotypes. Proceedings Reciprocal Meat Conference 53: 118.

FEED COMPOUNDER MAY /JUNE 2017 PAGE 47

Page 1 | Page 2 | Page 3 | Page 4 | Page 5 | Page 6 | Page 7 | Page 8 | Page 9 | Page 10 | Page 11 | Page 12 | Page 13 | Page 14 | Page 15 | Page 16 | Page 17 | Page 18 | Page 19 | Page 20 | Page 21 | Page 22 | Page 23 | Page 24 | Page 25 | Page 26 | Page 27 | Page 28 | Page 29 | Page 30 | Page 31 | Page 32 | Page 33 | Page 34 | Page 35 | Page 36 | Page 37 | Page 38 | Page 39 | Page 40 | Page 41 | Page 42 | Page 43 | Page 44 | Page 45 | Page 46 | Page 47 | Page 48 | Page 49 | Page 50 | Page 51 | Page 52 | Page 53 | Page 54 | Page 55 | Page 56 | Page 57 | Page 58 | Page 59 | Page 60 | Page 61 | Page 62 | Page 63 | Page 64 | Page 65 | Page 66 | Page 67 | Page 68