What is the dosage of guanidinoacetic acid in feed?

Guanidinoacetic acid and its derivatives are a kind of functional promoter widely used in various livestock and poultry, so what is the dosage of guanidinoacetic acid in feed?

1. What is guanidinoacetic acid?

Guanidinoacetic acid appears as a white or slightly yellow powder and is a functional promoter that contains no prohibited drugs. Mechanism of action: guanidinoacetic acid is a precursor of creatine. Phosphocreatine, which contains a high phosphate group transfer potential energy, is widely present in muscle and nerve tissues and is the main energy-supplying substance in animal muscle tissue.

2. Dosage of guanidinoacetic acid in feed

The dosage of guanidinoacetic acid differs among different livestock and poultry feeds: for piglets the dosage is 500-600g/ton; for growing-finishing pigs the dosage is 400-500g/ton; for beef cattle the dosage is 300-400g/ton; for poultry the dosage is 300-400g/ton, and for fish and shrimp the dosage is 500-600g/ton. For specifics, refer to the instructions for use of guanidinoacetic acid or consult the seller.

3. What are the uses of guanidinoacetic acid?

1. It can promote the growth of livestock, poultry, fish and shrimp: guanidinoacetic acid is a precursor of creatine and can prompt more energy to be allocated to the synthesis of muscle tissue. The weight gain of livestock and poultry increases by more than 7%, and the growth rate of fish and shrimp increases by 8%. When pigs are given guanidinoacetic acid at the 50-100kg stage, the feed-to-meat ratio is reduced by 0.2, they can be sent to market 7-10 days earlier during grow-finish, and more than 15kg of feed is saved per pig.

2. It can improve the reproductive performance of breeding pigs: it provides sufficient energy for the gonads and enhances the sperm count and sperm motility in semen.

3. It improves the body shape of animals: phosphocreatine is present in large amounts only in muscle and nerve tissues and in very small amounts in adipose tissue, so it can prompt the transfer of energy to muscle tissue, and the improvement in body shape of lean-type pigs is especially notable, with a broad back and full, firm hindquarters.