Reducing limitations in intracellular energy metabolism and improving cellular energy homeostasis can maximise the feed utilisation efficiency in broilers. Optimising the creatine stores by supplementing guanidinoacetic acid (Creamino) can maximise performance, a study shows.
Could you improve the profitability of production by adding Creamino on top of an application or energy-saving effect? And would this make a valuable contribution to reducing the impact of currently skyrocketing feed prices on the production cost of broilers?
The objective of a study conducted on the experimental farm of the company Italcol in Santander, Colombia, was to evaluate whether the supplementation of guanidinoacetic acid on top of or together with an energy matrix helps to improve or equalise productive and economic parameters in broilers.
The study at Italcol lasted 35 days and included 1088 Ross 308 AP day-old male chicks with an initial weight of 42.5 ± 1.05 grammes.
The broilers were divided into 4 treatments with 8 repetitions of 34 chickens per treatment. The experimental design was completely randomised. The treatments were:
The feeding was divided into 3 phases: A pre-starter, a starter and a fattening phase. The following production figures were evaluated: live weight, feed consumption, feed conversion and European Efficiency Index (EEI).
Overall, the results indicated that on day 35, when we compared the group supplemented with 0.06% guanidinoacetic acid and an energy matrix of 80 kcal with the control group, we found that the guanidinoacetic acid matrix group had gained 21 grammes more per chicken, scored 2 points less in feed conversion and showed a 2% improvement in EEI.
When we compared the group supplemented with 0.06% added GAA with the control group, we found that the GAA group gained 59 grammes more per chicken, scored 4 points less in feed conversion and showed a 4% improvement in EEI.
In conclusion, the use of guanidinoacetic acid, matrixed at 80 kcal and in addition, improves productive and economic efficiency in broilers at 35 days of age.