Effects of Rumen-Protected Guanidinoacetic Acid on Meat Quality, Antioxidant Capacity, Flavor Compounds, and Transcriptomics in the Longissimus Dorsi Muscle of Yaks.

Yak meat, as a green product, is characterized by its high protein, low fat, and unique flavor, serving as an important source of animal protein for herders in alpine regions. The objective of this study was to investigate the effects of rumen-protected guanidinoacetic acid on the meat quality, antioxidant capacity, volatile compounds, and transcriptomics of the Longissimus dorsi muscle in yaks. Thirty yaks with similar growth conditions were selected and randomly assigned to three groups: a basal diet (CON), or diets supplemented with 600 mg/kg (L) and 1200 mg/kg (H) of rumen-protected guanidinoacetic acid. Dose-dependent effects of RPM levels were assessed using linear or quadratic trend analysis.