
GAA improves milk quality
The aim of this study was to investigate the effects of including guanidinoacetic acid (GAA) in the diet of…

GAA and intestinal health
The effectiveness of guanidinoacetic acid (GAA) in reduced protein (RP) diets on performance and gut health of broilers under…

GAA and fish fillet quality
Guanidinoacetic acid (GAA) plays an important role in cellular energy use and protein synthesis. The objectives of this study…

Arginine and energy-saving effects of GAA
Two 35-day trials were conducted to determine the arginine (Arg) requirement of broiler chickens and the Arg and energy-sparing…
About GAA Science

Physiological roles of GAA
GAA could affect many aspects of human metabolism, including cellular bioenergetics, neuromodulation, or oxidant-antioxidant status.
Latest events
23rd European Symposium on Poultry Nutrition (ESPN 2023)
CCDS Virtual Conference
6th EAAP International Symposium on Energy and Protein Metabolism and Nutrition
GAA Fundamentals
Guanidinoacetic acid (also known as glycocyamine or betacyamine) is a normal constituent of human blood, urine, and breast milk.
Being a natural amino acid derivative and a metabolite in the urea cycle, GAA also appears as an intermediate in metabolic pathways of several amino acids, including glycine, serine and arginine. GAA is direct precursor of creatine, a key substrate for cellular energy.
- CAS Registry # 362-97-6
- PubChem CID 763
- Chemical formula C3H7N3O2
- Molar mass 117.1 g/mol
The natural daily turnover of GAA is balanced between endogenous production and kidney excretion; only a minimal amount of GAA is available from food sources (e.g. 10 mg of GAA per kg of meat).
Dr. Sergej Ostojic
GAA-science.com was created and administered by a research group headed by Sergej M. Ostojic, MD, PhD, Professor of Nutrition at the University of Agder and the University of Novi Sad, who has been involved in GAA research for over a decade.
Golden Legacy Articles



