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Background  The purpose of this study is to investigate the effects of intraoperative infusion of branched-chain amino acids (BCAA) in patients undergoing gastrointestinal tumor surgery.    Methods  Sixty-one patients with gastrointestinal tumors undergoing gastrointestinal surgery were enrolled and randomly assigned to receive an intraoperative infusion of 3-compound BCAA solution ( N  = 20), amino acids (AA) solution ( N  = 21), or normal saline (NS) ( N  = 20). Nasopharyngeal temperature, blood glucose (BG), plasma insulin, and blood free fatty acids (FFA) concentrations were measured at 30 min before and 10 min after induction ( T  0 , T  1 ), 30 min and 2 h after skin incision ( T  2 , T  3 ), and 1 h after tracheal extubation ( T  4 ). Intensity of shivering and pain was accessed at 1 h after extubation.    Results  The temperature in the BCAA and AA group was significantly higher than that in the NS group at  T  4  ( P  = 0.014 and 0.033). The incidence of shivering in the BCAA and AA group was significantly lower than in the NS group ( P  = 0.027 and 0.012). BG increased in AA group at  T  3  and  T  4  ( P  = 0.001 and 0.045). The plasma insulin concentration increased in the BCAA and AA group from  T  1  to  T  3 . The plasma FFA concentrations in the BCAA group were lower than in the AA and NS group from  T  2  to  T  4 .    Conclusions  Intraoperative BCAA and AA infusion alleviated postoperative hypothermia and shivering. BCAA infusion also inhibited fat mobilization, without adversely affecting blood glucose.    Trial registration  ChiCTR-TRC-14004668    Electronic supplementary material  The online version of this article (doi:10.1186/s12957-015-0751-y) contains supplementary material, which is available to authorized users.

Intraoperative infusion of branched-chain amino acids in patients undergoing gastrointestinal tumor surgery