Green Tea Level on Growth Performance and Meat Quality in Finishing Pigs


Authors

  • M.S.K. Sarker Department of Animal Science and Technology, Sunchon National University, Suncheon, 540-742, Korea
  • K.J. Yim Department of Animal Science and Technology, Sunchon National University, Suncheon, 540-742, Korea
  • S.Y. Ko Department of Animal Science and Technology, Sunchon National University, Suncheon, 540-742, Korea
  • D. Uuganbayar Department of Animal Science and Technology, Sunchon National University, Suncheon, 540-742, Korea
  • G.M. Kim Department of Animal Science and Technology, Sunchon National University, Suncheon, 540-742, Korea
  • I.H. Bae Department of Animal Science and Technology, Sunchon National University, Suncheon, 540-742, Korea
  • J.I. Oh Department of Animal Science and Technology, Sunchon National University, Suncheon, 540-742, Korea
  • S.T. Yee Department of Biology, Sunchon National University, Suncheon, 540-742, Korea
  • C.J. Yang Department of Animal Science and Technology, Sunchon National University, Suncheon, 540-742, Korea

DOI:

https://doi.org/10.3923/pjn.2010.10.14

Keywords:

Feed intake, green tea, pigs, thiobarbituric acid value

Abstract

This study was designed to determinate the effects of green tea on growth performance and meat quality of finishing pigs. Ninety crossbreed "Landrace x Large White" pigs were assigned to 5 treatments a completely randomized design. The five dietary treatments were control (no green tea), antibiotic (30 ppm chlortetracycline) and 0.5, 1.0 and 2.0% of green tea added. The weight gain of pigs fed diets containing 2.0% green tea supplementation was significantly lower than that of the antibiotic supplemented (p<0.05). However, the feed intake and feed conversion ratio did not differ among treatments by dietary green tea addition (p>0.05). Crude protein in the carcass of pig showed significantly highest value in 1.0% green tea than control and other green levels (p<0.05) but similar value with antibiotic. The carcass grade was significantly increased in 0.5 and 1.0% green tea treatments (p<0.05) while Thiobarbituric Acid (TBA) value of pork was significantly decreased by 2.0% green tea supplementation (p<0.05).

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Published

15.12.2009

Issue

Vol. 9 No. 1 (2010)

Section

Research Article

License

Copyright (c) 2010 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Sarker, M., Yim, K., Ko, S., Uuganbayar, D., Kim, G., Bae, I., Oh, J., Yee, S., & Yang, C. (2009). Green Tea Level on Growth Performance and Meat Quality in Finishing Pigs. Pakistan Journal of Nutrition, 9(1), 10-14. https://doi.org/10.3923/pjn.2010.10.14