Research Article Open Access

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
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K.J. Yim
Department of Animal Science and Technology, Sunchon National University, Suncheon, 540-742, Korea
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S.Y. Ko
Department of Animal Science and Technology, Sunchon National University, Suncheon, 540-742, Korea
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D. Uuganbayar
Department of Animal Science and Technology, Sunchon National University, Suncheon, 540-742, Korea
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G.M. Kim
Department of Animal Science and Technology, Sunchon National University, Suncheon, 540-742, Korea
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I.H. Bae
Department of Animal Science and Technology, Sunchon National University, Suncheon, 540-742, Korea
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J.I. Oh
Department of Animal Science and Technology, Sunchon National University, Suncheon, 540-742, Korea
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S.T. Yee
Department of Biology, Sunchon National University, Suncheon, 540-742, Korea
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CORRESPONDING AUTHOR
C.J. Yang
Department of Animal Science and Technology, Sunchon National University, Suncheon, 540-742, Korea
Published on: December 15, 2009
DOI 10.3923/pjn.2010.10.14
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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).

Keywords:

Feed intake, green tea, pigs, thiobarbituric acid value

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Copyright (c) 2010 Asian Network for Scientific Information

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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.

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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
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