Comparison of the Effect of Green Tea By-product and Green Tea Probiotics on the Growth Performance, Meat Quality, and Immune Response of Finishing Pigs

Abstract

The objective of this experiment was to compare the effects of green tea by-product and green tea probiotics on the growth performance, meat quality and immune response of finishing pigs. A total of 72 crossbred "Landrace×Yorkshire" finishing pigs with an average of 76 kg body weight were assigned to 4 dietary treatments in a completely randomized design. Each treatment had 3 replications with 6 pigs per replication. The four dietary treatments were control, antibiotics (control diet with 0.003% chlortetracycline added), and diets containing 0.5% green tea by-product or 0.5% green tea probiotic supplementation. Weight gain was increased in 0.5% green tea probiotics treatment compared to others, but there was no significant difference (p>0.05). The incorporation of 0.5% green tea probiotics to diets reduced the feed conversion ratio in finishing pigs (p>0.05). The incorporation of 0.5% green tea by-product into the pig diet reduced the crude protein and fat contents of the meat (p>0.05). Pigs fed diets containing 0.5% green tea probiotic supplementation had lowered meat TBA values compared to those fed 0.5% green tea by-product (p<0.05). The proliferation of spleen cells stimulated with Con A (concanavalin: 0.1, 0.3, and 1.0 μg/ml) significantly increased with 0.5% green tea by-product treatment compared to antibiotic treatment (p<0.05), but was significantly decreased in 0.5% green tea probiotics treatment compared to the antibiotic treatment (p<0.05). When stimulated with 1.0 μg/ml Con A, splenocyte production of IL-6 from pigs treated with 0.5% green tea by-product or green tea probiotics was significantly increased compared to the antibiotic treatment group (p<0.05). Splenocyte production of TNF-α after treatment with 1.0 μg/ml Con A was significantly higher following 0.5% green tea probiotics treatment (p<0.05), while TNF-α production after 10.0 μg/ml LPS (lipopolysaccharide) was significantly higher in the 0.5% antibiotic treatment group (p<0.05).

Effects of supplementation with green tea by‐products on growth performance, meat quality, blood metabolites and immune cell proliferation in goats

“…The moisture and crude ash content of GM samples from goats fed GTB‐supplemented diet were statistically similar, which is consistent with the results of a study conducted by Ko et al. (). Conversely, Sarker et al.…”

Intermittent feeding programme and addition of &lt;i&gt;Bacillus subtilis&lt;/i&gt; based probiotics to the diet of growing broiler chickens: Influence on growth, hepatic enzymes and serum lipid metabolites profile

“…Usage of probiotic in animal diet improved meat quality (Ko et al 2008, Zhou et al 2010. In the present experiment, we studied the effect of probiotic on broiler carcass composition to evaluate the quality of bird yields.…”

The Effects of Black Tea Factory Waste Supplementation into Laying Hen Diets on Performance, Egg Quality, Yolk Peroxidation, and Blood Parameters

“…Many studies have already described the positive effects of tea, tea catechins, tea extract, and tea powder on animal performance and product quality [8][9][10][11][12][13][14][15] . However, many of these materials are too expensive to use in the livestock industry [16] . Green tea byproduct obtained through tea beverage production is reasonably cheap and effective, and has therefore been used as a feed supplement [16] .…”

“…However, many of these materials are too expensive to use in the livestock industry [16] . Green tea byproduct obtained through tea beverage production is reasonably cheap and effective, and has therefore been used as a feed supplement [16] . Yang et al [17] reported significantly lower TBA values in broiler meat of broilers that are fed diets containing 0.5% to 2.0% green tea by-product supplementation compared to those fed a diet containing antibiotics.…”