Growth performance, meat quality, and blood characteristics of finisher crossbred pigs fed diets supplemented with different levels of green tea (Camellia sinensis) by-products

Abstract

Background and Aim: Dietary supplementation with green tea by-product shows special effects on animal parameters. This study aimed to assess the effects of green tea by-products (GTBP) in the diet on some blood parameters, growth performance, and carcass characteristics of finishing pigs and on meat quality, and nutritional composition of pork. Materials and Methods: One hundred and sixty crossbred pigs with an initial body weight of 65.15 ± 0.38 kg, were distributed into four dietary treatments, with four replicates of 10 pigs each. The dietary treatments were a basal diet (control diet, CON), and three experimental diets (GTBP8, GTBP16, and GTBP24) based on the CON diet supplemented with GTBP at 8, 16, and 24 g/kg of feed. The studied parameters were examined during the experimental period of 10 weeks. Results: No statistical differences in average daily feed intake, average daily gain, and feed conversion ratio were observed between the diet treatments (p > 0.05). Backfat thickness decreased (linear, p < 0.05) according to the GTBP levels but no other carcass parameters. Meat quality was not influenced by the GTBP levels (p > 0.05). However, pigs fed with GTBP had a decrease in cholesterol content and an increase in crude protein and total omega-3 content of pork compared to the CON diet (p < 0.05). Moreover, dietary supplementation with GTBP significantly decreased plasma cholesterol (p < 0.05), and trends for the decrease in low-density lipoprotein cholesterol and urea nitrogen were observed (linear, p = 0.08). Conclusion: Up to 24 g/kg GTBP in the diet for finishing pigs does not impair animal performance and makes carcass leaner with softer meat as well as positive effects on cholesterol and fatty acid metabolism. Further experiments are needed to determine the optimal levels of GTBP addition in finishing pig diet to produce higher meat quality.

Hematologi dan Biokimia Darah Babi yang Diberi Pakan Limbah Ubi Jalar Ungu

“…Sementara itu Putri et al (2022) melaporkan rataan eritrosit, hematokrit dan hemoglobin babi bali lepas sapih yang berasal dari peternakan tradisonal adalah 8,03 x 106/ µL, 40,64%, dan 12,67 g/dL. Oanh et al (2023) yang melakukan penelitian untuk mengetahui efek produk samping teh hijau dalam pakan pada beberapa parameter darah babi melaporkan total eritrosit masih dalam rentang normal yaitu 6,48-7,06 x 10 6 /µL.…”

Effect of Pu-erh tea pomace on the composition and diversity of cecum microflora in Chahua chicken No. 2

“…Pu-erh tea is one of the most consumed teas in China ( 7 ), It is an over-fermented tea formed under the complex joint action of many microorganisms, resulting in a unique flavor and rich composition ( 8 ), which storage has been 718,900 tons in 2019 ( 9 ). Tea pomace (TP), a solid substance after extracting functional substances or steeping tea, is rich in crude protein, crude fiber, and considerable bioactive substances ( 4 , 10 , 11 ). Tea, its by-products and extract can enhance production performance, improve egg and meat quality, reduce fat deposition, regulate the diversity and abundance of gut microbiota, and increase antioxidative properties in poultry ( 8 , 12–17 ).…”