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
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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How to cite this article
M.S.K. Sarker, K.J. Yim, S.Y. Ko, D. Uuganbayar, G.M. Kim, I.H. Bae, J.I. Oh, S.T. Yee and C.J. Yang, 2010. Green Tea Level on Growth Performance and Meat Quality in Finishing Pigs. Pakistan Journal of Nutrition, 9: 10-14.
DOI: 10.3923/pjn.2010.10.14
URL: https://scialert.net/abstract/?doi=pjn.2010.10.14
DOI: 10.3923/pjn.2010.10.14
URL: https://scialert.net/abstract/?doi=pjn.2010.10.14
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