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Pakistan Journal of Nutrition

Year: 2010 | Volume: 9 | Issue: 1 | Page No.: 10-14
DOI: 10.3923/pjn.2010.10.14
Green Tea Level on Growth Performance and Meat Quality in Finishing Pigs
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

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.

Keywords: thiobarbituric acid value, feed intake, green tea and Pigs

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