The influence of green tea in pig feed on meat production and quality
2002
Suzuki, K. (Miyagi-ken. Animal Industry Experiment Station, Iwadeyama (Japan)) | Kadowaki, H. | Hino, M. | Tamura, K.
The influence of green tea in pig feed on meat production and quality was examined. Fifteen castrated pigs produced by two dams were fed one of the diets added tea at three different levels; no tea in control group, 1% tea in group 1, and 3% tea in group 2. Tea was added to feed when the average body weight for each group reached about 70kg. The pigs were reared with ad libitum feeding until they attained a body weight of 105kg. The feeding periods of control group, groups 1 and 2 averaged 37.8, 43.4 and 57.4 days, respectively. After slaughter, the characteristics of the carcasses were measured, and loins at the position of two thoracic vertebra from the last thoracic vertebra were sampled and analyzed for water holding capacity, color, physical characteristics, chemical composition, and fatty acid composition. The pig in group 2 of 3% tea addition had inferior growth compared with the control group and decreased the accumulation of fat. The tea additive did not influence water holding capacity, intramuscular fat or tenderness. The tea additive influenced the fatty acid in the loin. At the rate of 3%, the tea caused an anticipated increase in the ratio of linoleic acid (18 : 2), linolenic acid (18 : 3), and eicosa dienoic acid (20 : 2). There was a tendency for the ratio of oleic acids (18 : 1) to decrease oppositely compared with the control group. Moreover, the concentration of Vitamin E (alpha tocopherol) in the loins of the experiment group 2 (0.200mg/100g) was higher than that in the loin of control group (0.160mg/100g) and experimental group 1 (0.156mg /100). The results concerning cholesterol concentration were the reverse of the Vitamin E findings. Cholesterol concentration of group 2 (60.60mg/100g) was lower than that of control group (65.25mg/100g).
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