Influencens Of Tea Polyphenols And Vitamine On The Productive Performance Parameter And Meat Qualityparameters Of Finishing Pigs

Effects of the tea polyphenols on the producting charactence and the pork quality parameter and the co-effects of the tea polyphenols and vitamin E and immunity dint of finishing pigs by following trials:A feeding trial supplemented with different level tea polyphenols with 50 crossbred (Duroc×Landrace×Yorkshire ) finishing pigs about 28kg and randomly divided into five treatments were carried out in order to investigate the effects of the tea polyphenols on pork qualityparameter of about 100kg growing-finishing pig's meat sample of longgisimus dorsi were tested for regular meat quality and biochemical parameters analysis. The results showed that the tea polyphenols not only could improve meat color but also could enhance antioxidant capacity and the meat water holding. The conclusion is that the dosage of the polyphenol at 400mg/kg dietary is suggested to be workable.A feeding trial supplemented different level tea polyphenols and the vitamin E with 40 crossbred (Duroc×Landrace×Yorkshire ) finishing pigs about 28kg were used to study the tea polyphenols increased the effect function of the vitamin and the co-effects of the tea polyphenols and vitamin E on pork qualityparameter of about 100kg growing-finishing pig's, meat sample of longgisimus dorsi were tested for regular meat quality and biochemical parameters analysis. The results showed that certain density of the tea polyphenols can improve centent of vitamin E in pork. There was a co-effects between the tea polyphenols and vitamin E for stabling meat colors , enhancing the meat water holding and antioxidant capacity. The conclusion is that vitamin E 200mg/kgdietary supplementation with 400mg/kg tea polyphenols were recommanded as a goods reference.A feeding trial supplemented the tea polyphenols with 24 crossbred (Duroc×Landrace×Yorkshire ) growing-finishing pigs about 28kg were used in investigating effects of the tea polyphenols on pork qualityparameter of about 100kg growing-finishing pig's meat sample of longgisimus dorsi were tested for regular meat quality and biochemical parameters analysis. The results showed that the tea polyphenols have certain relation with gender in which could improve certain parameter on meat color and antioxidant capacity and the meat water holding. During shelf live , the effect of the tea polyphenols for gilt was better than castrated.A feeding trial supplemented different level tea polyphenols(TP) with 40 crossbred (Duroc×Landrace×Yorkshire ) finishing pigs about 28kg and randomly divided into five treatment (eight for each treatment)were used in studying the effects of the tea polyphenols on immunity dint of growing pigs. The results showed that TP300mg/kg and TP400mg/kg dietary not only could enhance SOD,GSH-PX and GSH-PX of growing pigs but also total antioxidant capacity. The conclusion is that the tea polyphenols could improve growing pigs body immunity dint and in the dietary supplemented with 400mg/kg tea polyphenols were recommanded as a goods reference.