The Effects Of Tea Additive In Feed On The Carcass Quality Of Pigs

The development of natural plant additive is a hot spot for feed additives in recent years.As a drink,tea has also been used in animal feed additives.It improves the new uses of tea and adds its value.Because of polyphenols in tea,the adding proportion has great effect on animal growth,metabolism and the body's immune function,etc.So,this paper studies the tea adding proportion in pigs' diets and its effects.Twenty-four pigs of a hybrid generation of Duroc and Dingyuan pig were selected,dividing randomly into 4 groups,6 of each group.Three experimental groups(EG)feeding the basic diets with 1%,2% and 3% of tea powder,respectively,and 1 control group(CG)feeding basic diet were set.Trial period was 3 months.During the trial period,daily gain and backfat were determined with an interval of 3 weeks.All finishing pigs were slaughtered at the end of the test,and measuring the growth performance,blood index,and meat quality,etc.The differences of indexes between four groups were detected.Exploring the influences of tea powder ratio in diets with pig fat deposition and growth performance.The results showed that:(1)With the increasing of tea powder ratio,the daily gains and backfat thicknesses of EG were steadily lowering,significantly lower than that of CG(p < 0.05),in which the EG2 had the greatest reduction(p < 0.05).It shows that tea powder added in pig's diets can reduce the body fat deposition.(2)The low density lipoprotein level and ?-globulin content of EG2 were significantly higher than that of other groups.The ?-globulin content of EG1 was significantly higher than other groups(p < 0.05).(3)With the increasing of tea powder ratio in the diets,the scores of meat color and marbling decreased significantly(p<0.05),and the water holding capacity decreased significantly(p < 0.05).(4)The tea powder ratio in the diets has a significant effect on chemical composition of the meat.Moisture content of the muscle is higher in EG2.The phosphorus level of the muscle in EG1 was significantly higher than that in other groups(p<0.05),the cholesterol content in EG3 was significantly lower than that in other groups(p<0.05).