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Comparison of the Effect of Green Tea By-product and Green Tea Probiotics on the Growth Performance, Meat Quality, and Immune Response of Finishing Pigs

  • Ko, S.Y. (Department of Animal Science and Technology, Sunchon National University) ;
  • Bae, I.H. (Department of Animal Science and Technology, Sunchon National University) ;
  • Yee, S.T. (Department of Life Science, Sunchon National University) ;
  • Lee, S.S. (Department of Animal Science and Technology, Sunchon National University) ;
  • Uuganbayar, D. (Department of Animal Science and Technology, Sunchon National University) ;
  • Oh, J.I. (Department of Animal Science and Technology, Sunchon National University) ;
  • Yang, C.J. (Department of Animal Science and Technology, Sunchon National University)
  • Received : 2007.10.13
  • Accepted : 2008.04.16
  • Published : 2008.10.01

Abstract

The objective of this experiment was to compare the effects of green tea by-product and green tea probiotics on the growth performance, meat quality and immune response of finishing pigs. A total of 72 crossbred "Landrace$\times$Yorkshire" finishing pigs with an average of 76 kg body weight were assigned to 4 dietary treatments in a completely randomized design. Each treatment had 3 replications with 6 pigs per replication. The four dietary treatments were control, antibiotics (control diet with 0.003% chlortetracycline added), and diets containing 0.5% green tea by-product or 0.5% green tea probiotic supplementation. Weight gain was increased in 0.5% green tea probiotics treatment compared to others, but there was no significant difference (p>0.05). The incorporation of 0.5% green tea probiotics to diets reduced the feed conversion ratio in finishing pigs (p>0.05). The incorporation of 0.5% green tea by-product into the pig diet reduced the crude protein and fat contents of the meat (p>0.05). Pigs fed diets containing 0.5% green tea probiotic supplementation had lowered meat TBA values compared to those fed 0.5% green tea by-product (p<0.05). The proliferation of spleen cells stimulated with Con A (concanavalin: 0.1, 0.3, and $1.0{\mu}g/ml$) significantly increased with 0.5% green tea by-product treatment compared to antibiotic treatment (p<0.05), but was significantly decreased in 0.5% green tea probiotics treatment compared to the antibiotic treatment (p<0.05). When stimulated with $1.0{\mu}g/ml$ Con A, splenocyte production of IL-6 from pigs treated with 0.5% green tea by-product or green tea probiotics was significantly increased compared to the antibiotic treatment group (p<0.05). Splenocyte production of TNF-${\alpha}$ after treatment with $1.0{\mu}g/ml$ Con A was significantly higher following 0.5% green tea probiotics treatment (p<0.05), while TNF-${\alpha}$ production after $10.0{\mu}g/ml$ LPS (lipopolysaccharide) was significantly higher in the 0.5% antibiotic treatment group (p<0.05).

Keywords

Green Tea By-product;Green Tea Probiotics;Growth Performance;Meat Quality;Immune Response;Pig

Acknowledgement

Supported by : Ministry of Agriculture and Forestry

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