Effect of dietary green tea extract supplementation in growing-finishing pigs on growth performance, meat quality, and oxidative stability of pork https://doi.org/10.12982/VIS.2022.043

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Rakkiat Norkeaw
Chaiwat Arjin
Apinya Sartsook
Patipan Hnokaew
Marninphan Thongkham
Boonyarat Detruengsri
Niraporn Chaiwang
Supamit Mekchay
Terdsak Yano
Korawan Sringarm


This experiment was conducted to investigate the effect of dietary supplementation with green tea extract on the growth performance, meat quality and oxidative stability of the longissimus thoracis et lumborum (LTL) muscle in growing-finishing pigs. A total of 16 crossbred pigs, half females and half males, were randomly assigned to 2 dietary treatments. This experiment lasted 9 weeks and included grower and finisher periods. The experimental diets in each period were a standard diet (control) and the standard diet supplemented with green tea extract at 500 mg/kg diet. Dietary supplementation with green tea extract did not affect the animal performance and meat quality parameters. However, dietary green tea extract improved the oxidative stability of the LTL muscle during storage at 4 °C for 6 d. Sensory characteristics were not impacted by green tea extract supplementation. In conclusion, dietary supplementation of pig diets with green tea extract at 500 mg/kg diet can be used to prevent lipid oxidation in pork.


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Norkeaw, R. ., Arjin, C. ., Sartsook, A. ., Hnokaew, P. ., Thongkham, M. ., Detruengsri, B. ., Chaiwang, N. ., Mekchay, S. ., Yano, T. ., & Sringarm, K. . (2022). Effect of dietary green tea extract supplementation in growing-finishing pigs on growth performance, meat quality, and oxidative stability of pork: https://doi.org/10.12982/VIS.2022.043. Veterinary Integrative Sciences, 20(3), 571–583. Retrieved from https://he02.tci-thaijo.org/index.php/vis/article/view/259026
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