Effect of green tea by-product on performance and body composition in broiler chicks

By C. J. Yang, I. Yang, D. Oh, I. Bae, S. Cho, I. Kong, D. Uuganbayar, I. Nou, K. S. Choi. 2003

107 citations recorded by the source corpus.

This experiment was conducted to determine the optimum level of green tea by-product (GTB) in diets without antibiotics and to evaluate its effect on broiler performances. A total of 140 Ross broilers were kept in battery cages for a period of 6 weeks. Dietary treatments used in this experiment were antibiotic free group (basal diet as a control), antibiotic added group (basal+0.05% chlortetracycline), GTB 0.5% (basal+GTB 0.5%), GTB 1% (basal+GTB 1%) and GTB 2% (basal+GTB 2%). Antibiotic added group showed significantly higher body weight gain than other treatments (p 0.05). The addition of green tea by-product to diets tended to decrease blood LDL cholesterol content compared to control group although there were no significant differences among treatments (p>0.05). Addition of green tea by-product increased docosahexaenoic acid (DHA) in blood plasma and tended to decrease cholesterol content in chicken meat, but a significant difference was not observed (p>0.05). The values of TBA in chicken meat decreased in groups fed diets with green tea-by product and antibiotics compared to control group (p<0.05). The crude protein content in chicken meat was decreased slightly in treatments with green tea by-product and antibiotics supplementation. The abdominal fat was increased in chickens fed with diets with green tea by-product compared to the control (p<0.05). (Asian-Aust. J. Anim. Sci. 2003. Vol 16, No. 6 : 867-872)

Subfields: Food Science, Pathology and Forensic Medicine

View Paper: https://www.semanticscholar.org/paper/99cac0dca53960e5b86148dc5eab026b8eb4c500

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