Effect of the Second Tea Manufacturing Residual (TR) on Carcass Characteristics and Meat Quality of Fattening Pigs in a Group-feeding Setting

Abstract

In a previous report, we examined the effect on carcass characteristics, meat quality and the immunity of fattening pigs of a single feeding on a concrete flat floor of the second tea manufacturing residual (TR), which has increased bitterness and higher concentrations of functional ingredients than the first TR. As the result, we found that feeding fattening pigs the second TR improved carcass characteristics, meat quality and tended to reinforce the immunity of fattening pigs in comparison with that of the first TR.
Here we examined the effect of the second TR, which has increased bitterness and higher functional ingredient levels than the first TR, on carcass characteristics and mean quality and immunity of fattening pigs in a group feeding off of a flat concrete floor.
Twenty-four castrated Landrace pigs were divided into four groups: the first TR group, the second TR group, the no-antibacterial group and the control group.
When the examination was started, the average initial body weights of the four groups exceeded 30 kg. There was no change of the feed from the first feeding period to the second feeding period, which began when their average weight reached the range of 65-75 kg. The pigs were slaughtered when they reached a weight of approximately 110 kg.
In growth results, no meaningful difference was recognized in terms of the daily weight gain. In carcass results, no significant difference was recognized in carcass weight, but in comparison with the thick-back-fat (loin) control group, the second TR group became significantly thinner.
As for the α-tocopherol content in a carcass, no significant difference was confirmed in the sirloin, but, as for the back fat, the second TR group was significantly higher in comparison with the control group.
As for the IgG density, no significant difference was confirmed, but as for the blood AR antibody titer, the first TR group was high compared to the control and the no-antibacterial group on the 21th and 28th day. As for the IgA density, the second TR group was high compared to the no-antibacterial group on the 14th day.
In addition, we confirmed the increase of the high-grade carcass rating because of the back fat thickness reduction in the farmhouse examination.
These results suggested that feeding the second TR as an additive improved carcass characteristics and meat quality and tended to reinforce the immunity of fattening pigs in comparison with that of the first TR.