Abstract
We examined the effects of tea manufacturing residual on carcass characteristics and meat quality of fattening pigs. Twelve barrows (Landrace) were divided into two groups: tea manufacturing residual (TR) and control. The TR group was fed commercial diet containing 2% tea manufacturing residual. The average initial body weights of the two groups exceeded 65kg, and the pigs were slaughtered when they reached a weight of approximately 110kg. There were no significant differences in daily gain and carcass weight between the two groups, but backfat became significantly thin in the TR group. Compared with the control group, vitamin E content in backfat of TR group was significantly high (0.45mg/100g for the TR group, 0.32mg/100g for the control group, respectively), and the increase in lipid peroxide content in backfat during chilled storage was significantly low in the TR group. No difference was also found in the sensory evaluation of loin between the two groups. Together, these results suggest that feeding a diet containing 2% tea manufacturing residual during the fattening finishing period improves carcass characteristics, meat quality, and meat preservation of pigs without exerting any adverse effects on pig growth and meat taste.
