Asian-Australasian Journal of Animal Sciences

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
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Effect of Green Tea By-product on Performance and Body Composition in Broiler Chicks

  • Yang, C.J. (Department of Animal Science and Technology, Sunchon National University) ;
  • Yang, I.Y. (Department of Animal Science and Technology, Sunchon National University) ;
  • Oh, D.H. (Department of Animal Science and Technology, Sunchon National University) ;
  • Bae, I.H. (Department of Animal Science and Technology, Sunchon National University) ;
  • Cho, S.G. (Department of Animal Science and Technology, Sunchon National University) ;
  • Kong, I.G. (Department of Animal Science and Technology, Sunchon National University) ;
  • Uuganbayar, D. (Department of Animal Science and Technology, Sunchon National University) ;
  • Nou, I.S. (Department of Horticulture, Sunchon National University) ;
  • Choi, K.S. (Department of Food Science & Technology, Sunchon National University)
  • Received : 2002.04.02
  • Accepted : 2003.02.03
  • Published : 2003.06.01
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Abstract

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). However, no significant differences were observed in feed intake and feed efficiency among 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).

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