Effect Of Diet With Tea Powder On Meat Quality And Carcass Traits In Pork

Pork was a kind of meat food,it had different quality.The quality and flavor of pork was being focused on by people.The common way of studying on quality and flavor of meat was from diets which including some ingredients was helpful to change the quality and flavor.There was some researchs showed that contents of IMP and Vitanin e in pork was raised when swine fed on diets with tea powder,and the carcass traits and meat quality also could being influenced.This experiment adopted single factor randomize design.Swine was fed on diets with 3%,4%,6%tea powder.At last we studied the difference of flavor,meat quality among all manipulate groups,thereby to determine the feasibility of this experiment, and research how the tea powder worked.Results was following;To add tea powder into diets could significantly depress the performancetrait of swine.ADG and FCR change significantly as the tea powder level raised.As the quatum of tea powder added more,the carcass traits became well,backfat thickness of swine was descend,LDA of pigs was increasing.But the dressing percentages was not significantly different.Meat quality changed significantly when adding tea powder into diets;the more the tea powder quatum added,the lower the pH_45min,the well the marble stripe,the higher the shearing force was,the lower the contents of IMF and Protein in pork are.Through L^*a^*b^* color system and sense,we concluded that the flesh was significantly raised. And the weeping loss was not influenced by this experiment.Contents of IMP,Hx,Vitamin e,TP in pork was elevated through the way of this experiment,and ADP,AMP was not almostly exsited in pork.Because of Ve,TP,the capacity of sroraging was elevated.Results showed that the production was depressed and the carcass traits,meat quality was elevated.