Effect of dietary green tea extract supplementation in growing-finishing pigs on growth performance, meat quality, and oxidative stability of pork

This experiment was conducted to investigate the effect of dietary supplementation with green tea extract on growth performance, meat quality and oxidative stability longissimus thoracis et lumborum (LTL) muscle in growing-finishing pigs. A total 16 crossbred pigs, half females males, were randomly assigned 2 treatments. lasted 9 weeks included grower finisher periods. The experimental diets each period a standard diet (control) supplemented at 500 mg/kg diet. Dietary did not affect animal performance parameters. However, improved LTL during storage 4 °C for 6 d. Sensory characteristics impacted by supplementation. In conclusion, pig can be used prevent lipid oxidation pork.