THE EFFECTS OF DIFFERENT MATCHA GREEN TEA TYPES AND THE MEAN OF SUPPLEMENTATION ON COLORED FEATHER BROILERS PERFORMANCE

Trần Thanh Vân; Nguyễn Thúy Mỵ; Nguyễn Thu Quyên; Nguyễn Đức Trường; Mai Anh Khoa

doi:10.34238/tnu-jst.9152

THE EFFECTS OF DIFFERENT MATCHA GREEN TEA TYPES AND THE MEAN OF SUPPLEMENTATION ON COLORED FEATHER BROILERS PERFORMANCE

About this article

Received: 06/11/23 Revised: 23/04/24 Published: 26/04/24

Authors

1. Tran Thanh Van, Thai Nguyen University
2. Nguyen Thuy My, TNU - University of Agriculture and Forestry
3. Nguyen Thu Quyen, TNU - University of Agriculture and Forestry
4. Nguyen Duc Truong, TNU - University of Agriculture and Forestry
5. Mai Anh Khoa , Thai Nguyen University

Abstract

In order to evaluate the effect of green tea types (matcha or coarse powder green tea by product) and the mean of green tea inclusion on broiler performance, 420 King 303 broilers were randomly assigned into 4 groups consisted of 105 each. To test for the efficiency of green tea type and mean of introduction on broiler performance, meat quality and productivity. In treatment 0.25%, matcha green tea was added; in treatment 2, 0.25% of match green tea base on daily feed intake and offered via drinking water. Amount of drinking water containing matcha green tea was offered in double as feed intake, extra water if demanded was offered as regular drinking water. In treatment 3, 0.25% browsed green tea powder leftover after processing was added; housing and caring were similar among all treatments. Results showed that, despite of reduction in feed intake (by 14 – 18.9%), browse green tea by product had significant effect on live bodyweight (increased by 2.4 – 3.3%), daily growth, FCR (reduced by 6.5 – 10%) but not on the carcass characteristics. Matcha green tea supplement via drinking water had significant effect on production index (PI). It is recommended that matcha green tea can be supplemented to broiler chickens either via drinking water or addition into diet by 0.25%.

Keywords

Matcha green tea type; Browse green tea by product; Inclusion; Broiler; Performance

Full Text:

PDF

References

[1] J. Kochman, K. Jakubczyk, J. Antoniewicz, H. Mruk, and K. Janda, “Health benefits and chemical composition of matcha green tea: A review,” Molecules, vol. 26, no. 1, 2020, Art. no. 85.

[2] J. Kochman, K. Jakubczyk, P. Bargiel, and K. Janda-Milczarek, “The influence of oxidative stress on thyroid diseases,” Antioxidants, vol. 10, no. 9, 2021, Art. no. 1442.

[3] K. Kurleto, G. Kurowski, B. Laskowska, M. Malinowska, E. Sikora, and O. Vogt, The influence of brewing conditions on the content of antioxidants in infusions of various types of tea. Chemical News. 2013.

[4] S. A. Mandel, Y. Avramovich-Tirosh, L. Reznichenko, H. Zheng, O. Weinreb, T. Amit, and M. B. Youdim, “Multifunctional activities of green tea catechins in neuroprotection,” Neurosignals, vol. 14, no. 1-2, pp. 46-60, 2005.

[5] D. Komes, D. Horžić, A. Belščak, K. K. Ganić, and I. Vulić, “Green tea preparation and its influence on the content of bioactive compounds,” Food research international, vol. 43, no. 1, pp. 167-176, 2010.

[6] C. J. Dufresne and E. R. Farnworth, “A review of latest research findings on the health promotion properties of tea,” The Journal of nutritional biochemistry, vol. 12, no. 7, pp. 404-421, 2001.

[7] J. A. Vinson and Y. A. Dabbagh, “Tea phenols: antioxidant effectiveness of teas, tea components, tea fractions and their binding with lipoproteins,” Nutrition Research, vol. 18, no. 6, pp. 1067-1075, 1998

[8] K. Sasagawa, H. Domon, R. Sakagami, S. Hirayama, T. Maekawa, T. Isono, and Y. Terao, “Matcha Green Tea Exhibits Bactericidal Activity against Streptococcus pneumoniae and Inhibits Functional Pneumolysin,” Antibiotics, vol. 10, no. 12, 2021, Art. no. 1550.

[9] K. Unno, D. Furushima, S. Hamamoto, K. Iguchi, H. Yamada, A. Morita, and Y. Nakamura, “Stress-reducing function of matcha green tea in animal experiments and clinical trials,” Nutrients, vol. 10, no. 10, 2018, Art. no. 1468.

[10] K. Jakubczyk, J. Kochman, A. Kwiatkowska, J. Kałduńska, K. Dec, D. Kawczuga, and K. Janda, “Antioxidant properties and nutritional composition of matcha green tea,” Foods, vol. 9, no. 4, 2020, Art. no. 483.

[11] K. Jakubczyk, J. U. S. T. Y. N. A. Kałduńska, K. Dec, D. O. R. O. T. A. Kawczuga, and K. A. T. A. R. Z. Y. N. A. Janda, “Antioxidant properties of small-molecule non-enzymatic compounds,” Polski Merkuriusz Lekarski: Organ Polskiego Towarzystwa Lekarskiego, vol. 48, no. 284, pp. 128-132, 2020.

[12] G. J. Fletcher, J. A. Simpson, G. Thomas, and L. Giles, “Ideals in intimate relationships,” Journal of personality and social psychology, vol. 76, no. 1, 1999, Art. no. 72.

[13] M. Debut, C. Berri, E. Baéza, N. Sellier, C. Arnould, D. Guemene, and E. Le Bihan-Duval, “Variation of chicken technological meat quality in relation to genotype and preslaughter stress conditions,” Poultry Science, vol. 82, no. 12, pp. 1829-1838, 2003.

[14] A. C. Carr and S. Maggini, “Vitamin C and immune function,” Nutrients, vol. 9, no. 11, 2017, Art. no. 1211.

[15] V. Tufarelli and V. Laudadio, “Green tea powder (Camellia sinensis L.) supplementation improves growth performance and meat quality in broiler chickens,” Italian Journal of Animal Science, vol. 15, no. 4, pp. 606-612, 2016.

[16] M. S. K. Sarker, G. M. Kim, and C. J. Yang, “Effect of green tea and biotite on performance, meat quality and organ development in Ross broiler,” Egyptian Poultry Science Journal, vol. 30, no. 1, pp. 77-88, 2010.

[17] M. Afsharmanesh and B. Sadaghi, “Effects of dietary alternatives (probiotic, green tea powder, and Kombucha tea) as antimicrobial growth promoters on growth, ileal nutrient digestibility, blood parameters, and immune response of broiler chickens,” Comparative Clinical Pathology, vol. 23, pp. 717-724, 2014.

[18] M. Farahat, F. Abdallah, T. Abdel-Hamid, and A. Hernandez-Santana, “Effect of supplementing broiler chicken diets with green tea extract on the growth performance, lipid profile, antioxidant status and immune response,” British Poultry Science, vol. 57, no. 5, pp. 714-722, 2016.

[19] T. Shomali, N. Mosleh, and S. Nazifi, “Two weeks of dietary supplementation with green tea powder does not affect performance, D-xylose absorption, and selected serum parameters in broiler chickens,” Comp Clin Pathol., vol. 21, pp. 1023–1027, 2012, doi: 10.1007/s00580-011-1220-9.

[20] I. A. G. Hassan, E. A. Elzubeir, and A. H. El Tinay, “Growth and apparent absorption of minerals in broiler chicks fed diets with low or high tannin contents,” Tropical animal health and production, vol. 35, pp. 189-196, 2003.

[21] R. F. Van Niekerk, C. M. Mnisi, and V. Mlambo, “Polyethylene glycol inactivates red grape pomace condensed tannins for broiler chickens,” British Poultry Science, vol. 61, no. 5, pp. 566-573, 2020.

[22] C. Hidayat, A. Irawan, A. Jayanegara, M. M. Sholikin, T. R. Prihambodo, Y. R. Yanza, and I. Isbandi, “Effect of dietary tannins on the performance, lymphoid organ weight, and amino acid ileal digestibility of broiler chickens: A meta-analysis,” Veterinary world, vol. 14, no. 6, 2021, Art. no. 1405.

[23] H. Reyer, R. Hawken, E. Murani, S. Ponsuksili, and K. Wimmers, “The genetics of feed conversion efficiency traits in a commercial broiler line,” Scientific reports, vol. 5, no. 1, 2015, Art. no. 16387.

[24] A. H. Biswas and M. Wakita, “Effect of dietary Japanese green tea powder supplementation on feed utilization and carcass profiles in broilers,” The Journal of Poultry Science, vol. 38, no. 1, pp. 50-57, 2001

DOI: https://doi.org/10.34238/tnu-jst.9152

Refbacks

There are currently no refbacks.



Remember me