Forty-eight castrated male goats were used to determine the effects of feeding green tea by-products (GTB) on growth performance, meat quality, blood metabolites and immune cell proliferation. Experimental treatments consisted of basal diets supplemented with four levels of GTB (0%, 0.5%, 1.0% or 2.0%). Four replicate pens were assigned to each treatment with three goats per replicate. Increasing dietary GTB tended to linearly increase the overall average weight gain and feed intake (p = 0.09). Water holding capacity, pH and sensory attributes of meat were not affected by GTB supplementation, while cooking loss was reduced both linearly and quadratically (p < 0.01). The redness (linear; p = 0.02, quadratic; p < 0.01) and yellowness (quadratic; p < 0.01) values of goat meat were improved by GTB supplementation. Increasing dietary GTB quadratically increased protein and decreased crude fat (p < 0.05), while linearly decreased cholesterol (p = 0.03) content of goat meat. The proportions of monounsaturated fatty acid, polyunsaturated fatty acid (PUFA) and n-6 PUFA increased linearly (p < 0.01) and n-3 PUFA increased quadratically (p < 0.05) as GTB increased in diets. Increasing dietary GTB linearly increased the PUFA/SFA (saturated fatty acid) and tended to linearly and quadratically increase (p ≤ 0.10) the n-6/n-3 ratio. The thiobarbituric acid-reactive substances values of meat were lower in the 2.0% GTB-supplemented group in all storage periods (p < 0.05). Dietary GTB linearly decreased plasma glucose and cholesterol (p < 0.01) and quadratically decreased urea nitrogen concentrations (p = 0.001). The growth of spleen cells incubated in concanavalin A and lipopolysaccharides medium increased significantly (p < 0.05) in response to GTB supplementation. Our results suggest that GTB may positively affect the growth performance, meat quality, blood metabolites and immune cell proliferation when supplemented as a feed additive in goat diet.

Synopsis Two types of permanent waving [digital perm (DP) and croquignole winding perm (CWP)] and two waving lotions [cysteamine‐HCl, pH 9.31, liquid type (lotion A) and sodium thioglycolate, pH 9.97, cream type (lotion B)] were used for this study. The protein content was decreased by permanent waving treatments on the whole, and the degree of reduction was dependent on the hair styling and waving lotion used. The greatest decrease (by 58%) was found in hairs processed with the three‐treatment performance of DP using lotion B. SDS‐PAGE identified the presence of the two most abundant polypeptides, with approximately 48 and 60 kDa, and two large polypeptides, with approximately 200 and 210 kDa, which would belong to the keratin family. Some physical properties of the hairs (tensile strength, diameter, swelling, and elongation) were examined with the permanent waving treatments. In general, the repeated waving treatment and the use of lotion B showed more negative effects on hair care than other treatments. Some morphological changes were observed with a scanning electron microscope (SEM). The most prominent change in the hair surface was observed in the hair specimen with the three‐treatment performance of DP using lotion B. More severe signs of damage appeared on the hair with lotion B than with lotion A. As the numbers of permanent waves increased, the degree of damage to the hair surface increased on the whole. However, there was no indication of changes to the hair surface with one permanent waving treatment, as determined by SEM analysis.