Dietary Inclusion of Tea Catechins Changes Fatty Acid Composition of Muscle in Goats

Abstract

This study was conducted to examine dietary tea catechins (TC) supplementation on the fatty acid composition of muscle and ruminal bacteria in goats fed a maize stover-based diet. Forty goats, 8 months old (16.2 ± 1.2 kg), were randomly divided into four equal groups (10 animals in each group) and assigned to four experiment diets with TC supplementation at four levels (0, 2,000, 3,000 and 4,000 mg TC/kg feed, namely TC0, TC2000, TC3000 and TC4000, respectively). After a 60-day feeding period, all the goats were slaughtered and sampled. The results showed that dietary TC inclusion increased the average daily gain (ADG), protein content in the semimembranosus muscle and dry matter in the longissimus dorsi muscle (LD). Dietary TC supplementation increased the ratio of n-6 to n-3 fatty acid, the ratio of polyunsaturated fatty acids to saturated fatty acids was higher in TC3000 and TC4000 than in TC0 and TC2000 for LD. The current results implied that dietary inclusion of a suitable TC dose could improve the growth performance and increase the proportions of unsaturated fatty acids in muscle, and the biohydrogenation of ruminal microorganisms might change the profiles of fatty acids in the muscle of growing goats.

Effects of supplementation with green tea by‐products on growth performance, meat quality, blood metabolites and immune cell proliferation in goats

“…Consistent with our results, Tan et al. () reported increased average daily gain in goats supplemented with green TC components. Hossain et al.…”

“…This might be supported by the result of the previous study conducted by Tan et al. (), in which dietary inclusions of TCs increased CP content in goat meat. The reason for the increasing CP may be attributed to the TC and tannins contents in green tea with effective antimicrobial properties, which can alter microbial activity and fermentation of the rumen to improve nutrient utilization (Benchaar et al., ; Tan et al., ).…”

“…() reported increased feed intake when 2.0% GTB was fed to finishing pigs, which is in general agreement with our results. The reason for increased weight gain and feed intake may be attributed to the presence of high concentration of TC in GTB, acting as a growth promoter for the intestinal and ruminal micro‐organisms leading to higher nutrient digestion (Tan et al., ). GTB has also been reported to be a valuable source of CP (22–35%; Yang et al., ) which may also positively influenced the feed intake and weight gain of goats.…”

Performance, Immunity, Meat Composition and Fatty Acid Pattern in Broilers after Dietary Supplementation of Fermented Ginkgo biloba and Citrus junos

“…The sum of MUFA was declined in the FGLP and FCJP group in the present study. The reduction of SFA and MUFA could be happed due to the action of plant derived flavonoids, tannins, mixture of polyphenolics in goat, sheep and broiler meat [66,67]. The key enzyme associated with the conversion and elevation-diminution process of fatty acid is the 9-desaturase enzyme [68].…”

Use of Asian selected agricultural byproducts to modulate rumen microbes and fermentation

“…Tea byproducts also contain catechin that can increase the proportion of unsaturated fatty acids in goat meat [44], presumably through alterations in the rumen microbiota. Another beneficial action of tea catechin is to improve antioxidant status of beef, once the catechins are ingested and absorbed by the animal.…”