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Dietary green tea polyphenols do not affect vitamin E status, antioxidant capacity and meat quality of growing pigs
Author(s) -
Augustin K.,
Blank R.,
BoeschSaadatmandi C.,
Frank J.,
Wolffram S.,
Rimbach G.
Publication year - 2008
Publication title -
journal of animal physiology and animal nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.651
H-Index - 56
eISSN - 1439-0396
pISSN - 0931-2439
DOI - 10.1111/j.1439-0396.2007.00768.x
Subject(s) - polyphenol , food science , affect (linguistics) , antioxidant capacity , antioxidant , vitamin e , chemistry , biochemistry , philosophy , linguistics
Summary Supplementation of pigs with vitamin E, the most important lipid‐soluble antioxidant, has been shown to improve meat quality and animal health. Previous studies in cultured cells and laboratory animals indicate synergistic effects between polyphenols and vitamin E. The present feeding trial was undertaken to investigate the effects of dietary green tea polyphenols (GTP) on vitamin E status, antioxidative capacity and parameters of meat quality in growing pigs. Eighteen castrated, crossbred, male pigs received a flavonoid‐poor diet based on corn starch, caseinate and rapeseed oil with a total vitamin E content of 17 IU/kg diet over a period of 5 weeks. This basal diet was supplemented with green tea extract to provide daily doses of 0 (control), 10 and 100 mg GTP/kg body weight. Dietary supplementation of growing pigs with GTP did not affect serum, liver, lung and muscle vitamin E (α‐ and γ‐tocopherol) concentrations, plasma antioxidant capacity (ferric reducing ability of plasma, trolox equivalent antioxidant capacity) or parameters of meat quality including meat temperature, pH, conductivity, colour and drip loss. In conclusion, supplementation of pig diets with green tea catechins is not associated with improved antioxidant status and meat quality under practice‐oriented conditions.