Effects of tea leaf (Camellia sinensis L.) feeding on the freshness of broiler chickens

Abstract

The freshness of breast meat from male broiler chicks (Arbor Acres) fed diet containing 3% tea leaf powder was studied. Feeding the diet with green tea or used tea for 35 days had no effect on dietary intake or body weight change, but resulted in better maintenance of freshness and a lower lipid peroxide level in the meat. Levels of lipid-soluble antioxidants such as a tocopherol and retinol were significantly increased in the meat of broilers fed the tea leaf powder. The freshness improving potency seemed to be closely associated with the increases of antioxidants in chicken. The used tea leaves are produced in the manufacturing process of green tea canned beverage and they contain large amounts of lipid-soluble antioxidants and some caffeine. The addition of used tea leaf powder to chicken feed may be valuable not only for long term breeding, but also for solving the problem of disposal of the used tea.