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Dietary Supplementation with Complex Enzymes and Tea Residue Improved the Production Efficiency of Xiangling Pigs
by
,
Runhua Yang
1, 
Yulian Li
2,
Zhenyu Lei
3,
Maisheng Wu
2,
Hong Tan
2,
Fang Liu
4,
Yanmei Gong
1,
Weijian Zhong
1,
Jiayan He
1,
Shujuan Zeng
1,
Zhiyong Fan
1,* and
Shusong Wu
1 1
College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China
2
Xiangtan Livestock Breeding Station, Xiangtan 411104, China
3
College of Animal Science and Technology, Sichuan Agricultural University, Chengdu 611137, China
4
Xiangtan LiHua Animal Husbandry Co., Ltd., Xiangtan 411232, China
*
Author to whom correspondence should be addressed.
Animals 2025, 15(9), 1229; https://doi.org/10.3390/ani15091229
Submission received: 20 February 2025
/
Revised: 10 April 2025
/
Accepted: 23 April 2025
/
Published: 27 April 2025
(This article belongs to the Section Pigs)
Simple Summary
This study explored how tea residue combined with complex enzymes impacts Xiangling fattening pigs. 120 healthy pigs, averaging 47.93 kg, were divided into five groups: a control group on a basal diet and four experimental groups with 5.8% fermented tea residue and different levels of complex enzymes (0, 200, 400, and 800 mg/kg). After 83 days, results showed that the combination didn’t affect growth performance. However, tea residue reduced certain liver enzyme activities in the serum, while complex enzymes decreased cholesterol levels and another liver enzyme activity. For meat quality, tea residue altered pH and color values, and complex enzymes affected color and shear force. Amino acid content increased with both treatments, and the 800 mg/kg enzyme group had changes in fatty acid composition. Microbial analysis indicated that tea residue increased the abundance of some bacteria, and enzyme supplementation enriched specific microbial families. Overall, the combination of tea residue and complex enzymes improved pork quality, enhanced metabolic health, and adjusted gut microbiota, with the 400 mg/kg enzyme dose showing the best results. This offers a new feeding approach to boost pork quality without sacrificing growth.
Abstract
This study evaluated the effects of tea residue combined with complex enzymes on the growth performance, serum biochemistry, meat quality, and intestinal microbiota of Xiangling fattening pigs. A total of 120 healthy Xiangling fattening pigs, with an average weight of 47.93 kg (±15.28 kg), were randomly assigned to five treatment groups, each comprising four replicates of six pigs. The control group (CON) received a basal diet; the experimental groups received a diet containing 5.8% fermented tea residue as an alternative energy and protein source (dry matter basis) and mixed additional 0 (CZ), 200 (M200), 400 (M400), and 800 (M800) complex enzymes. The trial lasted for 83 days. The results showed that tea residue and complex enzymes failed to affect growth performance (p > 0.05). Tea residue reduced the serum aspartate aminotransferase and alkaline phosphatase activities (p < 0.01), and complex enzyme supplementation lowered the total cholesterol levels and reduced the alanine aminotransferase activity (p < 0.05). Additionally, tea residue decreased the pH24h and b*1h values (p < 0.05), and complex enzyme supplementation increased the L*24h value and pork shear force (p < 0.05). In terms of amino acid content, tea residue significantly elevated aspartic acid and inosine monophosphate (p < 0.05), and complex enzyme addition increased the glutamic acid, lysine, alanine, valine, tyrosine, isoleucine, leucine, and phenylalanine levels (p < 0.05). The 800 mg/kg complex enzyme group exhibited a reduction in the C10:0, C15:0, and C17:0 contents (p < 0.05). Microbial analysis showed that tea residue promoted the abundance of Oribacterium and Butyricicoccus, while enzyme supplementation enriched Eggerthellaceae, Oscillospirales, and Peptococcaceae. Overall, the combination of tea residue and complex enzymes improved the pork quality, enhanced metabolic health markers, and modulated the gut microbiota composition, with the 400 mg/kg enzyme dose (M400) achieving the most pronounced benefits. These findings suggest a potential feeding strategy for improving pork quality without compromising growth performance.
