Mechanism and effect of tea polysaccharides on meat quality of broiler

To evaluate the effects of tea polysacharides on meat quality of broilers,225 one-day-old AA broilers were randomly divided into three treatment groups,each treatment group with three rplicates,and each replication with 25 birds.The groups received the same drinking water added 0%,0.2%,0.4% of the tea polysaccharides respectively.The results showed that meat color and antioxidation function in breast muscle of broilers,as well as GSH-Px,SOD activity in serum increased significantly by TP(P0.05),meantime drip loss and LDH activity in serum reduced significantly by TP(P0.05).In addition,the content of inosinic acid in breast muscle and AKP activity in serum were tend to rise by TP(P0.05),and the content of TC,Pb,Cd in breast of muscle in broiler and CK activity in serum were tend to decrease by TP (P0.05).