{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,7]],"date-time":"2026-10-07T19:33:22Z","timestamp":1791401602303,"version":"4.3.3"},"reference-count":49,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2020,1,22]],"date-time":"2020-01-22T00:00:00Z","timestamp":1579651200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Department of Science and Technology of Zhejiang Province","award":["Major Science and Technology Projects in Zhejiang Province(Grant No. 2015C02022)"],"award-info":[{"award-number":["Major Science and Technology Projects in Zhejiang Province(Grant No. 2015C02022)"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Animals"],"abstract":"<jats:p>This study investigated the dietary supplementation of tea residue fermented by Bacillus subtilis, Aspergillus niger, and Saccharomyces cerevisiae, to explore its effects on growth performance, digestion performance, meat quality, serum antioxidant capacity, and intestinal morphology in pigs bred for rapid growth, also known as fatteners. One hundred and ninety-two healthy \u201cDuroc \u00d7 Landrace \u00d7 Yorkshire\u201d ternary hybrid pigs (body weight 70 \u00b1 1.0 kg) were randomly divided into four groups according to the feeding test requirements, with four replicates in each group, and 12 fatteners per replicate. The control group (CG) was fed the basal diet. Treatments 1 (T1), 2 (T2), and 3 (T3), comprising ratios of 10%, 15%, and 20% of tea residue were added to the basal diet. The test period was 60 days. The results showed that supplementation of FTR in fatteners\u2019 diets increased final body weight (FBW), average daily gain (ADG), and feed conversion ratio (FCR) in the T1 and T2 groups (p &lt; 0.05). Compared with the other groups, the lightness (L*) and pH were significantly affected in the T2 group (p &lt; 0.05). Compared with the CG, dietary supplementation of FTR significantly increased the nutrient digestibility of crude protein (CP), ether extract (EE), calcium (Ca), and phosphorus (P), improved the lipase and trypsin activities, and reduced drip loss and the shear force of fatteners (p &lt; 0.05). Glutathione peroxidase (GSH-Px) and total antioxidant capacity (T-AOC) were significantly increased in the T2 and T3 groups compared with the other groups (p &lt; 0.05). Supplementation of FTR in the jejunum significantly increased the villi height of the T2 group and the ratio of villi height to crypt depth of the FTR groups. Compared with the other two groups, the T2 and T3 groups significantly reduced the ratio of the villous height to crypt depth in the duodenum (p &lt; 0.05). In conclusion, the tea residue after fermentation was shown to have beneficial effects on the fattening performance, digestion performance, meat quality, serum antioxidant capacity, and intestinal morphology of fatteners.<\/jats:p>","DOI":"10.3390\/ani10020185","type":"journal-article","created":{"date-parts":[[2020,1,23]],"date-time":"2020-01-23T10:36:02Z","timestamp":1579775762000},"page":"185","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":42,"title":["Effects of Fermented Tea Residue on Fattening Performance, Meat Quality, Digestive Performance, Serum Antioxidant Capacity, and Intestinal Morphology in Fatteners"],"prefix":"10.3390","volume":"10","author":[{"given":"Xiaoqing","family":"Ding","sequence":"first","affiliation":[{"name":"Key Laboratory of Animal Nutrition and Feed Science in East China, Ministry of Agriculture, College of Animal Sciences, Zhejiang University, Hangzhou 310058, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Huaiyu","family":"Li","sequence":"additional","affiliation":[{"name":"Key Laboratory of Animal Nutrition and Feed Science in East China, Ministry of Agriculture, College of Animal Sciences, Zhejiang University, Hangzhou 310058, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhiwei","family":"Wen","sequence":"additional","affiliation":[{"name":"Key Laboratory of Animal Nutrition and Feed Science in East China, Ministry of Agriculture, College of Animal Sciences, Zhejiang University, Hangzhou 310058, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yong","family":"Hou","sequence":"additional","affiliation":[{"name":"Key Laboratory of Animal Nutrition and Feed Science in East China, Ministry of Agriculture, College of Animal Sciences, Zhejiang University, Hangzhou 310058, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Genliang","family":"Wang","sequence":"additional","affiliation":[{"name":"Songyang Green Valley Tea Aroma Agriculture Co., Ltd., Hangzhou 323000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jinghui","family":"Fan","sequence":"additional","affiliation":[{"name":"Hangzhou Academy of Agricultural Sciences, Hangzhou 310021, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lichun","family":"Qian","sequence":"additional","affiliation":[{"name":"Key Laboratory of Animal Nutrition and Feed Science in East China, Ministry of Agriculture, College of Animal Sciences, Zhejiang University, Hangzhou 310058, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2020,1,22]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1077","DOI":"10.1007\/s12649-015-9395-y","article-title":"Optimization and modelling of process conditions using response surface methodology (RSM) for enzymatic saccharification of spent tea waste (STW)","volume":"6","year":"2015","journal-title":"Waste Biomass Valoriz."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"745","DOI":"10.1111\/j.1365-2621.2010.02189.x","article-title":"An empirical analysis of the impact of EU\u2019s new food safety standards on China\u2019s tea export","volume":"45","author":"Yue","year":"2010","journal-title":"Int. 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