• Asian-Australasian Journal of Animal Sciences
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• v.27 no.11
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• pp.1571-1576
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• 2014

Nutritive values of green and black tea by-products and anti-nutritive activity of their tannins were evaluated in an in vitro rumen fermentation using various molecular weights of polyethylene glycols (PEG), polyvinyl pyrrolidone (PVP) and polyvinyl polypyrrolidone as tannin-binding agents. Significant improvement in gas production by addition of PEG4000, 6000 and 20000 and PVP was observed only from black tea by-product, but not from green tea by-product. All tannin binding agents increased $NH_3$-N concentration from both green and black tea by-products in the fermentation medium, and the PEG6000 and 20000 showed relatively higher improvement in the $NH_3$-N concentration. The PEG6000 and 20000 also improved in vitro organic matter digestibility and metabolizable energy contents of both tea by-products. It was concluded that high molecular PEG would be suitable to assess the suppressive activity of tannins in tea by-products by in vitro fermentation. Higher responses to gas production and $NH_3$-N concentration from black tea by-product than green tea by-product due to PEG indicate that tannins in black tea by-product could suppress rumen fermentation more strongly than that in green tea by-product.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.10
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• pp.1486-1494
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• 2008

The objective of this experiment was to compare the effects of green tea by-product and green tea probiotics on the growth performance, meat quality and immune response of finishing pigs. A total of 72 crossbred "Landrace$\times$Yorkshire" finishing pigs with an average of 76 kg body weight were assigned to 4 dietary treatments in a completely randomized design. Each treatment had 3 replications with 6 pigs per replication. The four dietary treatments were control, antibiotics (control diet with 0.003% chlortetracycline added), and diets containing 0.5% green tea by-product or 0.5% green tea probiotic supplementation. Weight gain was increased in 0.5% green tea probiotics treatment compared to others, but there was no significant difference (p>0.05). The incorporation of 0.5% green tea probiotics to diets reduced the feed conversion ratio in finishing pigs (p>0.05). The incorporation of 0.5% green tea by-product into the pig diet reduced the crude protein and fat contents of the meat (p>0.05). Pigs fed diets containing 0.5% green tea probiotic supplementation had lowered meat TBA values compared to those fed 0.5% green tea by-product (p<0.05). The proliferation of spleen cells stimulated with Con A (concanavalin: 0.1, 0.3, and $1.0{\mu}g/ml$) significantly increased with 0.5% green tea by-product treatment compared to antibiotic treatment (p<0.05), but was significantly decreased in 0.5% green tea probiotics treatment compared to the antibiotic treatment (p<0.05). When stimulated with $1.0{\mu}g/ml$ Con A, splenocyte production of IL-6 from pigs treated with 0.5% green tea by-product or green tea probiotics was significantly increased compared to the antibiotic treatment group (p<0.05). Splenocyte production of TNF-${\alpha}$ after treatment with $1.0{\mu}g/ml$ Con A was significantly higher following 0.5% green tea probiotics treatment (p<0.05), while TNF-${\alpha}$ production after $10.0{\mu}g/ml$ LPS (lipopolysaccharide) was significantly higher in the 0.5% antibiotic treatment group (p<0.05).

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.6
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• pp.867-872
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• 2003

This experiment was conducted to determine the optimum level of green tea by-product (GTB) in diets without antibiotics and to evaluate its effect on broiler performances. A total of 140 Ross broilers were kept in battery cages for a period of 6 weeks. Dietary treatments used in this experiment were antibiotic free group (basal diet as a control), antibiotic added group (basal+0.05% chlortetracycline), GTB 0.5% (basal+GTB 0.5%), GTB 1% (basal+GTB 1%) and GTB 2% (basal+GTB 2%). Antibiotic added group showed significantly higher body weight gain than other treatments (p<0.05). However, no significant differences were observed in feed intake and feed efficiency among treatments (p>0.05). The addition of green tea by-product to diets tended to decrease blood LDL cholesterol content compared to control group although there were no significant differences among treatments (p>0.05). Addition of green tea by-product increased docosahexaenoic acid (DHA) in blood plasma and tended to decrease cholesterol content in chicken meat, but a significant difference was not observed (p>0.05). The values of TBA in chicken meat decreased in groups fed diets with green tea-by product and antibiotics compared to control group (p<0.05). The crude protein content in chicken meat was decreased slightly in treatments with green tea by-product and antibiotics supplementation. The abdominal fat was increased in chickens fed with diets with green tea by-product compared to the control (p<0.05).

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.7
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• pp.937-945
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• 2014

Green and black tea by-products, obtained from ready-made tea industry, were ensiled at $10^{\circ}C$, $20^{\circ}C$, and $30^{\circ}C$. Green tea by-product silage (GTS) and black tea by-product silage (BTS) were opened at 5, 10, 45 days after ensiling. Fermentation characteristics and nutrient composition, including tannins, were monitored and the silages on day 45 were subjected to in vitro ruminal fermentation to assess anti-nutritive effects of tannins using polyethylene glycol (PEG) as a tannin-binding agent. Results showed that the GTS and BTS silages were stable and fermented slightly when ensiled at $10^{\circ}C$. The GTS stored at $20^{\circ}C$ and $30^{\circ}C$ showed rapid pH decline and high acetic acid concentration. The BTS was fermented gradually with moderate change of pH and acid concentration. Acetic acid was the main acid product of fermentation in both GTS and BTS. The contents of total extractable phenolics and total extractable tannins in both silages were unaffected by storage temperatures, but condensed tannins in GTS were less when stored at high temperature. The GTS showed no PEG response on in vitro gas production, and revealed only a small increase by PEG on $NH_3$-N concentration. Storage temperature of GTS did not affect the extent of PEG response to both gas production and $NH_3$-N concentration. On the other hand, addition of PEG on BTS markedly increased both the gas production and $NH_3$-N concentration at any ensiled temperature. It can be concluded that tannins in both GTS and BTS suppressed rumen fermentation, and tannins in GTS did more weakly than that in BTS. Ensiling temperature for both tea by-products did not affect the tannin's activity in the rumen.

• Journal of the Korean Society of Food Culture
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• v.27 no.5
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• pp.512-520
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• 2012

This study investigated the sensory characteristics of adlay tea favorably consumed by Korean consumers and analyzed the drivers behind for liking or disliking adlay tea. Six adlay tea products showing the highest market share in South Korea were selected. Sensory properties of the six products were analyzed using generic descriptive analysis. Among these, four products were further selected for consumer taste acceptance test. Sensory lexicons of adlay tea were developed by trained panelists, and the sensory characteristics of each adlay tea product were measured based on the perceived intensities of these attributes elicited from the samples. In the consumer taste acceptance test, frequent tea and coffee drinkers participated. Consumers rated the acceptance of each tea product on a 9-point hedonic scale and evaluated the reasons for liking or disliking each product based on the check-all-that-apply method. Analysis of Variance, principal component analysis, frequency analysis, and correspondence analysis were utilized for statistical analysis. Twenty sensory attributes were developed in order to characterize the six adlay tea products. The results of the descriptive analysis showed that attributes such as viscosity, black soybean flavor, goso flavor, peanut flavor, seaweed flavor, green, and presence of chunks were key factors differentiating the adlay tea products. In the consumer taste test, roasted flavor, goso flavor, peanut flavor, and presence of chunks were positive drivers for liking the adlay tea products, whereas seaweed and green flavors were negative attributes that drove consumers away.

• Korean Journal of Poultry Science
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• v.30 no.3
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• pp.183-189
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• 2003

This study was carried out to evaluate effect of dietary green tea by-products (GTB) on laying performance and quality of eggs in hens. A total of 96 laying hens (22-week-old) "Tetran Brown" were allotted to four dietary treatments, which containing 0, 2, 4 and 6% green tea-by products. The results showed that the egg production increased (P＜0.05) in layers fed diets containing 4% or 6% green tea-by products compared to the layers fed control no GTB. Egg weight and egg mass in layers fed diets containing 2% green tea by-products significantly decreased compared to those in the other groups (P<0.05). The feed intake was lower in layers fed diets containing 2% and 6% green tea by-products. The feed conversion ratio was lower (P<0.05) in layers fed diets containing 4% or 6% green tea by-product supplementation respectively. The egg shell thickness was no significantly different between layers fed the control and green tea by-product diets (P>0.05). The egg yolk cholesterol tended to decrease when layers fed diets containing green tea by-products, although the differences were not significant (P＞0.05). The linolenic and docosahexaenoic (DHA) acid contents in egg yolk significantly increased in layers fed diets containing different levels green tea by-products compared to those fed control diet (P<0.05). These results suggest that inclusion of green tea by-products in layer diets is suitable for hens without negative effects on egg composition.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.4
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• pp.323-327
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• 1987

The sugar contents of Dolwoe, which were prepared in the laboratory and marketed Korean products of Dolwoe, Japanese product of Dolwoe and Korean-roasted products of Dolwoe were analyzed and compared. The contents of total sugar and reducing sugar of stem in prepared Dolwoe tea were 2 times higher than those of leaf. The sugar content of Korean product was similar to that of Japanese, but the contents of total sugar and reducing sugar in Korean-roasted sample decreased to 17.2% and 40.9%, respectively. It was confirmed that free sugar in Dolwoe tea was composed of rhamnose, fructose, glucose and sucrose. The ratio of free sugar content was quite different between Dolwoe-leaf tea and Dolwoe-stem tea. Comparing the free sugar content in prepared Dolwoe tea, glucose was the highest followed by fructose, sucrose and rhamnose. On the other hand, in marketed Dolwoe tea, glucose was the highest substance and followed by fructose, rhamnose and sucrose. It was found that rhamnose content in Japanese product was approximately 6 times more than that of Korean.

• Journal of Industrial Technology
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• v.31 no.B
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• pp.113-117
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• 2011

The purpose of this study is to determine the antimicrobial effect of tea tree oil a against pathogens relate to acne. Tea tree oil extracted from Australian Melaleuca alterifolia has been studied extensively for their antimicrobial properties against different type of bacteria and fungi. Tea tree oil has been reported to have antibacterial, antiinflammatory and antitumor activities, among others. By evaluating the antibacterial effect of Tea Tree Oil of Australia, the MIC value of Tea Tree oil against P. acnes was 0.05% and 0.5% against aerobic bacteria. This study showed that Tea Tree Oil has antibacterial effect against bacteria which induce acne. Tea Tree Oil had better antibacterial effect against P. acnes compared to aerobic bacteria. It is promising to develop a nature-based functional material for makeup product, which can cure and prevent acne.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.5
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• pp.854-859
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• 2000

A functional yogurt was prepared from whole milk (12%) and skim milk (2%) added with green tea and mugwort tea at 3$0^{\circ}C$ for 24 hors. The yogurt product were evaluated for acid production (pH, titratable acidity), number of viable cell, viscosity, sensory property and quality-keeping property. Addition of green tea and mugwort tea remarkably accelerated acid production of yogurt. After 24 hrs incubation, titratabel acidity of green tea and mugwort tea yogurt was 1.46% and 1.62%, respectively and was higher than that (1.30%) of yogurt made with only milk. The propagation of lactic acid bacteria was not stimulated by green tea and mugwort tea and then the number of viable cell in normal (milk) yogurt green tea yogurt and mugwort tea yogurt groups, after 24 hrs incubation, was about 7.2$\times$$10^{8}$, 7.1$\times$$10^{8}$ and 7.0$\times$$10^{8}$/mL, respectively, Viscosity of green tea yogurt was slightly lower than that of milk yogurt (1,840 cps) and viscosity of mugwort tea yogurt was slightly higher than that of mild yogurt. The overall sensory score of green tea yogurt was the best of tested yogurt. When yogurt with green tea and mugwort tea was kept at 5$^{\circ}C$ for 15 days, its quality-keeping property was relatively good.

• Journal of the Korean Society of Food Culture
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• v.5 no.1
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• pp.107-111
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• 1990

During the Chosun dynasty there were royal proprieties of tea ritual mainly for the purpose of serving envoys from neighboring countries and offering of a new product to the Deity. There were Buddhist proprieties of tea ritual representing religious ideals of each sect of Buddhism. And Confucian tea rituals were performed in accordance with the book entitled Kare (a family code of decorum) written by Chuja. Besides these there, were Taoist proprieties of the ritual.