Green tea powder supplementation increased viscosity and decreased lysozyme activity of egg white during storage of eggs from Huainan partridge chicken

Figures & data

Table 1. Feed ingredients and nutrient composition.

	Group
Composition %	Control group	Experimental group
Soybean meal	22.50	22.50
Corn	66	66
Wheat bran	4.50	3.50
Lime powder	2	2
Premix^a	5	5
Dried green tea powder^b	1
Nutritional level
Crude fat %	4.67	4.96
Metabolizable energy MJ/kg	10.72	10.61
Total energy MJ/kg	13.07	12.99
Crude protein %	16.49	16.48
Ca %	2.0–3.2	2.0–3.2

^a Premix provided per kg of diet: Fe, 65 mg; Cu, 8 mg; Zn, 80 mg; Mn, 105 mg; I, 1 mg; Se, 0.3 mg; vitamin A, 9800 U; vitamin D₃, 3100 U; vitamin E, 26 U; vitamin B₁, 2.5 mg; vitamin B₂, 7 mg; vitamin B₁₂, 0.018 mg; vitamin K, 2.2 mg; biotin, 0.09 mg; folic acid, 1 mg; pantothenic acid, 11 mg; niacin, 38 mg.

^b The main Composition of dried green tea powder: Tea polyphenol 7.65%, Cafeine 2.26%, Crude fibre 12.16%, Free amino acids 2.73%, Catechin 11.12%, Water content 7.21%.

Table 2. Effect of green tea powder on egg quality after 12 weeks feeding.

Group	Egg weight/g	Egg specific gravity/g/cm^3	Egg shape index	Eggshell strength/N	Yolk weight/g	Eggshell thickness/mm	Albumin height/mm	Yolk colour	Haugh unit
Control	46.89	1.232	0.77	47.14	14.32	0.405	4.28	7.41	67.50
GTP	48.13	1.229*	0.76	38.68*	14.40	0.381**	4.99*	7.23	73.65*
SEM	6.30	0.009	0.068	9.99	2.24	0.034	1.37	1.61	11.63
p Value	.266	<.01	.38	<.01	.834	<.01	<0.01	0.166	<0.01

*Indicates that the test group is significantly different from the control group (p<.05) and **indicates that the difference is extremely significant compared with the control group (p<.01).

GTP: green tea powder; SEM: standard error of mean.

Figure 1. Effect of green tea powder on egg quality during egg storage. P₁, egg quality compared between control and GTP group. P₂, regression analysis of egg quality in control group among different time points. P₃, regression analysis of egg quality in GTP group among different time points. GTP: green tea powder.

Figure 2. Effect of green tea powder on egg OH − radical scavenging capacity during egg storage. P₁, OH − radical scavenging rate compared between control and GTP group. P₂, regression analysis of OH − radical scavenging rate in control group among different time points. P₃, regression analysis of OH − radical scavenging rate in GTP group among different time points. GTP: green tea powder.

Figure 3. Effect of green tea powder on albumen viscosity during egg storage. Note: P₁, albumen viscosity compared between control and GTP group. P₂, regression analysis of albumen viscosity in control group among different time points. P₃, regression analysis of albumen viscosity in GTP group among different time points. GTP: green tea powder.

Figure 4. Effect of green tea powder on albumen lysozyme and lysozyme activity during egg storage. (a) lysozyme content in egg white, and b, lysozyme activity in egg white. P₁, lysozyme content (a) or activity (b) compared between control and GTP group. P₂, regression analysis of lysozyme content (a) or activity (b) in control group among different time points. P₃, regression analysis of lysozyme content (a) or activity (b) in GTP group among different time points. GTP: green tea powder.