Tea Polyphenols Functions and Their Application in Animal Production
YAN Zhaoming1, GUO Qiuping2,3, ZHONG Yinzhao4, CHEN Qinghua1
1. College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China;
2. Key Laboratory of Animal Nutritional Physiology and Metabolic Process, National Engineering Laboratory for Pollution Control and Waste Utilization in Livestock and Poultry Production, Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125, China;
3. University of Chinese Academy of Sciences, Beijing 100049, China;
4. College of Animal Science, South China Agricultural University, Guangzhou 510642, China
Abstract：As a natural drink with health care function, tea has a long history in China and is called "tea culture". Tea polyphenols are a general term for a class of polyphenolic compounds extracted from tea. Tea polyphenols has many advantages such as anti-oxidation, anti-bacterial and anti-cancer, and prevention of damage to genetic material. Tea polyphenols are often added as antioxidants to feeds and are widely used in animal production. This study reviews the physicochemical properties, biological function of tea polyphenols and their application in animal production. The purpose is to evaluate the effect of tea polyphenols in animals breeding and provide a theoretical basis for the further application of such resources.
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