为研究凉茶渣对育肥猪生长性能、胴体性状和肉品质的影响，试验选取78头健康、体重90 kg左右的"杜×长×大"三元杂交育肥猪，随机分为2组，每组3个重复，每个重复13头。对照组饲喂基础饲粮，试验组（凉茶渣组）饲喂在基础饲粮中添加4%凉茶渣粉的饲粮。试验预试期7 d，正试期31 d。结果表明：1）与对照组相比，饲粮添加4%凉茶渣粉对育肥猪终末体重、平均日增重、平均日采食量以及料重比无显著影响（P>0.05）。2）与对照组相比，凉茶渣组育肥猪胴体重和眼肌面积分别提高了10.98%和21.88%（P<0.05）。3）与对照组相比，凉茶渣组育肥猪肉色的亮度值、剪切力和滴水损失分别降低了11.58%、26.83%和42.21%（P<0.05），肉色的红度值和大理石纹评分分别提高了16.88%和53.46%（P<0.05）。4）育肥猪肌肉中干物质、粗蛋白质、粗脂肪和粗灰分含量在2组间无显著差异（P>0.05）。5）与对照组相比，凉茶渣组育肥猪肌肉中谷氨酸、丙氨酸、精氨酸、组氨酸、异亮氨酸、亮氨酸、脯氨酸、丝氨酸和天冬氨酸的含量显著提高（P<0.05），分别提高了4.88%、12.83%、0.91%、6.65%、8.50%、6.06%、14.23%、15.85%和3.02%；饱和脂肪酸月桂酸、肉豆蔻酸、十七酸和硬脂酸的含量显著下降（P<0.05），分别降低了26.67%、14.71%、21.43%和16.17%；不饱和脂肪酸棕榈烯酸、油酸、花生四烯酸、亚麻酸、花生三烯酸和芥酸的含量显著提高（P<0.05），分别提高了24.34%、6.61%、43.14%、12.71%、58.33%和40.00%；肌苷酸含量显著提高了11.27%（P<0.05）。由此可见，在育肥猪饲粮中添加4%凉茶渣粉不仅可以显著提高育肥猪胴体性状，改善猪肉品质，而且对生长性能无负面影响。

This experiment was conducted to study the effects of herbal tea residue on growth performance, carcass traits and meat quality of finishing pigs. A total of 78 cross-bred (Duroc×Landrace×Yorkshire) finishing pigs with a similar initial weight of 90 kg were selected and randomly allotted into 2 groups with 3 replicates per group and 13 pigs per replicate. Pigs in the control group were fed a basal diet, and the others in the experimental group were fed the basal diet supplemented with 4% herbal tea residue powder. The pre-experimental period lasted for 7 days, and the experimental period lasted for 31 days. The results showed as follows:1) compared with the control group, dietary 4% herbal tea residue powder had no significant effects on the final body weight, average daily gain, average daily feed intake and feed-to-gain ratio of finishing pigs (P>0.05). 2) Compared with the control group, the carcass weight and loin-eye area of finishing pigs in the experimental group were increased 10.98% and 21.88%, respectively (P<0.05). 3) Compared with the control group, the brightness value of flesh color, shear force and drip loss in muscle of finishing pigs in the experimental group were decreased by 11.58%, 26.83% and 42.21% (P<0.05), respectively, and the redness value of flesh color and marbling score were increased by 16.88% and 53.46% (P<0.05), respectively. 4) There were no significant differences in contents of dry matter, crude protein, crude fat and ash in muscle of finishing pigs between the two groups (P>0.05). 5) Compared with the control group, the contents of glutamic acid, alanine, arginine, histidine, isoleucine, leucine, proline, serine and aspartic acid in muscle of finishing pigs in the experimental group were increased by 4.88%, 12.83%, 0.91%, 6.65%, 8.50%, 6.06%, 14.23%, 15.85% and 3.02% (P<0.05), respectively; contents of saturated fatty acids such as lauric acid, myristic acid, heptadecanoic acid and stearic acid were decreased by 26.67%, 14.71%, 21.43% and 16.17% (P<0.05), respectively; contents of unsaturated fatty acids such as palmitoleic acid, oleic acid, arachidonic acid, linolenic acid, eicosatrienoic acid and erucic acid were increased by 24.34%, 6.61%, 43.14%, 12.71%, 58.33% and 40.00% (P<0.05), respectively; and the inosinic acid content was increased significantly by 11.27% (P<0.05). In conclusion, dietary 4% herbal tea residue can not only increase the carcass traits, but also improve the meat quality, and has no negative effects of finishing pigs.