茶多酚的生物学作用及其在猪和家禽生产中的应用OA北大核心CSTPCD

Tea polyphenols,collectively extracted from tea leaves,mainly consist of catechins,flavones,anthocyanins,and phenolic acids.They have the ability to inhibit the adhesion,proliferation,and protein expression of various viruses,suppress the growth of a range of harmful bacteria,and regulate the balance of the gut microbiota,enhance antioxidant capacity by increasing the activity of total antioxidant capacity and superoxide dismutase,reducing levels of reactive oxygen species and malondialdehyde,thus improving antioxidant performance.Tea polyphenols can alleviate inflammation by regulating multiple signaling pathways such as nuclear factor-kappa B(NF-κB),and strengthen the barrier function of epithelial cells in the lungs and intestines by increasing the expression of epithelial tight junction proteins,inhibiting the adhesion of bacteria and other microorganisms.Tea polyphenols can improve the growth performance and antioxidant capabilities of piglets and fattening pigs,enhance muscle quality,and improve the reproductive performance of sows,as well as the function of sperm and oocytes.They can also enhance the antioxidant performance of laying hens(especially older ones),improve egg quality,and improve the antioxidant properties,muscle quality and intestinal morphology of geese,pigeons and laying ducks.This article reviews the composition and metabolism of tea polyphenols,their biological functions,and their application in pigs and poultry,aiming to provide a reference for their use in livestock and poultry farming.