Effect of green tea extracts and green tea grounds as dietary supplements on cultured Yellowtail and Ayu

Michiko Kono, Kiyoshi Furukawa, Yuko M. Sagesaka, Kiyotaka Nakagawa, Kenshiro Fujimoto

Research output: Contribution to journalArticlepeer-review

19 Citations (Scopus)

Abstract

Yellowtail (Seriola quinqueradiata) and "Ayu" (sweet fish, Plecoglossus altivelis) are most commonly cultured fishes in Japan. Body lipid contents of these cultured fishes are much higher than those of natural fishes because of over supplements of lipids in diets to promote growth. On the other hand, production of canned tea drinks has been increasing for the last few years. Greater parts of tea grounds which is by-products of tea drinks are discarded. In the present study, the effects of green tea extracts and grounds on growth and lipid content in two types of cultured fishes were examined. In yellowtail, the accumulation of body lipids was suppressed by the supplementation of 3.6% green tea grounds and 0.7% green tea extracts in the diets. In Ayu, it was suppressed by the supplementation of 1% green tea extracts in the diets, while the effect of tea grounds were not significant. The fishes cultured by the green tea extracts or tea grounds-supplemented diets were commonly decreased in average body weights, but their condition factors were kept at the same levels as the control.

Original languageEnglish
Pages (from-to)932-937
Number of pages6
JournalNippon Shokuhin Kagaku Kogaku Kaishi
Volume47
Issue number12
DOIs
Publication statusPublished - 2000

ASJC Scopus subject areas

  • Food Science

Fingerprint

Dive into the research topics of 'Effect of green tea extracts and green tea grounds as dietary supplements on cultured Yellowtail and Ayu'. Together they form a unique fingerprint.

Cite this