Supplementation of epigallocatechin gallate in diet promotes growth performance, antioxidant capacity, and meat quality in growing–finishing pigs

Abstract BACKGROUND Epigallocatechin gallate (EGCG), the major catechin in green tea, has potent antioxidant, anti‐inflammatory, and lipid‐regulating effects. Yet its application in growing–finishing pigs remains under‐studied. This study tested the dose‐dependent effects of dietary EGCG on growth performance, antioxidant capacity, and meat quality in these pigs, hypothesizing activation of the AMPK/PGC‐1α and Keap1/Nrf2 pathways. Seventy‐two healthy DLY pigs (initial body weight 26.42 ± 0.48 kg) were randomly assigned to four groups (six pens per group; three pigs per pen): control and EGCG‐supplemented groups (50, 100, or 200 mg kg −1 ). Diets were fed for 100 days, and outcomes assessed. RESULTS Results demonstrated that increasing dietary EGCG supplementation significantly reduced the feed‐to‐gain ratio in both a linear ( P = 0.010) and quadratic ( P = 0.025) manner, with the minimum value observed at 200 mg kg −1 . At this dosage, EGCG also lowered serum total cholesterol (T‐CHO), low‐density lipoprotein cholesterol and malondialdehyde concentrations, while elevating immunoglobulin G level ( P < 0.05). Dietary supplementation with EGCG significantly increased carcass weight and dressing percentage ( P < 0.05). In the longissimus dorsi, EGCG increased redness ( a * 24 h ) ( P < 0.01) and decreased intramuscular fat, triglyceride, and T‐CHO ( P < 0.05). In the liver, it downregulated fatty acid synthase ( FASN ) expression and upregulated the expression of hormone‐sensitive triglyceride lipase ( HSL ) and glucose transporter 4 ( GLUT4 ) expression ( P < 0.05). In the same muscle, EGCG upregulated myosin heavy chain I ( MyHC I ) and downregulated FASN , acetyl‐CoA carboxylase ( ACC ), glucokinase ( GCK ), and phosphoenolpyruvate carboxykinase ( PEPCK ) ( P < 0.05). Western blotting showed increased P‐AMPK and PGC‐1α protein abundance and decreased Keap1 expression in the longissimus dorsi ( P < 0.05); Nrf2 tended to increase. These changes indicate that EGCG enhances meat quality and oxidative stability by activating the AMPK/PGC‐1α and Keap1/Nrf2 signaling pathways. CONCLUSION EGCG enhances growth performance and meat quality in finishing pigs by boosting antioxidant capacity, modulating muscle fiber composition, and regulating glucose‐lipid metabolism in skeletal muscle and liver. © 2026 Society of Chemical Industry.