This study evaluated the effects of tea residue combined with complex enzymes on the growth performance, serum biochemistry, meat quality, and intestinal microbiota of Xiangling fattening pigs. A total of 120 healthy Xiangling fattening pigs, with an average weight of 47.93 kg (±15.28 kg), were randomly assigned to five treatment groups, each comprising four replicates of six pigs. The control group (CON) received a basal diet; the experimental groups received a diet containing 5.8% fermented tea residue as an alternative energy and protein so...
