Effects of chili straw on rumen fermentation, meat quality, amino acid and fatty acid contents, and rumen bacteria diversity in sheep.

ABSTRACT: Crop residues have shown promise as non-conventional feed sources to enhance animal health and growth. This study evaluated the effects of chili straw (CS) on rumen fermentation, meat quality, amino and fatty acid composition, and rumen microbial diversity in sheep. Fifty F1 Dorper×Hu lambs (29.58 ± 2.06 kg) were randomly assigned to five groups, fed pelleted feed with 0%, 5%, 10%, 15%, or 20% CS over a 63-day period, including a 7-day pre-test. Post-trial, rumen fluid was sampled to assess fermentation and microbial profiles, and slaughter performance and meat quality were evaluated. Key findings include: (1) No significant differences were observed in rumen pH, NH₃-N, or acetic acid-to-propionic acid ratio across groups (P > 0.05). (2) Rumen microbial diversity indices

SUBMITTER: Li J 

PROVIDER: S-EPMC11773153 | biostudies-literature | 2024

REPOSITORIES: biostudies-literature