Li Jinlong, Tuo Yong, He Linjiao, Ma Yan, Zhang Zhijun, Cheng Zhiqiang, Zang Changjiang, Guo Tongjun
Feed Research Institute of Xinjiang Academy of Animal Husbandry Sciences, Urumqi, China.
College of Animal Science, Xinjiang Agricultural University, Urumqi, China.
Front Microbiol. 2025 Jan 14;15:1525612. doi: 10.3389/fmicb.2024.1525612. eCollection 2024.
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, NH-N, or acetic acid-to-propionic acid ratio across groups ( > 0.05). (2) Rumen microbial diversity indices did not vary significantly between groups ( > 0.05), though the relative abundance of Firmicutes and Proteobacteria increased, and decreased in CS-fed groups, with specific genus-level changes. (3) Carcass weight decreased in the CS20% group ( < 0.01). (4) Cooking loss decreased in CS10%, 15%, and 20% groups ( < 0.05), and meat redness increased in CS15% and 20% groups ( < 0.01). (5) Saturated fatty acids decreased, while the PUFA/SFA ratio and amino acid profiles, including sulfur-containing amino acids (SAA), dibasic amino acids (DAA), essential amino acids (EAA), and total amino acids (TAA), increased with CS, with a significant rise in Gly content in the CS15% group ( < 0.05). In conclusion, incorporating CS into lamb diets can enhance meat quality without adversely affecting rumen fermentation, with recommended levels between 10% and 15%.
作物秸秆已显示出作为非常规饲料来源以促进动物健康和生长的潜力。本研究评估了辣椒秸秆（CS）对绵羊瘤胃发酵、肉质、氨基酸和脂肪酸组成以及瘤胃微生物多样性的影响。将50只F1多珀×湖羊羔羊（29.58±2.06千克）随机分为五组，在为期63天的时间里（包括7天预试验），分别饲喂含0%、5%、10%、15%或20% CS的颗粒饲料。试验结束后，采集瘤胃液以评估发酵和微生物特征，并评估屠宰性能和肉质。主要研究结果包括：（1）各组间瘤胃pH值、氨氮或乙酸与丙酸比率均未观察到显著差异（P>0.05）。（2）各组间瘤胃微生物多样性指数无显著差异（P>0.05），尽管在饲喂CS的组中厚壁菌门和变形菌门的相对丰度增加，而拟杆菌门减少，且有特定属水平的变化。（3）CS20%组的胴体重下降（P<0.01）。（4）CS10%、15%和20%组的烹饪损失下降（P<0.05），CS15%和20%组的肉色变红（P<0.01）。（5）饱和脂肪酸减少，而多不饱和脂肪酸与饱和脂肪酸比率以及氨基酸谱（包括含硫氨基酸（SAA）、二元氨基酸（DAA）、必需氨基酸（EAA）和总氨基酸（TAA））随CS增加，CS15%组的甘氨酸含量显著升高（P<0.05）。总之，在羔羊日粮中添加CS可提高肉质，且不会对瘤胃发酵产生不利影响，推荐添加水平为10%至15%。
