He Linjiao, Tian Ruirui, Wang Ziting, Li Jinlong, Zhang Shan, Zhang Zhijun
Feed Research Institute of Xinjiang Uygur Autonomous Region Academy of Animal Sciences, Urumgi, China.
College of Animal Science, Xinjiang Agricultural University, Urumqi, China.
Front Microbiol. 2025 Jul 23;16:1604624. doi: 10.3389/fmicb.2025.1604624. eCollection 2025.
To address the underutilization of rose processing byproducts and meet the demand for antibiotic-free meat production, this study examined the effects of dietary supplementation with rose pomace (RP) on growth performance, rumen fermentation, bacterial diversity, and longissimus dorsi amino acid and fatty acid profiles in Hu sheep. Forty male Hu sheep were randomly assigned to four groups ( = 10): a control group (RP0) with a basal diet and three treatment groups supplemented with 2, 4, or 8% RP (RP2, RP4, RP8). Results showed that RP8 had significantly higher dry matter intake (DMI) than RP2 ( ≤ 0.05). Rumen fermentation analysis indicated higher acetate in RP4 than RP0 ( ≤ 0.05), while propionate and total volatile fatty acids (TVFA) were lower in RP0 than in all RP groups ( ≤ 0.05). RP8 exhibited significantly elevated isobutyrate ( ≤ 0.05) and isovalerate ( ≤ 0.01), with valerate levels higher in RP4 and RP8 than RP0 ( ≤ 0.05). Microbial analysis revealed increased Bacteroidota and reduced Patescibacteria in RP8 ( ≤ 0.05). RP8 also showed higher abundance ( ≤ 0.05). In longissimus dorsi muscle, RP4 had significantly higher C18:3N3, N-3 PUFAs, and C20:2N6 than RP0 and RP8 ( ≤ 0.05). These findings suggest RP modulates rumen microbiota and fermentation, enhancing beneficial fatty acid deposition in lamb meat. An RP supplementation level of 2-4% yielded optimal results, providing valuable insights for sheep farmers seeking functional feed additives.
为了解决玫瑰加工副产品利用不足的问题，并满足无抗生素肉类生产的需求，本研究考察了日粮中添加玫瑰渣（RP）对湖羊生长性能、瘤胃发酵、细菌多样性以及背最长肌氨基酸和脂肪酸谱的影响。40只雄性湖羊被随机分为四组（每组n = 10）：一组为基础日粮的对照组（RP0），另外三组为分别添加2%、4%或8% RP的处理组（RP2、RP4、RP8）。结果表明，RP8组的干物质采食量（DMI）显著高于RP2组（P≤0.05）。瘤胃发酵分析表明，RP4组的乙酸盐含量高于RP0组（P≤0.05），而RP0组的丙酸盐和总挥发性脂肪酸（TVFA）含量低于所有RP组（P≤0.05）。RP8组的异丁酸（P≤0.05）和异戊酸含量显著升高（P≤0.01），RP4组和RP8组的戊酸含量高于RP0组（P≤0.05）。微生物分析显示，RP8组的拟杆菌门增加，Patescibacteria减少（P≤0.05）。RP8组的丰度也更高（P≤0.05）。在背最长肌中，RP4组的C18:3N3、n-3多不饱和脂肪酸（PUFAs）和C20:2N6含量显著高于RP0组和RP8组（P≤0.05）。这些发现表明，RP可调节瘤胃微生物群和发酵，促进羊肉中有益脂肪酸的沉积。2%-4%的RP添加水平产生了最佳效果，为寻求功能性饲料添加剂的养羊户提供了有价值的见解。
