Effects of dietary supplementation with different levels of rose pomace on rumen bacterial diversity and fermentation, and longissimus dorsi fatty acids in Hu sheep
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...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2025-07-01
|
| Series: | Frontiers in Microbiology |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fmicb.2025.1604624/full |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849303651714072576 |
|---|---|
| author | Linjiao He Linjiao He Linjiao He Ruirui Tian Ruirui Tian Ruirui Tian Ziting Wang Ziting Wang Ziting Wang Jinlong Li Jinlong Li Jinlong Li Shan Zhang Shan Zhang Shan Zhang Zhijun Zhang Zhijun Zhang |
| author_facet | Linjiao He Linjiao He Linjiao He Ruirui Tian Ruirui Tian Ruirui Tian Ziting Wang Ziting Wang Ziting Wang Jinlong Li Jinlong Li Jinlong Li Shan Zhang Shan Zhang Shan Zhang Zhijun Zhang Zhijun Zhang |
| author_sort | Linjiao He |
| collection | DOAJ |
| description | 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 (n = 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 (P ≤ 0.05). Rumen fermentation analysis indicated higher acetate in RP4 than RP0 (P ≤ 0.05), while propionate and total volatile fatty acids (TVFA) were lower in RP0 than in all RP groups (P ≤ 0.05). RP8 exhibited significantly elevated isobutyrate (P ≤ 0.05) and isovalerate (P ≤ 0.01), with valerate levels higher in RP4 and RP8 than RP0 (P ≤ 0.05). Microbial analysis revealed increased Bacteroidota and reduced Patescibacteria in RP8 (P ≤ 0.05). RP8 also showed higher Rikenellaceae_RC9_gut_group abundance (P ≤ 0.05). In longissimus dorsi muscle, RP4 had significantly higher C18:3N3, N-3 PUFAs, and C20:2N6 than RP0 and RP8 (P ≤ 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. |
| format | Article |
| id | doaj-art-a41a2333457b4b4e8fc1caceba538a69 |
| institution | Kabale University |
| issn | 1664-302X |
| language | English |
| publishDate | 2025-07-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Microbiology |
| spelling | doaj-art-a41a2333457b4b4e8fc1caceba538a692025-08-20T03:55:59ZengFrontiers Media S.A.Frontiers in Microbiology1664-302X2025-07-011610.3389/fmicb.2025.16046241604624Effects of dietary supplementation with different levels of rose pomace on rumen bacterial diversity and fermentation, and longissimus dorsi fatty acids in Hu sheepLinjiao He0Linjiao He1Linjiao He2Ruirui Tian3Ruirui Tian4Ruirui Tian5Ziting Wang6Ziting Wang7Ziting Wang8Jinlong Li9Jinlong Li10Jinlong Li11Shan Zhang12Shan Zhang13Shan Zhang14Zhijun Zhang15Zhijun Zhang16Feed Research Institute of Xinjiang Uygur Autonomous Region Academy of Animal Sciences, Urumgi, ChinaCollege of Animal Science, Xinjiang Agricultural University, Urumqi, ChinaKey Laboratory of Herbivorous Livestock Feed Biotechnology, Urumgi, ChinaFeed Research Institute of Xinjiang Uygur Autonomous Region Academy of Animal Sciences, Urumgi, ChinaCollege of Animal Science, Xinjiang Agricultural University, Urumqi, ChinaKey Laboratory of Herbivorous Livestock Feed Biotechnology, Urumgi, ChinaFeed Research Institute of Xinjiang Uygur Autonomous Region Academy of Animal Sciences, Urumgi, ChinaCollege of Animal Science, Xinjiang Agricultural University, Urumqi, ChinaKey Laboratory of Herbivorous Livestock Feed Biotechnology, Urumgi, ChinaFeed Research Institute of Xinjiang Uygur Autonomous Region Academy of Animal Sciences, Urumgi, ChinaCollege of Animal Science, Xinjiang Agricultural University, Urumqi, ChinaKey Laboratory of Herbivorous Livestock Feed Biotechnology, Urumgi, ChinaFeed Research Institute of Xinjiang Uygur Autonomous Region Academy of Animal Sciences, Urumgi, ChinaCollege of Animal Science, Xinjiang Agricultural University, Urumqi, ChinaCollege of Grassland Science, Xinjiang Agricultural University, Urumqi, ChinaFeed Research Institute of Xinjiang Uygur Autonomous Region Academy of Animal Sciences, Urumgi, ChinaKey Laboratory of Herbivorous Livestock Feed Biotechnology, Urumgi, ChinaTo 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 (n = 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 (P ≤ 0.05). Rumen fermentation analysis indicated higher acetate in RP4 than RP0 (P ≤ 0.05), while propionate and total volatile fatty acids (TVFA) were lower in RP0 than in all RP groups (P ≤ 0.05). RP8 exhibited significantly elevated isobutyrate (P ≤ 0.05) and isovalerate (P ≤ 0.01), with valerate levels higher in RP4 and RP8 than RP0 (P ≤ 0.05). Microbial analysis revealed increased Bacteroidota and reduced Patescibacteria in RP8 (P ≤ 0.05). RP8 also showed higher Rikenellaceae_RC9_gut_group abundance (P ≤ 0.05). In longissimus dorsi muscle, RP4 had significantly higher C18:3N3, N-3 PUFAs, and C20:2N6 than RP0 and RP8 (P ≤ 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.https://www.frontiersin.org/articles/10.3389/fmicb.2025.1604624/fullrose pomacegrowth performancerumenfatty acidsbacterial diversitybacteroidota |
| spellingShingle | Linjiao He Linjiao He Linjiao He Ruirui Tian Ruirui Tian Ruirui Tian Ziting Wang Ziting Wang Ziting Wang Jinlong Li Jinlong Li Jinlong Li Shan Zhang Shan Zhang Shan Zhang Zhijun Zhang Zhijun Zhang Effects of dietary supplementation with different levels of rose pomace on rumen bacterial diversity and fermentation, and longissimus dorsi fatty acids in Hu sheep Frontiers in Microbiology rose pomace growth performance rumen fatty acids bacterial diversity bacteroidota |
| title | Effects of dietary supplementation with different levels of rose pomace on rumen bacterial diversity and fermentation, and longissimus dorsi fatty acids in Hu sheep |
| title_full | Effects of dietary supplementation with different levels of rose pomace on rumen bacterial diversity and fermentation, and longissimus dorsi fatty acids in Hu sheep |
| title_fullStr | Effects of dietary supplementation with different levels of rose pomace on rumen bacterial diversity and fermentation, and longissimus dorsi fatty acids in Hu sheep |
| title_full_unstemmed | Effects of dietary supplementation with different levels of rose pomace on rumen bacterial diversity and fermentation, and longissimus dorsi fatty acids in Hu sheep |
| title_short | Effects of dietary supplementation with different levels of rose pomace on rumen bacterial diversity and fermentation, and longissimus dorsi fatty acids in Hu sheep |
| title_sort | effects of dietary supplementation with different levels of rose pomace on rumen bacterial diversity and fermentation and longissimus dorsi fatty acids in hu sheep |
| topic | rose pomace growth performance rumen fatty acids bacterial diversity bacteroidota |
| url | https://www.frontiersin.org/articles/10.3389/fmicb.2025.1604624/full |
| work_keys_str_mv | AT linjiaohe effectsofdietarysupplementationwithdifferentlevelsofrosepomaceonrumenbacterialdiversityandfermentationandlongissimusdorsifattyacidsinhusheep AT linjiaohe effectsofdietarysupplementationwithdifferentlevelsofrosepomaceonrumenbacterialdiversityandfermentationandlongissimusdorsifattyacidsinhusheep AT linjiaohe effectsofdietarysupplementationwithdifferentlevelsofrosepomaceonrumenbacterialdiversityandfermentationandlongissimusdorsifattyacidsinhusheep AT ruiruitian effectsofdietarysupplementationwithdifferentlevelsofrosepomaceonrumenbacterialdiversityandfermentationandlongissimusdorsifattyacidsinhusheep AT ruiruitian effectsofdietarysupplementationwithdifferentlevelsofrosepomaceonrumenbacterialdiversityandfermentationandlongissimusdorsifattyacidsinhusheep AT ruiruitian effectsofdietarysupplementationwithdifferentlevelsofrosepomaceonrumenbacterialdiversityandfermentationandlongissimusdorsifattyacidsinhusheep AT zitingwang effectsofdietarysupplementationwithdifferentlevelsofrosepomaceonrumenbacterialdiversityandfermentationandlongissimusdorsifattyacidsinhusheep AT zitingwang effectsofdietarysupplementationwithdifferentlevelsofrosepomaceonrumenbacterialdiversityandfermentationandlongissimusdorsifattyacidsinhusheep AT zitingwang effectsofdietarysupplementationwithdifferentlevelsofrosepomaceonrumenbacterialdiversityandfermentationandlongissimusdorsifattyacidsinhusheep AT jinlongli effectsofdietarysupplementationwithdifferentlevelsofrosepomaceonrumenbacterialdiversityandfermentationandlongissimusdorsifattyacidsinhusheep AT jinlongli effectsofdietarysupplementationwithdifferentlevelsofrosepomaceonrumenbacterialdiversityandfermentationandlongissimusdorsifattyacidsinhusheep AT jinlongli effectsofdietarysupplementationwithdifferentlevelsofrosepomaceonrumenbacterialdiversityandfermentationandlongissimusdorsifattyacidsinhusheep AT shanzhang effectsofdietarysupplementationwithdifferentlevelsofrosepomaceonrumenbacterialdiversityandfermentationandlongissimusdorsifattyacidsinhusheep AT shanzhang effectsofdietarysupplementationwithdifferentlevelsofrosepomaceonrumenbacterialdiversityandfermentationandlongissimusdorsifattyacidsinhusheep AT shanzhang effectsofdietarysupplementationwithdifferentlevelsofrosepomaceonrumenbacterialdiversityandfermentationandlongissimusdorsifattyacidsinhusheep AT zhijunzhang effectsofdietarysupplementationwithdifferentlevelsofrosepomaceonrumenbacterialdiversityandfermentationandlongissimusdorsifattyacidsinhusheep AT zhijunzhang effectsofdietarysupplementationwithdifferentlevelsofrosepomaceonrumenbacterialdiversityandfermentationandlongissimusdorsifattyacidsinhusheep |