Effects of Different Levels of Lycium Ruthenicum Leaves on Rumen Fermentation, Amino Acids, Fatty Acids and Rumen Bacterial Diversity in Sheep
收藏Figshare2025-09-13 更新2026-04-28 收录
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https://figshare.com/articles/dataset/_b_Effects_of_b_b_D_b_b_ifferent_b_b_L_b_b_evels_of_b_b_Lycium_b_b_R_b_b_uthenicum_b_b_b_b_L_b_b_eaves_on_b_b_R_b_b_umen_b_b_F_b_b_ermentation_b_b_A_b_b_mino_b_b_A_b_b_cids_b_b_F_b_b_atty_b_b_A_b_b_cids_and_b_b_R_b_b_umen_b_b_B_b_b_acterial/30119413
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Lycium ruthenicum leaves (LRL), as an agricultural by-product rich in bioactive compounds, can be used as an unconventional feedstuff in animal diets and have the potential to improve animal health. This study investigated the effects of dietary supplementation with graded levels of LRL on rumen fermentation, meat amino acid and fatty acid profiles, and rumen bacterial diversity in sheep. Forty three-month-old male Dorper×Hu crossbred F1 lambs with an initial body weight of 29.58±2.06 kg were randomly assigned to four groups (n=10). Over a continuous 63-day trial period, the lambs were fed diets containing 0%, 5%, 10%, and 15% LRL, respectively. At the end of the trial, rumen fluid and longissimus dorsi muscle samples were collected to assess rumen fermentation characteristics, bacterial community structure, and meat quality. The results showed that: (1) The concentrations of acetate, butyrate, and total volatile fatty acids (TVFA) in the rumen were increased in the LRL5% group (P
创建时间：
2025-09-13
