ArticleFrontiers in microbiology2024
Effects of chili straw on rumen fermentation, meat quality, amino acid and fatty acid contents, and rumen bacteria diversity in sheep.
Article in Frontiers in microbiology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- A comparative analysis of growth performance, carcass and meat traits between Dumont and Mongolian lambs under different roughage sources.Food chemistry: X · 2026Article
- Article
- Effects of Different Levels ofAnimals : an open access journal from MDPI · 2025Article
- Effect of different levels of Scutellaria baicalensis straw on slaughter performance and rumen microorganisms of rams.PloS one · 2025Article
- 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 · 2025Article
- Effects of dietaryFrontiers in veterinary science · 2025Article
- Effects of a fermented cotton straw-apple pomace mixture on growth performance, rumen microbial community, and metabolome in beef cattle.Frontiers in microbiology · 2025Article
- Effects of dietary supplementation with hydroponic wheat seedlings on rumen fermentation, meat quality, amino acid and fatty acid contents, and rumen bacterial diversity in sheep.Frontiers in microbiology · 2025Article
- Effects of different levels of chili straw supplementation on growth performance, rumen fungal community structure, function and economic benefits in sheep.Frontiers in microbiology · 2025Article
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
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, NH
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