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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...

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Principais autores: Linjiao He, Ruirui Tian, Ziting Wang, Jinlong Li, Shan Zhang, Zhijun Zhang
Format: Artigo
Sprog:Inglês
Udgivet: Frontiers Media S.A. 2025-07-01
Serier:Frontiers in Microbiology
Fag:
rose pomace
growth performance
rumen
fatty acids
bacterial diversity
bacteroidota
Online adgang:https://www.frontiersin.org/articles/10.3389/fmicb.2025.1604624/full
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