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Effects of fermented herbal tea residue on meat quality, rumen fermentation parameters and microbes of black goats
Herbal tea residue (HTR) is generally considered to be a reusable resource which has still retains considerable proportion of nutrients and active substances. This study aimed to investigate the effects of substitution of whole corn silage with fermented herbal tea residue (FHTR) on meat quality, se...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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Springer Berlin Heidelberg
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10547668/ https://www.ncbi.nlm.nih.gov/pubmed/37787860 http://dx.doi.org/10.1186/s13568-023-01610-2 |
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author | Wang, Mingyue Wu, Longfei Guo, Yongqing Sun, Jiajie Deng, Ming Liu, Guangbin Li, Yaokun Sun, Baoli |
author_facet | Wang, Mingyue Wu, Longfei Guo, Yongqing Sun, Jiajie Deng, Ming Liu, Guangbin Li, Yaokun Sun, Baoli |
author_sort | Wang, Mingyue |
collection | PubMed |
description | Herbal tea residue (HTR) is generally considered to be a reusable resource which has still retains considerable proportion of nutrients and active substances. This study aimed to investigate the effects of substitution of whole corn silage with fermented herbal tea residue (FHTR) on meat quality, serum indices, rumen fermentation, and microbes in Chuanzhong black goats. Twenty-two female Chuanzhong black goats (4 months old) with similar weight (9.55 ± 0.95 kg) were selected and randomly divided into two groups. FHTR was used to replace 0% (CON group) and 30% (FHTR group) of whole corn silage in the diets and fed as a total mixed ration (TMR) for Chuanzhong black goats. The adaptation feeding period was 7 days, and the experimental period was 35 days. Results illustrated that the FHTR group had higher value of a* and concentrations of DM and CP and lower rate of water loss (P < 0.05) than the CON group. For the serum indices, goats fed with 30% FHTR had higher (P < 0.05) concentration of CR on day 35. For rumen fermentation, the pH and ratio of acetic acid/propionic acid (AA/PA) in the FHTR group were significantly lower than those in the CON group (P < 0.05). In addition, we studied the goats’s rumen microbial community composition and found that the dominant phyla were Firmicutes, Bacteroidetes,and Tenericutes; and the dominant genera were Quinella, Candidatus_Saccharimonas, and Saccharofermentans. There was a significant difference in the beta diversity of the rumen microbiota between groups (P < 0.05). To sum up, the addition of FHTR can affect the meat quality, serum indices, improved rumen fermentation by adjusted the diversity and function of the rumen microbiota. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1186/s13568-023-01610-2. |
format | Online Article Text |
id | pubmed-10547668 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | Springer Berlin Heidelberg |
record_format | MEDLINE/PubMed |
spelling | pubmed-105476682023-10-05 Effects of fermented herbal tea residue on meat quality, rumen fermentation parameters and microbes of black goats Wang, Mingyue Wu, Longfei Guo, Yongqing Sun, Jiajie Deng, Ming Liu, Guangbin Li, Yaokun Sun, Baoli AMB Express Original Article Herbal tea residue (HTR) is generally considered to be a reusable resource which has still retains considerable proportion of nutrients and active substances. This study aimed to investigate the effects of substitution of whole corn silage with fermented herbal tea residue (FHTR) on meat quality, serum indices, rumen fermentation, and microbes in Chuanzhong black goats. Twenty-two female Chuanzhong black goats (4 months old) with similar weight (9.55 ± 0.95 kg) were selected and randomly divided into two groups. FHTR was used to replace 0% (CON group) and 30% (FHTR group) of whole corn silage in the diets and fed as a total mixed ration (TMR) for Chuanzhong black goats. The adaptation feeding period was 7 days, and the experimental period was 35 days. Results illustrated that the FHTR group had higher value of a* and concentrations of DM and CP and lower rate of water loss (P < 0.05) than the CON group. For the serum indices, goats fed with 30% FHTR had higher (P < 0.05) concentration of CR on day 35. For rumen fermentation, the pH and ratio of acetic acid/propionic acid (AA/PA) in the FHTR group were significantly lower than those in the CON group (P < 0.05). In addition, we studied the goats’s rumen microbial community composition and found that the dominant phyla were Firmicutes, Bacteroidetes,and Tenericutes; and the dominant genera were Quinella, Candidatus_Saccharimonas, and Saccharofermentans. There was a significant difference in the beta diversity of the rumen microbiota between groups (P < 0.05). To sum up, the addition of FHTR can affect the meat quality, serum indices, improved rumen fermentation by adjusted the diversity and function of the rumen microbiota. SUPPLEMENTARY INFORMATION: The online version contains supplementary material available at 10.1186/s13568-023-01610-2. Springer Berlin Heidelberg 2023-10-03 /pmc/articles/PMC10547668/ /pubmed/37787860 http://dx.doi.org/10.1186/s13568-023-01610-2 Text en © The Author(s) 2023 https://creativecommons.org/licenses/by/4.0/Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) . |
spellingShingle | Original Article Wang, Mingyue Wu, Longfei Guo, Yongqing Sun, Jiajie Deng, Ming Liu, Guangbin Li, Yaokun Sun, Baoli Effects of fermented herbal tea residue on meat quality, rumen fermentation parameters and microbes of black goats |
title | Effects of fermented herbal tea residue on meat quality, rumen fermentation parameters and microbes of black goats |
title_full | Effects of fermented herbal tea residue on meat quality, rumen fermentation parameters and microbes of black goats |
title_fullStr | Effects of fermented herbal tea residue on meat quality, rumen fermentation parameters and microbes of black goats |
title_full_unstemmed | Effects of fermented herbal tea residue on meat quality, rumen fermentation parameters and microbes of black goats |
title_short | Effects of fermented herbal tea residue on meat quality, rumen fermentation parameters and microbes of black goats |
title_sort | effects of fermented herbal tea residue on meat quality, rumen fermentation parameters and microbes of black goats |
topic | Original Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10547668/ https://www.ncbi.nlm.nih.gov/pubmed/37787860 http://dx.doi.org/10.1186/s13568-023-01610-2 |
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