Effects of Tail Vegetable Fermented Feed on the Growth and Rumen Microbiota of Lambs

Abstract

This study explored the impact of integrating fermented feed into the starter diet of lambs, focusing on growth, health, serum antioxidants, immune markers, rumen fermentation, and microbial communities. Thirty-six ten-day-old female Tail Han lambs were randomly divided into three experimental groups, which were separately fed with alfalfa hay (LA group), tail vegetable fermented feed (LB group), and tail vegetable fermented feed supplemented with 0.1% microbial inoculants (LC group) during the experimental period. This study assessed the influence of fermented feed on various parameters, including growth performance, fiber degradation, rumen fermentation, enzymatic activities, and ruminal histomorphology. The results indicate that compared to the control group, the addition of fermented feed can increase the daily weight gain of lambs. Simultaneously, the addition of fermented feed can enhance the total antioxidant capacity of serum (p < 0.05). The addition of fermented feed promoted the increased height of villi in the duodenum or jejunum of lambs (p < 0.05), and the ratio of villi height to crypt depth in the LB and LC groups was also improved (p < 0.05). The addition of fermented feed increased the richness and diversity of the rumen microbial community in lambs (p < 0.05), primarily increasing the relative abundance of Ruminococcus_1, Ruminococcaceae_UCG-005, Lachnospiraceae, and Lachnospiraceae_NK4A136_group.

The Effects of Unconventional Feed Fermentation on Intestinal Oxidative Stress in Animals

“…Unconventional fermented feed uses a variety of effective measures to reduce anti-nutritional factors and toxins. Through microbial action [ 64 ], enzyme action [ 65 ], and acid base treatment, the microflora and enzymes in the fermentation process can decompose, transform, and reduce the contents of anti-nutritional factors and toxins. At the same time, proper heat treatment [ 66 ] and the screening of raw materials can further reduce the presence of these harmful substances.…”