Production performance and rumen bacterial community structure of Hu sheep fed fermented spent mushroom substrate from Pleurotus eryngii

Abstract

This study aimed to investigate the effect of fermented spent mushroom substrate from Pleurotus eryngii (SMPE) supplementation on production performance, meat quality and rumen bacterial community structure of Hu sheep. 120 2-month-old Hu sheep with average body weight [(13.50 ± 3.10) kg] were selected and randomly divided into 4 groups with 3 replicates per group and 10 sheep per replicate. The control group (RL1) was fed a total mixed ration (TMR), and group RL2, RL3 and RL4 were fed the basal diets supplemented with 15%, 30% and 45% fermented SMPE, respectively. The pretest period lasted for 10 days and the test period lasted for 150 days. The results showed that: (1) Difference (p < 0.05) was observed in average daily feed intake (ADFI) and feed conversion ratio (FCR) between RL2 and RL4 groups. The eye muscle area (EMA) and grade rule (GR) values in RL2 and RL3 were significantly higher than those in RL1 and RL4 groups (p < 0.05). (2) The contents of threonine, valerine, leucine, lysine, histidine, essential amino acids, flavor amino acids, aspartic acid, serine, glutamic acid and arginine of the longissimus dorsi muscle in RL2 and RL3 groups were significantly higher than RL1 and RL4 (p < 0.05). (3) A total of 1,202,445 valid sequences were obtained from rumen of Hu sheep fed different amounts of fermented feed, and the valid sequences were clustered into 9824 Operational Taxonomic Units (OTUs). (4) α diversity analysis showed that the richness and diversity of rumen bacterial communities in Hu sheep in RL1, RL2, RL3 and RL4 groups were significantly higher than RL0 (raw materials of fermented SMPE) group (p < 0.05). β diversity analysis showed that the bacterial community structure was the most different between RL0 and RL3. (5) At the genus level, compared with RL1, the relative abundance of Christensenellaceae R-7 in RL3 group decreased significantly by 33.59%, the relative abundance of Prevotellaceae UCG001 in RL2, RL3 and RL4 decreased significantly by 50.41%, 62.24% and 49.17%, respectively, and the relative abundance of Ruminococcaceae NK4A214 in RL2 group increased significantly by 35.01% (p < 0.05). In summary, the addition of fermented SMPE to TMR can significantly improve the production performance, meat quality and rumen bacterial community diversity and abundance of Hu sheep.

The Effects of Composite Alkali-Stored Spent Hypsizygus marmoreus Substrate on Carcass Quality, Rumen Fermentation, and Rumen Microbial Diversity in Goats

“…Therefore, this experiment evaluated the effect of adding SHMS to goat diets on the amino acid and fatty acid composition of the meat. Previous studies have shown that the addition of fertilized spent mushroom substrate from Pleurotus eryngii to Hu sheep can increase the amino acid content of lamb meat [ 17 ]. In line with the results of this experiment, the addition of SHMS significantly increased the content of histidine and tyrosine in goats.…”

“…The dietary composition is a crucial factor affecting the rumen microbiota, and changes in these nutrients can impact the structure of the rumen microbiota community [ 16 ]. In a previous study, it was found that adding a certain proportion of the fermented spent mushroom substrate from Pleurotus eryngii to the diet of Hu sheep increased the diversity of the rumen microbiota and altered the microbial community’s structure [ 17 ]. However, research on the impact of the spent mushroom substrate on the rumen microbiota of ruminants is limited, and there is a lack of studies on the application of composite alkali-stored SHMS in ruminant nutrition.…”

Effects of Flammulina velutipes mushroom residues on growth performance, apparent digestibility, serum biochemical indicators, rumen fermentation and microbial of Guizhou black goat

“…A previous study by Kim et al (2011) indicated that 10% fermented oyster mushroom residue in the diet could enhance Holstein calves’ growth performance and blood biochemical indicators were not affected. Huang et al (2023) found that the incorporation of 15% Pleurotus eryngii fermentation residues in Hu sheep diets had the best effect on improving production performance, rumen microbial composition, and rumen microbial abundance of Hu sheep. Mandale et al (2023) considered that supplementing 10% mushroom residues in Berari goat diets could reduce feed costs and improve growth performance in Berari goats.…”